THE Best Banana Bread EVER

Cream Cheese Banana Nut Bread

Banana Bread is a southern treat. I may be a little biased by saying that, but growing up in the south I’ve had so many different recipes over the years, and I’ve tried many of my own. This one, however, is THE best banana bread I have ever had. My family can vouch for this! It never lasts over a day. My husband will literally eat chunks of it at a time. Personally I bake it in a Bundt pan, but I have also made it into loaves. I do offer this through my CMC baking and it has been a huge hit there as well. I play around with the recipe, I also use different nuts in place of pecans and I’ll also add a good heaping of chocolate chips occasionally! I can guarantee your family will fall in love with this sweet bread. And everyone will want the recipe! From my recipe box to yours, I hope you enjoy this recipe as much as my family and I have!

Makes 2 loaves or ONE Bundt pan

*3/4 c. butter, softened
*1 (8 oz.) pkg. cream cheese, softened
*2 c. sugar
*2 large eggs
*3 c. all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. baking soda
*1/2 tsp. salt
*1 1/2 cups mashed bananas (about 4 medium bananas)
*1 cup roughly chopped pecans, toasted (optional)
*1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.