Cream Cheese Walnut Banana Bread
Elevate your banana bread game with this indulgent Cream Cheese Walnut Banana Bread! Combining the natural sweetness of ripe bananas with the nutty crunch of chopped walnuts and a luscious cream cheese swirl, this recipe is the perfect balance of flavor and texture. Hints of warm cinnamon and vanilla add a comforting aroma, while the creamy center takes this classic loaf to decadent new heights. Perfect for breakfast, dessert, or as an afternoon snack, this moist and flavorful treat comes together effortlessly with just 20 minutes of prep time. Baked to golden perfection and ready to delight your taste buds, this recipe promises a slice of pure comfort in every bite.
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Recipe Information
Ingredients
- 3 ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 115 grams unsalted butter
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 115 grams cream cheese
- 50 grams powdered sugar
- 100 grams chopped walnuts
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the ripe bananas in a large mixing bowl until smooth. Add the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract, and whisk until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Gently fold the chopped walnuts into the banana bread batter.
Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop the cream cheese mixture on top and swirl it gently with a knife. Pour the remaining batter on top and smooth the surface.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or refrigerate for extended freshness.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 30.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
