Creamy Banana Bread
Indulge in the ultimate comfort of Creamy Banana Bread, a rich and velvety twist on a classic favorite. This indulgent recipe combines the natural sweetness of ripe bananas with the luxurious creaminess of softened cream cheese and a hint of tangy sour cream. The result? A moist and tender loaf with a perfectly balanced flavor profile. Featuring a harmonious blend of granulated and light brown sugars, pure vanilla extract, and optional mix-ins like chopped walnuts or chocolate chips, this banana bread is as versatile as it is irresistible. Easy to make with just 15 minutes of prep time, it’s the perfect go-to for breakfast, dessert, or an afternoon snack. Bake this crowd-pleasing treat to enjoy warm from the oven or as a delicious make-ahead option that stays fresh for days. Whether you're a baking novice or seasoned pro, this Creamy Banana Bread is sure to become a beloved staple in your kitchen.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup, softened unsalted butter
- 4 ounces, softened cream cheese
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Set aside.
In another large bowl, cream together the softened butter, cream cheese, granulated sugar, and light brown sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the mashed bananas and sour cream, ensuring the batter is fully incorporated. If desired, gently stir in walnuts or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the creamy banana bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 240 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.
