Banana Pecan Cream cheese Bread

5 from 2 votes

Delicious moist banana bread with tangy cream cheese and toasted pecans. Great breakfast bread of its own.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Banana bread, Banana Peacan Cream cheese bread

Servings: servings

Calories: 264kcal

¼ cup ½ stick unsalted butter, at room temperature
1 cups sugar
2 large eggs at room temperature
1 teaspoon vanilla
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
8 oz cream cheese I used Philadelphia original
¼ teaspoon salt
1 cups about 4 using medium bananas very ripe bananas, peeled, sliced and mashed
1 heaping cup chopped pecans
½ teaspoon Vanilla extract

Preheat oven to 350 degrees. Prepare 9x5 inch loaf pan, grease with unsalted butter and lightly dust with flour.
In a large mixing bowl, of kitchen aid stand, cream butter, cream cheese and sugar till light and fluffy. Add eggs one at a time and vanilla and beat well.
Sift all dry ingredients and add mix with wet ingredients in two batches. Fold in mashed banana. Then finally fold in chopped pecans into the mixture.
Pour into greased and floured loaf pans, about ¾ full, and bake for 80 minutes or until the top is golden and a toothpick inserted comes out relatively clean. You want this bread to be moist, so don't over bake.
Let cool for 10 to 15 minutes, then remove from pans and allow loaves to cool completely