Ingredients
- 3 ripe bananas, mashed
- 8 oz cream cheese, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp cinnamon (plus extra for topping)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional, for extra crunch!)
- For the streusel topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup butter, softened
- 1 tsp cinnamon
Instructions
- Preheat your oven and prepare the pan: Set your oven to 350°F (175°C), and make sure to grease and flour your loaf pan. This is the secret to easy loaf removal later!
- Mash those bananas: In a large bowl, mash your ripe bananas until smooth. I find that using a fork here works best—it gives you a little extra control, and the process is oddly satisfying.
- Whip up the cream cheese layer: In a separate bowl, beat together the softened cream cheese, granulated sugar, and a pinch of cinnamon. You want this to be nice and smooth—no lumps! Set it aside for now.
- Mix the banana batter: In another bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla. Stir it all together until it’s well mixed.
- Combine dry ingredients: In a separate bowl, whisk together your flour and baking soda. Gradually add this to the banana mixture, stirring gently until just combined. Remember, overmixing is your enemy here—a few lumps are totally okay.
- Layer it up: Pour half of the banana batter into your prepared pan, then spread the cream cheese mixture evenly over the top. Follow that with the rest of the banana batter. Think of it like a delicious banana sandwich with a cream cheese middle!
- Make the streusel: In a small bowl, mix together the flour, brown sugar, softened butter, and cinnamon. Use your hands or a fork to mix until it becomes crumbly. Sprinkle this generous amount over the top of your loaf.
- Bake and enjoy the aroma: Pop the pan in the oven and bake for 60-70 minutes. Your kitchen will smell absolutely divine as it bakes. Keep an eye on the loaf during the last 10 minutes—you want a toothpick to come out clean when inserted into the center.
- Cool and slice: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I know it’s tempting to slice into it right away, but giving it time to set makes it easier to cut (and gives the flavors time to meld).
Notes
Serving ideas: the perfect presentation
I like to serve this banana bread warm, with a little extra butter or even a smear of cream cheese on top (why not?). For a fancier touch, dust the top with powdered sugar or drizzle some vanilla glaze. If you’re hosting brunch, pair it with fresh fruit and yogurt, and you’ve got yourself a spread!
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert