Banana Cream Cheese Bread

I started baking when I was in high school (late 90’s) and trying things new!So i want to share some of the goodies I know. When I tried baking this the first time, I admit I failed because the temperature wasn’t right (a li’l high) and turned out dry. I am kindaaa…… perfectionist when it comes to this so I am making sure that it is moist and soft and luscious!
27ada64818567a9c4fd3b03dc0b69cb3 Banana Cream Cheese Bread

Banana Cream Cheese Bread

Rating: 41

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 16 slices

Ingredients

  • 1 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1 cup whipped cream cheese
  • 3 large eggs
  • 3 ripe bananas
  • 1/4 cup milk (in baking, still love using evaporated milk instead of regular milk)
  • 1/2 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Preheat oven to 300* F. Butter 2 of your 9x5x3 inch loaf pans.
  2. Cream the sugar, whipped cream cheese (this is lighter and easier to use than regular cream cheese), and butter in a large mixing bowl (medium speed) until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda, and salt.
  4. Add the banana mixture to the creamed mixture until combined. Add dry ingredients, mixing just until flour disappears.
  5. Pour half of the batter into each prepared pans and bake it for 60min or until toothpick inserted in the center comes out clean. Let it cool before slicing. Enjoy!
  6. Note: you can always add your favorite nuts on top before baking.
http://foodipino.com/2013/03/12/banana-cream-cheese-bread-3/

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  • Manual Phanord

    Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.;

    Our very own blog site
    http://www.caramoan.ph/caramoan-map/

  • ellen martinez

    thank you very much for these exciting recipes..

    • dane hearn

      you’re very much welcome! hope you like it. I always bake this when our bananas turned brown and mushy so it wont go to waste!

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