Banana Bread

Can you smell that?  Banana bread, warm from the oven and slathered with butter….

This isn’t something that I make often mainly because it takes a bit of planning.  My store doesn’t sell “overripe” bananas, so I have to buy some purdy yellow ones and let ’em get old, usually by then I’m not in the mood for banana bread.  Rob always eats all of the bananas that he buys, so I bought some just for this purpose, and wouldn’t you know he brings some bananas home that he had taken to work, and now we were overrun with ripe bananas….   I can’t win!

I was so excited to make this recipe that I didn’t take a picture of the ingredients, but really how many times do you need to see my flour and sugar containers?  I’ve wanted to try this recipe or one like it for a while since seeing it on Pinterest, and finally I did, and it is good, so I’m sharing it with you, I’m a giver.

Click here for printable recipe

Use overripe, ugly bananas, these will have the most flavor, they should look like this or even darker.

First beat the butter and the cream cheese until smooth.  Oh butter, how I love thee…  Add the sugar and beat until light and fluffy

Add eggs and vanilla and beat until well combined.

Place flour, baking powder, baking soda, and salt in a sifter, yes I’m kickin’ it old school with a sifter, but you can use the bowl and whisk method from previous recipes.

Add the sifted mixture right into the butter/cream cheese mixture all at once and mix just until combined, a few small lumps are OK

Now add your nuts if using them, I used walnuts ’cause I love ’em, but you can use pecans if you want.  Also add your mooshed up bananas, I don’t like mushy banana chunks, so I mashed mine up really good, but you can go chunky if that’s your thing.

Now just mix gently until combined.  Place in your greased and floured loaf pans, I’m using a parchment sling that helps me lift out the loaf without any sticking, you should too, because it’s ingenious!

place in the preheated oven and bake from 45 minutes to an hour, go low and slow, if your bread is browning too fast, lower the heat even more.  This has lots of sugar and sugar from the bananas so it will brown nicely, but an oven that is too hot will over brown it.  It’s done when a toothpick inserted comes out without batter on it, a few moist crumbs are OK, but not batter.

You can also use this for muffins!  Just grease a muffin pan or use cupcake liners and fill right to the top, bake for 20-25 minutes or until it tests done.

Click here for printable recipe

  • 6 oz. (3/4 cup) softened butter
  • 8 oz. (1 block) cream cheese softened
  • 2 cups white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed over ripe bananas (3-4 medium)
  • 1 cup coarsely chopped walnuts




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