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    You are in: Home / Recipes / Cream Cheese-Banana-Nut Bread Recipe
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    Cream Cheese-Banana-Nut Bread

    Cream Cheese-Banana-Nut Bread. Photo by Megan and Jeremy

    1/3 Photos of Cream Cheese-Banana-Nut Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Miss Annie's Note:

    For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.

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    Serves: 8-10



    Units: US | Metric

    Orange Pecan Topping

    • 1 cup pecans, coarsely chopped, toasted
    • 1 cup powdered sugar
    • 3 tablespoons orange juice, fresh
    • 1 teaspoon orange rind, grated

    Cinnamon-Crisp Topping


    1. 1
      Beat butter and cream cheese at medium speed with electric mixer, until creamy.
    2. 2
      Gradually add sugar, beating until light and fluffy.
    3. 3
      Add eggs, 1 at a time, beating just until blended after each addition.
    4. 4
      Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
    5. 5
      Stir in bananas, pecans, and vanilla.
    6. 6
      Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
    7. 7
      Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
    8. 8
      Cool bread in pans on wire racks 10 minutes.
    9. 9
      Remove from pans, and cool 30 minutes on wire racks before slicing.
    10. 10
      Orange Pecan Topping:.
    11. 11
      Sprinkle pecans over batter before baking.
    12. 12
      Cool bread 10 minutes, remove from pans.
    13. 13
      Stir together sugar, orange juice and orange rind.
    14. 14
      Drizzle evenly over warm bread.
    15. 15
      Cinnamon-Crisp Topping.
    16. 16
      Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
    17. 17
      Sprinle mixture evenly over batter.
    18. 18
      Bake and cool bread.

    Ratings & Reviews:

    • on July 09, 2011


      I first discovered this recipe when my family gave me a Southern Living cookbook for Christmas. This is, bar none, the BEST recipe for Banana Nut bread found anywhere.

      I've never understood, however, why it is people will come onto these sites, rave about the recipe, and then say, "But I changed it a bit and did..." If you have to change the recipe, you obviously didn't love it, you just want people to give you validation yours is better.

      My strong, STRONG suggestion is to not listen to the people who want you to do things their way (read: control freaks) and follow this tried-and-true recipe. It's the best one you'll find anywhere. Oh, and the first three ingredients make a darn good frosting if you use powdered instead of granular sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2010


      I didn't have time to make topping, but the banana bread is delicious without any. This recipe halves easily and makes a nice light loaf. Next time I will try it with a topping. Thanks Miss Annie--I read your bio and just ordered a copy of "Texas Home Cooking." It sounds like an interesting cookbook and worth a try!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2010


      Excellent bread, next time I will use 1/2 cup more banana, and less brown sugar for the cinnamon topping... but anyway this is an amazing bread, THANK YOU!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (59)


    Nutritional Facts for Cream Cheese-Banana-Nut Bread

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1022.7
    Calories from Fat 492
    Total Fat 54.7 g
    Saturated Fat 19.9 g
    Cholesterol 127.3 mg
    Sodium 526.2 mg
    Total Carbohydrate 128.1 g
    Dietary Fiber 5.3 g
    Sugars 84.3 g
    Protein 11.8 g

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