Cream Cheese-Banana-Nut Bread

"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."
photo by Megan_Jeremy_2007 photo by Megan_Jeremy_2007
photo by Megan_Jeremy_2007
photo by Megan_Jeremy_2007 photo by Megan_Jeremy_2007
photo by Junebug photo by Junebug
Ready In:
1hr 15mins
2 Loaves




  • Beat butter and cream cheese at medium speed with electric mixer, until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
  • Stir in bananas, pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
  • Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
  • Cool bread in pans on wire racks 10 minutes.
  • Remove from pans, and cool 30 minutes on wire racks before slicing.
  • Orange Pecan Topping:

  • Sprinkle pecans over batter before baking.
  • Cool bread 10 minutes, remove from pans.
  • Stir together sugar, orange juice and orange rind.
  • Drizzle evenly over warm bread.
  • Cinnamon-Crisp Topping.
  • Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
  • Sprinle mixture evenly over batter.
  • Bake and cool bread.

Questions & Replies

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  1. 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.<br/><br/>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.<br/><br/>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.
  2. 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!
  3. 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!!!!
  4. This is my favorite recipe. I use the orange pecan topping. It is very delish! I do not roast the pecans though. They still come out perfect. I do sub the nuts for walnut and/or almond.
  5. SOOOOO good!!! I was wondering if this could be made in a bundt pan and how long it would have to cook. I think that would be really pretty, with the drizzle and nuts over top


  1. This turned out great. The changes I made is I used 2 glass 9x5x2 inch pans. Pre heated the oven 325 degrees and baked for 60 minutes. Instead of nuts I used 1/4 cup of miniature chocolate chips. Then I sprinkled sugar in the raw on top before putting in the oven.
  2. I messed around a little bit with this recipe: used 1/2c raw evaporated cane juice for 1/2c of the sugar, used 1c whole wheat pastry flour instead of 1c of the flour, used 1/2 marg and 1/2 oil for the butter, and skipped the topping because of time restraints. I love the mini-muffins--they are soft inside with a crisp, buttery crust that gives this recipe a 5th star from me. Made about 2 dozen of the minis, plus a large loaf.
  3. Excellent bread -- very moist & dense, with really good banana flavor. I did make a couple of adjustments - I used 1/4 c applesauce with 1/2 c butter, replaced 1c of the sugar with granulated Splenda, ground up the pecans & increased the mashed bananas to 2 cups. With the extra bananas, I probably should have added a little more leavening - but regardless, it is delicious. I didn't try the toppings ... maybe next time. Even DH (who doesn't like cream cheese) really enjoyed this bread. Thanks for posting - I will be making this one again. -M =)



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