Peanut Butter Streusel-Topped Cream Cheese Banana-Nut Bread

Peanut Butter Streusel-Topped Cream Cheese Banana-Nut Bread created by Vino Girl

Whew! That is some title. The peanut butter topping on this is outstanding. My bananas were very sweet and ripe, so I was able to get away with less sugar in the batter (I used the full amount in the topping though). From Southern Living.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
  • Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
  • Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
  • Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
  • Stir in bananas, pecans, and vanilla. Pour batter into pans.
  • Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
  • Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
  • Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.
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RECIPE MADE WITH LOVE BY

@Vino Girl
Contributor
@Vino Girl
Contributor
"Whew! That is some title. The peanut butter topping on this is outstanding. My bananas were very sweet and ripe, so I was able to get away with less sugar in the batter (I used the full amount in the topping though). From Southern Living."

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  1. Hazeleyes
    The streusel topping is so good. I used it on a low-fat banana bread that I always make. Thanks for a nice change to our regular recipe.
  2. Felix4067
    The batter tasted so good I couldn't wait for it to come out of the oven, but that was the last thing about this recipe that worked for me. The streusel never did behave like streusel, it was more like thick peanut butter frosting even after I added almost half again as much flour and brown sugar, so I spread it across the top of the batter as best I could. After baking, the streusel fell off when the bread was touched, and I had to sprinkle it over the slices after they were buttered to make it stay. Both the banana and the peanut butter tastes were almost nonexistent in the finished product. The only thing I did differently from recipe as written was to leave out the nuts, as I didn't have any. I like the idea of using cream cheese in the batter and will incorporate that into my standard banana bread recipe, but this one just didn't work for us, sorry. The texture was perfect, but the taste was definitely lacking.
  3. Vino p.o. prn
    This was very tasty and very moist but I think it should be called Banana Peanut Butter Crumb Cake instead. The consistency was a bit heavier than the bread that I was expecting but nevertheless it was very good. I decreased the butter to 1/2 cup for the batter. Thanks!
  4. Shasha
    Turned out great! I used Splenda and a 10" springform pan but followed everything else to a T.
  5. 2gr8scots
    My 19 year old daughter and her best friend (neither have any kitchen training i.e. Easy-Mac is a challenge) pulled this amazing bread recipe off beautifully. So it must be rather fool-proof. Great flavor combination, lovely presentation. Dense, moist and satisfying. I'll make this myself and freeze a loaf to see how it behaves. Bake this bread and brew yourself some tea or coffee. Excellent!
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