Banana Bread with Cream Cheese Frosting
My favorite classic banana bread recipe smothered in cream cheese frosting and chopped pecans.
I adore banana bread. And I’ve posted lots of tasty variations. Like Red Velvet Banana Bread, Funfetti Banana Bread, Chocolate Chip Banana Bread, Scotcheroo Banana Bread, Honey Whole Wheat Banana Bread, and these Banana Bread Donuts with Chocolate Glaze… just to name a few.
But my favorite classic banana bread piled sky high with cream cheese frosting and pecans? That I have not done.
Heaven have mercy… I don’t think I can ever go back.
Why I’ve been eating banana bread without cream cheese frosting is beyond me. But let’s put a pin in the frosting for a second. We’ll get back to it. I promise.
Let’s talk about this bread first.
Moist, thick, and bursting with aromatic flavors like cinnamon and nutmeg. This family recipe calls for FOUR bananas, which adds a lot of moisture to this bread even before adding the eggs and oil. In fact, we’ve even left out the oil before, and it still stays pretty moist. But for the ultimate texture, DO be sure to include the eggs and the oil. Those fats are what keep this bread so deliciously soft and moist.
(omg, yes, I know that I just said ‘moist’ 4 times, but really there is just no other word ????)
Ok, now let’s get back to that cream cheese frosting, because I just can’t get over it.
It’s thick and creamy, and it compliments the flavors of the banana bread perfectly. And it’s so easy to make, I mean, it barely requires any effort. It would basically be a crime to skip the frosting. And you don’t want to be a criminal do you?
The pecans are optional. My husband says I ruin everything by adding pecans. I say I improve everything by adding pecans. Tomato, to-mah-to. It’s up to you.
Be prepared for your house to smell ah-mazing while the bakes. It’s like heaven. With cream cheese frosting. Yum ????.
- 4 medium, overripe bananas
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 c. vegetable oil
- 1 1/2 cups All Purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
Cream Cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
Preheat the oven to 350ºF. Prepare a 9x5 loaf baking pan by lining it with parchment or foil and lightly spraying nonstick spray.
Mash the bananas with a fork or food processor (I don't like to leave chunks, but you can). Whisk in the sugars, egg, vanilla, and vegetable oil.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Fold the dry mixture into the wet and mix just until batter forms.
Pour the batter into the prepared baking pan. Bake for 45-55 minutes (start checking for doneness with a toothpick at 45 minutes). Let cool.
Make the cream cheese frosting:
Beat together the butter and cream cheese until smooth. Mix in the powdered sugar and vanilla until smooth.
Spread on the cooled banana bread.