I am 100% more motivated for life when the sun is out and it isn’t below 0 degrees. I’m also an infinitely happier and energetic person when I’m working lots, creating things (anything, really), working out regularly, out with friends regularly and spending a lot of one-on-one time with Mark.
When the weather is grey for long periods of time, I find doing all of those things a lot harder, but it’s also the only thing that will keep me out of a permanent funk.
This past weekend brought a lot of sun shine, warmer temperatures and a much more motivated, energetic me. There’s been a lot of things coming out of my kitchen lately that we’ve been loving which means there will be a lot more recipes hitting the blog than there has been over these last couple of months.
I’ve been eating a lot of variations of banana bread lately and I’m not sick of it yet. Banana bread is one of those things that I never really tire of. Probably because it reminds me so much of my childhood, but also because I have a never ending supply of overripe bananas and there’s nothing better than a sweet, doughy piece of banana bread slathered in butter. At least for me.
This cream cheese banana bread came about when I saw a heap of overripe bananas in my fruit bowl and cream cheese was on sale so there was a brick of it in my fridge. In the fall, I tend to add cream cheese to my pumpkin breads and my butternut squash coffee cake so I figured why not in banana bread as well?
I was super pleased with how it came out. Soft, moist, banana-y thanks to 4 bananas and buttery. Everything I like in my banana bread.
Admittedly, I have a preference for whole grain banana bread solely because it’s more doughy and I really enjoy the flavor of red fife flour or anything grainy when it comes to banana bread… but I also understand not everyone feels this way. I was also out of all whole grain flours so… there’s that.
If you’re like me and you prefer whole grain, it works beautifully in this cream cheese banana bread and every other banana bread recipe I have on the site. If you’re lucky enough to find some red fife flour, use that. It’s the best. Spelt and kamut also work nicely but white whole wheat is an acceptable sub.
Nuts and chocolate chips are obvious add-ins if you like that in your banana bread. Sometimes I do, sometimes I don’t. I can be something of a Plain Jane when it comes to banana bread, but you do you. If you’re a fan of cream cheese in baked goods, you’ll also wanna check out my mascarpone cheesecake stuffed banana bread. It’s good stuff.
I hope it’s getting sunny and warmer where you are, too.
We’re almost through this winter, friends. Almost. Keep your heads high, and this cream cheese banana bread close.
- ¼ cup soft butter
- 4oz room temperature brick style cream cheese
- 10-12 tbsp sugar *see note
- 1 large egg
- 1 tsp vanilla extract
- 4 medium overripe bananas, mashed
- 1¾ cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- optional: ½-3/4 cup chocolate chips, nuts, etc.
- Preheat oven to 350F
- Lightly grease and flour a 9x5 inch loaf pan. Set aside.
- In the bowl of a standmixer, beat together the butter, cream cheese and sugar until light and fluffy, stopping to scrape the bowl as necessary.
- Add the egg and beat on high until creamy, stopping to scrape the sides and bottom of the bowl as necessary.
- Add vanilla and bananas then beat again until fully combined.
- Sprinkle on the flour then salt, baking soda and baking powder and mix lightly until just combined.
- Add desired add-ins if using and fold gently.
- Pour batter in to loaf pan and bake on the center rack of your oven for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in pan for 10 minutes before removing to a wire rack to finish cooling completely.
- Wrap in plastic wrap or store in an airtight container on the counter for up to 5 days.