The week I have breakfast on my mind, and the breakfast casserole I made earlier this week was a touch more work than I normally put into my morning meal. My go-to breakfast foods require minimal work like remove from refrigerator, microwave, eat. This banana bread recipe will be perfect for me since I can make it ahead of time and grab slices as needed, whether for breakfast, a snack, or dessert.
Cream Cheese Banana Bread – one of the best breads you will ever make! Perfect for breakfast, snack and dessert!
I really liked the fact that this recipe uses a lot of pantry staples. I had many of the ingredients on hand like flour, vegetable oil, vanilla extract, the sugars, baking powder and soda, and salt. That left me with a short grocery list of dairy products (cream cheese, sour cream, and eggs) and bananas. And when is a short grocery list ever a bad thing?
The directions for this recipe were clear and easy to follow. The prep work did take me a little longer than the time given (15 minutes instead of 10). Banana bread is a new thing for me, so that may have been the cause.
I’ll save you some guesswork and let you know that this recipe makes about 2 cups of batter for the bread. So for Step 4, you will need to add 1 cup of batter to your loaf pan. The consistency wasn’t too thick, and I didn’t need to smooth it with a spatula. It leveled out on its own as did the cream cheese filling and the second layer of bread batter.
My banana bread seemed to be done after 40 minutes of baking, as promised, but it turns out that wasn’t exactly the case. After cooling, the first 2 slices looked fine, but I noticed the bread got mushy as I moved toward the center of the loaf. The bananas I used were pretty large, so I’m thinking I ended up using too much.
I tested the theory by re-making this recipe using 1 banana from the same bunch, and it turned out beautifully. So either use 1 large or 2 small bananas unless you prefer mushy banana bread.