Here’s a delicious Banana Bread with Cream Cheese Icing recipe—moist, flavorful, and perfect for dessert or breakfast.
Ingredients
For the Banana Bread:
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, for warmth)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar (light or dark)
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk or milk
For the Cream Cheese Icing:
- 4 oz (115 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Cream butter and sugar:
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Add bananas and vanilla:
- Mix in mashed bananas and vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the banana mixture, alternating with the milk or buttermilk. Mix until just combined (do not overmix).
- Bake:
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before icing.
- Prepare the cream cheese icing:
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar and vanilla, and mix until creamy.
- Ice the banana bread:
- Once the bread is completely cool, spread the cream cheese icing on top.
- Optionally, drizzle with a little melted chocolate or sprinkle chopped nuts for extra flair.
Tips:
- Very ripe bananas (even with brown spots) give the best sweetness and flavor.
- The icing is optional, but it adds a rich, tangy contrast to the sweet banana bread.
- You can store the bread in the fridge (especially with icing) for up to 5 days or freeze slices for longer storage.
If you want, I can also give you a faster, one-bowl version that’s extra moist and perfect for beginner bakers. Do you want that version?
