Banana Bread
The comfort of homemade banana bread is hard to., This bread has a new level of deliciousness. From one of our esteemed group moderators Annette Mortz Mitchell comes this classic This recipe combines the classic flavors of ripe bananas with the rich texture of cream cheese, and a zesty orange glaze to create a bread that's both moist and flavorful. Perfect for cozy holiday mornings or as a sweet treat to share with loved ones.
Equipment
- Loaf Pans or Bundt Pan: Two 8” x 4” loaf pans for traditional banana bread loaves, or a Bundt pan for a more decorative presentation.
- Parchment Paper: Optional, but highly recommended for lining the loaf pans to ensure easy removal of the bread.
- Large Mixing Bowl: For combining the dry ingredients like flour, baking powder, baking soda, and salt.
- Stand Mixer: Ideal for creaming the butter, cream cheese, and sugar together. If you don’t have a stand mixer, a hand mixer will also do the trick.
- Spatula: To fold in the nuts and transfer the batter into the baking pans.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Whisk: To mix the dry ingredients thoroughly.
- Cake Tester or Skewer: To check the doneness of the bread.
- Wire Cooling Rack: To allow the bread to cool down properly after baking.
- Baking Tray: To place under the wire rack during glazing to catch any drips.
- Small Bowl: For preparing the orange glaze.
- Grater or Zester: To zest the orange for the glaze.
- Oven: Preheated to 350°F (175°C) for baking the bread.
Ingredients
- Butter: 3/4 cup 170g [Room Temperature]
- Cream Cheese: 1 8oz block 225g
- Granulated Sugar: 2 cups 400g
- Large Eggs: 2 [Room Temperature]
- Mashed Ripe Bananas: 1 1/2 cups about 3-4 bananas or 340g
- Vanilla Extract: 1/2 teaspoon 2.5ml
- All-Purpose Flour: 3 cups 360g
- Baking Powder: 1/2 teaspoon 2.5ml
- Baking Soda: 1/2 teaspoon 2.5ml
- Salt: 1/2 teaspoon 2.5ml
- Chopped Nuts optional: 2 cups (about 200g), divided
- For the Glaze:
- Confectioners’ Sugar: 1 cup 120g
- Fresh Orange Juice: 3 tablespoons 45ml
- Grated Orange Zest: 1 teaspoon 5ml
Instructions
- Preheat the oven to 350°F. Grease and flour two 8” x 4” loaf pans or a Bundt pan. Lining loaf pans with parchment paper is optional but recommended for easier removal.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter, cream cheese, and sugar until light and fluffy, about 5-7 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Fold in half of the chopped nuts.
- Pour the batter into prepared pans. Bake for 1 hour to 1 hour and 15 minutes, or until a cake tester inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack over a baking tray lined with parchment paper.
- While the bread is baking, prepare the glaze by mixing confectioners’ sugar, orange juice, and zest. Set aside.
- While still warm, drizzle each loaf with half the glaze (or all over the Bundt loaf), and sprinkle with the remaining chopped nuts.
Notes
For a nut-free version, simply omit the nuts.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.