If you’re looking for a rich, tangly banana bread, one that bakes up perfectly every time, you’re going to flip over this recipe. This Southern Living Cream Cheese Banana Bread is delicious and simple to make. It contains a secret ingredient: Cream Cheese!

Why Add Cream Cheese to Banana Bread?
Adding cream cheese to banana bread enhances both the texture and flavor of the finished product, which creates a rich, moist, and slightly tangy loaf.
Here's why it works that way:
- Moisture: Cream cheese adds extra moisture, resulting in a tender crumb that stays soft for longer. Banana bread is best when moist, so cream cheese is the perfect addition.
- Richness: It contributes a creamy richness that elevates the overall taste, making each bite more decadent. And let's face it, a decadent banana bread is what you're going for!
- Tangy Flavor: The slight tang of cream cheese complements the sweetness of the bananas, balancing the flavors beautifully. You don't really pick up on the "twang" in a way that's obvious. But the combination of flavors is perfection!
- Enhanced Crumb: The fat content in the cream cheese contributes to a smoother and finer crumb structure, making the bread extra indulgent. (Yum!)
In short, cream cheese is a game-changer for banana bread lovers and I'm so glad I stumbled across this recipe from Southern Living.
Cream Cheese Banana Bread Ingredients

- ¾ cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ cups mashed bananas (1 ¼ pounds unpeeled bananas, about 4 medium)
- 1 cup chopped pecans, toasted
- ½ tsp. vanilla extract
How to Make Cream Cheese Banana Bread
Preheat oven to 350 degrees Fahrenheit.
Pray a tube pan or large bundt pan with nonstick spray. Set aside.
Combine flour, baking powder, soda, and salt in a bowl. Whisk together and set aside.
Place room temperature butter in a large mixing bowl or bowl of a stand mixer with paddle attachment.

Add cream cheese and beat until light and fluffy.

Add sugar and continue to beat.

Work in the eggs, one at a time.

Now add the mashed bananas. Don’t over-mix.


Add the dry ingredients, a little at a time.

Add pecans and vanilla extract and mix until it comes together.

Place batter in prepared tube or bundt pan.

Place in preheated oven and bake for a full hour or until banana bread is golden brown and a toothpick comes out clean.
Remove from oven and place on wire rack to cool.
After fifteen minutes remove from pan and continue to cool.

Sprinkle with powdered sugar.

Slice and serve.

Store leftovers in refrigerator in an airtight container. They should stay fresh for 4-5 days. You can freeze this bread for later use if you prefer.
What to Expect from this Banana Bread

I’ve tasted so many great banana breads, y’all. It seemed impossible to imagine that I would prefer one above another. But this one is absolutely delicious! Maybe it’s the addition of the cream cheese. It adds a depth of flavor and complexity to the recipe, for sure. I also loved the sprinkling of powdered sugar on top of the bread. The flavor of the bananas comes ringing through, as well as the crunch of the pecans. Absolutely delicious: those are the only two words I can think of to describe this yummy bread.
Variations on this Recipe
You can make this recipe as directed, but here are some other options:
Coconut: Add a full cup to the recipe to give this bread a tropical twist.
Chocolate Chips: Flour the chips before adding. I’d probably add about ¾ of a cup.
Frozen blueberries: I love adding frozen berries to my banana breads. This is such a delicious combination. You’ll only need a cup.
Blackberries: Fresh or frozen, you can add blackberries to the batter. A cup should do.
Other Banana Breads from Out of the Box Baking
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!



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About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Southern Living Banana Bread with Cream Cheese
If you’re looking for a rich, tangly banana bread, one that bakes up perfectly every time, you’re going to flip over this recipe. This Southern Living Cream Cheese Banana Bread is delicious and simple to make. It contains a secret ingredient: Cream Cheese!
Ingredients
- ¾ cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ cups mashed bananas (1 ¼ pounds unpeeled bananas, about 4 medium)
- 1 cup chopped pecans, toasted
- ½ tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Pray a tube pan or large bundt pan with nonstick spray. Set aside.
- Combine flour, baking powder, soda, and salt in a bowl. Whisk together and set aside.
- Place room temperature butter in a large mixing bowl or bowl of a stand mixer with paddle attachment.
- Add cream cheese and beat until light and fluffy.
- Add sugar and continue to beat.
- Work in the eggs, one at a time.
- Add the dry ingredients, a little at a time.
- Now add the mashed bananas. Don’t over-mix.
- Add pecans and vanilla extract and mix until it comes together.
- Place batter in tube pan.
- Place in preheated oven and bake for a full hour or until banana bread is golden brown and a toothpick comes out clean.
- Remove from oven and place on wire rack to cool.
- After fifteen minutes remove from pan and continue to cool.
- Sprinkle with powdered sugar.
- Slice and serve.
- Store leftovers in refrigerator in an airtight container. They should stay fresh for 4-5 days. You can freeze this bread for later use if you prefer.