Cream Cheese Banana Bread

I am just going to jump right in here with the name of the above deliciousness: Cream Cheese Banana Bread.  OK.  Just absorb that for awhile…

How does that title not make you drool a bit?

You would think that a cream cheese banana bread would be a bit tangy maybe.  Definitely a creaminess to it.  And certainly it would be wonderfully moist.  Well, a big tasty YES on all accounts!  This is easily my new favorite quick bread.  Seriously!  Where has this been all my life?!  And when you think about it, it makes all kinds of sense.  We put cream cheese frosting on banana bars and banana cake so why not skip a step and throw them in the same mixer?  Why not indeed!  It is fan-ta-bu-lous-ly scrumptious!  Not to be confused with the scrumptiousness of Double Chocolate Banana Bread, which I assume you all have already made.  🙂  Anyway, the bonus is that it doesn’t take any more effort than a regular banana bread.  Of course, I froze most of the batch for a later time but this was in part because I am still off most carbs and sugar until after the baby is born so it was really for my own protection.  I have NO will power when it comes to food.  Like…non.  No guilt either.  Is it wrong to plan what kind of bread I will eat the very moment I get home from the hospital with my new bundle of joy?!

The first time I made this I was actually pleasantly surprised that it really wasn’t all that sweet.  Baked in muffin tins (with cute little spring papers) (Did I just say that?) this would be fantastic for Easter brunch.  Just bake ahead and freeze.  UN-believable.

On second thought, maybe I should just pack some of this bread in my hospital bag…
One year Ago: Honey Carrots

Cream Cheese Banana Bread
Source Unknown!  Random Internet printout from years and years ago!

1-8 oz pkg cream cheese
1 c sugar
1/4 c butter, softened
3 bananas
2 eggs
Beat all ingredients with a stand mixer or handheld mixer.  Add:
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

Mix just until combined, scraping the bowl once to incorporate all the ingredients.  Pour into a large greased loaf pan-or two medium sized, 4 mini loaf pans, or muffin tins- and bake at 350 until a toothpick comes out with only a few crumbs attached.  As usual, a large loaf pan takes about an hour and so forth on down.  No joke.  Make this bread!!