Banana Bread With Cream Cheese Frosting
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Fork
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 Serrated knife
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 3 large ripe bananas mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1 pinch fine salt
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan, then line it with a parchment sling.
- In a mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In another bowl cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time into the butter mixture until fully incorporated.
- Mash the ripe bananas with a fork in a separate bowl until mostly smooth with small lumps.
- Stir the mashed bananas, sour cream, and vanilla extract into the butter and egg mixture until combined.
- Gently fold the dry ingredients into the wet ingredients just until no dry streaks of flour remain.
- Fold in the chopped walnuts if using, being careful not to overmix the batter.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and let the banana bread cool in the pan for 15 minutes.
- Carefully lift the banana bread from the pan using the parchment and transfer it to the wire rack to cool completely.
- While the bread cools, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla, and salt to the cream cheese mixture and beat until thick, smooth, and spreadable.
- Once the banana bread is completely cool, spread the cream cheese frosting evenly over the top of the loaf.
- Slice the frosted banana bread with a serrated knife and serve.
Notes
For best results, use very ripe bananas with plenty of brown spots, as they add more sweetness and moisture to the bread. Make sure all chilled ingredients are at room temperature so the batter and frosting come together smoothly, and avoid overmixing the batter after adding the dry ingredients to keep the crumb tender. Let the bread cool fully before frosting so the cream cheese topping does not melt or slide off. The flavor improves after resting, so consider baking it a day ahead and storing it tightly wrapped in the refrigerator, then bringing slices to room temperature before serving. You can customize the loaf by swapping walnuts for pecans or chocolate chips, and adjust the frosting thickness by adding a little more powdered sugar to firm it up or a teaspoon of milk to loosen it.
Tried this recipe?Let us know how it was!