I'm a sucker for banana bread recipes. I couldn't even tell you how many variations I've tried.
Kind of drives Grant crazy. Pick a recipe and stick with it, he thinks.
So when he tasted this one several months ago, he said,
"This is it. If I ever ask you to make banana bread, THIS IS THE ONE I WANT. Not any others."
I think he made that pretty clear. :)
And I can't say that I blame him.
It's lightly spiced, wonderfully moist and tender, and the crumb topping adds that extra delightful, sweet crunch. I love having the cream cheese in there - I feel like it makes the bread extra rich and flavorful without being over powering. And with two loaves, you can freeze one for later or share with a friend or neighbor.
And for the record, I haven't make any other banana breads since then. But I've made this one at least four times. It's a huge hit with the family every time.
Cream Cheese Banana Bread with Sweet Cinnamon Topping
Yield: 2 loaves
From: Rebekah's Family, Food, and Fun
8 ounces cream cheese, light or regular, softened to room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas (about 4 large bananas)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter
1 tablespoon flour
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Grease 2 loaf pans (8 1/4" x 4 1/4") with cooking spray or butter and set aside.
In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.
In a small bowl, mash together the topping ingredients until combined and crumbly.
Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.
Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
Source: Adapted slightly from Mel's Kitchen Cafe