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Banana Nut Bread

Banana Nut Bread with Cream Cheese Swirl

Transform overripe bananas into a delicious gourmet treat with this Banana Nut Bread featuring luxurious cream cheese swirls throughout. This moist, nutty bread combines the perfect balance of sweet banana flavor with tangy cream cheese for an elevated breakfast or snack option.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Banana Nut Bread, Cream Cheese Swirl, Banana Dessert, Quick Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 320kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Parchment Paper
  • Wire Cooling Rack

Ingredients

Banana Bread Base

  • 3 very ripe bananas approximately 1½ cups mashed
  • 1/3 cup unsalted butter melted, substitute coconut oil for dairy-free option
  • 3/4 cup granulated sugar alternative: coconut sugar for a less refined option
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour substitute: 1:1 gluten-free flour blend
  • 3/4 cup chopped walnuts alternatives: pecans or hazelnuts

Cream Cheese Swirl

  • 8 oz cream cheese softened, substitute dairy-free cream cheese if needed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal later.
  • In a large mixing bowl, mash the bananas until almost smooth but with some small chunks remaining for texture. Stir in the melted butter until well combined.
  • Add sugar, egg, and vanilla to the banana mixture, mixing thoroughly after each addition.
  • Sprinkle the baking soda and salt over the wet mixture. Fold in the flour gently using a spatula, mixing just until no dry streaks remain.
  • Fold in 1/2 cup of the chopped walnuts, saving the remaining 1/4 cup for topping.
  • In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and continue beating until well incorporated. Mix in the egg and vanilla extract until the mixture is silky and uniform.
  • Pour two-thirds of the banana bread batter into the prepared loaf pan. Spoon the cream cheese mixture on top in an even layer. Add the remaining banana bread batter in dollops across the surface.
  • Use a butter knife or skewer to create gentle swirls by dragging through the batters. Avoid over-swirling, which can muddy the distinct layers.
  • Sprinkle the remaining walnuts across the top of the loaf.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil during the last 15-20 minutes of baking.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely for at least 20 minutes before slicing.

Notes

For the best flavor, use overripe bananas with plenty of brown spots. The riper the banana, the sweeter and more flavorful your bread will be.
This bread freezes beautifully. Wrap individual slices in plastic wrap, then aluminum foil, and store in freezer bags for up to 3 months.
For a healthier version, you can use whole wheat pastry flour and reduce the sugar by up to 1/3.
Ensure all refrigerated ingredients are at room temperature for optimal mixing and texture in your finished bread.

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 200mg | Fiber: 2g | Sugar: 22g | Calcium: 30mg | Iron: 1.2mg
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