Makes two pans of banana bread, around 16 servings

I’m never looking at any other banana recipe ever again. This recipe was passed down to me from my partner’s mom, and I am eternally grateful. I’ve made banana breads in the past, but this recipe honestly hits different. It’s a quick, chuck-everything-in-a-bowl kind of recipe. And if it means getting a baked good onto the table faster – then I’m all in.

ingredients

• 226g (8oz, or 1 package) cream cheese
• 57g (1/2 stick, 1/4 cup) butter
• 278g (1 1/4 cup) sugar
• 321g (2 1/4 cup) All purpose flour (or 200g of all purpose + 121g of cake flour)
• 6g (1 1/2 tsp) baking powder
• 9g (1 1/2 tsp) baking soda
• 4g (1/2 tsp) salt
• 3ml (1 tsp) vanilla
• 2 eggs
• 4 or 5 mashed ripe bananas

steps

Here’s a video I made to walk you through the recipe!

1. Preheat oven to 350F/180C
2. Prep two bread pans by lightly spraying with oil
3. In a large bowl, mix in all the ingredients listed above
4. Pour half of the mixture into each of the two pans
5. Bake at 350F/180C for 40-45 minutes in a greased loaf pan. At the 30 minute mark, put foil on top of the breads to avoid over browning on the top

notes

• I usually make two breads at a time – one to serve immediately, and another to have ready in the freezer whenever I’m craving it
• Half the recipe to only make one banana bread
• I like to use a mixture of cake flour and all purpose flour for more of a fluffy texture
• Feel free to add additional toppings into this bread. I’ve added chocolate chips and pecans in previous attempts, and the bread has come out great
• I sometimes add cream cheese frosting on top of this to make it more into a banana cake, and yes, it’s absolutely immaculate