By adding cream cheese, this banana bread recipe is so soft and creamy.

It feels more like you’re eating a slice of cake than bread.

The creamy taste and texture is different than most banana breads.

Once you try it, you’ll never go back.

It makes this bread so yummy!

I like to bake my banana bread in 4-cavity mini loaf pans so they are sized just right for snacking.

Just slice, dab on a small slab of butter, and eat away.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 oz cream cheese, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour, divided
  • 4 small ripe bananas (2-3 large)

  1. Cream together butter, sugar, and cream cheese.
  2. Add eggs, milk, vanilla, baking powder, and salt, and mix until well combined.
  3.  Add in 1 and 1/2 cups of flour, and stir until well blended.
  4. Mash your ripe bananas, then add them to the mixture with the remaining 1/2 cup of flour. Mix until well combined.
  5. Butter 4 mini bread loaf pans. Sprinkle a little flour in each, and shake to spread the flour along the edges.
  6. Use your 1 cup measuring cup to scoop the batter into your mini loaf pans.
  7. Bake at 350°F for 35 minutes, or until a toothpick comes out clean in the center.
  8. Notes
  9. If using one large or two medium loaf pans in place of mini muffin pans, start with 50 minutes baking time, and check every couple of minutes until done. 

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