Cream Cheese Banana Nut Bread

Cream Cheese Banana Nut Bread — This is seriously the BEST homemade banana nut recipe ever. The secret to this banana bread recipe is cream cheese. Finally, banana bread that is actually moist, super easy, and tastes like heaven.What makes this the best banana bread recipe ever?For one, I’m not making this up. This cream-cheese banana nut recipe is the real deal and has hundreds of comments, thousands of pins and even more shares. The flavor is amazing, moist, and has  a nice crunch from the walnuts — Plus, this recipe is super easy, pop it in the oven in 20 minutes.Easy ways to make this the best Banana Bread!The best recipes are the ones you can easily modify based on personal preference. Try muffin tins, change pan sizes, add chocolate chips, less sugar, sugar substitutes, different nuts, cinnamon, and various icings. Of course please let us know by adding a comment!How do I know when my Banana Bread is Ready?The toothpick test is a tried and true test and essential when modifying a recipe, or switching pan sizes. When baking, time is a suggestion and by no means exact. Everyone’s oven is different (gas, electric, convection), and many are inaccurate. Baking times also vary based on moisture content in bananas, climate, and elevation.I usually keep a close eye on my banana bread for the last 5-10 minutes. As soon as I think it might be ready, I open the oven door and slide a toothpick into the bread or muffin. Just stick a toothpick into the center of your banana bread. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your bread is done!My tip for Super Moist Banana BreadI tend to take breads, cakes, and such out before the toothpick comes out perfectly clean. I do this because it will continue to cook even after you remove it from the oven. This is extremely important for perfectly moist banana bread.More great breakfast breads!Cream Cheese Banana Nut Bread Video RecipeYield: 2: Best Cream Cheese Banana Nut BreadPrep Time: 20 minutesCook Time: 60 minutesServing: 2 large loaves Print Nutrition facts (per portion)Calories: 271Carbohydrate Content: 33gCholesterol Content: 39mgFat Content: 14.2gFiber Content: 1.5gProtein Content: 4.9gSaturated Fat Content: 6.1gServing Size: 24Sodium Content: 153mgSugar Content: 18gNutrition facts (per portion)Calories: 271Carbohydrate Content: 33gCholesterol Content: 39mgFat Content: 14.2gFiber Content: 1.5gProtein Content: 4.9gSaturated Fat Content: 6.1gServing Size: 24Sodium Content: 153mgSugar Content: 18gBy 02/09/2020Cream Cheese Banana Nut Bread — This is seriously the BEST homemade banana nut recipe ever. The secret to this banana bread recipe is cream cheese. Finally, banana bread that is actually moist, super easy, and tastes like heaven.IngredientsPreheat the oven to 350 F (175 C), and grease two bread pans.Toast the walnuts in a dry skillet over medium heat until fragrant, about 3 – 5 minutes, then remove from heat and let cool. Put the butter and cream cheese into a large bowl and mix until blended and creamy.Add the sugars, and beat well to combine.Blend in the vanilla, and then add the eggs one at a time, beating after each one to blend.In a separate bowl, sift together the dry ingredients, then add to the wet and mix at a low speed, until just blended.Stir in the bananas and walnuts.Scrape dough evenly into well-greased bread pans, and bake for about 1 hour, or until a toothpick in the middle comes out clean.Cool bread on wire rack for about 15 minutes, then remove from pans and allow to cool an additional 30 minutes before slicing, to avoid excessive crumbling.this post contains affiliate links   this post contains affiliate links  M 04/27/2020 at 20:30 ReplyI am out of the country and i cannot find baking soda anywhere. Is there a substitute or could i leave it out?comfortablefood 06/14/2020 at 00:04 ReplyPotassium Bicarbonate, i guess it depends on the country. Some flour even comes pre-mixed and is advertised as “self-rising” flour. You can also use baking powder as a sub by adding 2-3x the baking soda.Heather 04/21/2019 at 17:33 ReplyWhat kind of brown surger is used in the video?comfortablefood 05/09/2019 at 02:15 ReplyColleen Patchett 05/11/2019 at 09:55 ReplyLoved the bread. Was so moist.Sean 01/01/2020 at 19:24 ReplyJust a quick secret to share. If you ever want to make a banana bread even more moist, just add 1-2 Tablespoons of applesauce. It’s a game changer and does not change the flavor!!! Cheers!!Kris 03/15/2019 at 05:49 ReplyDid you not learn that you should not crack a raw egg directly into the batter as if the egg is rotten it will spoil the whole batch? Crack into a small dish before adding it to the batter.Gail 02/11/2019 at 10:08 ReplyI’m always trying new banana bread recipes and this is by far my favorite one! I had to bake it about an hour and 20 minutes before it passed the toothpick test, so I was a little worried it would be dry, but it wasn’t. It was still very moist. I don’t ever put nuts in anything, but I substituted chocolate chips and it was amazing! I’m so thankful for the discovery of this recipe. Thank you.Renee 02/07/2019 at 18:28 ReplyCan you make muffins with this recipe if so how long do you bake themcomfortablefood 02/11/2019 at 06:31 ReplyI would reduce the oven temperature by 20 degrees and bake them for about 25/30 minutes, then check them with a toothpick.Dona 04/16/2019 at 13:12 ReplyCould you use Splenda in this?comfortablefood 05/09/2019 at 02:16 ReplySure. I just don’t know the ratio/measurements, but I can’t imagine it wouldn’t be a problem.Bell 01/23/2019 at 19:43 ReplyCan I use a different pan if u don’t have a loaf pancomfortablefood 02/11/2019 at 06:37 ReplyYeah sure, just make sure to keep an eye on it while it’s baking so it doesn’t dry out. 😉James 04/12/2019 at 10:30 ReplyCan you substitute any other fruit in this recipe. I was thinking of even changing the vanilla to bourbon extract and using apples and pecans. Maybe even add dried cranberries to the mix. Please email me at “[email protected]” I would love to know. I love to bake dessert type things when I have free time.Barbara Schieving 11/08/2018 at 09:32 ReplyLove the flavor boost the cream cheese gives this banana bread.Olga 12/30/2018 at 22:27 ReplyAfter blending the butter and cream cheese separately, can I put all these into a breadmaker to mix the rest and bake? My machine goes up to 2 lbs.comfortablefood 02/11/2019 at 06:45 ReplyI would assume so, but I do not have a bread maker so I can’t tell you for sure.Toni Dash 11/08/2018 at 03:12 ReplyA new favorite bread in my house! It was perfect!Aysegul Sanford 11/07/2018 at 19:57 ReplySuch a great idea to put cream cheese in there. I am sure it makes it so rich and moist.Erin 11/07/2018 at 16:59 ReplySo good! Love when I have extra bananas and can make this bread.Ashley @ Wishes & Dishes 11/07/2018 at 16:41 ReplyAbsolutely in love with this banana bread!Joanne 11/07/2018 at 15:10 ReplyThe flavor is so amazing, and I love the crunch of the walnuts!Liz 11/07/2018 at 12:15 ReplyI now have a new favorite banana bread recipe! Thanks so much!Sandy 11/07/2018 at 09:59 ReplyThis is the best banana bread recipe. Love the swirl.Jennifer Farley 11/07/2018 at 08:44 ReplyThis banana bread is crazy good!Melissa Sperka 11/07/2018 at 07:37 ReplyBEST banana bread ever!!Lori Lange 11/07/2018 at 07:21 ReplyThis is the best banana bread recipe- the cream cheese gives it a rich texture!Sandra Alden 10/24/2018 at 13:19 ReplyThis looks SO GOOD. I will definitely make this!!!Side question: what is the make of the hand mixer that is used in the video? I would love to get something like it. It looks so easy to use. Please let me know.comfortablefood 10/25/2018 at 08:11 ReplyHey – thanks for commenting, you’re gonna love it. That mixer is made by a French company Moulinex – I think it’s hard to find in the states, I love it more than anything. 😉Barbara Ruby 04/12/2019 at 13:05 ReplyI was also intrigued by this hand mixer. It seemed to stand up when left on the side of the bowl.Carm 10/20/2018 at 14:49 ReplyI made two loaves of this bread tonight and I followed the recipe almost exactly. THEY WERE DELICIOUS! After greasing my pan I sprinkled some cinnamon sugar along the bottom and sides and added some of the same cinnamon sugar to the top of the batter before baking. I also added an extra 3 ounces of cream cheese (which made for a nice moist loaf) and an extra half cup of chopped Pecans.comfortablefood 10/22/2018 at 09:59 ReplyI’m SO glad to hear it! Thanks for the comment and love that addition of cinnamon sugar!Nicole 11/02/2018 at 17:32 ReplyCan I use 8 oz of cream cheese?comfortablefood 11/05/2018 at 06:32 ReplyNancy 11/29/2018 at 14:52 ReplyCan I use self rise flourcomfortablefood 02/11/2019 at 06:48Sure, just leave out the baking powder and baking soda then. 🙂ellen bowes 03/01/2019 at 19:39 ReplyI found the mixer on e-bayVictoria Coyne 09/28/2018 at 00:39 ReplyAwesome Bread! I made 3 loaves today. One with Chocolate Chips and the other 2 with nuts. Thank You!comfortablefood 10/18/2018 at 07:00 ReplyThanks so much for saying! It’s my absolute favorite. 🙂Joann 09/27/2018 at 21:29 ReplyHow much calories are in this bread? How much sugar, sodium and carbs too?comfortablefood 10/18/2018 at 07:01 ReplyI’m gonna add nutrition data right now. 🙂Michelle 06/06/2018 at 09:13 ReplySaw this on Facebook and had to try. Delicious 😋 I will make again for sure. I made one loaf for my crochet club, 3 small loaves for my grown children.comfortablefood 06/09/2018 at 15:37 ReplyI’m SO glad you liked it!!Michelle 03/25/2018 at 07:00 ReplyI don’t eat bananas or banana nut bread but my sister sent me this and asked me to make it for her. It has been a huge hit! I’ve probably made it once a week since then. I love to make it and give it away! I also read in the comments someone sprinkled cinnamon and sugar in the pan after spraying and everyone seems to like that. Thank you!comfortablefood 03/25/2018 at 13:42 ReplyOh wow – thanks so much for saying. I LOVE reading those kind of comments. 🙂Jamie Ewing 03/15/2018 at 21:01 Replycomfortablefood 03/18/2018 at 08:12 ReplySure, I don’t see why not. I’m not experienced much in gluten free flours, but I believe there are several that adapt to the same measurements as regular flour. 🙂Sandra 05/18/2018 at 19:35 ReplyI used Bob’s Red Mill gluten free flour. I used the same amount as regular flour and it turned out awesome.Armando 03/15/2018 at 13:49 ReplyDefnettly going to try this next weekend.comfortablefood 03/18/2018 at 08:13 ReplyIt’s so good!Glenda 03/15/2018 at 07:19 ReplyI make the same cake every Christmas use a yellow cake mix Add 1-2 eggs whatever the mix says 4 oz cream cheese nuts mix and makes 1 large or 2 small loafsLindaM 01/21/2018 at 19:14 ReplyI loved this recipe. Moist sweet banana bread! This is a keeper!MariaA 01/07/2018 at 13:58 ReplyGreat recipe.. my turned out really good for a first time baker 😆.. the only thing I will modify next time is to lessen the sugar..Jo Anne 01/06/2018 at 10:44 Replyi couldn’t believe there was no cinnamon or cloves in the recipe, so I added my usual 1 tsp cinnamon and 1/2 tsp of ground cloves.Frances Bauman 01/05/2018 at 21:27 ReplyJust let it finish cooling for a half hour out of the loaf pans, and it cut perfectly, and Oh my it is delicious! Thick but not heavy, and not dry! I used black walnuts, since that was what I had, I thought they might over power the banana taste, but they didn’t! Great recipe!Robin 01/05/2018 at 08:29 ReplyIt’d be nice if nutritional facts could be included in recipes. This recipe sounds delicious. I will be trying it soon with gluten free products.Marie Lima Zafonte 01/04/2018 at 19:41 ReplyBaked it today! Replaced the nuts with chocolate chips. Thought it might be too sweet but was perfect. Was done at 55 minutes. Will take them out of oven even sooner next time. The grandkids will love this cake/bread. Having a slice with coffee. Second one in the freezer!comfortablefood 01/05/2018 at 11:34 ReplyFantastic! I’m so glad you enjoyed it!Heather 05/20/2018 at 09:39 ReplyI don’t like nuts in my breads so I also trade them out for mini semi sweet chocolate chips. It turned out fantastically.Rach 01/03/2018 at 23:19 ReplyComes out way better and moist when u double the bananas!Terri Richardson 01/03/2018 at 19:00 ReplyI have a very similar recipe and it is delicious. The only difference is my recipe calls for 2 cups of sugar and no brown sugar. I grease and flour 2 loaf pans to make one loaf without nuts and one with walnuts. The last 15 minutes I cover them with foil so they don’t get too dark.Cheryl Henderson 01/03/2018 at 18:01 ReplyTry putting 2 bananas and 1 cup crushed pineapple for a very moist alternative. Just drain the juice from the pineapple first.Besayda Soto 12/21/2017 at 16:19 ReplyI don’t have baking powder only baking soda….Wil that be a problemcomfortablefood 12/26/2017 at 12:06 ReplyI think it needs the powder over the soda, but I’m not sure. It might not rise correctly…sue 05/31/2018 at 13:45 Replythe soda is mostly used to counteract the acidity of the banana, it won’t rise as much as when using both.Leila 12/17/2017 at 08:39 ReplyCan I use another kind of flour?comfortablefood 12/26/2017 at 12:09 Reply… like what kind?Leila 12/29/2017 at 04:05 ReplyThanks, think about buckwheat flour, wholemeal, spelt flour or rye flour. I’m in the diet, that’s why.comfortablefood 12/30/2017 at 09:05 ReplyI’m sure you can use any kind of flour you need to. Depending on which it is, it might affect the rise of the bread.Dee 02/04/2019 at 00:48 ReplySelf-rising has the baking soda, baking powder in it.Esmeralda 12/13/2017 at 02:49 ReplySalted or unsalted butter?comfortablefood 12/26/2017 at 12:10 ReplyI always use salted, but if you’re watching your sodium, then unsalted should be just fine.Grace Gloria 12/12/2017 at 22:38 ReplyI have never made a banana bread for one reason only. Everyone and every recipe calls for to put it nicely aged bananas. Why ? What is the reason behind this? The banana that is called for is my hang up; cause I would normally be throwing them away because they have aged. Can you please explain why aged bananas? I love banana bread but I cannot get passed the aged bananas so I am hoping for a good explanation please.Sher Brown 01/01/2018 at 21:14 ReplyWay more flavor than an unaged banana!Amy 01/02/2019 at 18:22 ReplyAs bananas age the sugar content gets higher. So with older bananas, they are not only softer and easier to blend, but they are sweeter and have better flavor in the bread.Carm Merola 10/17/2018 at 14:22 ReplyThe older the bananas the sweeter they are!Linda 12/11/2017 at 08:29 ReplyWhen I print this recipe it does not tell when to add the main ingredient BANANAS.comfortablefood 12/12/2017 at 05:24 ReplyHow strange. I don’t have the same issue. It’s the 7th step – right after adding the dry ingredients . . .Elaine Weiner 12/07/2017 at 18:17 ReplyWay back in the dark ages, when I had home economics in Jr High School, the teach told us to turn the temp down 25 degrees when using a glass baking pan.Stacy Woelber 12/02/2017 at 22:20 ReplyThis is an amazing recipe. You can use the cream cheese icing on this banana bread, too. I only use 3 1/4 cup confectioners sugar and it’s perfectly sweet without overpowering the cream cheese flavor.Could this be made in a Bundt pan?comfortablefood 12/12/2017 at 05:34 ReplySure – just pay attention to your cooking time. It’s going to be less by maybe 10/15 minutes.Dianna 11/30/2017 at 16:06 ReplyCan you freeze these loavez?comfortablefood 12/12/2017 at 05:36 ReplyAbsolutely I do it all the time. Can I ask why you rated the recipe 4 stars? Did you make it and it wasn’t great?RASHIDAH ABDUL-KHALIQ 11/22/2017 at 17:42 ReplyPeace be unto you. Made this last week and used a tube cake pan. Once it was done, let it cool and tried getting it out of the pan that had been coated with oil and lightly floured. Used a knife to loosen and it still wouldn’t come out. Prayed that it would come out in one piece. Turned it upside down onto a plate and it hit the plate. I tapped the bottom of the tube and turned it over. It was all in one piece! Turned it over and omg! A perfect picture for a cake! Everyone loves the cake. My son, who is in school to be a chef and cooks at a hospital here in San Diego, thought the cake was fantastic!. He’s making it for coworkers!. Best banana nut cake (used walnuts instead of recommended pecans). Will make this again. Have a blessed life.RASHIDAH ABDUL-KHALIQ 11/22/2017 at 17:47 ReplyEverything used in the cake was organic. Immaculate organic all purpose wheat flour (looked almost white but was wheat and did not make cake dense). Also used non-alcoholic Vanilla.comfortablefood 12/12/2017 at 05:42 ReplyI’m so glad it turned out for you. I love this bread and have been making it for years. 🙂Maryanne 11/21/2017 at 13:45 ReplyDo u have to roast walnuts? If so why can’t u just use unroasted. Thankucomfortablefood 12/12/2017 at 05:45 ReplyNo, you do not have to roast them, I just like their flavor a bit more when they’re toasted.Donna McFall 11/20/2017 at 12:45 ReplyIf self rising for already has all these ingredients why use plain flour and these other ingredients?comfortablefood 12/12/2017 at 05:46 ReplyI personally don’t use self rising flour, so I’m not sure. I guess I’m more old fashioned when it comes to baking and like to control exactly how much leavening ingredients I use.Anon.. 11/17/2017 at 11:47 ReplyWhat size bread pans are used?comfortablefood 11/20/2017 at 08:34 ReplyThey’re standard – I believe 9″ x 5″.Harriet 11/08/2017 at 11:48 ReplyIt is best to bake in a glass baking dish.Judy 11/06/2017 at 13:41 ReplyApprox 15-18 minutes. Depends on your oven.Marcy 11/06/2017 at 04:57 ReplyHas anyone made muffins rather than the loaf? If so, how long did you bake them?Katie Dunagan 12/13/2017 at 07:02 ReplySusan 11/03/2017 at 13:01 ReplyThere is no where it say how much vanilla I put in 1 tsp.comfortablefood 11/06/2017 at 08:26 Reply1 tsp is exactly what the recipe calls for! Good thinking. 🙂Mike 11/01/2017 at 16:40 ReplyDo yourselves A favor/ put it in a non heated up ovenBarbara Bedgood 10/31/2017 at 17:51 ReplyI want to make this but to bake in small gift giving loafs. How long would I have to bake in the little loaf pans. It says I have ask this before, I have not…Barbara Bedgood 10/31/2017 at 17:53 ReplyI must have hit enter twice.Lee 10/31/2017 at 01:28 ReplyI too would like to know how to break this down for a 9×9″ pan.comfortablefood 11/06/2017 at 08:29 ReplyHmmm. I would maybe just make 1.5 times the recipe and start checking it after about 40 mins in the oven. Let me know if you try and how it works out.Chris Nichols 10/29/2017 at 14:47 ReplyJust threw this in the oven. The batter is heavenly. I know it will turn out good…..comfortablefood 11/06/2017 at 08:30 ReplyFantastic – let me know how it turned out for you!Mary Pickett 10/29/2017 at 07:00 ReplyI made this a was not happy with it. I rechecked the recipe & followed exactly! It was very dense-would not brown told a long time to cook?? Any suggestions?comfortablefood 11/06/2017 at 08:31 ReplyThe only thing I can think of is that maybe you didn’t beat the butter and cream cheese together enough? I’ve made this same recipe about 100 times and have never had it come out wrong. If anything sometimes it comes out too brown for me. Hmmmmm. What kind of flour did you use?Nancy 10/27/2017 at 10:04 ReplyHas anyone tried this with gluten free flours?Pat 10/26/2017 at 08:56 ReplySomeone needs to fix the print options. If I want to print a recipe, I want only the recipe, not 5 pages of ads and pictures and other stuff. Just the recipe.comfortablefood 10/26/2017 at 09:00 ReplyAnything you click on in the print preview will disappear. That give you the option to print only whatever text/images you want . . .Connie 09/10/2017 at 20:15 ReplyWhat size pan was used for this recipe? Also metal or glass?comfortablefood 09/28/2017 at 09:01 ReplyI used a standard loaf pan – metal. You can use whatever size you’d like, just fill it to about 1″ under the rim and make sure to toothpick test it often so you don’t overcook it. 🙂Bec 07/28/2017 at 17:06 ReplyJust counted my over ripe bananas – not enough – can’t wait to make this! Thanks!comfortablefood 08/06/2017 at 19:18 ReplyGreat! Let me know how it turns out!Sherry 10/25/2017 at 18:11 ReplyCut the recipe in half to only make one loaf and use the bananas you havecomfortablefood 10/25/2017 at 18:44 ReplyPatsy 01/18/2016 at 13:16 ReplyWhat would the directions for baking be if I wanted to make this into a cake? 9×9 square.Kristy 03/18/2017 at 08:58 ReplyWhen I double my normal banana bread recipe (this recipe makes two loaves) I always bake it in a 13×9 pan. This recipe would make too much batter for 9×9 pan. I made a note in my cookbook to bake the 13×9 for 40-45 minutes.Mary 01/17/2016 at 21:27 ReplyI made this today and mine sunk deep into the pans as it cooled and was so dense after that it was kind of ridiculous. I have no idea what caused this but will probably not make it again.Terri Van 12/17/2017 at 11:36 ReplyCheck the date on the bottom of your baking powder. The baking soda does not expire but the baking powder does.Anonymous 04/14/2015 at 16:47 ReplyThis was the best banana nut bread I have ever tried. I used pecans because that was what I had. I also didn’t have enough bananas and I drained a can of pineapple tidbits and sqeezed all the liquid I could out of them and put them in and let me tell you – that took this over the top. I will never make banana nut bread again without pineapple. Thanks so much for this recipe!!Joan 04/07/2015 at 07:58 ReplyI make banana bread with less ingredients and it is delicious. Would those who have made this recipe say it is worth the effort with recipe that it is better then most banana breads? More moist for instance? I like to make simple and good recipes without many ingredients.Sandra 02/14/2015 at 11:45 ReplyI am not a baker and usually mess up whatever I try. But this was the best banana bread I have ever had and I am so excited!! I didn’t have but 3 bananas so I added a 15 oz can of pineapple tidbits that I drained and squeezed out all the liquid I could until they were the same consistency as the bananas and I also used self-rising flour and it was absolutely amazing. Thank you so much for this amazing recipe.Mia 09/18/2014 at 03:41 ReplyWhat can I sub for the cream cheese? I have a lactose issue, and cream cheese is a trigger. But I’m unsure of what else to add. Apple sauce, oil?corendorff 11/13/2014 at 12:58 ReplyIt calls for 8 oz cream cheese…I think I would try adding a couple more bananas (to approximate 8 oz. or maybe a little less, since the bananas would add more liquid than the cream cheese), that way you get the extra flavor, fat & creaminess, without adding other fat or flavors…Ingrid 08/08/2017 at 07:58 ReplyI would imagine some sort of soy product could work, soy yogurt! I think I have seen it before! I know that you can use sour cream, milk yogurt, ricotta cheese but they are dairy based. I bet a nut cheese would be interesting, I wonder if you could try coconut cream. I think coconut would go very nice with the banana. You can use coconut cream and soy milk as milk substitutes for espresso coffee , so why not cake. hmm.comfortablefood 08/25/2017 at 08:20 ReplyI agree with the coconut part. Yum.margo 08/14/2014 at 12:27 ReplyWill tried it with less sugar!!!Mary Rogers 03/08/2014 at 06:20 ReplyWhenever I make banana bread, I spray the pan with Pam then shake cinnamon sugar all over it before adding the batter. I also sprinkle the cinnamon sugar over the top before I pop it in the oven. It just adds a lovely sweet crust to the bread.Vinnie 11/02/2013 at 18:52 ReplyI made this to the recipe to the tee. and it can out not done. out side was almost burnt. and inside still raw. temp on over has been checked all ok there? Any idea’s. thanks VinnieKristy 03/18/2017 at 08:51 ReplyTemp is fine. Recipe is fine. I had the same problem with many “tea” breads when using an 8×4 glass loaf pan. I switched to the Wilton 9×5 metal loaf pan and no more problems. It is bigger, and therefore more shallow. Breads bake more evenly. It’s now my favorite loaf pan.Kristy 03/18/2017 at 09:33 ReplyBefore I bought my new loaf pans, I started doubling my 1-loaf recipe and baking in a 13×9 pan to prevent gooey, raw center. It was great because it gave me a lot more bread and a lot more top crust. This recipe makes 2 loaves so it would be perfect for that. I bake 13×9 for 40-45 minutes.Angie 10/26/2017 at 09:37 ReplyNot with this recipe, but same has happened to me. I find if I turn heat down at first sign of it looking to be approaching that” done” Colour..it helps. Like down to 250..and check every 15. Cover with tinfoil also helps at this point tooCarm morelli 11/20/2017 at 22:27 ReplyI have had this problem many times with banana breads so what I do is put a piece of tinfoil over the banana bread and cut out an insert for just the middle where it’s raw. I use tape to hold the tinfoil on my contyand it works every time. When the knife comes out dry then you know it’s done.Marilyn 07/30/2013 at 05:06 ReplyJayne: The top crust cracks because the batter on the “outside” cooks faster than the batter in the middle of the loaf. Assuming the oven was preheated, the heat reaches the outside of the blob of raw batter immediately and it starts to cook and kind of seal over making a little crust. However, the middle of the loaf then begins to heat up, which along with the baking soda/baking powder causes it to expand and rise up, which makes the top layer crack.Jayne 06/05/2013 at 23:19 ReplyCan you explain why the crack exist in most breads baked in a loaf tin ?comfortablefood 06/06/2013 at 05:46 ReplyI’m not sure, but I assume it’s when it rises up in such a narrow space it has to split open. Interesting question. 🙂Sharon D 07/30/2013 at 13:24 ReplySounds like something similar to stretch marks women get after having a baby…good thing skin is more elastic than banana bread LOL! 🙂Anonymous 06/15/2016 at 15:49 ReplyPut a pan of hot water in the oven, under your cake, the moisture will help the cake stay moist….Ingrid Abunda 07/19/2016 at 19:50 ReplyYes this oven trick definitely helps; I also use it when I make lava cake in ramekins. This is a an awesome recipe for a coffee treat thanks!Marla 10/26/2017 at 12:43 ReplyHow much cream cheese do you use.Paulette 01/04/2018 at 09:38 ReplySteam allows the crust to remain moist during the first part of baking so that it may stretch and expand. Boil an inch or two of water on the stove, then place it in the oven when you put the bread in.Kellyh 06/05/2013 at 23:10 ReplyHas anyone tried without the nuts?comfortablefood 06/06/2013 at 05:45 ReplyI’ve actually made it without nuts before and it’s just fine. 🙂Boseph 10/27/2017 at 09:25 ReplyHmm…banana NUT bread without the nuts. Interesting logic.Ann 11/06/2017 at 10:01 ReplyYes, my daughter is allergic to walnuts so I added mini chocolate chips. She’s loved it!Ferrell Porcine 12/12/2018 at 13:15 ReplyOr how about the person who wanted to omit the creme cheese? It’s called creme cheese banana nut bread.😬🤦‍♀️ 😜Or you could use another banana nut bread recipe that does not have creme cheese, duh.Andrea Martinez 04/30/2013 at 05:48 ReplyI couldn´t resist… I went straight to the store and made this right now! Its very yummy but was expecting to taste the cream cheese a little moreSandie Barnett 05/03/2013 at 02:15 ReplyDid the cream cheese make it moist or what do you think the cream cheese did. I was disappointed that you did not taste the cream cheese. I love anything with cream cheesecomfortablefood 05/03/2013 at 05:21 ReplyI think it helped mostly with the texture, but it also adds quite a bit of richness and additional depth in flavor. To really taste the cream cheese, I would recommend spreading a thick layer on top of a slice. 😉Boseph 10/27/2017 at 09:24 ReplyYou could always put some cream cheese on it…like a spread. Yum.john moliterni 10/27/2017 at 17:01 Replyl used riccotta cheese instead of cream cheese …l,m italian 🙂comfortablefood 10/28/2017 at 04:05 ReplySusan 11/03/2017 at 13:00 ReplyI shall try that next I think cream cheese is not wet enough thanks for the tip.Julia 01/11/2018 at 22:47 ReplyIt looks delishousYour email address will not be published. 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