Best Banana Bread with Cream Cheese Frosting

I always used to toss my ripe bananas. . until one day, I decided to make banana bread. . . or maybe it was my friend Anne who said, “Girlfriend, why are you tossing those bananas?”


There are a ton of banana bread recipes out there and I’ve tried a few. My friend, Sarah, actually posted this one on Facebook as Banana Cake. I was more in the mood for banana bread so I made this in a loaf pan. . . I was trying to be good and thought, ok, I’m not going to make the cream cheese frosting. . but who am I kidding? This recipe really is delicious. I omitted the milk and added another banana and pecans to the original recipe.


After I read this description, I knew I had to give this one a try!


“This banana cake recipe is the original, the one we tested in our little kitchen until it was perfect. It’s the authentic, trusted delicious banana cake recipe that won’t have you worrying about the end result. It’s our very own moist banana cake with cream cheese frosting, the cake to serve at the end of memorable meals. A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting envelops the golden hued cake.


The aroma of vanilla and bananas will permeate your kitchen. .” it’s wonderful! Here’s hoping you never have to toss your ripe bananas ever again! Hope you enjoy!



Banana Bread with Cream Cheese Frosting


Best Banana Bread with Cream Cheese Frosting
Recipe type: Dessert or Breakfast

  • ½ cup butter (1 stick)
  • 1½ cups sugar
  • 2 large eggs, beaten
  • 2 cups flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla
  • ¾ teaspoon baking soda (add to pureed bananas)
  • 3-4 pureed bananas, very ripe (if your bananas are really ripe, you can just mush them with a fork; no need to puree)
  • 1-2 tablespoons chopped pecans or walnuts (optional)
  • For the Cream Cheese Frosting:
  • ½ stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 – 1½ cups powdered sugar
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
  2. Mix together the butter, sugar and eggs (wet). Next, mix together the flour, salt and baking powder (dry ingredients). Add the dry ingredients to the wet ingredients and mix. Add the vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
  3. Pour into loaf pan and bake for 1 hour (or when toothpick comes out dry).
  4. Frosting Directions:
  5. Using a stand mixer: Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled bread or cake.











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14 Responses to "Best Banana Bread with Cream Cheese Frosting"

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  1. gottagetbaked

    July 23, 2012 at 1:30 pm

    Yum, so many banana bread posts on the internet today! I love banana bread – I always have overripe, black bananas either on my counter on in the freezer and it’s so easy to make a delicious loaf or muffins with them. I always add chocolate chips too – it’s a winning combination. Your photo of that thick slice slathered with cream cheese is making me drool!

  2. hipfoodiemom

    July 23, 2012 at 3:00 pm

    haha, thank you! The cream cheese frosting is too good, seriously.

  3. amantpâtisserie

    July 24, 2012 at 9:47 pm

    I definitely agree! Anything with cream cheese!!! I’ll try your recipe :) Thanks!

    • hipfoodiemom

      July 25, 2012 at 9:27 am

      Oh great! Let me know how it turns out for you!! :)

  4. Bam's Kitchen

    July 25, 2012 at 7:36 pm

    The cream cheese frosting put this little bread over the top!

    • hipfoodiemom

      July 26, 2012 at 6:44 am

      haha, thank you! Give this one a try! like you said, with the cream cheese, this banana bread is excellent!!!

  5. glitzgirlzglamourguide

    July 26, 2012 at 6:50 am

    My sweet tooth is saying …Yes, please! :)

    • hipfoodiemom

      July 26, 2012 at 6:55 am

      haha! yes, you must try this recipe!!! the cake with the frosting is divine!!! your sweet tooth will thank you! :)

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  7. Sarah

    August 17, 2012 at 9:05 pm

    Glad you tried it and liked it! I make them into muffins and have the cream cheese frosting on the side! Makes a quick yummy breakfast! :-)

    • hipfoodiemom

      August 18, 2012 at 6:50 am

      Thanks Sarah! yes, what a great idea! and you really don’t even need the frosting so I like the idea of having it on the side. Thanks for sharing!

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  10. Kyle Landenberger

    April 21, 2013 at 1:16 am

    Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages…

    Hottest write-up on our own web site


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