45 Reviews of Cream Cheese-Banana-Nut Bread

From: Kathy in Fla

On Apr 25, 2005

OH MY STARS!! A kazillion stars for this one!! I had heard about this recipe and posted a request for it. Miss Annie took the time to enter it JUST FOR ME!! (lol) I am soooo grateful she did! This is the lightest, fluffiest banana nut bread I have ever tasted. I have been in heaven all afternoon. It was very easy to put together also. I laid the cheese and butter out this morning to soften and put it together after lunch. I used the cinnamon crisp topping minus the extra pecans (felt like it had enough pecans in bread) I hope you enjoy this recipe as much as my family and I have! THANK YOU MISS ANNIE!! — **edited to add I made one (8"x4")loaf and 12 muffins. The muffins were done in about 30/35 mins. These were a hit also!!

From: Bev

On Apr 10, 2006

Somebody better pinch me quick!! This banana bread is sensational! A texture unlike quite any other banana bread I have ever tasted! Full of flavor with a light and rich fluffiness instead of dense like most other banana breads I've made. Yet in no way is it lacking in flavor! V e r y flavorful!! I made the Cinnamon-Crisp Topping, and I have known from making other toppings, to automatically double it : ) I made one 8 x 4 loaf and 6 jumbo muffins which I plan to wrap individually and freeze for a quick breakfast or snack. I toasted the pecans that went into the mix and did not toast the one going into the topping. They will toast on their own while baking. Miss Annie, what can I say? You're the TOPS!

From: MizzNezz

On Apr 1, 2006

Wonderful! This is the best banana bread ever. Smooth dense texture, with amazing banana flavor. I followed the recipe exactly, very easy to make. Most recipes call for walnuts, but the pecans give it a much better flavor, a little sweeeter. Next time I'm going to make one loaf and put the rest in muffins. Thanks Miss Annie!

From: Dee-Dee B

On May 2, 2009

I am resubmitting my review as I forgot to add the stars. This is one of those recipes I make all the time so I knew I owed a review. This is fabulous and a big hit with friends and family. I usually make this into muffins as it makes it easier to share! I always top with the cinnamon crisp topping which I push into the batter or else when the muffins rise, a lot of topping will fall off. 20 to 25 minutes if you make muffins. This is a great recipe. Thanks!!!

From: annlouise

On Aug 2, 2006

I messed around a little bit with this recipe: used 1/2c raw evaporated cane juice for 1/2c of the sugar, used 1c whole wheat pastry flour instead of 1c of the flour, used 1/2 marg and 1/2 oil for the butter, and skipped the topping because of time restraints. I love the mini-muffins--they are soft inside with a crisp, buttery crust that gives this recipe a 5th star from me. Made about 2 dozen of the minis, plus a large loaf.

From: Chef #200712

On Oct 24, 2006

Hands down the BEST banana bread I've ever eaten!! I've been looking for the perfect banana bread recipe for years and this is it! Not sure if I want to share the recipe with others or not! Thanks for posting it!

From: Michelle Berteig

On Aug 9, 2006

The bread is very yummy! I made one loaf and 12 regular size muffins. I used the cinnamon crisp topping, but in my opinion, it was too much sugar and not enough cinnamon and the bread doesn't really need it anyways, it is delicious without it. I'll leave it off the next time. A definite keeper!

From: Katie-Kate

On Oct 17, 2006

Wow, I just pulled the muffins out of the oven, the bread is still baking and they are fantastic. The only slight change I made was the only cream cheese I had was Philadelphia Cinnamon and brown sugar swirl that complemented the banana taste. I was able to make one loaf and six large muffins (30 minutes to cook). Thank you for such a great reciepie.

From: greysangel

On Nov 10, 2006

Really excellent banana bread...wonderfully moist and light. I used cake flour (because I started it and then realized I didn't have AP) and I think that really made for a light spongy texture. I also used the Splenda baking blend because I'm watching sugar intake. It was terrific and there is no doubt in my mind it would be sinful as written! I did the cinnamon topping and will try the orange one next! Thanks so much for requesting and posting this Miss Annie!

From: SwamiKitty

On Jul 16, 2006

I made the recipe without nuts and used muffin tins; it made 3 dozen. I took the muffins to a potluck and came home without any...they were a hit!