I love banana bread. Always have, always will. When I see my bananas on the counter that have gotten too brown to simply peel and eat, I get excited thinking about making my Goodness Runs Through It Banana Bread. I have been making this banana bread recipe for years. Honestly, I prefer it over all other banana breads I have tried. When I make this recipe, I have to stop myself from eating half the loaf. I am not a fan of any kind of nuts in banana bread so this recipe doesn’t have any. This banana bread is not the standard kind of banana bread. My Goodness Runs Through It Banana Bread has what I’ll call a “ribbon of goodness” in the middle (see picture above). The “ribbon of goodness” is a mixture of cinnamon and brown sugar. Ummm…YUM!!
Look at those browned bananas pictured above!! You may think they look ugly but I only see that they are perfect for banana bread. This banana bread recipe has the typical ingredients with some delicious additions. I mentioned the “ribbon of goodness” is made from a mix of brown sugar and cinnamon. I also use cream cheese in the batter that makes the banana bread moist and creamy. In the recipe, I say to use two bananas but sometimes I add three bananas if I want an even more banana flavor. If you do choose to use three bananas you should add a little extra flour (2 tablespoons) so the bread turns out nicely. If you do like nuts in your banana bread, consider using 1/4 cup or so of chopped pecans in the “ribbon of goodness” for some added crunch.
- 1/2 cup butter , softened
- 1 (8-ounce) package cream cheese, softened
- 1 1/4 cups white sugar
- 2 eggs
- 2 very ripe , peeled bananas
- 1 teaspoon vanilla extract
- 2 1/4 cups bread flour (or all-purpose if that's all you have)
- 3 teaspoons baking powder
- 1 tablespoon brown sugar
- 1 tablespoon ground cinnamon
Add the butter and cream cheese together in a medium electric mixer mixing bowl. Start mixing the butter and cream cheese together on low speed so that you don't get little bits flying all over the place. Turn up the speed to medium and beat until creamy. Gradually add the white sugar until well mixed about 2 minutes. Add the eggs and beat on medium speed for another minute. Add bananas and vanilla and beat on medium until all the ingredients are well incorporated.
Remove mixing bowl from electric mixer and gently fold in flour and baking powder until batter is moist.
In a small bowl, mix together brown sugar and cinnamon.
Add half the batter to a greased and floured 10x5 inch loaf pan. Sprinkle the brown sugar and cinnamon mixture over the batter then top with remaining batter.
Bake at 350 degrees for 45 minutes then cover with aluminum foil and bake for another 10 minutes or until an inserted toothpick comes out clean. If you take a peek at the bread in the oven at about 40 minutes and the top looks like it's getting to brown, go ahead and cover it with aluminum foil then.
This bread should last a few days if it's covered and stored in a cool place. Enjoy!