Favorite Banana Bread

photo by:kraft

Thanks to the addition of cream cheese, this classic bread is unbelievably moist. And while it won't be easy, you should wait until it is completely cooled before slicing ...read more

time

prep:

15 min

total:

1 hr 25 min

servings

total:

16 servings

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What You Need

2-1/4

cups flour

1-1/2

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup butter, softened

cup sugar

cup mashed fully ripe bananas (about 3)

eggs

cup chopped PLANTERS Walnuts

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

MIX flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.

Kraft Kitchens Tips

Favorite Chocolate-Banana Bread

Prepare as directed, substituting 4 oz. chopped BAKERS Semi-Sweet Chocolate for the nuts.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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a cook

posted:6/25/2008

This banana bread is too dry.

asivertson

posted:5/16/2008

I made this for my husband to take to work, he made lots of new friends that week. This replaced all my old banana bread recipes. I use cinnimon cream cheese. I also add the pumpkin pie spice and vanilla. One person suggested adding a 1/4 cup of ovaltine, I would like to try that.

alwaysrunl8

posted:4/19/2008

My daughter and i have made this twice now and we love it. I added cinnamon and it came out great! Very moist and delicious. We even added chocolate chips to a batch and made mini loaves and muffins. Definitely a keeper!

a cook

posted:3/30/2008

Favorite banana bread. We used to substitute GrapeNuts for regular nuts if serving it to folks who had nut issues (allergies or braces)

a cook

posted:3/7/2008

This was an ok recipe but a little dry. I used an extra banana too. Will try again but it wasn't like grandma used to make.

jlcrowley

posted:2/18/2008

Very moist and stay moist for days. I love using the cream cheese instead of so much butter.

summercl

posted:12/17/2007

I made this for my family and my co-workers, they all loved it. Will definitely make it again. I added a tsp of vanilla and cinnamon to the recipe. Very good!!

ebower00

posted:12/14/2007

This is such a great recipe. I used reduced fat cream cheese and light margarine. This is definitely going to be added to my recipe box! My bread pan was 8.5x4.5 instead of the 9x5 so I made a few muffins to be sure my pan wouldn't spill over. My loaf pan was glass and it took about 50 minutes to cook.

tracysis1

posted:12/4/2007

I made this recipe twice. It was simple and very elegant in appearance. I have been asked to pass the recipe on to other family members. It was a great hit.

Bonnyrabbit

posted:11/24/2007

I like my banana bread moist, and after reading all 135 comments, I added the 4th banana, vanilla, and cinnamon. It really is a huge loaf that can be divided in half for the short stumpy versions (and still probably make one regular loaf each). It's very moist, and I probably should have cooked longer since it was gooey in the middle. Oh,and I did add choc. chips. Still very delicious, big, and moist. My husband even went to buy 12 more bananas so I would make it again soon!