Nothing beats a good banana bread, and this one's a real keeper. You'll want three properly ripe bananas – you know, the ones with brown spots that nobody wants to eat anymore. Mash them up good till you've got about 1½ cups worth.
Melt down half a cup of unsalted butter (that's one stick) and mix it with your bananas. Don't forget to add a teaspoon of cinnamon – it makes all the difference in the world. The secret to this recipe is getting that crumb just right – nice and moist, not dry and crumbly like some you might've had.
Now, for the icing – and trust me, you won't want to skip this part. Take 8 ounces of cream cheese (make sure it's not cold from the fridge) and 1/4 cup butter. Beat those together with 2 cups of powdered sugar until it's smooth as silk. Some folks might tell you banana bread doesn't need icing, but once you try this combination, you'll wonder how you ever ate it any other way.
Been making this recipe for years, and it hasn't failed me yet. Works just as well for church socials as it does for family gatherings. Just watch how fast it disappears from the table.
Recipe
The classic comfort of homemade banana bread reaches new heights when topped with a velvety cream cheese icing. This recipe transforms overripe bananas into a moist, flavorful loaf that strikes the perfect balance between dense and light, with warm notes of vanilla and cinnamon throughout. For an exciting twist, consider pairing your banana bread with Crispy Air Fryer Frozen Tater Tots, which provide a delightful crunch that complements the softness of the bread.
The addition of cream cheese icing enhances this traditional favorite into a dessert-worthy treat, while still maintaining its beloved breakfast and snack status. The tanginess of the cream cheese complements the sweet, banana-rich bread, creating a combination that's both sophisticated and satisfying.
Ingredients:
For the Bread:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup milk
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preheat oven to 350°F (175°C). In a large bowl, mix mashed bananas with melted butter and sugar. Beat in egg, then add vanilla. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually fold dry ingredients into wet mixture, adding milk as needed for moisture. Pour into a greased 9×5 inch loaf pan and bake for 50-60 minutes. For the icing, beat cream cheese and butter until fluffy, gradually add powdered sugar, vanilla, and salt until smooth. Once bread is completely cool, spread icing generously over top.
For best results, use overripe bananas with black spots on the peel, as they provide maximum sweetness and flavor. The bread can be stored in an airtight container for up to 5 days, but should be refrigerated once iced. Allow ingredients to reach room temperature before mixing, especially for the icing, to ensure a smooth, even consistency. Test doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
This classic banana bread recipe elevates the humble overripe banana into something truly special. The addition of cream cheese icing transforms what was originally a Great Depression-era solution for using spoiled fruit into a modern dessert worthy of any coffee shop display case.
While traditional banana bread emerged in the 1930s when home cooks sought ways to use every last ingredient, this version takes a more indulgent approach by incorporating a rich, tangy frosting that perfectly complements the warm spices and sweet banana flavor of the bread itself.
The extra moisture in this recipe creates a tender crumb that stays fresh for days – though it rarely lasts that long.
Conclusion
This banana bread's a real keeper – the kind that'll make your kitchen smell like heaven while it bakes. Trust me, I've made this more times than I can count. The trick's in getting those bananas good and ripe – I mean spotted like a leopard ripe. You'll want everything at room temperature, no cold eggs or butter playing silly business with your mix.
The secret to keeping it moist is measuring things just right – none of that guesswork that sometimes leads to disappointment. And that cream cheese icing? Well, it's not strictly necessary, but it sure does make this bread something special. The tang from the cream cheese cuts through the sweetness of the bananas like a charm.
I've taught this recipe to my neighbors, my children, and even that fussy baker down the street – they all get it right first try. Just remember to mix it properly, not too much mind you, or you'll end up with something tough enough to patch a hole in the wall. Follow these measurements, and you'll have yourself a banana bread that'll make you proud to serve it.