Banana Nut Buttermilk Cream Cheese Bread**

Banana Nut Buttermilk Cream Cheese Bread**

16 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

This makes a moist, dense, flavorful loaf -- lots of requests for it at work


1/2 cup Butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups bananas; 3 medium bananas, mashed
2 Eggs; well beaten
1 teaspoon Vanilla extract
2 cups All-purpose flour
1 teaspoon Baking soda
3/4 teaspoon Salt
1/2 cup Buttermilk
or 1/2 cup milk; soured with 1 teaspoon vinegar
3/4 cup Walnuts; chopped
4 ounce Cream cheese; softened

Original recipe makes 12



Preheat oven to 325F. Cream butter, cream cheese and sugar together thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture, alternating with buttermilk and mixing thoroughly after each addition. Add nuts and gently mix. Pour batter into greased and floured loaf pan (min. size 9x5). Bake for 1 1/4 hours, or until done. Yields 1 loaf.

Note: I've found sometimes I have too much batter for the pan, and have left a bit out; have learned to bake the loaf pan on a cookie sheet so that if any spills over it will be caught before hitting the bottom of the oven!

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Calories Per Serving: 425 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fantastic flavor
pattywcox 2y ago

Very good as is. If making in 9x5 loaf pan, will have to cook a bit longer than suggested if using all the batter. Excellent cooled with cream cheese.
CopperOtter 3y ago

Pretty sweet bread. Didn't really taste a difference from regular banana nut bread. Had extra batter, so I made cupcake size at 30-35 mins
carlycross 3y ago

I love this recipe! I also have modified it a bid by substituting coffee creamer, (any flavor you wish) for the buttermilk.
Chrissycat 4y ago

Fantastic! I will make this again and again. I used a mini loaf pan for the excess dough. Filling it first leaves you with the right amont of dough for the regular loaf pan. The little one was done first, so we were eating before the actual loaf was ready and cooled. Hmm, what a treat! Briefly roasting your chopped walnuts or pecans in the oven while it is preheating is also a great tip. * I have recently used a 10" tube pan as the picture shows and this worked out so much better.
Honigkuchen 4y ago

Absolutely delicious & moreish!! I doubled the recipe & got 3 generous loaves out of it. Will definitely be making again!
pookie7474 4y ago

I doubled this and it is a generous recipe. Yummy the first day and even better the next! This is going to be the only one I use from now on.
Brownbarb47 4y ago

I'm making this for the third time! Love this bread. I use 4 bananas and make 2 loaves, one in a smaller loaf pan. Also I use pecans and toast them in the oven before adding to dough.
Mommieoftwins 4y ago

This is a fantastic recipe for bananas that are ready to be retired. I substituted the walnuts with golden raisins after replumping them. Everybody that's tried it has wanted the recipe.
dboverman 4y ago

Family loved this bread. Bananas can't ripen fast enough to make the bread again.
Preyesone 5y ago

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