Cream Cheese Banana Nut Bread with Orange Glaze
This moist banana bread gets its incredible richness from cream cheese worked into the batter, creating an exceptionally tender crumb that's a step above traditional recipes. Toasted pecans add warmth and crunch throughout, while very ripe bananas provide natural sweetness and deep flavor. The bright orange glaze adds a citrusy finish that cuts through the richness beautifully. Perfect for breakfast, afternoon tea, or as a thoughtful gift for neighbors and friends. The cream cheese technique creates a bakery-quality texture that stays moist for days.
Ingredients
- 1 ¼ cups chopped pecans, divided
- ¼ cup butter, softened
- 1 8 oz. package cream cheese, softened
- 1 ⅓ cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups very ripe bananas, mashed (3-4 bananas)
- ½ cup powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- 1
Preheat oven to 350 degrees and grease and flour two 8x4-inch loaf pans
- 2
Toast three-quarters cup of pecans on a baking sheet for about 10 minutes until fragrant, stirring halfway through
- 3
Beat butter and cream cheese at medium speed until creamy, then gradually add sugar beating until light and fluffy
- 4
Add eggs one at a time, beating just until blended after each addition, then stir in vanilla
- 5
Whisk together flour, baking powder, baking soda, and salt in a separate bowl
- 6
Add flour mixture to cream cheese mixture alternately with buttermilk, beginning and ending with flour mixture, mixing just until blended after each addition
- 7
Stir in mashed bananas and toasted pecans
- 8
Spoon batter into prepared loaf pans and sprinkle with remaining pecans
- 9
Bake for about 1 hour or until toothpick inserted in center comes out clean, covering with foil for last 15-20 minutes to prevent over-browning
- 10
Cool bread in pans for 10 minutes, then turn onto wire racks to cool completely
- 11
Stir together powdered sugar, orange juice and zest, then drizzle over cooled loaves
Tips
Use very ripe bananas with brown spots for the best flavor and natural sweetness in your bread.
Toast the pecans to enhance their flavor and prevent them from sinking in the batter during baking.
Cover with foil during the last 15-20 minutes of baking to prevent the top from over-browning while ensuring the center cooks through.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Wrap tightly to maintain moisture.
Can be made 1 day ahead. Add glaze just before serving for best appearance. Freezes well for up to 3 months without glaze.
Slice when completely cool for clean cuts. Serve at room temperature or slightly warmed.
Common Mistakes
Don't overmix the batter after adding flour to avoid tough bread
Ensure cream cheese is fully softened to avoid lumps in the batter
Cover with foil if browning too quickly to prevent burning while center finishes cooking
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this in one large loaf pan instead of two smaller ones?
Yes, use a 9x5-inch loaf pan and increase baking time to 70-80 minutes. Check with a toothpick for doneness and cover with foil if browning too quickly.
What if I don't have buttermilk?
Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
How long will this bread keep and can I freeze it?
The bread keeps for 3 days at room temperature or 1 week refrigerated when tightly wrapped. It freezes beautifully for up to 3 months without the glaze.