Cream Cheese Banana Nut Bread for Nikki & her Sweet Southern Boy!

by Jessica on April 11, 2013

Cream Cheese Banana Nut Bread by My Baking Heart

Today is such a special day… one where we celebrate Ms. Nikki of Seeded at the Table and her upcoming arrival!

I have only incredibly sweet things to say about Nikki. Having met her during 2011’s Foodbuzz Festival in San Francisco, I know first hand what a doll this woman is.

Foodbuzz Festival 2011

She’s the super-cute gal standing to the right of me in the photo above. We had such a fun time that weekend and I can only imagine the amazing time we’ll have when I see her this summer at BlogHer Food in Austin! I’ll even get to see this precious new baby that’s on his way!

Two of my other sweet friends, Kelsey at Apple A Day and Jessica of Sunny Side Up in San Diego (who’s on the other side of Nikki above!), have worked super-hard at putting this virtual shower together. Click over to both of their blogs to see a round-up of the guests and the yummy dishes they’ve brought to the table… including the Cream Cheese Banana Nut Bread below. With a Southern-themed shower, banana bread is only fitting. The toasted pecans and rich cream cheese take this banana bread over the top. I only wish we were having this shower in real life… not just for the delicious food, but for the company of good friends!

Cream Cheese Banana Nut Bread by My Baking Heart

Cream Cheese Banana Nut Bread

Cook Time: 1 hour

Yield: 2 loaves


  • 1-1/4 c chopped pecans, divided
  • 1/4 c unsalted butter, at room temperature
  • 1 (8 oz) pkg 1/3-less-fat cream cheese, at room temperature
  • 1/2 c Splenda for Baking
  • 2 lg eggs
  • 1-1/2 c whole wheat flour
  • 1-1/2 c all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 c lowfat buttermilk
  • 1-1/2 c mashed, very ripe bananas (about 4 medium)
  • 1/2 tsp pure vanilla extract


Preheat oven to 350 degrees F. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Adapted from: Southern Living, February 2008

Cream Cheese Banana Nut Bread by My Baking Heart

Congratulations to Nikki, Ben and Judah on such a happy occasion!


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{ 10 comments… read them below or add one }

1 Nikki @Seeded at the Table April 12, 2013 at 8:07 am

Oh my! I can already smell this bread baking! Thank you, Jessica! That photo of all of us above is priceless. Miss you gals, so much!! We are going to have a blast in Austin! And, as I already promised, next time we’re in Dallas we are definitely going to hook up!!


2 Liz @ The Lemon Bowl April 12, 2013 at 8:10 am

Love this lightened version!! Sounds incredible!


3 Jessica @ Sunny Side Up April 12, 2013 at 11:27 am

I absolutely love that picture from FB! What a great day (I mean, Martha in leather pants and over the top grilled cheese sandwiches AND food blogging friends!?)! I love this take on banana bread. Thank you so much for contributing sweet friend!!


4 Lisa @ The Cooking Bride April 12, 2013 at 11:29 am

I have a banana nut bread recipe that I have kinda stopped making because I was tired of it. This updated version is exactly what I need!


5 Callie April 12, 2013 at 1:10 pm

Um, yum. And what-do-ya-know I have a bunch of very ripe bananas sitting in my kitchen right this minute. My current banana bread recipe has buttermilk- but no cream cheese. So I am excited to try this. Doesn’t cream cheese make everything better? Looks great!!


6 Sheila April 12, 2013 at 1:25 pm

Scrumptiousness!! Love your blog..Yeh to new great blog finds today and to celebrating Nikki’s new arrival. So nice to meet you ; ) xoxo


7 Kelsey April 12, 2013 at 2:23 pm

Jess, this looks so amazing. I love that it seems to be somewhere between banana bread and a rich, dense banana cake. Talk about a winner!

Thank you so much for joining us for Nikki’s shower. I know she appreciates it so much!


8 Krystal R {Mrs. Regueiro's Plate} April 12, 2013 at 10:23 pm

I love that picture of us, always brings the biggest smile to my face. It also makes me sad that we don’t live nearby because we would be feasting like crazy on this awesome banana bread. I was just going to make a batch this weekend and I’m totally going to make this recipe using my leftover cream cheese frosting! YUM…I can’t wait! MISS YOU!!!


9 yummychunklet April 13, 2013 at 5:27 pm

Ooh, what a great looking nut bread!


10 Kathy April 15, 2013 at 6:43 am

Such a yummy looking banana bread! Congratulations to Nikki!


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