Blueberry Cream Cheese Banana Bread

Even as I write this, there are browning bananas glaring at me from the kitchen counter.  They know it’s time.

Time to be made into bread.  Or muffins.  They really deserve to be made into something.

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But ugh…I’m tired.  I just got back from a mini-vacation that took place a mere HOUR away.  Really.  We escaped for the weekend and celebrated Seven – he’s about to turn five in a few days, as well as start kindergarten.  He deserves to be a little celebrated.  We stayed in a “castle”, ate lots of macaroni, went to Chuck E Cheese, saw ParaNorman, ate popcorn, and swam in the pool.  It was fun, but exhausting. I’ll tell you all about it sometime, when I’m not sitting in the corner, shaking.

It will wait.

The bananas, however, will not.

The last time I had bananas in this state, I made Blueberry Cream Cheese Banana Bread.  Yum and a half, I tell you.  Blueberries and bananas should always walk hand in hand, I think.  They look good together, taste good together, they combine in sweet and subtle ways.  Throw in some cream cheese and you’re talking amazement. Banana bread has never been so good.

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Blueberry Cream Cheese Banana Bread

Ingredients:
  • 3 sticks butter, softened
  • 8 ounces cream cheese, softened
  • 1 3/4 cups sugar
  • 1/4 cups brown sugar, packed
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 4 ripe bananas, smashed
  • 2 teaspoons vanilla extract
  • 2 cups blueberries
Directions:

Preheat oven to 350.  Prepare a large loaf pan with cooking spray. Set aside. (Note, my loaf pan is 14 inches long. Use two smaller loaf pans if you have them.)

In the bowl of a stand mixer, beat butter and cream cheese until creamed. Add the sugars, beating until fluffy, about 4-5 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Add vanilla, beat for 2 minutes.  Finally, add in smashed bananas and beat for 1-2 minutes, until well combined.

In a separate bowl, combine the flour, baking powder, baking soda, salt and ginger. Add the flour mixture to the butter mixture in 3 additions on low speed.  Mix until just combined. Add the blueberries and stir in with a spoon.

Bake at 350° for 45-55 minutes or until a toothpick registers done.  Serve warm with butter or whipped cream, if desired. Enjoy!

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Comments

  1. Ohhh yum..I love the addition of the cream cheese! Glad you had a fun vacation.

  2. I absolutely love banana bread. Any which way I can get it.

  3. Oh my! I never thought about adding cream cheese – I bet this is amazing! I’m so guilty of buying bananas, forgetting about them, and ‘having’ to bake with them instead. I’ll have to give this recipe a try next time. Thanks!

  4. This sounds like pure heaven!

  5. The recipe looks great and I’ll definitely be trying it soon…but where did you find a 14″ loaf pan? I’ve shopped in many, many places and I’ve got loaf pans in multiple sizes, but never seen one that large. Now I need to have one. You’ve made my collection seem incomplete.

    • doughmesstic says:

      Tina – I bought it an an estate auction. Very old! However, I have made this same recipe in my Large Heritage Loaf pan from Le Creuset – it is 12 inches in length. I also searched on Amazon “Large Loaf Pan” – and found a couple 13 inches in length, and one at 16 inches! (now I have to have it too.) Hope that helps!

  6. I made this and made 2 small changes – I cooked it in 3 smaller loaf pans, and used frozen blueberries. Mine took way longer to cook. It also came out like a super dense/crumbly pound cake rather than anything I’d call bread. Maybe it was the blueberries?

    • doughmesstic says:

      Hmmm, possibly. It could also have to do with how much you stir it…flour is fickle, you know. But, it is quite pound cake like. It’s a quick bread versus yeast, so that’s to be expected. Hope that helps!

      • The mixing might have been it. I used a hand mixer instead of a stand mixer – and I used it on high for about 5 minutes or so. I expected it to be dense and moist, maybe I didn’t put quite enough flour? I always scoop my flour and then measure to avoid packing it. I think I’m going to try cutting the recipe in half next time. Thank for replying!

  7. I made this bread last night and it is fantastic! Mine doesn’t look as pretty as yours but it still tastes wonderful, it took quite a bit longer to cook but I think I over filled the pans a bit so it took a while. I will definitely be making this again :)

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