“Cranberry bread & banana bread are so good and thought this cake would taste great. I found this recipe on another website and adapted it for posting here. If you prefer a quick bread, use 1/2 cup sour cream instead of the 4 ounces of cream cheese.”
READY IN:
1hr 5mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well.
  2. Stir in cinnamon, baking soda, baking powder, mashed banana and flour.
  3. Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves.
  4. Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake.
  5. Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool.
  6. Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.

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