Crispy Cinnamon Streusel Banana Nut Cream Cheese Bread

"This is THE best banana bread that I have ever made! The recipe is from Southern Living."
 
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photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by Eric Babe photo by Eric Babe
photo by Hazeleyes photo by Hazeleyes
Ready In:
1hr 15mins
Ingredients:
16
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350º.
  • Beat butter and cream cheese together with an electric mixer until creamy.
  • Add sugar, gradually, and beat until light and fluffy.
  • Add eggs, one at a time, and beat until blended.
  • Gradually add flour and next three ingredients to butter mixture, beating at low until just blended.
  • Stir in bananas, pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8x4 loafpans.
  • Batter will be thick.
  • For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon.
  • Sprinkle mixture evenly over batter in pans.
  • Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  • Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.
  • Cool in pans on wire rack for 10 minutes.
  • Remove from pans and cool 30 more minutes before slicing.
  • For perfect slices, cut with a serrated or electric knife after cooling.

Questions & Replies

  1. Will th I work on with 9" x4" loaf pans?
     
  2. How long to bake for small loaf pans
     
  3. Has anyone tried this recipe at high altitude? I'm at about 5500 feet.
     
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Reviews

  1. Fantastic! I made it in a bundt pan also as suggested by Loves2Teach. I doubled the streusel recipe and baked an extra layer of streusel between the banana bread layers as well as putting it on top. Everybody loved it and it was relatively easy to make!
     
  2. 11/09/08: This is the best banana bread. The streusel topping is a nice contrast to the moist bread. 05/16/09: I have made this recipe several times now and we really enjoy this bread made as muffins. Makes 2 dozen muffins; bake 25 minutes. Thank you for the recipe.
     
  3. Made this today and it came out perfect!!! Moist, flavorful and yummy! I had to sub in walnuts for the pecans, but even still very good. I also made a loaf pan and a tin of muffins, and so far I've tried a muffin and its delicious! The streusel topping really adds a lot to it and I used 5 bananas instead of 4 and less walnuts. Thanks for posting!!!
     
  4. Excellent recipe. I cut the sugar in half, and it was still very tasty. Used about 1/3 of the batter to make muffins. I usually bake with fructose instead of sugar.
     
  5. I made this as directed and my daughter and adult grandson LOVED it! I've been instructed not to lose this recipe and to make it again soon.
     
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Tweaks

  1. We tripled the streusel for 2 loaves. The listed amount would hardly cover 1 loaf.
     
  2. Made this today and it came out perfect!!! Moist, flavorful and yummy! I had to sub in walnuts for the pecans, but even still very good. I also made a loaf pan and a tin of muffins, and so far I've tried a muffin and its delicious! The streusel topping really adds a lot to it and I used 5 bananas instead of 4 and less walnuts. Thanks for posting!!!
     
  3. Two words... YUMMM-MMYY! This bread was awesome and I will be making it for a long time to come! Thank You! (I used walnuts instead of pecans) My husband loves it too! Once he found out that I need four bananas to make this bread and every since he has been letting four bananas ripen on the counter when he is ready for more bread.
     
  4. I made this recipe as muffins instead of bread...they turned out perfect...light and fluffy...I could have used one more banana, buth otherwise perfect...
     
  5. Excellent recipe. I cut the sugar in half, and it was still very tasty. Used about 1/3 of the batter to make muffins. I usually bake with fructose instead of sugar.
     

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