I have been using this recipe for a few years now, and it remains my family's favourite for banana bread! The combination of bananas and cream cheese make this a very moist bread. The pecan and cinnamon swirl make it extra special!
Yummy Yummy. What a pleasent taste and so very moist. I've made this so many times and it's a keeper. Hints: I always use 3 good sized banana's, which is a lot more than what the recipe calls for. I use 1/4 cup of brown sugar and 2 tablespoons of cinnamon, and I ommit (usually) the pecans. Takes a little longer to cook with the extra banana's, but it's worth the wait. Thanks Pam Hall - 06 Nov 2005 (Review from Allrecipes US | Canada)
This IS a very creamy bread, but i think it lacks flavor. I made it for the first time today, in a large rectangular cake pan, and it took only 30 minutes. I added 1TB vanilla because usually like more than recipes call for. It turned out great, except next time I will add some spices to the mix, such as cinnamon, nutmeg, or allspice. I will also mix up a small dish of cinnamon and sugar with melted butter and spread on the top of the bread. It was good, but it needs a little kick. Adding a little more banana couldnt hurt either. - 21 Dec 2001 (Review from Allrecipes US | Canada)
Moist and creamy! But, I guess that's no surprise with banana bread. I've never made banana bread with cream cheese before so this was a nice change plus it was a nice way to use up the last of it along with some really ripe bananas. I cut the recipe in half and added a tsp. of cinnamon to the batter and kept the vanilla at 1 tsp. I also mashed 3 ripe bananas so that was definitely more than 1/2 cup! I subbed walnuts for the pecans as that's what I had on hand. I used one egg and added a couple of tbsp. of veg. oil. I baked in a 9x5 glass baking dish and it took an hour. I love the nice nut/sugar mixture in the middle when you cut into the bread - delish! - 21 Jan 2011 (Review from Allrecipes US | Canada)