Cream Cheese Banana Nut Bread Muffins

Cream cheese, bananas, and pecans make for such wonderful muffins or bread loaves.


  • 1 cup chopped pecans
  • 3/4 cup softened butter
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  • 1 (8 oz.) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cup or 4 medium mashed bananas
  • 1/2 tsp. vanilla extract


Lay out pecans in a single layer in a shallow pan. Bake at 350 degrees F for 10 - 15 minutes or until toasted.

Beat butter and cream cheese on medium strength until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time just until blended.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add above to the butter mixture. Beat just until blended. Stir in bananas, pecans, and vanilla.

Spoon batter evenly into 24 paper lined muffin cups. Bake at 350 degrees F for 25 minutes or until a toothpick comes out clean when inserted into the center.


Leave to cool in pans for 10 minutes and then cool on a rack for 30 minutes or until completely cool.

Servings: 24 muffins or two loaves
Prep Time: 15 Minutes
Cooking Time: 25 minutes cooling for 40 Minutes

For Bread Lovers

If you would rather have bread loaves than muffins, then pour batter into 2 greased and floured 8 x 4 inch loaf pans.

Bake at 350 degrees F for one hour or until sides pull away from pan, and wooden pick comes out clean when inserted into the middle of the banana bread loaf.

You might find it necessary to cover the banana bread with aluminum foil during last 15 minutes to prevent over browning on top of bread.

Cool bread in the pans on a wire rack for 10 minutes and then move to the wire racks and cool for thirty minutes before trying to slice the banana bread.


Servings: two loaves
Prep Time: 15 Minutes
Cooking Time: 1 hour 15 minutes cooling for 40 Minutes

Source: From an old recipe book from years ago

By Robyn Fed from Tri-Cities, TN

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