15 Banana Bread Recipes You’ll Make Again and Again

Most people don’t know that the secret to truly moist banana bread often lies in using browned butter or sour cream rather than extra bananas. I’ll walk you through 15 dependable variations—from a simple five-ingredient loaf to chocolate-chunk, gluten-free, and a cream-cheese–filled showstopper—so you can pick the one that fits your pantry and mood. I’ll also share practical tips and quick swaps, and one of these will change how you bake forever.

Classic Moist Banana Bread

This classic moist banana bread is a simple, forgiving loaf that uses ripe bananas, butter, and a touch of brown sugar for extra depth; it’s perfect for breakfast, snacks, or a cozy dessert and comes together quickly with basic pantry staples.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1/2 cup sour cream or plain yogurt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, and salt in a bowl while creaming melted butter with brown sugar then beat in eggs and vanilla, stir in bananas and sour cream until combined, fold in dry ingredients and optional add-ins without overmixing, pour batter into prepared pan and bake 55–65 minutes until a toothpick comes out with a few moist crumbs, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

For best results use very ripe bananas for maximum sweetness and moisture, avoid overmixing to keep the crumb tender, and if the top browns too quickly tent loosely with foil during the last 15 minutes of baking. This recipe yields an ultra-moist loaf when using overripe bananas and sour cream.

5-Ingredient Banana Bread

Ingredient Banana Bread is a simple, flavorful loaf that highlights a single standout addition—whether sliced bananas arranged on top, a swirl of banana purée folded through, or banana chips stirred into batter—bringing extra texture and banana intensity to the classic moist banana bread base; it uses ripe bananas, butter, brown sugar, and a touch of sour cream for tenderness and bakes up with a golden crust and soft crumb.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1/2 cup sour cream or plain yogurt
• 1/2 cup sliced bananas or banana chips (or 1/2 cup banana purée if swirling)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, and salt in a bowl while creaming melted butter with brown sugar then beat in eggs and vanilla, stir in mashed bananas and sour cream until combined, fold in dry ingredients and your chosen banana ingredient (gently fold in banana chips or chips/walnuts, or swirl in purée), pour batter into prepared pan, optionally top with sliced bananas, and bake 55–65 minutes until a toothpick comes out with a few moist crumbs, tent with foil if browning too quickly, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Use very ripe bananas for best flavor and sweetness, fold gently to avoid a dense loaf, and if you add fresh sliced bananas on top press them lightly into the batter so they adhere and won’t burn. For extra moisture and tang, fold in a bit more sour cream or sour cream to enhance the crumb.

Chocolate Chunk Banana Bread

This Chocolate Chunk Banana Bread is a rich, moist loaf studded with generous chunks of semi-sweet chocolate for melty pockets throughout; it combines ripe bananas, butter, brown sugar, and a touch of sour cream for tenderness, with cocoa optional for a deeper chocolate note, baked until golden and slightly crackled on top.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 tablespoons unsweetened cocoa powder (optional, for chocolatey crumb)
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1/2 cup sour cream or plain yogurt
• 1 1/4 to 1 1/2 cups chocolate chunks or coarsely chopped chocolate (can use mix of semi‑sweet and milk)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk together flour, baking soda, salt and cocoa (if using) in a bowl,

then in a separate large bowl cream melted butter with brown sugar, beat in eggs and vanilla, stir in mashed bananas and sour cream until combined,

fold in dry ingredients just until moistened and then fold in chocolate chunks and walnuts,

pour batter into prepared pan, top with a few extra chunks, and bake 55–65 minutes until a toothpick comes out with a few moist crumbs,

tent with foil if browning too quickly,

cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Use very ripe bananas for best sweetness and mash them well so they incorporate evenly,

chill the chopped chocolate briefly if you want more distinct pockets rather than all melting into the batter,

and avoid overmixing to keep the crumb tender.

Nutty Banana Breads with Crunch make a great variation if you want extra texture.

Banana Nut Bread With Walnuts

This Banana Nut Bread with Walnuts is a classic, tender loaf that highlights ripe bananas and toasty walnuts for a crunchy contrast; it uses brown sugar and a bit of sour cream for moistness, and a touch of cinnamon and vanilla for warm flavor, baked until a crackly golden top signals it’s done.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1/2 cup sour cream or plain yogurt
• 1 cup chopped walnuts, plus extra for sprinkling

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, salt and cinnamon in a bowl, then in a separate large bowl cream melted butter with brown sugar, beat in eggs and vanilla, stir in mashed bananas and sour cream until combined, fold in dry ingredients just until moistened and then fold in chopped walnuts, pour batter into prepared pan, sprinkle with extra walnuts and bake 55–65 minutes until a toothpick inserted near the center comes out with a few moist crumbs, tent with foil if the top browns too quickly, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Use very ripe bananas for the best banana flavor and sweetness, toast the walnuts briefly to deepen their flavor and cool before folding in, avoid overmixing the batter to keep the loaf tender, and store cooled bread tightly wrapped at room temperature for up to 3 days or freeze slices for longer keeping. A quick alternative is to turn this batter into muffins for shorter bake times and portable servings with banana bread muffins.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, tender, and easy to make — using a blend of gluten-free flours and a bit of xanthan gum (or a pre-blended gf flour mix) to mimic the texture of traditional loaf, plus ripe bananas, brown sugar, and a touch of cinnamon for warmth; it yields a comforting loaf that toasts well and freezes beautifully.

• 1 3/4 cups (220 g) gluten-free all-purpose flour blend (with xanthan gum included)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup (115 g) unsalted butter, melted and cooled (or dairy-free substitute)
• 3/4 cup (150 g) packed brown sugar
• 2 large eggs, room temperature (or 2 flax eggs for egg-free)
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed very ripe bananas (about 3 medium)
• 1/2 cup sour cream or plain yogurt (or dairy-free yogurt)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

In a separate bowl cream the melted butter with the brown sugar, beat in eggs and vanilla, stir in mashed bananas and sour cream until combined, fold in dry ingredients just until no dry streaks remain and gently fold in walnuts or chips if using.

Pour batter into prepared pan and bake 55–65 minutes until a toothpick inserted near center comes out with a few moist crumbs, tent with foil if top browns too quickly, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Tip: Use very ripe bananas for best flavor, measure gluten-free flour by weight for consistent results, and if your blend lacks xanthan gum add 1/2 teaspoon to improve structure.

This recipe is inspired by Irresistible Banana Chocolate Chip Bread Recipes and other beloved Banana Chocolate Chip Breads You’ll Crave that celebrate moist, tender loaves and classic flavor combinations.

Vegan Banana Bread

This vegan banana bread is moist, tender, and simple to make using mashed ripe bananas, plant-based milk and oil for richness, and a combination of flour, baking soda, and a touch of vinegar to give it lift — it’s naturally sweetened with brown sugar (or maple syrup) and can be studded with walnuts or dairy-free chocolate chips for extra texture.

• 1 3/2 cups (210 g) all-purpose flour (or 1:1 gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup (100 g) packed brown sugar or 1/3 cup maple syrup
• 1/3 cup (80 ml) neutral oil (canola, vegetable, or melted coconut)
• 1 cup mashed very ripe bananas (about 2–3 medium)
• 1/2 cup (120 ml) unsweetened plant milk (soy, almond, oat)
• 1 tablespoon apple cider vinegar or white vinegar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or dairy-free chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk flour, baking soda, salt, and cinnamon in a bowl

and in another bowl combine brown sugar (or maple syrup), oil, mashed bananas, plant milk, vinegar, and vanilla until smooth,

pour wet into dry and fold gently until just combined,

stir in nuts or chips if using,

transfer batter to the pan and bake 50–60 minutes until a skewer comes out with a few moist crumbs,

tent with foil if browning too fast,

cool in pan 10 minutes then remove to wire rack to finish cooling.

Tip: Use very ripe bananas for best flavor, measure flour by weight for consistency, and if you prefer a denser loaf reduce plant milk slightly or add an extra 1–2 tablespoons of flour. This breakfast-friendly loaf is also suitable for those following low-histamine diets because it uses fresh ingredients and avoids aged or fermented components.

Banana Bread With Brown Butter and Cinnamon

This banana bread takes the classic into cozy territory by browning the butter to add nutty, caramelized depth and folding in warm cinnamon for aromatic spice; ripe bananas and a touch of brown sugar keep it moist and lightly sweet while a dusting of cinnamon sugar on top (optional) creates a crisp, fragrant crust.

• 1 3/4 cups (245 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar (optional for extra sweetness)
• 1/2 cup (115 g) unsalted butter (to be browned)
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) buttermilk or plain yogurt (or milk + 1 tsp vinegar)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• Additional 1 tablespoon melted browned butter or 1 tsp cinnamon sugar for topping (optional)

Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan;

in a small skillet, melt butter over medium heat and cook, swirling frequently, until it foams and turns golden-brown with a nutty aroma then remove from heat and cool slightly while whisking together mashed bananas, eggs, buttermilk, vanilla, and browned butter;

in a large bowl whisk flour, baking soda, salt, cinnamon, nutmeg, and sugars, pour wet into dry and fold gently until just combined, stir in nuts if using, transfer batter to prepared pan and bake 50–60 minutes until a skewer comes out with a few moist crumbs, tent with foil if top browns too fast, cool 10 minutes in pan then finish on a wire rack.

Tip: Use very ripe bananas for best flavor and measure flour by weight for consistency, brown the butter carefully watching for browned bits without burning and cool slightly before mixing so it doesn’t cook the eggs.

This recipe is so comforting that you’ll be tempted to make it often — like the Irresistible Banana Bread Cookies from our collection.

Banana Bread Muffins

These banana bread muffins capture the same moist, comforting flavor of classic banana bread but in portable, quick-baking portions—brown sugar and cinnamon add warmth while ripe bananas and a touch of buttermilk keep the crumb tender; optionally fold in nuts or chocolate chips for texture and bake until golden with a slightly domed top.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar (optional)
• 1/3 cup (75 g) unsalted butter, melted and cooled (or browned butter cooled)
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) buttermilk or plain yogurt (or milk + 1 tsp vinegar)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans or chocolate chips (optional)
• Additional cinnamon sugar for sprinkling (optional)

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with papers or grease wells; whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars in a large bowl, and in another bowl combine mashed bananas, eggs, buttermilk, vanilla, and melted butter until smooth.

Fold the wet into the dry just until combined, gently stir in nuts or chips if using, divide batter among the 12 cups (about 3 heaping tablespoons each), sprinkle tops with cinnamon sugar if desired, bake 18–22 minutes until a toothpick comes out with a few moist crumbs, cool 5 minutes in tin then transfer to a rack.

Tip: Use very ripe bananas for best flavor, avoid overmixing to keep muffins tender, and check at the earlier baking time since oven temps vary.

Banana Bread Swirled With Peanut Butter

This swirled banana bread combines moist, ripe-banana batter with ribbons of creamy peanut butter folded in to create a marbled, nutty loaf that’s perfect for breakfast or snack; bake until golden with a crackly top and a rich peanut aroma, and optionally top with chopped peanuts or a drizzle of melted peanut butter for extra texture and flavor.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, melted and cooled
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) buttermilk or plain yogurt
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter, warmed slightly to loosen
• 1/4 cup chopped peanuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, salt, cinnamon, and sugars in a bowl while mixing mashed bananas, eggs, buttermilk, vanilla, and melted butter in another until smooth, fold wet into dry just until combined, reserve about 1/2 cup batter, stir warmed peanut butter into the reserved batter to create the swirl mixture, spoon half of the plain batter into the pan, dollop spoonfuls of peanut-butter batter over it, top with remaining plain batter and run a knife through to marble, sprinkle with chopped peanuts if using, bake 50–60 minutes until a toothpick comes out with a few moist crumbs, cool 10 minutes in pan then transfer to a rack.

Tip: Use very ripe bananas for best sweetness, warm the peanut butter so it swirls more easily, avoid overmixing to keep the crumb tender, and tent with foil if the top browns too quickly.

Lemon-Glazed Banana Bread

Bright, tender banana bread gets a bright citrus lift with a simple lemon glaze that perks up the sweet banana flavor—this loaf is moist from mashed ripe bananas and a touch of yogurt or buttermilk, flavored with lemon zest and a hint of vanilla, then finished with a shiny lemon-sugar glaze that soaks slightly into the warm crumb for a tangy, sweet contrast perfect for breakfast or tea.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon lemon zest (from 1–2 lemons)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, melted and cooled
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) plain yogurt or buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice (for batter)
• 3/4 cup (90–100 g) powdered sugar (for glaze)
• 1–2 tablespoons fresh lemon juice (for glaze), plus extra lemon zest for garnish

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, salt, lemon zest, and cinnamon if using in a bowl while whisking brown and granulated sugars with melted butter, mashed bananas, eggs, yogurt, vanilla, and 2 tablespoons lemon juice in another bowl until smooth, fold wet into dry just until combined being careful not to overmix, pour batter into prepared pan and bake 50–60 minutes until a toothpick inserted in center comes out with a few moist crumbs, cool 10 minutes in pan then transfer to a rack.

For the glaze, whisk powdered sugar with 1–2 tablespoons fresh lemon juice until pourable and drizzle over slightly warm loaf, allowing glaze to set before slicing and garnish with extra lemon zest if desired.

Tip: Use very ripe bananas for best sweetness, measure flour properly (spoon and level) to avoid a dense loaf, and adjust glaze thickness with more or less juice so it soaks in without running off.

Banana Bread With Coconut and Macadamia

This banana bread with coconut and macadamia marries tropical flavors with a tender banana loaf—mashed ripe bananas and a touch of sour cream or yogurt keep it moist, shredded coconut adds chewy sweetness, and chopped macadamias provide a rich, buttery crunch.

Lightly toasting the coconut and macadamias beforehand deepens their flavor and a splash of rum or vanilla lifts the aroma for a loaf that’s excellent for breakfast or as an afternoon treat.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (50 g) shredded unsweetened coconut, plus extra for topping
• 1/2 cup (70 g) chopped macadamia nuts, toasted
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, melted and cooled
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) plain yogurt or sour cream
• 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla + 1 tablespoon dark rum)
• 1/2 teaspoon ground cinnamon (optional)

Preheat oven to 350°F (175°C), grease a 9×5-inch loaf pan and lightly toast the coconut and macadamias in a dry skillet until golden;

Whisk together flour, baking soda, salt and cinnamon in one bowl and fold in the cooled toasted coconut and most of the macadamias, then in another bowl whisk melted butter with brown and granulated sugars, add mashed bananas, eggs, yogurt, vanilla (and rum if using) until smooth,

Fold wet into dry just until combined, pour into pan, sprinkle with reserved nuts and coconut, and bake 50–60 minutes until a toothpick comes out with a few moist crumbs, cool 10 minutes in pan then transfer to a rack.

Tip: Use very ripe bananas and toast the coconut and macadamias for better flavor, measure flour by spoon-and-level to avoid a dense loaf, and if batter seems too thick stir in a tablespoon or two of milk; let the bread cool enough before slicing so it sets.

Banana Bread French Toast Casserole

This Banana Bread French Toast Casserole turns day-old or sliced banana bread into a custardy, crowd-pleasing breakfast bake—sliced banana bread layered in a buttered dish, soaked with a vanilla-cinnamon-egg custard and baked until puffed and golden, then finished with maple syrup and toasted nuts or bananas for serving.

• 6–8 slices day-old banana bread (about 8–10 ounces), cut into 1-inch cubes or thick slices
• 6 large eggs
• 2 cups (480 ml) whole milk or half-and-half
• 1/2 cup (100 g) granulated sugar or 1/3 cup (75 g) brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, melted
• 1 ripe banana, sliced (optional)
• 1/3 cup chopped toasted nuts (pecans, macadamias, or walnuts) or shredded coconut (optional)
• Maple syrup, powdered sugar or fresh berries for serving

Butter a 9×13-inch (or similarly sized) baking dish and arrange banana bread cubes in an even layer.

Whisk together eggs, milk or half-and-half, sugar, vanilla, cinnamon, salt and melted butter until smooth then pour the custard evenly over the bread pressing gently to soak.

Cover and refrigerate 30 minutes to overnight to fully absorb (overnight yields the best texture).

Preheat oven to 350°F (175°C), uncover, sprinkle with banana slices and nuts if using, bake 35–45 minutes until puffed and set in the center and a knife comes out mostly clean.

Let rest 10 minutes, then serve warm with maple syrup, powdered sugar or berries.

Tip: For best results use slightly stale banana bread so it soaks without turning mushy, refrigerate to set if baked from chilled, and cover loosely with foil if the top is browning too quickly.

Overnight Banana Bread (Make-Ahead Freezer Loaf)

Make-Ahead Overnight Banana Bread is a versatile, freezer-friendly loaf you bake ahead and freeze for quick breakfasts or snacks; this recipe yields a moist, tender banana bread with a slightly dense crumb that reheats well — prepare batter, bake, cool completely, then wrap and freeze slices or whole loaf for up to 3 months, thawing in the refrigerator overnight or reheating from frozen.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar (or 3/4 cup sugar + 1/4 cup brown sugar)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2–3 medium)
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup chopped nuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, salt, and cinnamon in a bowl, beat butter and sugar until light then add eggs one at a time and vanilla, fold in mashed bananas and sour cream, gently stir in dry ingredients until just combined and fold in nuts or chips if using then scrape batter into pan, bake 55–70 minutes until a skewer comes out clean or with a few moist crumbs, cool completely on a rack, wrap tightly in plastic and foil (or slice and individually wrap) and freeze for up to 3 months.

Tip: For best freezer results cool completely before wrapping to prevent condensation, label with date, and thaw wrapped in the refrigerator overnight or reheat slices directly from frozen in a toaster oven.

Banana Bread With Cream Cheese Filling

This Banana Bread with Cream Cheese Filling is a tender, moist loaf with a tangy, sweet cream cheese ribbon running through the center; it bakes up beautifully for special breakfasts or dessert and can be made ahead and stored in the refrigerator for a few days or frozen for longer keeping.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar (or 3/4 cup sugar + 1/4 cup brown sugar)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2–3 medium)
• 1/2 cup sour cream or Greek yogurt
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (50 g) powdered sugar (for filling)
• 1/2 teaspoon lemon juice (for filling)
• 1/2 cup chopped nuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

whisk flour, baking soda, salt, and cinnamon in a bowl;

beat butter and sugar until light, add eggs one at a time and vanilla, fold in mashed bananas and sour cream, gently stir in dry ingredients until just combined and fold in nuts or chips if using.

Meanwhile beat cream cheese with powdered sugar and lemon juice until smooth;

spread half the banana batter into the pan, spoon the cream cheese mixture down the center, then carefully cover with remaining batter and bake 55–70 minutes until a skewer comes out with a few moist crumbs, cool completely on a rack before slicing.

Tip: Make certain the cream cheese is very soft so it swirls easily and bake on the lower-middle rack to prevent the filling from oozing out during baking.

Spiced Banana Bread With Maple Glaze

This Spiced Banana Bread with Maple Glaze is a warmly spiced, moist loaf that combines ripe bananas with cinnamon, nutmeg and a touch of ginger, finished with a glossy maple glaze for a sweet sheen; it makes a cozy breakfast or afternoon treat and keeps well wrapped at room temperature for 2 days or refrigerated for up to a week.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger (optional)
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2–3 medium)
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup chopped walnuts or pecans (optional)
• For the glaze: 1/2 cup (120 ml) pure maple syrup, 1/2 cup (60 g) powdered sugar, 1/4 teaspoon vanilla extract

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl.

Then in another bowl beat butter and sugar until light and fluffy, add eggs one at a time and vanilla, fold in mashed bananas and sour cream, stir in dry ingredients until just combined and fold in nuts if using.

Pour batter into prepared pan and bake 55–70 minutes until a skewer inserted near the center comes out with a few moist crumbs, remove from oven and let cool in pan 10 minutes then transfer to a wire rack.

Whisk maple syrup, powdered sugar and vanilla until smooth and pourable, drizzle over slightly warm loaf and allow glaze to set before slicing.

Tip: Use very ripe bananas for best flavor and moisture, avoid overmixing the batter to keep the loaf tender, and if the top browns too quickly tent lightly with foil during the last 15 minutes of baking.