Best Peanut Butter Streusel Topped Cream Cheese Banana Nut Bread Recipes

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BANANA BREAD WITH PEANUT BUTTER STREUSEL



Banana Bread with Peanut Butter Streusel image

This recipe for banana bread with peanut butter streusel takes the classic loaf to a new level using a combination of peanut butter powder and creamy peanut butter.

Provided by Chelsea Cole

Categories     Breakfast

Number Of Ingredients 15

2 cups 255 grams flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup 1 stick butter, room temperature
1 cup tightly packed (213 grams brown sugar)
2 large eggs (room temperature)
1/2 cup 113 grams sour cream
1 tbsp vanilla extract
340 grams 2-3 depending on size very ripe peeled bananas
1/4 cup 32 grams flour
1/4 cup 53 grams brown sugar
1/4 tsp kosher salt
1 tbsp powdered peanut butter
1 tbsp butter
2 tbsp creamy peanut butter

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare a 9x5 inch loaf pan by lining with parchment paper so it hangs off the long sides of the pan but not the short. Grease thoroughly with cooking spray.
  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 4-5 minutes, until light in color and fluffy.
  • Scrape down the sides of the bowl with a rubber spatula and add eggs one at time on medium-low speed, completely combining between each egg addition.
  • Scrape down the sides of the bowl and add sour cream and vanilla. Mix over medium-low speed until completely combined.
  • Scrape down the sides of the bowl and add the bananas and mix on medium-low until there are no visible banana chunks.
  • Scrape down the sides of the bowl. On low speed, gradually add in the dry ingredients until completely mixed, but do not over mix.
  • In a medium bowl, add all ingredients for the streusel and use a fork or your fingers to mix together until crumbly.
  • Pour the banana bread batter into your prepared pan. Top with streusel mixture.
  • Bake the bread for 1 hour 15 minutes to 1 hour 30 minutes, until completely baked through. You should be able to wiggle the loaf pan with no jiggling of the center of the loaf.
  • Remove from oven and place on wire rack to cool. Cool completely before serving.

Nutrition Facts : Calories 259 kcal, Sugar 21 g, Sodium 361 mg, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 38 g, Fiber 1 g, Protein 4 g, Cholesterol 44 mg, ServingSize 1 serving

CREAM CHEESE-BANANA-NUT BREAD



Cream Cheese-Banana-Nut Bread image

Classic banana nut bread gets a creamy twist. While warm bread is yummy, perfectly cut slices come after letting the bread cool 30 minutes and cutting with a serrated or electric knife.

Provided by Southern Living Editors

Time 1h55m

Yield Makes 2 loaves

Number Of Ingredients 11

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Steps:

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
  • Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
  • Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.
  • Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.
  • Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
  • Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
  • Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

CREAM CHEESE BANANA-NUT BREAD



Cream Cheese Banana-Nut Bread image

This recipe is from Southern Living magazine and is not your ordinary banana bread. The texture and flavor are so rich and creamy. Your family will love this treat. I always use reduced fat cream cheese.

Provided by Erin Crable

Categories     Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract

Steps:

  • Beat butter and cream cheese at medium speed with electric mixer until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, 1 at a time, beating until just blended.
  • Combine flour, baking powder and soda, and salt.
  • Gradually add this to butter mixture beating at low speed just until blended.
  • Stir in bananas, pecans, and vanilla.
  • Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans).
  • Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
  • You may need to shield the top with foil for last 15 minutes to prevent browning.
  • Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.

Nutrition Facts : Calories 330, Fat 14.5, SaturatedFat 8.8, Cholesterol 64.9, Sodium 236, Carbohydrate 46.6, Fiber 1, Sugar 26.9, Protein 4.5

STREUSEL TOPPED BANANA NUT BREAD



Streusel Topped Banana Nut Bread image

I have made this many times for neighborhood gifts. Seems to be very well appreciated. I got this recipe from the Southern Living Christmas book. It also goes over very well at a breakfast get together. This is the most awesome banana bread I have ever tried because of the topping.....

Provided by nascarmom

Categories     Breads

Time 1h5m

Yield 2 regular loaves, 12-15 serving(s)

Number Of Ingredients 14

1/2 cup firmly packed light brown sugar
7 tablespoons uncooked Quaker Oats
1/3 cup flour
1/3 cup cold butter or 1/3 cup margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar
1/3 cup butter or 1/3 cup margarine, melted
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans, toasted (I use any nuts and don't toast them)
1 teaspoon vanilla

Steps:

  • Combine first three ingredients for streusel topping.
  • Cut in butter with a pastry blender until crumbly.
  • Chill streusel.
  • Beat banana and next 3 ingredients in a large mixing bowl just until smooth.
  • Don't overmix.
  • Combine dry ingredients.
  • Add to banana mixture
  • Stir just until moistened.
  • Stir in pecans and vanilla.
  • Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2.
  • Sprinkle each loaf evenly with streusel topping.
  • Bake at 350 for 35 min or until knife comes out fairly clean.
  • Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack.
  • You can put back in pans for gift giving.
  • (I omit the step of taking out of pans and it has worked out fine).

STREUSEL BANANA BREAD



Streusel Banana Bread image

A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.

Provided by Martha Stewart

Categories     Bread Recipes

Time 1h50m

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 15

6 tablespoons unsalted butter, room temperature, plus more for pan
3/4 cup unbleached all-purpose flour
1/3 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup buttermilk
3 very ripe bananas, mashed until smooth (1 cup)

Steps:

  • Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
  • In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
  • Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

STREUSEL-TOPPED BANANA BREAD



Streusel-Topped Banana Bread image

This is a classic quick bread recipe with a special twist, a crunchy cinnamon-y streusel topping. I sometimes add more mashed bananas than the recipe calls for to make the bread really moist.

Provided by J. Michael Long

Categories     Breads

Time 40m

Yield 3 mini loaf pans or two regualr loaf pans

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup mashed banana (3 small overripe ones)
2 eggs
1/3 cup sugar
1/16 cup butter, melted
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/16 cup butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
  • Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
  • Beat bananas, eggs, sugar and butter in a large bowl until smooth.
  • On low speed, gradually beat in flour mixture.
  • Divide among the prepared pans.
  • Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
  • Sprinkle evenly over batter.
  • Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
  • If streusel is browning too quickly, cover loosely with foil.
  • Cool cakes in pan on wire rack for 10 minutes.
  • Remove cakes from pans to racks to cool completely.

SOUTHERN LIVING'S CREAM CHEESE BANANA BREAD



Southern Living's Cream Cheese Banana Bread image

I get so many rave reviews for this banana bread, courtesy of Southern living. My father-in-law will request this every couple of weeks and I can happily oblige due to the over ripe bananas we have in our home. The cream cheese keeps the bread nice and moist and the pecans are a nice added texture. :) I hope you enjoy it as much as we do. One thing to point out I prefer to use Nucoa Margarine, it doesn't burn, it doesn't contain milk or whey either) In the end..it makes a prettier loaf of bread)

Provided by Johnsdeere

Categories     Quick Breads

Time 1h10m

Yield 2 Loaves, 12-24 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans
1/2 teaspoon vanilla extract

Steps:

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
  • Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

CREAM CHEESE BANANA NUT BREAD



Cream Cheese Banana Nut Bread image

Found this in a recent southern living magazine. It looks delicious! putting it on here for safe keeping! Can't wait to try it out.

Provided by cookin_nurse

Categories     Breads

Time 1h45m

Yield 2 loves

Number Of Ingredients 13

1/4 cup chopped pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
  • Bake at 350°F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Nutrition Facts : Calories 1819.2, Fat 61.8, SaturatedFat 30.8, Cholesterol 340.9, Sodium 1692.1, Carbohydrate 279, Fiber 17.8, Sugar 121.5, Protein 47.1

CRISPY CINNAMON STREUSEL BANANA NUT CREAM CHEESE BREAD



Crispy Cinnamon Streusel Banana Nut Cream Cheese Bread image

Make and share this Crispy Cinnamon Streusel Banana Nut Cream Cheese Bread recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 16

3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla
1/2 cup packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon flour
1 tablespoon melted butter
1/8 teaspoon cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 3470, Fat 179.5, SaturatedFat 76.3, Cholesterol 509.2, Sodium 2103.4, Carbohydrate 442.6, Fiber 16, Sugar 274.5, Protein 42.4

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