I absolutely love banana bread, growing up I would eat it all the time with tons of butter. Probably not the healthiest but as a kid, I didn’t care…all I knew was that it was GOOD! I found this Cream Cheese Banana Nut Bread recipe on Pinterest and made a few minor tweaks to make it vegan. Below you will find the recipe as I found it and in parenthesis you will find my vegan tweaks:
Cream Cheese Banana Nut Bread
***Makes 2 loaves***
3/4 c. butter, softened ( Earth Balance Butter to make it Vegan)
1 (8 oz.) pkg. cream cheese, softened (use toffuti cream cheese)
2 c. sugar ( Stevia)
2 large eggs (egg replacement – I use Enger G)
3 c. all-purpose whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract
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 8×4 inch loaf pans.
Bake at 350 degrees 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. (I found that after one hour, my banana bread wasn’t completely cooked through. I ended up baking it for an extra 10-15 minutes.) Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
I made this for my birthday last year and everyone loved it, couldn’t believe that it was vegan.
All Messiness, Stacie