Moist Banana Bread with Cream Cheese Frosting

This banana bread with cream cheese frosting is soft, moist, and full of fresh banana flavor. It's the best way to use any extra brown bananas on the counter! Thick and fluffy cream cheese frosting adds extra sweetness and a little tang, making this the best banana bread ever.

Banana bread with cream cheese frosting is the ultimate comfort treat. It's so moist and will practically melt in your mouth! The taste is incredible, but the best part is how easy it is to make. The banana bread bakes to perfection every time and only requires 1 bowl!

This is the kind of recipe that's forgiving and fun, no stress involved. Perfect for those lazy Sunday afternoons when you want to whip up something delicious without breaking a sweat.

The small batch cream cheese frosting really brings this recipe to the next level! Slather it on and watch your quick bread transform into a dessert fit for any celebration.

For more banana recipes, try honey banana bread, banana bread with oil, and small batch banana muffins.

Ingredient Notes

Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.

• Bananas- Making banana bread is the best way to use the brown, mushy bananas on your counter! Overripe bananas are easy to mash and are sweeter, so they're perfect for baking. Fragrant bananas with lots of brown spots and speckles are great.
• Oil- Making banana bread with oil has many benefits. It makes the bread super moist and it stays that way for days. Use a flavorless neutral oil like vegetable oil, canola oil, or avocado oil.
• Eggs- Two large eggs bind the ingredients together. Make sure they're room temperature so they're easy to mix.
• Vanilla extract- A splash of vanilla enhances all the other flavors. Use real pure vanilla, not imitation vanilla. High quality ingredients makes a huge difference!
• Apple cider vinegar- This is our secret ingredient! Apple cider vinegar tenderizes the gluten, creating soft, moist, fluffy banana bread. You can't taste the vinegar at all.
• Flour- All purpose flour works best here; no need for anything fancy.
• Baking powder & baking soda- These leaveners react with heat and acid, helping the banana bread rise in the oven. Check the expiration dates before using.
• Cream cheese- Use full fat cream cheese to give the frosting the best creamy, rich texture. The cream cheese should come in a block. Make sure it and the butter are softened so they're easy to cream together.
• Butter- You can use salted or unsalted butter to make the frosting depending on your flavor preference.
• Powdered sugar- Powdered sugar (AKA icing sugar or confectioners sugar) adds structure and sweetness to the frosting. You don't have to sift it.

Substitutions & Variations

• To make gluten free banana bread, use gluten free flour like Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
• Brown sugar can be used instead of granulated sugar for a warm flavor and more moisture.
• White vinegar is the best substitute for apple cider vinegar. White wine vinegar and unseasoned rice vinegar work too.
• Try adding chopped almonds, pecans, or walnuts to the banana bread batter for extra crunch. Dried fruit like raisins, craisins, or apricots would be delicious too.
• Add some chocolate chips to the batter for more sweetness.
• Leave the banana bread unfrosted if you like or use a different frosting. Coffee cream cheese frosting, chai buttercream, or whipped chocolate ganache would be delicious!

Helpful Equipment & Tools

Bake the banana bread in a 1 pound 9x5" loaf pan lined with parchment paper or sprayed with non-stick baking spray. You can also split the batter between mini loaf pans.

You need a stand mixer with the paddle attachment or an electric handheld mixer for the cream cheese frosting.

Expert Baking Tips

1. Use overripe bananas. Use soft, fragrant bananas with brown speckles for the best results. Avoid green or hard yellow bananas! They have less sugar and more starch than ripe bananas. They're harder to mash and make banana bread less sweet.
2. Measure your flour correctly. Use a kitchen scale to weigh the flour in grams for the most accurate results. If you don't have a scale, fluff up the flour before gently scooping it into your measuring cup and swiping off the excess.
3. Don't overmix. Gently fold in the dry ingredients with a rubber spatula until the dry flour patches just disappear. Mixing too much can make the banana bread gummy.
4. Use full-fat cream cheese. This gives the frosting the best creamy, sturdy texture. Don't use cream cheese spread or any cream cheese that comes in a tub because it will make the frosting runny.

Storage & Freezing

Store banana bread with cream cheese frosting in an airtight container or zip-top bag in the refrigerator for up to 5 days. You can store the whole loaf or individual pieces. Let it warm at room temperature for 15-30 minutes before eating.

Freezing

Freeze the banana bread for up to 3 months in an airtight container. Let thaw overnight in the refrigerator before eating. Warm each individual slice on the counter for 15-30 minutes and enjoy.

Frequently Asked Questions