Description
This banana blueberry cream cheese bread is soft, moist, and rich with bakery-style texture. Mashed bananas add natural sweetness, while cream cheese creates tenderness throughout the loaf. Fresh blueberries bring bursts of flavor, making this bread suitable for breakfast, dessert, or make-ahead snacking.
Ingredients
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3/4 cup butter, softened
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1– 8 oz. pkg. cream cheese, softened
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1 1/2 cups granulated sugar
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2 large eggs
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2 cups all-purpose flour plus 2 tablespoons, divided
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1/2 tsp. baking powder
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1/2 tsp. baking soda
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1/2 tsp. salt
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1/2 tsp. vanilla extract
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2 cups mashed bananas
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1 3/4 cups fresh blueberries
Instructions
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Preheat the oven to 350°F and spray two 8×4-inch loaf pans with nonstick cooking spray.
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In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy and smooth.
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Gradually add the sugar and continue beating until the mixture becomes light and fluffy.
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Add the eggs one at a time, beating just until blended after each addition.
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In a medium bowl, combine 2 cups of the flour, baking powder, baking soda, and salt, mixing until evenly blended.
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Gradually add the dry ingredients to the wet mixture, beating at low speed just until combined.
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Add the mashed bananas and vanilla extract, mixing gently until incorporated.
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In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour until coated.
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Gently fold the blueberries into the batter.
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Divide the batter evenly between the prepared loaf pans and smooth the tops.
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Bake for 1 hour, or until a long wooden pick inserted into the center comes out clean.
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Cool the bread in the pans on wire racks for 10 minutes before handling further.
Notes
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Use ripe bananas for best sweetness and moisture.
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Beat butter and cream cheese thoroughly for a smooth batter.
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Fold blueberries gently to avoid breaking them.
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Refrigerate leftovers due to the cream cheese.
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Allow bread to cool slightly before slicing for clean cuts.