Old Fashioned Banana Bread Recipe

I think a good piece of banana bread is one of the ultimate comfort foods for any kitchen. The aroma of cinnamon and warm banana wafting from the oven as this old fashioned banana bread recipe bakes creates such a cozy feeling in the house. This version takes the classic moist texture and adds an irresistible ribbon of creamy cinnamon swirl, making it feel extra special. It’s the perfect way to use up those forgotten, overripe bananas on the counter and create a family-friendly favorite that works equally well for breakfast or dessert. The simple cream cheese swirl upgrades the flavor profile without requiring extra effort, turning a standard quick bread into a delicious, high-protein snack for busy mornings.

Ingredients

• 450g (3 large) very ripe bananas, mashed
  A generous amount of mashed banana ensures a naturally sweet, moist loaf. Use bananas that are dark brown and spotty for the best flavor; avoid using firm, yellow bananas as they lack necessary sweetness and moisture.
• 250g (2 cups) all-purpose flour
  The base for our quick bread structure. For a lighter texture, measure using the scoop-and-level method to avoid packing too much flour.
• 100g (½ cup) granulated sugar
  A classic sweetener to balance the bananas.
• 50g (¼ cup) light brown sugar, packed
  Adds depth of flavor and extra moisture to the finished bread. Make sure to pack it firmly into the measuring cup for accurate results.
• 10g (2 teaspoons) baking soda
  This is the leavening agent that helps the bread rise, activated by the acidity of the bananas. Ensure your baking soda is fresh for the best rise.
• 5g (1 teaspoon) fine sea salt
  Enhances all the other flavors in the bread and prevents it from tasting flat. Do not omit; it balances the sweetness.
• 2.5g (½ teaspoon) ground cinnamon (for batter)
  A warm spice that complements the banana and adds depth to the loaf itself.
• 1.25g (¼ teaspoon) ground nutmeg
  Adds another layer of traditional flavor to this old fashioned recipe. Pairing nutmeg and cinnamon creates a cozy, nostalgic aroma.
• 2 large eggs, at room temperature
  Adds structure and richness to the batter. Room temperature eggs mix more smoothly with the other ingredients, creating a better final texture.
• 115g (½ cup) unsalted butter, melted and cooled slightly
  Provides essential fat for moisture and tenderness. Cooling slightly prevents the butter from cooking the eggs when mixed. (You can also use coconut oil here for a different flavor profile.)
• 5ml (1 teaspoon) alcohol-free vanilla extract (for batter)
  A standard flavor enhancer for baked goods.
• 60g (½ cup) walnuts, toasted and roughly chopped
  Adds a satisfying crunch and nutty flavor. Toasting brings out more flavor, but you can use untoasted if preferred. (Substitute pecans or chocolate chips if you prefer.)
• 225g (8 ounces) full-fat cream cheese, softened
  The essential base for the creamy swirl. Ensure it is fully softened at room temperature for a lump-free mixture.
• 60g (¼ cup) granulated sugar (for swirl)
  Sweetens the cream cheese layer. Used in addition to the sugar in the main batter.
• 1 large egg yolk
  Helps to thicken and set the cream cheese swirl during baking. Separate carefully from the white.
• 2.5ml (½ teaspoon) alcohol-free vanilla extract (for swirl)
  Used to flavor the swirl mixture specifically. Adds a distinct vanilla note to the creamy layer.
• 1.25g (¼ teaspoon) ground cinnamon (for swirl)
  The key spice for the swirl flavor profile. Use in conjunction with the batter cinnamon.
• 15g (1 tablespoon) powdered sugar, for dusting
  An optional garnish for presentation. Dust over the cooled bread for a finishing touch.
• 15g (1 tablespoon) toasted walnuts, finely chopped, for garnish
  An optional garnish for texture and visual appeal. Use finely chopped walnuts rather than roughly chopped for this purpose.

Instructions

1. Prep the Pan and Oven

Preheat your oven to 175°C (350°F). Grease and flour a 23×13 cm (9×5 inch) loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal. This step ensures easy removal and prevents sticking, especially with the rich cream cheese swirl.

2. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, 100g (½ cup) granulated sugar, light brown sugar, baking soda, fine sea salt, ½ teaspoon ground cinnamon, and ground nutmeg. Whisk until everything is well combined and distribute the leavening evenly; breaking up any lumps of brown sugar is important here.

3. Prepare Wet Ingredients (Batter)

In a separate medium bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth but with a few small lumps remaining. Add the melted and cooled unsalted butter, eggs, and 1 teaspoon alcohol-free vanilla extract to the mashed bananas. Whisk until all the wet ingredients are well combined; make sure the eggs are fully incorporated into the mixture.

4. Mix Batter and Add Walnuts

Pour the wet banana mixture into the bowl with the dry ingredients. Stir with a spatula until just combined, being careful not to overmix; a few streaks of flour are acceptable. Gently fold in the 60g (½ cup) roughly chopped toasted walnuts to distribute them evenly without deflating the batter. If your batter looks too dry at this stage, ensure your bananas were properly measured; sometimes larger bananas are needed for sufficient moisture.

5. Prepare the Cream Cheese Swirl

In a small bowl, beat the softened full-fat cream cheese with the 60g (¼ cup) granulated sugar, egg yolk, ½ teaspoon alcohol-free vanilla extract, and ¼ teaspoon ground cinnamon. Beat until the mixture is completely smooth and creamy, with no lumps; ensure the cream cheese is fully softened beforehand to achieve this smooth texture. I always set the cream cheese out an hour beforehand to ensure it’s truly soft enough for this step.

6. Assemble the Loaf

Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Using a knife or a skewer, gently swirl the cream cheese into the batter with broad, deliberate strokes to create distinct ribbons; do not overmix, as you want clear definition between the light and dark layers.

7. Layer and Swirl Again

Carefully spread the remaining banana bread batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again. A second layer ensures the swirl runs through the entire loaf and creates a beautiful visual when sliced.

8. Bake and Check Doneness

Bake for 55-65 minutes at 175°C (350°F), or until a wooden skewer inserted into the center of the bread comes out with moist crumbs but no wet batter, and the cream cheese swirl looks set. If the top browns too quickly, you may loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.

9. Cool Completely

Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, carefully lift it out using the parchment overhang and transfer it directly to the wire rack to cool completely for at least 2 hours before slicing. Cooling completely ensures the cream cheese swirl sets properly for clean, defined slices; slicing too early will result in a messy interior.

10. Serve and Garnish

Slice the cooled old fashioned banana bread into thick, generous portions to prominently display the creamy, cinnamon-spiced swirl. Dust generously with powdered sugar through a fine-mesh sieve, then sprinkle a small pinch of finely chopped toasted walnuts near the base of the slice for a touch of texture and visual distinction.

Tips for Achieving the Perfect Swirl Texture

Getting a defined swirl requires careful technique; you don’t want the cream cheese to blend completely into the batter. This old fashioned banana bread recipe relies on distinct layers to create that beautiful marbled effect.

• Don’t Over-Swirl: To create distinct ribbons, use broad, deliberate strokes with a knife or skewer, making only a few passes. Over-swirling will cause the cream cheese to blend completely into the batter, losing the ribbon effect.
• Room Temperature Cream Cheese: Ensure the cream cheese is very soft before mixing. Lumps in the cream cheese will not bake out and create an unpleasant texture in the final product.
• Layering Technique: Pour half the batter, add half the cream cheese, swirl gently, then repeat with the remaining halves. This layering ensures the swirl extends through the entire loaf, not just the top.

Storage and Freezing Instructions

Because of the cream cheese swirl, storing this bread properly helps maintain its flavor and texture. This makes it a great option for meal prep snacks throughout the week.

• Countertop Storage: Store this banana bread, wrapped tightly in plastic wrap or in an airtight container, on the countertop for up to 3 days.
• Refrigeration: For longer storage, refrigeration is recommended to preserve the cream cheese swirl. Keep it in an airtight container for up to 5 days in the fridge.
• Freezing Instructions: To freeze, wrap the cooled loaf tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving, then reheat in the oven at 175°C (350°F) for 10-15 minutes to warm through.

FAQs

What kind of bananas are best for this old fashioned banana bread recipe?

The best bananas are those that have completely turned brown or black on the outside, indicating they are very soft and sweet inside. Avoid using firm, yellow bananas as they lack the necessary sweetness and moisture for a truly rich loaf. The high moisture content is key for this old fashioned banana bread recipe.

Can I use sour cream instead of cream cheese in the swirl?

No, this recipe specifically calls for full-fat cream cheese to create the rich, creamy texture and structure of the swirl. Sour cream or yogurt would add too much moisture and change the consistency of the swirl drastically, preventing it from setting properly during baking.

Why did my banana bread sink in the middle?

This often happens if the bread is undercooked, especially in the center. Ensure you test the center with a skewer. It can also be caused by overmixing the batter, which develops too much gluten, causing it to rise too quickly and then collapse. This old fashioned banana bread needs a light touch when combining ingredients.

Can I make this as muffins instead of a loaf?

Yes, you can. Fill muffin tins two-thirds full and bake for approximately 20-25 minutes, or until a skewer inserted in the center comes out clean. Reduce the baking temperature to 170°C (340°F) if using dark metal pans.

What is the best way to keep banana bread moist?

Storing the old fashioned banana bread in an airtight container immediately after it has cooled completely is the key. The moisture in the bread will redistribute and keep the loaf tender for several days. I find placing a small piece of paper towel in the container helps absorb excess condensation without drying out the loaf.

Can I omit the walnuts?

Absolutely. The walnuts are optional, though they add texture. If you have a nut allergy or simply don’t care for them, simply omit them from both the batter and the garnish without making any other adjustments to the recipe.

How do I know when the cream cheese swirl is set?

The cream cheese swirl should look mostly solid and slightly puffed when the bread is ready. The skewer test should show moist crumbs from the bread batter, not wet cream cheese, which will still be evident in the center. This old fashioned banana bread recipe requires careful monitoring for doneness.

Conclusion

This old fashioned banana bread recipe with a creamy swirl is an upgrade to a classic that truly hits the spot. It’s moist, flavorful, and has that extra special touch from the cinnamon swirl, making it feel like a fancy treat in a simple home-baked package. Don’t let those overripe bananas go to waste this week; try this recipe and treat your family to a new favorite, perfect for healthy eating or quick meals on the go. Save this recipe on Pinterest so you can easily find it for next time.

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