Photo: Luca Trovato; Styling: Dani Fisher 
Hands-on Time
20 Mins
Total Time
1 Hour 35 Mins
Makes 5 miniature loaves

Use bananas that appear to be past their prime for this recipe.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Step 2

Beat cream cheese and butter 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.

Step 3

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, next 2 ingredients, and pecans. Spoon about 1 1/2 cups batter into each of 5 greased and floured 5- x 3-inch miniature loafpans.

Step 4

Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out clean and sides pull away from pans. Cool in pans 10 minutes. Transfer to wire racks. Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.

Step 5

Note: To make ahead, freeze baked, unglazed loaves in zip-top plastic freezer bags. Thaw loaves at room temperature. Reheat loaves at 300° for 10 to 12 minutes. Drizzle with glaze.

Step 6


Step 7

Regular-Size Banana-Cranberry-Nut Bread Loaves: Spoon batter into 2 greased and floured 8- x 4-inch loafpans. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Ratings & Reviews

gzwaagstra's Review

January 02, 2014
Wonderful and flavorful. I think adding the banana made it moist. I forgot to add the pecans to the batter before baking. So part way through I put them on the top. Flavor was still there but unfortunately it made the center of the loaves ink in the middle. Next time I will remember to add the pecans in the batter. Definitely will go in my keeper recipe file!!!

enggal10's Review

June 16, 2013
A friend made this for me last Christmas and we loved it! Now I have the recipe and questioned if anything other than fresh cranberries could be used since they are seasonal and would love to make this during the year. I saw the substitution with dried cranberries- has anyone used anything else like frozen cranberries or maybe jellied cranberry sauce?

user's Review

April 21, 2013
This banana bread is absolutely delicious! You can throw away all other banana bread recipes after trying this one! I've given it to family members and friends who rave about it. I use 1 Cup walnuts and 1 Cup cranberries. Mmmmm - writing this review is making me want to make it right now but the bananas aren't ready yet!

SweetieMagoo02's Review

April 09, 2013
I just finished making this recipe and it's the best banana bread ever. I used 2 8x4 inch loafpans and baked an hour and 15 minutes in a gas oven. Instead of fresh canberries, I used 1 cup of dried cranberries. The orange glaze really gives the bread a wonderful taste, but even if you don't add the glaze the bread is still delicious.

CHILDERS1's Review

March 15, 2013
This bread is delicious! The cream cheese, butter & banana make it super moist. For a variation, I ground up walnuts instead of pecans. Yummy! I baked 2 loaves for one hour. This is a keeper. My kids loved it.

llawrence1970's Review

December 18, 2012
this is a solid little cake, great for gifts or eating with tea at home. alone!

sross101's Review

November 20, 2012
My family loved this bread!! I made 8 loaves and cooked for 45 min.

Cindym529's Review

December 22, 2011

Rayjchef's Review

December 06, 2011
I loved the finished product, very moist and a nice clean flavor. Although I did opt for using a smaller loaf pan for eight loaves reducing the bake time by approx. 7mins. Check for doneness as suggested. I highly recommend them for holiday gifts. Great without the glaze also. Enjoy! JAH, Covington, GA