Everyone loves banana bread, but have you ever tried it with cream? This delicious twist on a classic recipe takes banana bread to a whole new level. The creamy topping adds a rich and indulgent flavor that will have you coming back for seconds (and maybe even thirds!). Whether you’re looking for a new breakfast treat or a sweet snack, this recipe is sure to satisfy your cravings.
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup heavy cream
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas and melted butter.
- Add the baking soda, salt, sugar, egg, and vanilla extract. Mix well.
- Add the flour and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes before removing it from the pan.
- While the bread is cooling, whip the heavy cream until it forms stiff peaks.
- Serve the banana bread with a dollop of whipped cream on top.
One slice of banana bread with cream contains approximately:
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 4g
- 9×5 inch loaf pan
- Mixing bowl
- Whisk or electric mixer
Banana bread with cream is perfect for breakfast, brunch, or a mid-day snack. You can also serve it as a dessert with a scoop of vanilla ice cream on top.
Try adding chopped nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture. You can also experiment with different types of cream, such as whipped coconut cream or mascarpone cheese.
- You can use margarine or coconut oil instead of butter.
- You can use brown sugar instead of white sugar.
- You can use gluten-free flour instead of all-purpose flour.
- You can use almond milk or coconut milk instead of heavy cream.
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Make sure your bananas are ripe for the best flavor and texture.
- Don’t overmix the batter or your bread may turn out tough.
- Let the bread cool completely before slicing to prevent it from falling apart.
This recipe makes one loaf of banana bread with cream.
Frequently Asked Questions:
- Can I freeze banana bread with cream?
- Can I use sour cream instead of heavy cream?
- Can I make this recipe without eggs?
Yes, you can freeze banana bread with cream. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.
Yes, you can use sour cream instead of heavy cream. It will give the topping a tangy flavor.
Yes, you can make this recipe without eggs. Substitute 1/4 cup unsweetened applesauce or mashed banana for the egg.
Banana bread with cream is one of my all-time favorite treats. The combination of the moist and flavorful bread with the creamy topping is irresistible. This recipe is easy to make and always turns out perfectly. I love to enjoy a slice with a cup of coffee in the morning or as a late-night snack. Give it a try and I’m sure you’ll fall in love with it too!