Cinnamon Cream Cheese Banana Bread Bites

As the Fall teases us with its arrival, let’s prepare by adding these Cinnamon Cream Cheese Banana Bread Bites to our rotation. 

Cinnamon Cream Cheese Frosted Banana Bread Bites

I’ve seen these on the internet as Banana Bread Brownies, but a true “brownie” includes chocolate. Like brownies, though, they are baked and they are square so I think that’s where the popularity of calling them brownies might have come. That wasn’t enough for me to call them brownies so I’ve named mine bites. Squares would’ve been equally appropriate but it’s not as catchy as bites.

Similar to a favorite slice of homemade banana bread, these Cinnamon Cream Cheese Banana Bread Bites are moist, delicious bites/squares of heaven. Perfect for using up bananas going bad.

Cinnamon Cream Cheese Banana Bread Bites

Cinnamon Cream Cheese Banana Bread Bites

Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Cream cheese frosted banana bread bites are the most delicious start to your morning.

Ingredients

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened (1 stick)
  • 2 eggs
  • 1 3/4 cup ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • For the Frosting:
  • 8 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons cinnamon
  • 4 cups powdered sugar
  • 1/2 cup chopped pecans (optional)

Instructions

    Preheat oven to 350 degrees.Grease and flour an 8x8 cake pan (or line with parchment paper, spraying both before and after placing into pan). *You can also use a jelly roll pan for thinner squares. (I used my brownie pan!)
    In a large bowl, beat together sugars, sour cream, butter and eggs until creamy. Blend in mashed bananas and vanilla extract. Add flour, baking soda, salt and blend well. Spread batter evenly into pan. Bake 35-40 minutes or until golden brown and the center is no longer raw and jiggly.
    Make the frosting while you wait by beating together the cream cheese, butter, vanilla and cinnamon in the bowl of a stand mixer. Add the powdered sugar a little at a time and continue to mix until sugar is fully incorporated and the frosting is light and creamy.
    Using a spatula, spread the frosting over the slightly cooled banana bread. Sprinkle the pecans on top while the frosting is still wet. Place in the refrigerator to firm and serve slightly chilled.

 

 

Perfect for busy mornings.

Perfect for brunch, individually sized and prepared.

Perfect for an afternoon snack.

I think it’s safe to say that they’re just….perfect.

They’re practically this recipe just baked in a brownie pan rather than a loaf pan, topped and cut into squares.

You call them what you’d like!

You have some options with how you want to top your new favorite breakfast treat. I’ve elected a Cinnamon Cream Cheese frosting that is the icing on the cake….er,  bread.

The cinnamon pairs nicely with the banana bread and adds some extra creamy oomph.

And you know my motto, bring on the oomph.

Not my motto…..but it should be!

 

 

2 Comments

  1. Would like to know if anyone used a 9×13 pan. I used 8×8 and just feel they are so high. Plus the frosting makes a ton and I thought it would spread thinner in a 9×13.

    1. They are super high in an 8×8 (but that’s what I was going for, similar to banana bread baked in a loaf pan). I’ve made them in a 9×13, too and I’d say they turn out about half the height. The frosting ratio is definitely more ideal in the 9×13. I have a bad habit of frosting, stopping when I think it’s enough, but not messing with the recipe and just tossing the excess. I’m going to update the post to make that clear, so thank you so much for your comment!

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