Baking the bread: If you notice the bread is browning too fast, tent the loaf pan with a sheet of foil draped over. The bread is done when a toothpick comes out clean when inserted. Baking times will vary.
Cool and store:
Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely.
Since this bread has cream cheese, it's best to store in the refrigerator or for longer storage, place in a resealable freezer bag or airtight container and place it into the refrigerator.
Let the bread come to room temperature by taking the bread out of the refrigerator an hours or so before serving.
Recipe and photos updated 8/7/2021