Cream Cheese Banana Bread Recipe
This Cream Cheese Banana Bread takes a beloved classic and gives it a rich, irresistible twist. Moist, sweet banana bread is swirled or layered with a luscious cream cheese filling that adds a cheesecake-like texture and flavor.
Whether for breakfast, dessert, or an indulgent snack, this loaf is a guaranteed crowd-pleaser and perfect use for those ripe bananas on the counter.
Ingredients
For the banana bread batter:
1 ½ cups mashed ripe bananas (about 3 large bananas)
⅓ cup melted butter
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup chopped walnuts or pecans (optional)
For the cream cheese filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
Instructions
1. Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
2. Make the banana bread batter
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla, whisking until combined. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon.
Stir the dry ingredients into the wet mixture until just combined. Fold in nuts if using. Do not overmix—just stir until the flour disappears.
3. Make the cream cheese filling
In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg, flour, and vanilla extract, and beat until well combined and slightly fluffy.
4. Assemble the loaf
Pour half of the banana batter into the prepared loaf pan and smooth it out. Spoon the cream cheese filling evenly over the batter.
Top with the remaining banana batter and gently spread it to cover the cream cheese layer. Optionally, sprinkle a few more chopped nuts on top.
5. Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center (not just the cream cheese layer) comes out clean.
If the top starts to brown too quickly, tent the loaf with foil during the final 15 minutes. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Cooking Tips
Use very ripe bananas—the kind with brown spots—for maximum flavor and moisture.
Be careful not to overmix the batter. This can lead to a dense loaf instead of one that’s tender and fluffy.
Ensure the cream cheese is room temperature to avoid lumps in the filling.
A long serrated knife works best for slicing cleanly without smearing the cream cheese layer.
This bread stores well in the refrigerator and tastes even better the next day once the flavors meld.
Serving Suggestions
Serve at room temperature or lightly warmed with:
A pat of butter or drizzle of honey
A dollop of whipped cream for dessert-style presentation
A handful of sliced bananas or berries on the side
A warm cup of coffee or chai
Slice and wrap individually for on-the-go breakfasts or lunchbox treats
For a decadent touch, toast slices and spread with extra cream cheese or nut butter
This Cream Cheese Banana Bread delivers the comfort of banana bread with a delightful creamy surprise in every bite—perfect for casual snacking or special gatherings.
