Craving a twist on classic banana bread? This easy Cream Cheese Banana Bread fits the bill. Ripe bananas lend their signature sweetness, while a thick, cheesecake-like filling brings creamy tang to every slice. From the first bite, you get a combination of flavors and textures—moist banana cake and a cool, rich center. This loaf looks impressive but comes together with basic pantry staples and a straightforward approach perfect for bakers of any skill level.
Why Cream Cheese Banana Bread?
Traditional banana bread is already a comfort food favorite, thanks to its moist crumb and fruity taste. Layering in a pocket of sweetened cream cheese offers something remarkable: an interplay of flavors that surprises and delights. It also introduces a subtle contrast in texture, with the bread’s soft body playing against the dense, silky filling. Ideal for breakfast, dessert, or a mid-afternoon snack, this loaf holds up well and slices beautifully, making it easy to share—or keep for yourself.
Ingredients
You don’t need anything fancy to turn regular banana bread into this cream cheese-filled treat. Here’s what you’ll need for both the bread and the filling:
For the Banana Bread:
- Butter (melted and cooled): Moisture, flavor, and a tender crumb.
- Light Brown Sugar and White Sugar: Sweetness and depth; brown sugar adds a touch of molasses.
- Large Eggs: Provide structure and help the bread rise.
- Sour Cream or Greek Yogurt: Moisture, slight tang, and extra tenderness.
- Ripe Bananas (about 3 medium): Look for heavily speckled brown skins for best flavor.
- All-Purpose Flour: Forms the base of the loaf.
- Baking Soda and Baking Powder: Help the loaf rise for a soft, fluffy texture.
- Salt: Balances the sweetness and elevates flavor.
- Vanilla Extract: Rounds out the profile with aromatic notes.
For the Cream Cheese Filling:
- Full-Fat Cream Cheese (room temperature): Smooth, rich, and tangy.
- White Sugar: Sweetens the filling.
- All-Purpose Flour: Helps set the filling so it slices neatly.
- Egg: Gives structure and creaminess.
- Vanilla Extract: Complements the banana bread.
Equipment Checklist
- 9×5-inch loaf pan
- Two mixing bowls (medium and large)
- Whisk and spatula
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Start with a preheated oven at 350°F (175°C). Grease a 9×5-inch loaf pan generously, then line it with parchment paper, leaving a slight overhang for easy lifting. This helps prevent the cream cheese layer from sticking.
2. Mix the Banana Bread Batter
In a large bowl, whisk together melted butter, brown sugar, and white sugar until the mixture looks glossy and smooth. Add the eggs, one at a time, blending well after each addition. Next, whisk in the sour cream (or Greek yogurt), mashed bananas, and vanilla until everything is well incorporated.
Sprinkle the flour, baking powder, baking soda, and salt over the wet mix. Grab a spatula and fold the dry ingredients in gently, stopping once you don’t see streaks of flour. Avoid overmixing for a soft, tender loaf.
3. Make the Cream Cheese Filling
In a separate medium bowl, whisk the cream cheese until creamy and lump-free. Add the sugar and flour, combining until smooth. Beat in the egg and vanilla extract. Scrape the bowl as you mix—this ensures a silky, unified filling.
4. Layer and Bake
Spread half of the banana bread batter into your prepared loaf pan. Smooth the top. Gently spoon the cream cheese filling evenly across the surface and spread it in a layer, avoiding the sides. Top with the remaining banana batter, smoothing the surface as much as possible.
Set the pan on the center rack. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted in a banana-only spot comes out clean. If the loaf browns too fast, tent loosely with foil for the last 15 minutes.
5. Cool and Slice
Let the bread cool in the pan on a wire rack for at least 30 minutes. After removing from the pan, cool completely before slicing. For the sharpest layers and easiest slicing, chill the loaf in the fridge for one hour.
Visual Guide: Banana Bread Assembly
| Step | Action |
|---|---|
| 1 | Pour half of batter into prepared pan |
| 2 | Spread cream cheese layer on top, avoiding pan edges |
| 3 | Add remaining banana batter over filling |
| 4 | Smooth and bake as directed |
Tips for the Best Cream Cheese Banana Bread
- Use ultra-ripe bananas: Black skins, lots of spots, and a fragrant aroma mean maximum flavor and sweetness.
- Room temperature ingredients: The cream cheese and eggs blend more easily for a smooth filling.
- Mix batters by hand: This avoids overmixing, which keeps your bread soft and moist.
- Let it cool and chill: Refrigeration is key to neat slices and a cohesive filling.
- Test doneness carefully: Since the cream cheese layer stays soft, check the crumb around the edges for doneness, not the very center.
Optional mix-ins like walnuts, pecans, or mini chocolate chips can be added to the banana batter for extra interest.
Serving Suggestions
Cream Cheese Banana Bread is wonderful on its own. If you want to dress it up, consider these options:
- Dust the top with a little powdered sugar.
- Serve slices with a fresh fruit salad for brunch.
- Spread with a bit of honey or salted butter.
- Toast a slice lightly and enjoy with coffee or tea.
Individual slices pack well for lunchboxes, picnics, or road trips. The creamy filling stays rich without turning soggy.
Variations
Banana bread is flexible, and so is this recipe. Here are some easy ways to adapt it:
- Swirl It: Instead of a solid middle layer, swirl the cream cheese mixture into the batter for a marbled effect.
- Use Different Cream Cheese Flavors: Try strawberry or honey pecan cream cheese for a fun twist.
- Add Spices: Cinnamon, nutmeg, or cardamom bring warmth and depth.
- Gluten-Free Option: Substitute your preferred 1:1 gluten-free flour blend.
- Dairy-Free Version: Use a dairy-free butter and vegan cream cheese alternative, and substitute coconut yogurt for sour cream.
Storage and Freezing
Cream Cheese Banana Bread keeps nicely for days, thanks to its moist crumb and sturdy filling.
Room Temperature:
If your kitchen is cool, keep the bread tightly wrapped or in an airtight container on the counter for up to two days.
Refrigerator:
For the longest freshness, especially in warm weather, wrap the loaf in plastic wrap or store it in a sealed container in the fridge. It stays fresh for up to one week.
Freezer:
Wrap completely cooled, sliced bread (or the whole loaf) with plastic wrap and foil. Store in the freezer for up to three months. To serve, thaw in the fridge overnight or warm slices gently in a toaster oven.
Frequently Asked Questions
Can I make these as muffins?
Yes, you can! Fill muffin cups halfway with banana batter, add a spoon of cream cheese filling, and cover with more batter. Bake at the same temperature for 18-22 minutes.
My cream cheese layer sank to the bottom—why?
The filling is denser than the batter. Lay down a generous first layer of batter before adding cream cheese. Don’t overload the filling right at the edges.
Can I use frozen bananas?
Absolutely. Thaw them first, drain excess liquid, and mash well before adding to the batter.
Cream Cheese Banana Bread Recipe Card
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8-10 slices)
Ingredients
For the bread:
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the filling:
- 8 oz (225 g) cream cheese, room temperature
- 1/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a large bowl, whisk butter, brown sugar, and white sugar together. Beat in eggs, sour cream, vanilla, and mashed bananas.
- Add flour, baking powder, baking soda, and salt. Fold until just combined.
- For filling: Mix cream cheese until smooth. Add sugar and flour, mix to combine. Add egg and vanilla, whisking until just smooth.
- Pour half of banana batter into pan. Layer with cream cheese filling. Cover with remaining batter.
- Bake 50-60 minutes. Cool 30 minutes in pan, then transfer to rack to cool completely. For best results, chill before slicing.
Moist, rich, and easy to make, this Cream Cheese Banana Bread delivers comfort with a creamy surprise. Try this loaf the next time you want a recipe that feels both classic and brand new.
Cream Cheese Banana Bread (Easy Recipe)
The next time you’re craving banana bread, try this insanely good cream cheese banana bread recipe. It’s a fun twist. It’s indulgent. It’ll leave you hooked.
Ingredients
- 1 large egg
- 1 package (4 ounces) cream cheese, room temperature
- 1/4 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup white sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 3 tablespoons all-purpose flour
- 2 ripe bananas, mashed
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C), and lightly grease a 9x5-inch loaf pan with cooking spray or oil. Add a layer of parchment to keep the filling from sticking.
- To make the banana bread batter, whisk the melted, cooled butter with the brown and white sugars until smooth. (Do this by hand.)
- Add the egg, sour cream, and vanilla, and whisk by hand until no streaks remain.
- Stir the mashed bananas into the mixture with a spatula.
- Add the flour, baking soda, baking powder, and salt, and gently stir with a spatula until just combined. Set aside.
- To make the filling, whisk the cream cheese (by hand) in a separate bowl until smooth.
- Scrape the sides of the bowl, then add the white sugar and flour. Whisk until smooth.
- Scrape the sides of the bowl, then add the egg and whisk until combined.
- Pour 1/2 of the banana batter into the prepared loaf pan and gently spread it until flat.
- Spoon the cream cheese filling evenly over the top.
- Add the last of the banana bread batter to the pan and gently spread until flat.
- Bake until the top is firm and bounces back when gently pressed, about 50 minutes.
- Cool in the pan for about 5 minutes, then turn it onto a wire rack to cool completely.
- Chill in the fridge for about an hour before slicing and serving.