Cream Cheese Banana Bread

Cream cheese banana bread turns classic banana bread into a delightful dessert with a velvety layer of cream cheese packed into the center.

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Cream cheese banana bread takes a classic banana bread and swirls in a sweet cheesecake-like filling. Moist and flavorful, a slice of this rich banana bread is perfect for dessert or even a sweet breakfast treat. 

If you love sweet quick bread recipes you’ll want to make Snickerdoodle Bread, Chocolate Banana Bread, and Eggnog Bread. 

Cream Cheese Banana Bread Ingredients

Substitutions and Additions

DRIED FRUIT: Raisins, sultanas, and dried cranberries all work really well with banana bread. Larger dried fruits like apricots can work, too; just be sure to chop them up before adding them to your mixture. 

CHOCOLATE: Who doesn’t love chocolate and bananas? A large sprinkle of chocolate chips makes for a tasty addition, or you could swirl chocolate spread like Nutella through the batter before baking. 

SOUR CREAM: Greek yogurt is a common substitute for sour cream and will work well in this easy homemade banana bread recipe.

How to Make This Cream Cheese Banana Bread Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with a cooking spray (choose a cooking spray with the flour in it. I like Baker’s Joy brand) and set aside.

PRO TIP: It’s a good idea to use a lighter-colored loaf pan to prevent over-browning.

STEP TWO: Make the cream cheese mixture. In a medium-sized bowl, beat together the cream cheese, sugar, sour cream, egg, flour, and vanilla. Set aside.

STEP THREE: In another medium-sized bowl, mash the bananas and combine them with the sour cream. Set aside.

STEP FOUR: In a large bowl, with an electric mixer, cream together the butter and the sugar until it is fluffy, about 1 minute.

STEP FIVE: Add the egg and the vanilla and beat well.

STEP SIX: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

STEP SEVEN: Add the flour mixture to the creamed butter and sugar mixture, alternating with the mashed banana, blending well after each addition. Set aside.

PRO TIP: Always start and end with the flour mixture when mixing with an additional wet ingredient for your batters. 

STEP EIGHT: Scoop half of the banana bread batter into the bottom of the prepared loaf pan, use a silicone spatula to spread it out evenly. Pour the filling mixture evenly over the top of the batter. Scoop the remaining batter over the top, using the spatula again to spread it out.

STEP NINE: Bake for 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.

PRO TIP: Check the loaf at 30 minutes; if browning too quickly, tent with aluminum foil for the remaining 30 to 45 minutes of cooking time. Depending on the moisture content of the bananas you use, baking times will vary slightly.

STEP TEN: Allow it to cool in the pan for 20 minutes before removing it to a wire rack to cool completely.

How to Serve

The best homemade banana bread is scrumptious when served for dessert with an iced mocha or frozen hot chocolate. For brunch or an afternoon treat you could enjoy this sweet bread with a homemade Orange Julius. 

Storage

IN THE FRIDGE: This banana bread with cream cheese filling can be stored in the refrigerator, wrapped tightly in plastic wrap, or in an airtight container. It will last for up to 4 days. 

IN THE FREEZER: To freeze this easy banana bread recipe, wrap the loaf tightly with plastic wrap, then place it in a large freezer bag, removing as much air as possible. Put in the freezer for up to 4 months. To thaw, simply place the wrapped loaf on the kitchen counter at room temperature for a couple of hours before slicing and serving.

Cream cheese banana bread will have you swooning from the first bite. Stuffed with a velvety layer of cream cheese, this recipe turns classic banana bread into a delightful dessert. Perfect for enjoying any time of the day, after indulging in this amazing treat, you’ll never think of banana bread the same way again. 

Frequently Asked Questions

Can I freeze this bread? 

This great recipe will freeze well. Wrap in plastic wrap and store in a freezer bag for up to four months.

How do I store this quick bread? 

This banana bread should be stored in the fridge since it has cream cheese. It will keep for about four days.

Can I mix other ingredients into the banana bread? 

Adding half a cup of nuts or chocolate chips would be a delicious way to add even more flavor to this banana cream cheese bread.

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Cream Cheese Banana Bread

Cream cheese banana bread turns classic banana bread into a delightful dessert with a velvety layer of cream cheese packed into the center.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 1 loaf

Ingredients

  

Bread

• 2 medium bananas, ¾ cup, mashed
• 2 tablespoons sour cream
• ⅓ cup butter, room temperature, softened
• ¾ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Cream Cheese Filling

• 12 ounces cream cheese, room temperature, softened
• ½ cup white sugar
• 3 tablespoons sour cream
• 1 egg
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with a cooking spray (choose a cooking spray with the flour in it. I like Baker’s Joy brand) and set aside.
• Make the cream cheese mixture. In a medium-sized bowl, beat together the cream cheese, sugar, sour cream, egg, flour, and vanilla. Set aside.
• In another medium-sized bowl, mash the bananas and combine them with the sour cream. Set aside.
• In a large bowl, with an electric mixer, cream together the butter and the sugar until it is fluffy, about 1 minute.
• Add the egg and the vanilla and beat well.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Add the flour mixture to the creamed butter and sugar mixture, alternating with the mashed banana, blending well after each addition. Set aside.
• Scoop half of the banana bread batter into the bottom of the prepared loaf pan, use a silicone spatula to spread it out evenly. Pour the filling mixture evenly over the top of the batter. Scoop the remaining batter over the top, using the spatula again to spread it out.
• Bake for 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.
• Allow it to cool in the pan for 20 minutes before removing it to a wire rack to cool completely.

Notes

• Using very ripe bananas will give you the best results and the best flavor. It’s the perfect way to use up those overripe bananas that may have otherwise gone to waste.
• It’s a good idea to use a lighter-colored loaf pan to prevent over-browning.
• Always start and end with the flour mixture when mixing with an additional wet ingredient for your batters.
• Check the loaf at 30 minutes; if browning too quickly, tent with aluminum foil for the remaining 30 to 45 minutes of cooking time. Depending on the moisture content of the bananas you use, baking times will vary slightly.