Cream Cheese-Filled Banana Bread brings together the classic comfort of banana bread with the rich, indulgent surprise of a creamy cheesecake layer baked right inside. This moist and flavorful loaf is the perfect marriage of breakfast and dessert, making it ideal for brunches, snacks, or a cozy treat with coffee. With simple ingredients and straightforward steps, it’s an excellent recipe to have on hand for any occasion.
Why You’ll Love This Recipe
- Irresistible flavor combination: The sweet, moist banana bread contrasts beautifully with the tangy cream cheese center.
- Visually appealing: The creamy layer creates a lovely marbled look in each slice.
- Perfect for any time of day: Ideal for breakfast, brunch, or an after-dinner treat.
- Easy to make: No fancy tools or techniques required—just mix, layer, and bake.
- Make-ahead friendly: Tastes just as good (if not better) the next day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- mashed ripe bananas (about 2–3 bananas)
- large eggs
- liquid-state coconut oil (or vegetable oil)
- light brown sugar, packed
- granulated sugar
- sour cream
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- salt
Cream Cheese Filling:
- brick-style cream cheese, softened
- granulated sugar
- egg
- all-purpose flour
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together mashed bananas, eggs, oil, brown sugar, granulated sugar, sour cream, and vanilla until smooth.
- Add flour, baking soda, baking powder, and salt. Stir until just combined—avoid overmixing.
- In a separate bowl, beat the cream cheese, sugar, egg, and flour until smooth and creamy.
- Pour half of the banana batter into the prepared loaf pan.
- Spread the cream cheese filling evenly on top.
- Pour the remaining banana batter over the filling and smooth the surface.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
Servings and timing
Servings: 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: Approximately 280 kcal
Variations
- Nutty addition: Fold in chopped walnuts or pecans for added crunch and flavor.
- Chocolate chips: Add a handful of chocolate chips to the banana batter for a sweeter twist.
- Spice it up: A pinch of cinnamon or nutmeg can enhance the banana flavor.
- Coconut twist: Use coconut flakes for a tropical variation.
- Mini loaves: Divide the batter into mini loaf pans and adjust the baking time accordingly.
Storage/Reheating
Store the cooled banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, microwave slices for 10–15 seconds or warm in a low oven until heated through.
FAQs
Can I use frozen bananas for this recipe?
Yes, just thaw them completely and drain any excess liquid before using.
How do I know when the banana bread is fully baked?
Insert a toothpick in the center—if it comes out mostly clean with a few moist crumbs, it’s done. Avoid overbaking to keep it moist.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat plain Greek yogurt can be used in place of sour cream with similar results.
What kind of cream cheese should I use?
Use brick-style, full-fat cream cheese for best texture and taste. Avoid whipped or spreadable varieties.
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Can I make muffins instead of a loaf?
Certainly. Divide the batter and filling among muffin tins and reduce the baking time to 20–25 minutes.
Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind it affects both taste and texture. Reducing by 1/4 may still yield good results.
Why is my cream cheese layer sinking?
This can happen if the banana batter is too thin or not layered correctly. Be sure to gently spread each layer evenly.
Can I add fruit to the batter?
Yes, blueberries or diced strawberries can be folded into the banana batter for added flavor.
Does this need to be refrigerated?
If storing for more than 2 days, refrigeration is recommended due to the cream cheese filling.
Conclusion
This Cream Cheese-Filled Banana Bread is a delightful twist on a classic, offering both the comfort of banana bread and the creamy richness of cheesecake. Whether you’re baking for a weekend brunch, an afternoon snack, or a sweet treat for guests, this recipe delivers a moist, flavorful loaf that’s sure to impress. With its simple preparation and impressive results, it’s a recipe you’ll want to make again and again.
Cream Cheese-Filled Banana Bread
This ultra-moist Cream Cheese-Filled Banana Bread is the perfect blend of classic banana flavor and creamy cheesecake-style filling. With ripe bananas, warm brown sugar, and a luscious cream cheese center, this easy quick bread is ideal for brunch, dessert, or an anytime treat. #bananabread #creamcheesebread #quickbread #dessertloaf #homebaking
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Quick Bread / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Bread Batter:
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1 cup mashed ripe bananas (about 2-3 bananas)
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2 large eggs
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1/4 cup coconut oil (or vegetable oil)
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1/2 cup light brown sugar, packed
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1/4 cup granulated sugar
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1/4 cup sour cream
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2 tsp vanilla extract
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1 1/4 cup all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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Pinch of salt
Cream Cheese Filling:
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4 oz brick-style cream cheese, softened
-
1/4 cup granulated sugar
-
1 egg
-
3 tbsp all-purpose flour
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
-
In a large mixing bowl, combine mashed bananas, eggs, oil, brown sugar, granulated sugar, sour cream, and vanilla extract. Whisk until smooth.
-
Add flour, baking soda, baking powder, and salt. Stir until just combined—do not overmix.
-
In a separate bowl, beat together the cream cheese, sugar, egg, and flour until smooth and creamy.
-
Pour half the banana batter into the prepared pan.
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Spread the cream cheese filling evenly over the top.
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Add the remaining banana batter and smooth the surface.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Slice and enjoy warm or at room temperature.
Notes
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Be sure the cream cheese is softened for easy blending.
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Avoid overmixing the batter to keep the bread tender.
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Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
Nutrition
- Calories: 280 kcal per serving