Cream Cheese Banana Bread is two loaves of moist banana bread that are easy to make with a little cream cheese surprise inside. You can also try my Best Ever Banana Muffins if you want a delicious morning treat!
Cream Cheese Banana Bread
The cream cheese layer that happens to taste just like cheesecake is the perfect addition to any banana bread recipe. It adds a smooth, creaminess to the texture of the bread. I know some people love butter on their banana bread, myself included. Whip up a little cinnamon butter and spread that on or use regular butter; you really can’t go wrong!
Does Banana Bread Need to be Refrigerated?
No, this cream cheese banana bread doesn’t need to be refrigerated. It can be kept at room temperature for about a week while being stored in an airtight container. You are more than welcome to store it in the fridge if it makes you feel more comfortable.
Can I Make this Bread Without the Cream Cheese?
Yes, of course. You can also opt for different fillings. Should you want the best base Banana Bread recipe, I have you covered.
Banana Bread Recipe Variations
- Stir in some chopped walnuts or semi-sweet chocolate chips to the banana bread batter.
- Try adding 1/4 – 1/2 teaspoon of ground cinnamon to the cream cheese batter.
- Add some streusel to the top.
Did you know that you can freeze brown overripe bananas? Just peel and place into a freezer bag and freeze them. Let them sit at room temperature until they thaw out. The inside will be like a banana puree and perfect for any banana bread recipe. Plus you’ll always know that you have ripe bananas for a quick banana bread recipe.
More Banana Breads
Cream Cheese Banana Bread
Ingredients
Filling
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon McCormick vanilla extract
- 1 tablespoon all-purpose flour
Banana Bread
- 3 ripe bananas
- ½ cup (113 g) butter, melted
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons McCormick vanilla extract
- 2 cups (256 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350°F. Spray 2, 9×5-inch loaf pans with nonstick cooking spray. Set aside.
Filling
- In a medium bowl, add the cream cheese and sugar. Beat until smooth.
- Add the egg and vanilla extract and beat on medium until combined.
- Add the flour and beat until incorporated. Set aside.
Banana Bread
- In a large bowl, add in the ripe bananas and beat with a hand mixer until mashed.
- Add the melted butter and both sugars. Mix with a hand mixer until combined.
- Add the eggs, vanilla extract, and sour cream. Beat until incorporated.
- In a separate bowl, add the baking soda, baking powder, and flour. Whisk to combine.
- Add the dry ingredients to the wet and mix until incorporated.
- Pour about 2 cups of batter into each loaf pan.
- Add dollops of the cream cheese mixture to cover all of the banana bread batter. Using a light hand, spread it to cover any spots with banana bread batter still showing through.
- Add the remaining batter on top of the cream cheese filling. I added it in dollops to cover all of the cream cheese.
- Place into the oven and bake for 50-55 minutes, or until done. Place a toothpick into the center of the loaf. If moist crumbs are stuck on the toothpick, it is done. If it comes out with batter, give it an additional few minutes before testing again.
- Let the bread cool completely and turn out onto a serving plate. Cut and serve.
- Store in an airtight container.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe has been updated as of 9/22. Readers suggested it was enough batter for two pans and that if using one pan, it could overflow. After testing, I agree. I have updated the recipe to use 2 pans.
I make this for my mother every two weeks, she loves it..I use a bunt pan so it doesn’t over flow. I add a little cinnamon and nutmeg…😀
O eggs in the banana. Cookie recepe
Turned out great
Absolutely amazing , I do recommend using some cinnamon and pecans or wallnits. Anyone have advice to make the cream cheese less airy and more dense
Excellent recipes, followed by me
Should the cream cheese filling be swirled in the batter, or just dollops on top and spread?
I did not swirl it, but you could if you wanted to. There would just be less prominent pockets of cream cheese.
Will it remain a leftover for a couple of days, much less a week??
I made this tonight and it has great flavor. I did add about a cup of chopped walnuts to the batter. My cream cheese layer was too thin so it did not have a nice thick layer. I only had the already whipped cream cheese so that may have made it thinner. I did make two pans. I think next time I will make one pan and make a few muffins with the left over batter. I put too much on the bottom layers so there wasn’t much banana batter left for the top. It all cooked up ok it just resulted in a lighter looking top from the cream cheese layer poking thru. That layer does not have a distinct taste but the loaves themselves are very moist. Thanks for the super tasty recipe, I am going to play with it a bit more (and get the right cream cheese).
Made this banana bread today. Love it!