This banana bread recipe is the best way to use up those brown bananas! It’s an easy and moist banana bread with a little cream cheese surprise sandwiched in-between. You can also try my Best Ever Banana Muffins if you want a delicious morning treat!
Cream Cheese Filled 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!
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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, but it’s unnecessary.
Can you leave the cream cheese out of this easy banana bread recipe?
Yes! I don’t know why you would though. 😉
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.
This banana bread recipe is the best way to use up those brown bananas!
- 8 oz cream cheese room temperature
- 1/2 cup (100g) granulated sugar
- 1 egg room temperature
- 1 tsp. McCormick vanilla extract
- 1 tbsp. all-purpose flour
- 3 ripe bananas
- 1/2 cup (113g) butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 tsp. McCormick vanilla extract
- 2 cups (256g) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
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Preheat oven to 350°F.
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In a medium bowl, add the cream cheese and sugar. Beat until smooth.
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Add the egg and vanilla extract and beat on medium until combined.
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Add the flour and beat until incorporated. Set aside.
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Spray a loaf pan with non-stick cooking spray.
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In a large bowl, add in the ripe bananas and beat with a hand mixer until mashed.
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Add the melted butter and both sugars. Mix with a hand mixer until combined.
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Add the eggs, vanilla extract, and sour cream. Beat until incorporated.
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In a separate bowl, add the baking soda, baking powder, and flour. Whisk to combine.
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Add the dry ingredients to the wet and mix until incorporated.
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Pour 3/4 of the batter into the loaf pan.
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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.
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Add the remaining batter on top of the cream cheese filling. I added it in dollops to cover all of the cream cheese.
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Place into the oven and bake for 1 hour 25 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.
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Let the bread cool completely and turn out onto a serving plate. Cut and serve.
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Store in an airtight container.
Recipe Video
I’m Miranda from the blog Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks.
Find more banana bread recipes here:
Junk in the Trunk Banana Bread
Banana Cake with Fresh Banana Curd
You said three bananas, but do you have a more exact quantity (I.e. 1 cup)?
Thank you in advance
OMGOSH I LOVE your recipes BUT how do I print them! It’s raining outside and I’m ready to try a few recipes PLEASE HELP!
Copy and paste to Word and print from there.
I love cream cheese on my banana bread while it is good and hot I need to try this recipe.
I couldn’t wait another minute since finding this recipe — I whipped this together tonight and put it in the oven. Now I have to wait 1 hr 25 min to eat some! But OMG it smells like heaven in my house right now. Sigh!
do you have a banana cake wIth sour cream no cream cheese 3bananas in bundt pan?
This was absolutely wonderful. Did add some pecans
This recipe was wayyyy too much and overflowed from my loaf pan. You’re gonna need a pretty big pan for this!
I had the same issue the first time . Luckily I had the pan on a cookie sheet. The second attempt, I used 2 loaf pans and it worked perfect.
I used a 9″ by 13″ pan. It’s baking now and smells divine. I don’t know if I can wait for it to cool!
I love this recipe how can I print it?
There is a little picture of a printer and the word print at the bottom right of the instructions on how to make the banana bread part of the recipe.
I absolutely love your recipes!!!
These recipes are great the videos make it so I know what I’m doing thank you for doing this site
Mixing this banana bread right now..couldn’t wait to make it..now the long wait for it to bake and cool…I’m sure my hubby and I will love it!
I am making your banana bread right now. It looks wonderful. Can’t wait to taste it. Thanks for the recipe.
This fills the pan to the top if it makes a mess I’m not going to be happy…..
Thanks for letting me know.
Can the Cream Cheese Banana Bread be frozen if made a month in advance?
Do you have an exact gram amount for the bananas. I buy very small bananas to get more per purchase while others may buy the larger ones.
Also, I like to make your recipes gluten free by substituting Bob’s Red Mill 1-to-1 Baking Flour Substitute instead of regular flour. So far it has worked great.
Oh my…..it has been in the oven 7 minutes and it rising up !! I am sure it will overflow 😬 Wish I had read the comments first and out this in 1 pans or a larger pan.
I meant to say – put in 2 pans