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!

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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!

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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.

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.

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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.

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More Banana Breads

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5 from 2 votes

Cream Cheese Banana Bread

Prep Time 20 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 45 mins
This banana bread recipe is the best way to use up those brown bananas!

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

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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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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…😀

  2. 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

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