Cream Cheese Banana Bread

filed under: Bread on February 14, 2018

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 Banana Bread

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!

Banana Bread

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. 😉

Easy Banana Bread

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.

Quick Banana Bread with Cream Cheese

5 from 1 vote
Cream Cheese Banana Bread
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!

Course: Breakfast
Cuisine: American
Keyword: Cream Cheese Banana Bread
Servings: 1 loaf
Author: Amanda Rettke
Ingredients
Filling
  • 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
Banana Bread
  • 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
Instructions
Filling
  1. Preheat oven to 350°F.

  2. In a medium bowl, add the cream cheese and sugar. Beat until smooth.
  3. Add the egg and vanilla extract and beat on medium until combined.
  4. Add the flour and beat until incorporated. Set aside.
Banana Bread
  1. Spray a loaf pan with non-stick cooking spray.
  2. In a large bowl, add in the ripe bananas and beat with a hand mixer until mashed.
  3. Add the melted butter and both sugars. Mix with a hand mixer until combined.
  4. Add the eggs, vanilla extract, and sour cream. Beat until incorporated.
  5. In a separate bowl, add the baking soda, baking powder, and flour. Whisk to combine.
  6. Add the dry ingredients to the wet and mix until incorporated.
  7. Pour 3/4 of the batter into the loaf pan.
  8. 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.

  9. Add the remaining batter on top of the cream cheese filling. I added it in dollops to cover all of the cream cheese.

  10. 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.

  11. Let the bread cool completely and turn out onto a serving plate. Cut and serve.

  12. 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:

Banana Cake with Fresh Banana Curd

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Amy says:

    You said three bananas, but do you have a more exact quantity (I.e. 1 cup)?
    Thank you in advance

  • Kelly says:

    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!

    • Judy Gilmore says:

      Copy and paste to Word and print from there.

  • Edith Motley says:

    I love cream cheese on my banana bread while it is good and hot I need to try this recipe.

  • Micki F. says:

    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!

  • Yvonne bova says:

    do you have a banana cake wIth sour cream no cream cheese 3bananas in bundt pan?

  • Barry says:

    This was absolutely wonderful. Did add some pecans

  • Ashley says:

    This recipe was wayyyy too much and overflowed from my loaf pan. You’re gonna need a pretty big pan for this!

    • Marilyn Serian says:

      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.

    • Charlotte Hyatt says:

      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!

  • Emily says:

    I love this recipe how can I print it?

    • Jodie says:

      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.

  • Gail says:

    I absolutely love your recipes!!!

  • Kathy Barnes says:

    These recipes are great the videos make it so I know what I’m doing thank you for doing this site

  • Kay Tracy says:

    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!

  • Ronda Mixon says:

    I am making your banana bread right now. It looks wonderful. Can’t wait to taste it. Thanks for the recipe.

  • Robyn says:

    This fills the pan to the top if it makes a mess I’m not going to be happy…..

    • Amanda says:

      Thanks for letting me know.

  • Patricia says:

    Can the Cream Cheese Banana Bread be frozen if made a month in advance?

  • Barbara Lizotte says:

    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.

  • Priscilla says:

    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.

    • Priscilla says:

      I meant to say – put in 2 pans

  • Alicia Hedges says:

    Smells great but it overflowed all over my oven😩! I needed to clean my oven anyway, so thanks for the nudge😜! Can’t wait to eat it!

  • Vanessa says:

    You should revise this recipe and state that you actually need 2 loaf pans. Now I’ve wasted my time and my ingredients.

  • Don't Pass on Dessert!