Cream Cheese Banana Bread

This cream cheese banana bread features a moist bread loaded with banana flavor and a cream cheese center that adds to the richness of the quick bread.

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This cream cheese banana bread takes classic banana bread to the next level of deliciousness. This bread is stuffed with a creamy layer of cream cheese that makes the bread extra moist and adds a little bit of tang to this delightful treat.

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In addition to this quick banana bread recipe, our chocolate banana bread and strawberry bread are two more of our best breads to make for a snack or breakfast.

Cream Cheese Banana Bread Ingredients

Substitutions And Additions

DRIED FRUIT: Raisins, sultanas, and dried cranberries all work really well with banana bread. Larger dried fruits like apricots can work, too; just be sure to chop them up before adding to your mixture.

CHOCOLATE: Who doesn’t love chocolate and bananas? A large sprinkle of chocolate chips makes for a tasty addition, or you could swirl chocolate spread like Nutella through the batter before baking.

SOUR CREAM: Greek yogurt is a common substitute for sour cream and will work well in this easy homemade banana bread recipe.

How to Make This Cream Cheese Banana Bread Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with a cooking spray (choose a cooking spray with the flour in it. I like Baker’s Joy brand) and set aside.

STEP TWO: Make the cream cheese mixture. In a medium-size bowl, beat together the cream cheese, sugar, sour cream, egg, flour, and vanilla. Set aside.

STEP THREE: In another medium bowl, mash the bananas and combine them with the sour cream. Set aside.

STEP FOUR: In a large bowl, with an electric mixer at medium speed, cream together the butter and the sugar until it is fluffy, about 1 minute.

STEP FIVE: Add the egg and the vanilla and beat well.

STEP SIX: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

STEP SEVEN: Add the dry ingredients to the creamed butter and sugar mixture, alternating with the mashed bananas, blending well after each addition. Set aside.

STEP EIGHT: Pour half of the batter for the bread into the bottom of the prepared loaf pan, use a silicone spatula to spread it out evenly. Pour the filling mixture evenly over the top of the banana batter. Scoop the remaining batter over the top, using the spatula again to spread it out.

STEP NINE: Bake for 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 20 minutes before removing it to a wire rack to cool completely.

How To Serve

This is the best homemade banana bread recipe around and would be yummy served for breakfast with a homemade pumpkin spice latte or cup of coffee. For an afternoon snack, serve this cream cheese-filled banana bread with a decadent Wendy’s frosty or cold glass of milk.

MORE BREAD RECIPES

Quick Breads

Banana Bread

Quick Breads

Chocolate Chip Pumpkin Bread

Storage

IN THE FRIDGE: This banana bread with cream cheese filling can be stored in the refrigerator, wrapped tightly in plastic wrap, or an airtight container. It will last for up to 4 days.

IN THE FREEZER: To freeze this easy banana bread recipe, wrap the loaf tightly with plastic wrap, then place it in a large freezer bag, removing as much air as possible. Put in the freezer for up to 4 months. To thaw, simply place the wrapped loaf on the kitchen counter at room temperature for a couple of hours before slicing and serving.

You’ll love discovering the cream cheese layer in this moist banana bread once you take your first bite. This banana bread comes out absolutely perfect every time and feels like a decadent dessert. Perfect for a snack or breakfast treat.

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Cream Cheese Banana Bread

5 from 1 vote

This cream cheese banana bread features a moist bread loaded with banana flavor and a cream cheese center that adds to the richness of the quick bread.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 loaf

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Ingredients

  

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Bread

• 2 medium bananas, mashed (¾ cup)
• 2 tablespoons sour cream
• ⅓ cup butter, room temperature, softened
• ¾ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Cream Cheese Filling

• 12 ounces cream cheese, room temperature, softened
• ½ cup white sugar
• 3 tablespoons sour cream
• 1 egg
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with a cooking spray (choose a cooking spray with the flour in it. I like Baker’s Joy brand) and set aside.
• Make the cream cheese mixture. In a medium-sized bowl, beat together the cream cheese, sugar, sour cream, egg, flour, and vanilla. Set aside.
• In another medium-sized bowl, mash the bananas and combine them with the sour cream. Set aside.
• In a large bowl, with an electric mixer, cream together the butter and the sugar until it is fluffy, about 1 minute.
• Add the egg and the vanilla and beat well.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Add the flour mixture to the creamed butter and sugar mixture, alternating with the mashed banana, blending well after each addition. Set aside.
• Scoop half of the banana bread batter into the bottom of the prepared loaf pan, use a silicone spatula to spread it out evenly. Pour the filling mixture evenly over the top of the batter. Scoop the remaining batter over the top, using the spatula again to spread it out.
• Bake for 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Check the loaf at 30 minutes; if browning too quickly, tent with foil for the remaining 30 to 45 minutes of cook time. Allow to cool in the pan for 20 minutes before removing to a wire rack to cool completely.

Notes

• Using very ripe bananas will give you the best results and the best flavor. It’s the perfect way to use up those overripe bananas that may have otherwise gone to waste.
• It’s a good idea to use a lighter-colored loaf pan to prevent over-browning.
• Always start and end with the flour mixture when mixing with an additional wet ingredient for your batters.
• Check the loaf at 30 minutes; if browning too quickly, tent with aluminum foil for the remaining 30 to 45 minutes of cooking time. Depending on the moisture content of the bananas you use, baking times will vary slightly.

Nutrition

Calories: 3699kcal | Carbohydrates: 435g | Protein: 51g | Fat: 200g | Saturated Fat: 115g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 52g | Trans Fat: 3g | Cholesterol: 895mg | Sodium: 4071mg | Potassium: 1724mg | Fiber: 11g | Sugar: 293g | Vitamin A: 7463IU | Vitamin C: 21mg | Calcium: 515mg | Iron: 11mg

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