This Cream Cheese Banana Bread recipe is everything you want in a slice of banana bread: moist, flavorful and loaded with banana flavor. Not to mention the indulgent and rich cream cheese swirl. Use it to make a batch of banana bread french toast.
This banana bread with Cream Cheese Recipes is the equivalent of our popular Pumpkin Bread with Cream Cheese recipe, but bananas are swapped in for the pumpkin! It’s a step above our quick banana bread recipe.
You can read the full list of ingredients to make banana bread with cream cheese in the below recipe card, however we wanted to call out the batter ingredients that make this bread moist and flavorful.
- Ripe Bananas (This is a 2 banana bread recipe)
- Brick-style Cream Cheese
- Full-fat Sour Cream
- Vanilla Extract
Banana Bread With Cream Cheese Frosting
One of the unique aspects to this super moist banana bread is the cheesecake like frosting swirled right into the loaf. This cream cheese layer takes less than 5 minutes to make and uses minimal ingredients.
If you’re new to making banana recipes we have one major tip: Use RIPE BANANAS!
Always use ripe bananas. That’s how the bread gets it’s supremely banana flavor. Unripe bananas don’t have the same intense flavor and they’re hard to mash. You want bananas with the dark black spots on them.
An Easy Banana Bread Recipe
Surprisingly, this bread recipe takes only 15 minutes of prep work. The full instructions are in the recipe card, but here’s a few step by step photos to make the process a bit easier.
Make the Cream Cheese Filling – Whisk together the softened cream cheese, sugar, egg, flour and vanilla extract.
Make the Batter – In a large mixing bowl, add the sugars, oil, sour cream and vanilla and whisk to combine before adding the bananas, egg and rest of the ingredients.
Create The Layers – Pour 2/3 of the batter into the prepared loaf pan, followed by the cream cheese mixture and finally the rest of bread batter.
Bake – Bake for 47 minutes, or until the center is set. Turn out on a cooling rack and let cool before slicing.
Frequently Asked Questions
Will the Cream Cheese Swirl Sink? Yep. The cream cheese batter is heavier than the banana batter, so it will sink a bit when cooked. It still tastes exactly the same. The cream cheese swirl just won’t be in the center.
Can I Skip The Cream Cheese Filling? Yep, but you’ll be missing out as this is the perfect flavor combo.
What Are Some Mix-in Ideas? Nuts, chocolate chips, or coconut flakes. Heavy items will sink so there’s no guarantee you’ll have even dispersement.
Can I Use Banana Extract? Yes and no. You can add a bit of banana extract to the wet batter to enhance the overall banana flavor, especially if you’re using un-ripe bananas. You cannot omit the bananas entirely and replace with the banana extract. The recipe ratios reply on the moisture from the bananas for the recipe to work.
Here are a few tips to consider when making:
- Use quality vanilla extract. Yes it’s pricey but it’s worth the investment.
- Use bricks of cream cheese vs. tubs as the moisture content isn’t the same.
- Make sure to measure the mashed bananas as they differ in size.
- Don’t over-mix the batter as it will toughen up the final product.
- Let the loaf cool before slicing, so the cream cheese filling can set.
- To store, transfer the cooled loaf of bread into a Ziploc bag. It will keep for 4 days on the counter. It’s imperative to make sure the bread is cool before placing in the Ziploc bag. The moisture released, if the bread is warm, will make it soggy.
- Banana bread recipe with cream cheese freezes well. Just pull the loaf out and leave on the counter overnight.
Banana Pecan Bread – To make banana pecan bread, just mix in a half cup of chopped pecans. You could also use walnuts.
Banana Bread with Chocolate Chips – Sprinkle chocolate chips over the first layer of batter and the top layer of batter before baking.
Banana Bread with Sour Cream – As written, the recipe uses sour cream. Feel free to use full-fat greek yogurt if that’s what you prefer.
Cinnamon Banana Bread – Just add 1/2-1 tsp of cinnamon to the batter.
Sugar Free Banana Bread – If you’re looking for a sugar free bread recipe, please know this is not it. It has not been tested for it so I don’t have any substitution recommendations.
Gluten Free Banana Bread – here’s our favorite gluten free version.
More Dessert Recipes:
Pumpkin Cream Cheese Muffins
Pumpkin Pie Bites
Slow Cooker Baked Apples
Caramel Apple Pie Bites
Apple Hand Pies
CREAM CHEESE FILLING
- 4 oz Cream Cheese, Brick Style (*Note 1)
- 1 large Egg
- ¼ cup Granulated Sugar
- 3 tbsp All-purpose Flour
- ½ tsp Vanilla Extract
BANANA BREAD BATTER
- ½ cup Light Brown Sugar, Packed
- ¼ cup Granulated Sugar
- ¼ cup Vegetable Oil
- ¼ cup Sour Cream
- 2 tsp Vanilla Extract
- 1 cup Mashed Bananas (*Note 2)
- 1 large Egg
- 1 cup All-purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- Preheat oven to 350°F. Line a 9" x 5" bread loaf pan with parchment paper or spray with floured cooking spray. Set aside.
MAKE THE CREAM CHEESE FILLING
- In a medium size mixing bowl, add the cream cheese, egg, sugar, flour and vanilla extract and whisk to combine. Set aside.
MAKE THE BATTER
- In a large mixing bowl, add the sugars, oil, sour cream and vanilla and whisk to combine.
- Add the egg and mashed bananas and whisk to combine.
- Use a spatula to fold in the flour, baking powder, baking soda and salt. Mix until just combined (don't over-mix).
- Pour 2/3 of the batter into the prepared loaf pan and smooth with a spatula, making sure the batter reaches the corners and edges.
- Gently spread the cream cheese filling over the first layer of batter, using a spatula.
- Gently add the remaining batter and smooth with a spatula, making sure it covers most of the cream cheese layer.
BAKE THE BREAD
- Bake for 47-50 minutes or until a toothpick inserted in the middle comes out relatively clean. The cream cheese filling doesn't set 100% so a toothpick won't be 100% accurate. Place a tent of foil over the bread if you notice the top getting overly brown.
- Remove from the oven and let cool for 15-20 minutes before transferring to a cooling rack.