Oh my goodness, you’re going to love this Cream Cheese-Filled Banana Bread! This recipe holds a special place in my heart because it combines two of my favorite things: moist banana bread and creamy, dreamy cream cheese filling. I first tried it during a cozy brunch with friends, and it was an instant hit! Now, I make it whenever I have overripe bananas sitting on the counter, and my husband can’t get enough of it.
The sweet and slightly tangy cream cheese center pairs perfectly with the soft, comforting banana bread. It’s like a little surprise in every slice! Plus, it fills your kitchen with the most delicious aroma as it bakes. Whether you’re enjoying a slice for breakfast, as a snack, or even for dessert, this bread is sure to bring smiles all around. It’s also family-friendly, so your little ones will definitely love it too! If you’re a fan of banana bread, you might also want to check out my classic Banana Bread recipe—it’s always a winner!
Why You’ll Love This Cream Cheese-Filled Banana Bread
- Deliciously moist with the perfect blend of ripe bananas and cream cheese
- A delightful swirl of creamy filling makes each slice a treat
- Simple and straightforward recipe that’s easy to follow
- Uses everyday ingredients you likely have in your pantry
- Great for breakfast, dessert, or as a snack with a cup of coffee
- Customizable with nuts, chocolate chips, or spices for extra flair
- Stays fresh for days – if it lasts that long!
This banana bread showcases how two beloved flavors come together to create a moist, creamy delight that will impress your family and friends!
How to Make Cream Cheese-Filled Banana Bread
This Cream Cheese-Filled Banana Bread is such a delightful twist on the classic—it’s incredibly moist, bursting with banana flavor, and has a creamy surprise inside! Perfect for brunch, dessert, or a sweet snack any time of the day.
What You’ll Need:
- Ripe bananas – 2 to 3 ripe bananas, mashed (about 1 cup). The riper, the better—look for brown spots for maximum sweetness!
- Granulated sugar – 1/2 cup. This adds sweetness, while the brown sugar complements the flavor.
- Brown sugar – 1/4 cup, packed for that rich and caramel-like taste.
- Melted butter – 1/3 cup. I prefer using unsalted butter for better control over the sweetness.
- Large egg – 1 egg adds moisture and structure.
- Vanilla extract – 1 teaspoon for that lovely aroma and flavor. Use pure vanilla if you can! It makes a difference.
- Baking soda – 1 teaspoon helps the bread rise.
- Salt – 1/4 teaspoon to enhance the sweetness.
- All-purpose flour – 1 cup for the base of the bread.
- Cinnamon – 1/2 teaspoon (optional) for a warm, cozy flavor. Feel free to skip it if you don’t want the spice.
- Cream cheese – 8 oz, softened for the filling. I love using Philadelphia cream cheese—it’s creamy and mixes well.
- Powdered sugar – 1/4 cup for sweetening the cream cheese filling.
- Vanilla extract – 1/2 teaspoon for the filling, boosting its flavor.
The Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
- In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix them all together until well incorporated—it should smell amazing!
- Mix in the egg and vanilla extract until everything is silky smooth.
- Now, add the baking soda and salt. Gradually fold in the flour and cinnamon (if you’re using it) until just combined. Don’t overmix—some lumps are totally fine!
- In a separate bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until it’s smooth and creamy. You can use a hand mixer or simply a spatula.
- Pour half of the banana bread batter into the prepared loaf pan. Spread it evenly with a spatula.
- Spoon the cream cheese mixture over this layer, spreading it out evenly as best you can.
- Pour the remaining banana bread batter on top, gently spreading it to cover the cream cheese layer.
- With a butter knife, gently swirl through the batter to create a marbled effect—just a few swirls should do, don’t overmix!
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve once it’s cooled down—every bite is heavenly! Enjoy your delicious Cream Cheese-Filled Banana Bread!
For a bit of extra texture or flavor, feel free to toss in some chopped nuts or chocolate chips into the banana batter. Happy baking!
Can I Use Different Types of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or cane sugar for a different sweetness profile. Just keep in mind that other sugars might slightly alter the texture and color of the banana bread, but it will still be delicious!
Can I Make This Recipe Dairy-Free?
Yes, you can! Use a dairy-free cream cheese alternative for the filling and substitute the butter with coconut oil or a vegan butter substitute. Just make sure that the other ingredients are also dairy-free to maintain the integrity of the recipe.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice it and freeze the pieces in a freezer-safe bag for up to 3 months. Thaw at room temperature or toast slices right from the freezer!
Can I Add Other Ingredients to the Batter?
Definitely! Chopped nuts like walnuts or pecans and chocolate chips make great additions. You can fold in about 1/2 cup of your chosen mix-ins into the batter just before pouring it into the loaf pan. Just be sure not to overmix!
