Go Back
–+ servings
banana bread with cream cheese pinterest

Banana Bread with Cream Cheese

This indulgent twist on a classic quick bread combines sweet, ripe bananas with the tangy richness of cream cheese for a remarkable flavor profile that balances sweetness with depth.
No ratings yet
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: Banana Bread, Cream Cheese Banana Bread, Quick Bread, Banana Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 295kcal

Equipment

  • 9×5-inch loaf pan
  • Electric Mixer
  • Parchment Paper
  • Wire rack

Ingredients

Banana Bread Batter

  • 3 very ripe bananas mashed (about 1½ cups)
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Allow your cream cheese and eggs to reach room temperature for optimal mixing.
  • In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the sugar, egg, flour, and vanilla extract, beating until completely smooth and free of lumps.
  • Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Carefully spoon the cream cheese filling over the batter, leaving a 1/2-inch border around the edges.
  • Add the remaining banana bread batter on top, covering the cream cheese layer completely.
  • Using a butter knife or skewer, gently swirl the batters together by inserting the knife vertically into the batter and creating a figure-eight or "S" pattern throughout the loaf. Don't over-swirl, 5-6 swirls is typically sufficient.
  • Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover loosely with aluminum foil after about 40 minutes of baking.
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. For the best texture and flavor, wait at least 30 minutes before slicing.

Notes

For a healthier version, swap half the all-purpose flour with whole wheat flour. Greek yogurt can replace half the cream cheese for a lighter option. Brown sugar can substitute white sugar for a deeper molasses flavor.
To store: Keep at room temperature in an airtight container for up to 2 days, then refrigerate for up to 5 additional days. Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
You can add 1/2 cup of chopped walnuts, pecans, or chocolate chips to the banana bread batter for added texture and flavor.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 230mg | Fiber: 1g | Sugar: 22g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe