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Cream Cheese Banana Bread

Indulgent Cream Cheese Banana Bread

This heavenly Cream Cheese Banana Bread elevates traditional banana bread to bakery-worthy status. The addition of cream cheese creates an irresistibly moist texture with a subtle tangy flavor that perfectly complements the sweetness of ripe bananas. Whether you're enjoying it for breakfast with coffee or as an afternoon treat, this recipe offers comfort in every slice.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Cream Cheese, Sweet Bread, Banana Recipe, Moist Banana Bread
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 10 slices
Calories: 350kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing bowls
  • Electric Mixer

Ingredients

Banana Bread Batter

  • 3 very ripe medium bananas mashed (about 1½ cups)
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chopped walnuts or pecans optional

Cream Cheese Swirl

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, beat the softened cream cheese until smooth and fluffy (approximately 1 minute). Add ¼ cup sugar, 1 egg, and 1 teaspoon vanilla extract. Beat until completely smooth and no lumps remain. Set aside.
  • In a large bowl, mash the ripe bananas until nearly smooth with some small chunks remaining. Whisk in the eggs, melted butter, both sugars, and vanilla until well combined.
  • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Gently fold the dry ingredients into the banana mixture until just combined. If using nuts, fold them in now.
  • Pour two-thirds of the banana bread batter into your prepared loaf pan. Spoon the cream cheese mixture over the batter. Add the remaining banana bread batter on top.
  • Use a knife or skewer to gently swirl the batters together, creating a marbled effect with 8-10 figure-eight motions.
  • Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, cover loosely with aluminum foil after 40 minutes.
  • Allow the bread to cool in the pan for 15-20 minutes before using the parchment paper to lift it out. Cool completely on a wire rack before slicing.

Notes

For best results, use very ripe bananas with brown spots for maximum sweetness and flavor.
If cream cheese mixture is too thick, add 1 tablespoon of milk to achieve a pourable consistency.
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5-7 days. Can be frozen for up to 3 months.
For a healthier version, replace half the all-purpose flour with whole wheat flour and use reduced-fat cream cheese.

Nutrition

Calories: 350kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 290mg | Fiber: 1.5g | Sugar: 25g
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