Ultimate Cream Cheese Banana Bread

Why You’ll Love This Recipe

I love how this banana bread stands out from the usual with its velvety cream cheese center that adds richness and just the right amount of tang. The bread itself is soft and flavorful with warm cinnamon notes, while the swirl of cream cheese makes each bite taste like a cross between banana bread and cheesecake. It’s perfect for breakfast, snacking, or a cozy dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Banana Bread Batter:

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• ½ cup (113 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• ½ cup (110 g) brown sugar, packed

• 2 large eggs, at room temperature

• 1 cup mashed ripe bananas (about 2–3 bananas)

• 1 teaspoon vanilla extract

Cream Cheese Filling:

• 8 oz (225 g) cream cheese, softened

• ½ cup (60 g) powdered sugar

• 1 teaspoon vanilla extract

• 1 large egg

Directions

1. I preheat the oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with parchment, leaving an overhang for easy removal.

2. In a bowl, I whisk together flour, baking soda, salt, and cinnamon (if using) and set it aside.

3. In another large bowl, I cream the butter, granulated sugar, and brown sugar until fluffy, about 2–3 minutes.

4. I add the eggs one at a time, beating well, then stir in mashed bananas and vanilla until just combined.

5. I gently mix in the dry ingredients in two additions, just until no streaks remain.

6. In a separate bowl, I beat the cream cheese with powdered sugar and vanilla until smooth, then add the egg and mix until creamy.

7. I spoon half of the banana batter into the pan, spread the cream cheese mixture on top, swirl gently with a knife, then top with the remaining batter and smooth the surface.

8. I bake the loaf for 50–60 minutes, checking with a toothpick inserted into the banana portion (not cream cheese) for doneness.

9. I cool the bread in the pan for 20 minutes, then lift it out with the parchment and cool completely on a wire rack before slicing.

Servings and Timing

• Servings: 10

• Prep time: 15 minutes

• Bake time: 50–60 minutes

• Total time: 1 hour 10 minutes

• Calories: ~320 kcal per slice

Variations

• I add chopped walnuts or pecans to the banana batter for a nutty crunch.

• I sprinkle cinnamon sugar on top before baking for a sweet crust.

• I fold mini chocolate chips into the batter for an indulgent touch.

• I swap cinnamon for pumpkin pie spice in the fall.

• I use maple syrup in the cream cheese filling for a deeper flavor.

Storage/Reheating

I store the cooled banana bread tightly wrapped at room temperature for 2 days, or refrigerate it for up to 5. To reheat, I microwave a slice for 15–20 seconds or warm it in the oven at 300°F until just heated through.

FAQs

Can I use overripe bananas?

Yes—those soft, spotty bananas are ideal for flavor and moisture in this bread.

Can I freeze it?

Absolutely. I wrap the whole loaf or individual slices in plastic wrap and foil, then freeze for up to 2 months.

Do I need to swirl the cream cheese?

I like to swirl for a pretty pattern, but I’ve also layered it without swirling—both work well.

Why is my bread underbaked in the center?

Make sure to test with a toothpick inserted into the banana bread portion, not the cream cheese layer. If needed, I cover the top with foil and bake longer.

Can I make this into muffins?

Yes—I divide the batter into a lined muffin tin, add a dollop of cream cheese filling to each, and bake for 20–25 minutes.

Conclusion

This Ultimate Cream Cheese Banana Bread is everything I want in a cozy homemade loaf—soft, moist, and swirled with creamy sweetness. Whether I serve it warm for breakfast or slice it for dessert, it always feels like a hug in bread form. I hope it becomes a comforting favorite in your kitchen too.