You’re in for a treat — Cream Cheese Banana Bread is ultra-moist, rich, and has that extra creaminess that takes regular banana bread to a whole new level. You can either swirl the cream cheese in or bake it as a filled layer in the center. Here’s a go-to recipe that works beautifully either way.
🍌 Cream Cheese Banana Bread (with a cheesecake-style swirl)
🕒 Time:
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Prep: 15 minutes
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Bake: 55–65 minutes
🍽 Serves: 8–10 slices
🧾 Ingredients:
🥣 Banana Bread Batter:
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2–3 ripe bananas, mashed (about 1 to 1¼ cups)
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½ cup (115g) unsalted butter, melted
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¾ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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Optional: ½ cup chopped walnuts or chocolate chips
🧀 Cream Cheese Swirl:
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8 oz (226g) cream cheese, softened
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¼ cup granulated sugar
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1 egg
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1 tsp vanilla extract
👩🍳 Instructions:
1. Preheat oven:
To 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Make banana bread batter:
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In a large bowl, combine mashed bananas, melted butter, brown sugar, eggs, and vanilla.
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In another bowl, whisk together flour, baking soda, and salt.
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Add dry to wet and mix just until combined (don’t overmix).
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Fold in nuts or chocolate chips if using.
3. Make the cream cheese mixture:
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Beat cream cheese, sugar, egg, and vanilla together until smooth and creamy.
4. Layer the batter:
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Pour half the banana bread batter into the loaf pan.
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Spread all of the cream cheese mixture on top.
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Top with the remaining banana batter. Swirl gently with a knife if you want a marbled effect.
5. Bake:
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Bake for 55–65 minutes, or until a toothpick inserted in the center (not through the cream cheese) comes out mostly clean.
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If the top browns too quickly, loosely cover with foil during the last 15–20 minutes.
6. Cool:
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Let it cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack before slicing.
🧊 Storage:
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Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
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Freezes well (slice before freezing for easy access).
