Cream Cheese-Filled Banana Bread

With over 40+ banana Bread and banana recipes I don’t know why I’ve never incorporated cream cheese.

I don’t know what I was thinking because I was really missing out.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. No complaints here.

I had ripe bananas and cream cheese getting ready to expire and knew I needed to do something with both. And voila, this bread.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I essentially halved my most recent and favorite banana bread recipe to date, Peach Mango Coconut Oil Banana Bread. I love everything about that recipe except it makes two loaves and I knew one loaf of cream cheese-filled banana bread would be plenty. It’s swimsuit season.

It’s an easy, no mixer recipe that goes from bowl to oven in minutes.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I use melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour creamGreek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results.

The big river of cream cheese reminds me of the cream cheese in Blueberry and Cream Cheese Muffin Top Bread but this is a thick, bold, unmistakeable layer. It really makes this bread out of this world.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I had intentions of making French toast with extra slices from the loaf, but we loved this bread a little too much and it disappeared in a day.

Have a happy, safe, and great Fourth of July holiday weekend to everyone celebrating.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

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Cream Cheese-Filled Banana Bread

The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use melted coconut oil so there’s no mixer to dirty and oil keeps bread softer and springier than butter. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if desired. Sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. The big river of cream cheese is thick, bold, unmistakeable, and really makes this bread out of this world.

Yield: one 9x5-inch loaf, about 10 slices

Prep Time: 10 minutes

Cook Time: about 48 to 50 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

Bread
1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread - In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  6. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  9. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Honey ButterCinnamon-Sugar Butter, Blueberry ButterStrawberry Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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Edited to add August 8, 2014 – A pumpkin version of the banana bread.

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Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

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206 Responses to “Cream Cheese-Filled Banana Bread”

  1. David D — January 4, 2015 at 9:31 pm (#
    101
    )

    I loved making this! My first time making any bread really. I had some bananas that were getting too ripe for my taste and I went on a hunt for what to do with them. Found your recipe, had all the ingredients and gave it a shot! Turned out amazing! Instead of sour cream/greek yogurt, I used a vanilla yogurt, kept it moist and gave it a nice flavor. Thanks for sharing this!

    • Averie Sunshine — January 5, 2015 at 12:20 am (#
      )

      Very cool that this is your first time making any bread and it turned out great for you!

  2. Deirdre — January 25, 2015 at 10:03 am (#
    102
    )

    Will have to do some shopping for ingredients. This bread looks fantastic. I do make bread but never with cream cheese. many thanks for recipie.

  3. Mindi — February 1, 2015 at 7:09 pm (#
    103
    )

    I cooked my bananas tonight but am not going to be able to make my bread! Will they be ok until tomorrow?? Should I put them in the fridge? Thank you!!

    • Averie Sunshine — February 2, 2015 at 1:18 am (#
      )

      The recipe doesn’t call for cooked bananas. It calls for mashed bananas like you’d do in any banana bread recipe.

  4. Diana — February 6, 2015 at 1:21 pm (#
    104
    )

    My bread did not cook all the way through after being in oven for 1 hour 20 minutes then again for another half hour:( I followed the recipe exactly how it said. I bake everyday so I know it’s not my oven malfunctioning. This is the 1st thing I ever made that I have to throw out:( any suggestions as to what may have happened??

    • Averie Sunshine — February 6, 2015 at 2:04 pm (#
      )

      It’s hard to say with banana bread and ovens and pans exactly what went wrong but I don’t think that 1 hr 20 mins is unreasonably ‘over’ or totally out of line because some ovens do run lower/slower (even if you said yours doesn’t, maybe for this recipe it does) and some bananas are very juicy and just take awhile to cook through fully. Banana bread, in general, historically can take awhile to cook through. I honestly would have just baked it til it was done, whatever that number was – doesn’t matter. Done is done, without regard for what the clock says. Thanks for trying the recipe.

  5. teresa — February 8, 2015 at 5:28 pm (#
    105
    )

    Banana bread was the best I have ever put in my mouth. I too was looking for a recipe and so happy to find yours.
    thanks, I can’t wait to try other recipes

    • Averie Sunshine — February 8, 2015 at 5:31 pm (#
      )

      Thanks for trying the recipe and I’m glad it was the best you’ve ever had. That’s awesome to hear!! LMK if you try other recipes!

  6. Kathy K — February 8, 2015 at 5:45 pm (#
    106
    )

    Can I use whole wheat flour instead of all purpose flour?

    • Averie Sunshine — February 8, 2015 at 5:47 pm (#
      )

      Please read over the Baking and Recipe FAQs http://www.averiecooks.com/faq for answers to the most common questions.

      I wouldn’t personally sub it but you can read over my thoughts and then try if you’d like. Enjoy the bread!

  7. Emmie — February 9, 2015 at 9:09 am (#
    107
    )

    This looks amazing! But how do you get the coconut oil in liquid state? Just microwave it?? The only ones I’ve seen are solids in a jar.

    • Averie Sunshine — February 9, 2015 at 1:54 pm (#
      )

      Turn up your heater or turn off your A/C is one way…it becomes liquid at about 77F indoors. Or just micro a hunk of it for 15 seconds or so.

  8. Kara — February 10, 2015 at 9:45 am (#
    108
    )

    Maybe this is a silly question but should this be refrigerated?

    • Averie Sunshine — February 10, 2015 at 12:51 pm (#
      )

      I personally don’t because I think bread in the fridge dries it out really fast! But do whatever you’re comfortable with.

  9. Sabrina — February 10, 2015 at 6:35 pm (#
    109
    )

    Just in case anyone is wondering, I did the math, and the nutritional info for 10 servings comes out to this:

    Calories–238
    Carbs–39
    Fat–7
    Protein–4
    Sodium–145
    Sugar–25

    It would be easy to cut this into 20 servings, too. Making this tonight!

  10. Sophie — February 25, 2015 at 5:15 am (#
    110
    )

    You’ll definitely need to beat the cream cheese filling with a mixer..like..definitely, otherwise it comes out clumpy and it doesn’t melt at all while baking. That’s the only thing that ruined this otherwise great bread :) And maybe a little more b. powder & soda to rise more, mine didn’t rise much.

    • Averie Sunshine — February 25, 2015 at 2:06 pm (#
      )

      Yes with any baking recipe that calls for cream cheese, you always need to beat it long enough to make sure it’s lump-free and smooth and silky!

      Also maybe replace your baking soda/powder because freshness is key with leaveners so things rise nicely. Thanks for trying the recipe and glad you found it great!

  11. JOANNE — March 6, 2015 at 10:10 am (#
    111
    )

    have you ever considered using Banana baby food in combination with Bananas (if you don’t have enough) or in it’s entirety?

    • Averie Sunshine — March 6, 2015 at 12:44 pm (#
      )

      No I haven’t considered it. My days of baby food are 8 years ago so not something I have on hand nor would I probably bake with it even if I did have it. Just too bland!

  12. Serena — March 10, 2015 at 7:38 am (#
    112
    )

    Could you use this same recipe but make muffins instead of a loaf?  If so, would you have to modify anything?

    • Averie Sunshine — March 10, 2015 at 9:45 am (#
      )

      Please read over the Baking and Recipe FAQs http://www.averiecooks.com/faq for answers to the most common questions.

      And in this recipe, it will be a bit fussy to add the cream cheese layer to all the muffins but it’s possible. Baking time would need to be modified.

  13. Christiebakes — March 18, 2015 at 10:14 am (#
    113
    )

    Do you think it be possible to sub regular flour for gluten free flour?? Thanks!

    • Averie Sunshine — March 18, 2015 at 11:23 am (#
      )

      If you’re used to taking regular AP-flour recipes and converting them to GF, and have a GF flour or blend you use, and know your way around the regular flour to GF flour conversion situation in a general sense, then yes.

      But if this is all a first-time situation for you, then it’s probably possible, but I haven’t tried it and you’ll need to experiment with things. Good luck!

  14. Yoly — March 22, 2015 at 7:16 am (#
    114
    )

    I used homemade butter and buttermilk I needed to finish off in this instead of coconut oil and sour cream. It came out very moist and sweet, which I am quite fond of. Thanks for sharing. This is a nomnom for the tumtum kind of recipe. 

    • Averie Sunshine — March 22, 2015 at 9:17 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you!

  15. SSK — March 29, 2015 at 3:45 am (#
    115
    )

    This looks a-mazing!

    I was just wondering though, can I replace greek yogurt/sour cream with regular yogurt? I REALLY want to make this but I don’t have either of those things!

    • Averie Sunshine — March 29, 2015 at 3:43 pm (#
      )

      Regular yogurt is much thinner and it could water the batter down a little bit so you may have to make other game-time adjustments that I can’t predict.

  16. Heaven — March 30, 2015 at 9:16 am (#
    116
    )

    I wonder … has anyone tried to use a different flour? Maybe coconut flour?

    • Averie Sunshine — March 30, 2015 at 11:16 am (#
      )

      Coconut flour is NOT like regular all-purpose flour, at all. A little goes a long way and I don’t recommend using it in this recipe UNLESS you have a very good knowledge of how it works, how you normally sub for it with AP, and in what ratios. You cannot simply use all coconut flour; it has to be used with another flour. I would try the recipe as written and then tweak from there once you get a feel for it.

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