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.

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

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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Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation

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228 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.

  17. Ekmek Tarifleri — April 6, 2015 at 8:03 am (#
    117
    )

    This banana bread looks a work of art. Thanks for these lovely photos.

  18. Jenny — April 11, 2015 at 8:26 pm (#
    118
    )

    Hi, just a quick question. I want to make these into mini loaves. How long would i put it in the oven for if i were to use mini loaf trays ?? And would i fill the batter up 3/4 way as well ?? Thanks :)

    • Averie Sunshine — April 11, 2015 at 11:10 pm (#
      )

      This is a trickier recipe to make as mini loaves because you have a layer of batter-filling-batter and while not impossible to do, it’ll be much more ‘fussy’ than as one big loaf. I haven’t personally tried it as mini loaves so can’t answer your questions based on experience.

  19. Miss Dedo — April 13, 2015 at 11:17 pm (#
    119
    )

    For the second time now I’m making this recipe in the form of muffins and it works great! The only thing that needed adjustment was that I simply needed a bit larger amount of cream cheese filling and therefore added another ounce to the mixture.
    So
    I filled each of the 12 baking cups with one tablespoon of the bread mixture. Then I added one tablespoon of the cream cheese filling on top of each cup. Finally, I topped that with one tablespoon of the bread mixture and baked it for about 30 minutes at 350 degrees. Thank you for sharing this wonderful and tasty recipe!

    • Averie Sunshine — April 14, 2015 at 3:40 am (#
      )

      So glad the recipe has been coming out great as muffins and all you need to do is beef up the filling mixture a little! Thanks for the field report as many have asked if it’s possible to make the recipe as muffins.

  20. SouthernVeggie — April 14, 2015 at 3:45 am (#
    120
    )

    I had cream cheese about to expire and a few overly ripe bananas that I needed to use up. I found this recipe and it was just the ticket. Unfortunately, I could barely taste any cream cheese in the filling layer. I will make again, but next time I’ll definitely add another few ounces of cream cheese. Just an fyi for any other readers who want the cream cheese layer to really shine. Thanks for the recipe! 

    • Averie Sunshine — April 14, 2015 at 3:48 am (#
      )

      Thanks for trying the recipe and I’m glad it came in handy for you and yes by all means, add more cream cheese if you want it more pronounced – sounds great to me!

  21. Lil' Gar Gar — May 1, 2015 at 7:17 am (#
    121
    )

    I was analyzing your recipe, and do a little brainstorming at the same time. I do not see why you would not be able to inject the cream cheese into the bread like they do a donut shops. Warm it up and inject away.

    • Averie Sunshine — May 1, 2015 at 10:33 am (#
      )

      Most people don’t have injection tools laying around their kitchen. But if you do, it would be an interesting experiment.

  22. Bee — May 22, 2015 at 12:07 pm (#
    122
    )

    Just googled this. Plan on trying it this weekend. Hopefully this substitution works :)

    “When substituting coconut flour for all purpose or whole wheat flour, use the same amount of flour but add 1 extra egg (on top of what’s called for in the recipe) for every ounce of coconut flour. On average, 1/4 cup of coconut flour is equal to 1 ounce.

    For example, if a recipe calls for 1 cup of all purpose flour and 2 eggs, use 1 cup of coconut flour and 6 eggs. This ratio of flour to eggs might seem crazy, but trust us, the coconut flour will absorb it up. As you’re experimenting with alternative flours, consider mixing coconut flour into the rotation.”

  23. Uzma — June 14, 2015 at 9:27 am (#
    123
    )

    I baked this today and it was absolutely divine! I’ve tried many variations of banana bread and have to say this is now one of my favorites. I had only whipped cream cheese on hand so that’s what I used. Next time, I would add some walnuts though. Thanks for the recipe!!

    • Averie Sunshine — June 14, 2015 at 10:15 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! And glad the whipped cream cheese worked fine!

  24. Brittany Manning — June 14, 2015 at 10:07 am (#
    124
    )

    Has anyone substitured the flour for glutenfree flour?

  25. Deirdre scholberg — June 29, 2015 at 8:11 am (#
    125
    )

    Hi,
    I want to try this but I really just want to use my own bread recipe with your cream cheese recipe. Do you think it will still work?

    • Averie Sunshine — June 29, 2015 at 9:47 am (#
      )

      Haven’t tried your bread recipe and so it’s hard to say but why don’t you just make my recipe as written, once. And then if you think after tasting it your bread recipe is better and that you think it would work better, then use that the next time you make it.

  26. Samantha — July 11, 2015 at 1:43 am (#
    126
    )

    Hello Averie!
    I am excited to try this recipe. What kind of bread is needed to use in the recipe?

  27. Samantha — July 11, 2015 at 1:47 am (#
    127
    )

    I misread the ingredients! Thank you for posting this recipe!

  28. LisaT — July 24, 2015 at 9:58 am (#
    128
    )

    About the coconut oil, I usually cook with it and should have known better, but for those who don’t know – everything (egg, sour cream or yogurt) needs to be at room temperature, or else as soon as you add the coconut oil, it will start to harden and get chunky! 

  29. Gale — July 25, 2015 at 4:59 am (#
    129
    )

    I would like to know how much more cream cheese to add to the Banana Bread? It needed more cream cheese taste.

    • Averie Sunshine — July 25, 2015 at 7:42 am (#
      )

      I haven’t made it any other way than as written so can’t say for sure. You’d have to experiment with things.

  30. Gale — July 25, 2015 at 5:17 am (#
    130
    )

    Hi Averie, I can’t print out your recipe for the CREAM CHEESE BANANA BREAD. Could you please email me the recipe? Thank You Very Much

    • Averie Sunshine — July 25, 2015 at 7:41 am (#
      )

      There is a small icon in the upper right hand corner of the recipe that looks like a printer. Click on that.

      Or, just copy and paste the text of the recipe in an email to yourself! :)

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