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 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!

Print Recipe

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


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


  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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  1. 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!

  2. 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. 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!!

  4. 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??

    • 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. 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

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

  7. 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.

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

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


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

    • Wow, thanks for doing that and sharing!!

    • okay, wow well thank you so much for doing the math it is very nice when you are trying to find a good recipe in a short amount of time, along with a reasonable calorie amount and they have calculated the calories, this one didn’t and i don’t usually have time to count the calories of the ingredients so your comment was very useful!

  10. You’ll definitely need to beat the cream cheese filling with a, 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.

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

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

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

    • 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. 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. 

  15. 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!

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

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

  18. 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 :)

    • 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. 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.
    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!

    • 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. 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! 

    • 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. 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.

  22. 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. 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!!

  24. Brittany Manning Reply

    Has anyone substitured the flour for glutenfree flour?

  25. Deirdre scholberg Reply

    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?

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

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

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

  30. 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

    • 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! :)

  31. I’m going to try this recipe, but was wondering if this bread freezes well with the cream cheese filling. When I make this, I’d like to make several. :)

  32. Made this with Cup4Cup gluten free flour and wow it came out amazing!

  33. Love that you shared this recipe . After making this one time. The ideas became  countless and have been baking lots of these breads with cream cheese. No refrigeration needed.I just recommend watching the bread  to whoever makes this . Test it. As many times as you need, because I realized I had to cook it  way longer Than 50 min( for me was 70 min.)Ovens have minds of their own and it makes you wonder is it done yet or not! Patience is a virtue and off to slice my own!!

    • Thanks for trying the recipe and I’m glad it has sparked some other cream cheese-filled breads for you!

      Ovens have minds of their own and it makes you wonder is it done yet or not! <— That is totally true!! Since starting my blog I’ve moved many times and have had about 5 different ovens and they are ALL different and so just baking until it’s done, however long that takes, is always the way to go!

  34. Hi Averie,
    I made the cream cheese banana bread this afternoon and it is delicious!! The only adjustment I HAD to make was to use gluten free flour. I’m always experimenting with conventional recipes and try to turn them into a gluten free version due to Celiac in the family. Since using GF flours I notice that my mixes tend to be drier so I added a little bit of applesauce (about 2 tbs), to the cream cheese mix. It came out so moist and wonderful. I had to hide it for tomorrow because it’s almost gone!! Thanks for sharing this recipe. 

    P.S. This is my first time visiting your site  and now I’ll be a regular. 😋

    • Thanks for trying the recipe and I’m glad it came out great for you! Kudos to you for making it GF and yes most GF flour is dryer than conventional AP flour and so the applesauce was a smart call!

  35. Hi,
    I found this recipe and am so excited to try it tonight, my husband loves banana bread. I have pinned and printed, as well as your pumpkin cream cheese bread and Nutella peanut butter recipe. They all look amazing and I can’t wait to try them.
    I don’t think I will be back to your website though, all the ads on the site are causing the page to run very slow, and is about to crash my browser (I’m at work with high speed internet and no other issues on any other pages at all-so it’s not that.)
    I see that this recipe has driven lots of traffic to your site-pinned almost a million times, congrats! The lag is so slow, I am typing this comment in word and copy and pasted. I don’t know if it is flash that is doing it, but it’s annoying enough to not come back and explore for more recipes 
    I wanted to let you know, not to be an annoying squeaky wheel, but because I would really love to explore your site. Your recipes look amazing, the pictures and descriptions are fabulous and you make it easy to print them! All great qualities. I would love to become a follower. But it shouldn’t take me 20 minutes to print, pin and comment.
    Please get rid of some of these ads/videos! I really want to check out your site! 

    • I’m sorry that you’re experiencing such a lag. The post opened for me in less than 10 seconds (to fully, fully) complete loading every last thing, when I just tested it out a minute ago. Not sure what’s going on, or maybe there was a temporary glitch with my site (no server or host is perfect) during the time you were on it. Enjoy the bread!

  36. Made two loafs last week doubling recipe, took one loaf  to the office. Followed instructions but seemed not to have enough batter to cover cream cheese so had to mix a third batch. In the end it was okay. I will make again but will add cinnamon or maybe a cinnamon crumb topping as something seemed to be missing. 

  37. Hi, I just made this banana bread yesterday, and it turned out very good. One thing I wonder is if the texture of the cream cheese layer is supposed to be fluffy like the banana bread part. If so, do you have any idea to keep it more like dense cream cheese? Thank you!

    p.s. Even with the fluffy cream cheese layer, it was delicious. Thank you for the recipe.

    • Thanks for trying the recipe and I’m glad you like it! The cream cheese is fluffier likely because of the egg. You could try keeping the egg out and see what happens. Not sure how it will work or not but that would be my suggestion for a denser layer of cream cheese. The egg also binds it and keeps it from running everywhere so without the egg it could also just run and ‘leak’ into the bread layers more. If you try, LMK how it goes.

    • I also made the cream cheese banana bread also wish the cream cheese was not like bread could not taste cream cheese,wonder if added more cream cheese and corn starch instead,but the bread was moist and good,thanks.

    • Glad you enjoyed the bread and I’m sure there is a way to tinker with the ratios of cream cheese, egg, etc. to get the result you’re aiming for. Since I love the recipe I posted it, I am done tinkering personally :)

  38. Hi Averie! I usually have great success with your recipes, but this one didn’t quite work. The cream cheese layer seemed too dense and sunk almost to the bottom of the bread. The top layer didn’t bake through. Maybe I should have beat the cream cheese a bit longer?

    • Yes I think that beating the cream cheese a bit longer and also maybe baking a bit longer (banana bread can be a ‘fooler’ – you think it’s done and it’s not) could have helped with the overall density situation as well as the top not baking through. Thanks for trying the recipe and glad you’re overall happy with my recipes and have great success!

  39. This recipe didn’t work for me.  I cooked it for over an hour, it was getting too dark and it thought it was cooked.  Bread was not cooked and filling was tough and lacked flavor.  Recipe is going in the recycle bin.

    • In step 9. I indicated that as a Tip you could tent the top of the pan with foil to prevent the loaf from getting overly browned on the outside. In your case I think that would have helped. Climates (and bananas) do vary with how much moisture there is and banana bread is one of those recipes that sometimes you just have to cook it quite awhile for it to cook through and in order to combat the exterior from darkening too much, the foil trick works great. Thanks for trying the recipe.

  40. I made your banana bread with the cream cheese filling, it came out wonderful!  Being that it is Fall, I would like to try making it with pumpkin instead of bananas, can this be done?

  41. Great recipe. Just made it an hour ago and it’s almost gone. Thanks

  42. Search all day for recipes for over ripe bananas. Search no more because this recipe wins. Let you know how it turns out and thanks!

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