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!

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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 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, brown sugar, coconut oil, sour cream, brown sugar, 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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Peach Mango Coconut Oil Banana Bread – My favorite banana bread recipe to date and inspired today’s recipe


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Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

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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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119 Responses to “Cream Cheese-Filled Banana Bread”

  1. #
    51
    julie — July 27, 2014 at 12:57 pm

    question…i would love to make these for holiday gifts in the small cardboard bread loaves u buy at the craft store…any idea how many this recipe might make and how long u would bake them for? thanks

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:10 am

      Honestly baking bread or anything in disposable items makes it very prone to getting burnt around the edges/sides because of how thin those items are and so I would buy real mini loaf pans (about $9.99 for 4) and do it that way if you can.

      Reply

  2. #
    52
    Tanya LaMont — July 28, 2014 at 3:39 pm

    My 7 year old daughter and I made the banana bread with cheesecake middle. We added cherries to the bread because of the awesome nutritional value. It needed cinnamon, a little bland. My kids did not like the cheesecake part, but I and my husband did!

    Reply

  3. #
    53
    Theresa Barry — July 29, 2014 at 7:50 am

    Can this be frozen? Where do you get the coconut oil?

    Reply

    • Scott replied: — July 29th, 2014 at 7:57 am

      They sell cocounut oil at Kroger or other grocery stores. Generally comes in smaller glass or white containers. Check oil section and/or organic section.

      Reply

      • Averie Sunshine replied: — July 29th, 2014 at 3:59 pm

        Exactly – thanks!

    • Averie Sunshine replied: — July 29th, 2014 at 4:00 pm

      You can make it and freeze, yes. Please read the recipe, I addressed storage issues.

      I get my coconut oil all over – online, Trader Joe’s, regular groc store, really anywhere.

      Reply

  4. #
    54
    Debby — July 29, 2014 at 6:38 pm

    Used Greek yogurt (Fage) and sunflower oil. Bake with parchment paper liner. So good.

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 7:22 pm

      Glad you enjoyed it, Debby! Thanks for trying it!

      Reply

  5. #
    55
    Debby — July 29, 2014 at 6:42 pm

    I freeze bananas whole or place them in baggies and mash/freeze them. Mixed well with this recipe.

    Reply

  6. #
    56
    Ryan Steven Lekan — July 29, 2014 at 8:11 pm

    I am really looking forward to trying this, but I’m not so hot on the refined sugar. Have you ever replaced the refined sugar with anything else?

    Reply

  7. #
    57
    Georgia — July 29, 2014 at 10:08 pm

    Your site is so beautiful and I love your images. Pinning this recipe and can’t wait to make it. Brilliant idea!

    Reply

    • Averie Sunshine replied: — July 30th, 2014 at 3:09 am

      Thanks for pinning and the compliments!

      Reply

  8. #
    58
    Chelsea — July 30, 2014 at 3:15 pm

    I rarely ever bake, but I tried this recipe and it turned out amazing! I made another loaf with a teaspoon of cinnamon added to the bread batter and that was really good, too! Thank you so much for posting this! :)

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:43 pm

      I’m so glad you loved it and that even as an infrequent baker, it worked out great for you!

      Reply

  9. #
    59
    Christine — July 30, 2014 at 4:20 pm

    This bread looks absolutely amazing! I showed it to my daughter and she fell in love with the idea of it. We are actually making it!tomorrow for!her birthday breakfast and she is so excited! I have a question though. The loaf p and I have are smaller then what you use for this recipe. Mine are about 8×3. So I assume that will make the bread cook faster. How much would you adjust the time for that size pan? Or could it be made in a bigger pan like an 8×8 or 9×9? I know that would be more of cake then a bread but I have 6 kiddos and I know they are going to eat this right up! Thanks for any advice, I really appreciate it!

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:42 pm

      I would bake it in a loaf pan, not in an 8×8 or 9×9. The layers would be too thin I fear and will all blend together. Bake in your 8×3 and just start watching it about 10 minutes sooner than I call for the baking time to end; use your judgment and just bake until it’s done. Easy as that :)

      And if you have 6 kids, this loaf will last precisely 1 hour. 1 or 1.5 slices each, and GONE!!

      Reply

  10. #
    60
    Donna — July 30, 2014 at 4:49 pm

    This sounds delicious but right now I have extra zucchini. I think I’ll try the filling in zucchini bread.

    Reply

  11. #
    61
    Gloria — July 30, 2014 at 5:00 pm

    Have you ever baked this with walnuts, preferably black walnuts?

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:40 pm

      No I have not but I would say up to about 3/4 cup of them, you can just add them without doing anything else differently, but again have not personally tried.

      Reply

  12. #
    62
    Sharon — July 31, 2014 at 1:00 pm

    What about adding black walnuts, as one of the other responders asked? Any compensations for adding nuts?

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:25 pm

      I’m sure you could add up to about 3/4 cup nuts without making any changes, although I haven’t personally tried.

      Reply

  13. #
    63
    Meegan — July 31, 2014 at 3:47 pm

    I made this today, and I’m proud to say it came out perfect. Very moist and the cream cheese gives it that extra Mmmm. Mine looks exactly like the photos. I always seem to have 2 overly ripe bananas left that no one wants to eat. Most banana bread recipes call for 3 bananas, so this is perfect for my 2 banana conundrum ;). This is definitely going to be my go to recipe, Thank you so much!!!!

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:25 pm

      Thanks for trying this Meegan and so glad this will be your new go-to! And yes, smaller recipes that only need 2 bananas are nice sometimes!

      Reply

  14. #
    64
    Lorna — July 31, 2014 at 3:49 pm

    Can you substitute zuchinni instead of bananas ?

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:23 pm

      I haven’t tried it and you may be able to, but you may also need to play around with the flour ratios and baking time, and possibly sugar since bananas are sweet, and zucchini isnt…so you’ll need to use your judgment and if you’re a confident cook, sure. If you’re not, I wouldn’t.

      Reply

  15. #
    65
    Darko — July 31, 2014 at 4:20 pm

    I dislike when they do that, because it’s NOT cream cheese. it’s cheese cake. Big difference. Cream cheese doesn’t bake well, and I almost made that mistake in making cheesecake pancakes one time thinking it was just cream cheese. Should be Cheese cake filled banana bread, and not as confusing.

    I love the description. “It’s like having cheesecake baked inside!” It’s not like it is. IT IS cheesecake baked inside. duh! LOL

    Reply

  16. #
    66
    Lorrie Savage — August 3, 2014 at 3:21 pm

    I usually add 1 tsp. of lemon peel or orange peel to my banana bread to add a little
    extra flavor. It’s simple and adds a lot.

    Reply

  17. #
    67
    livingintheEU — August 4, 2014 at 3:13 am

    This looks so delicious and I want to try it, but, just to make sure you’re talking about what I think you’re talking about, a question. What exactly is “cream cheese” in the US? We’re talking about, like, Kraft’s Philadelphia and the likes, right?

    Reply

    • Averie Sunshine replied: — August 4th, 2014 at 3:37 am

      Kraft’s Philadelphia Cream Cheese, yes.

      Reply

  18. #
    68
    Shana Marx — August 12, 2014 at 10:51 pm

    Loved this! Although, it seems I have a compulsion when it comes to baking, lol! I NEVER follow the recipe! So for this Awesome cheesecakey banana bread, I didn’t have enough sour cream, (I doubled the recipe) so I used 1/4 cup sour cream, and 1/4 cup softened sweet cream butter. 5 frozen/thawed bananas. And while digging through my pantry I fell into “kitchen sink” mode and added 1cup of shredded coconut and about 1+cup of slivered almonds (I was out of walnuts, and kinda glad I was!) Oh and since I didn’t have coconut oil, so I used canola oil without any problems :) a great basic recipe to play with and add different ingredients! Have some fun experiment!!!

    Reply

    • Averie Sunshine replied: — August 13th, 2014 at 12:15 am

      I love that you fell into kitchen sink mode! From the coconut flakes, almonds, swapping with canola, making due with the sour cream/butter/thawed bananas you had – wow, I wish most people were like 1/1000th as creative as you are! So glad the bread came out great for you!

      In case you haven’t seen it, there’s a new pumpkin version of this bread!
      http://www.averiecooks.com/2014/08/cream-cheese-filled-pumpkin-bread.html

      Reply

  19. #
    69
    Waugh Interior Designs — August 14, 2014 at 6:56 pm

    Can you make this is a Bread Machine?

    Reply

    • Averie Sunshine replied: — August 15th, 2014 at 12:31 am

      I don’t think that would be a good idea. Just bake it in the oven as the recipe indicates.

      Reply

  20. #
    70
    tina — August 19, 2014 at 7:50 pm

    Just pulled mine out of the oven a little bit ago! I hope it turns out right!

    Reply

  21. #
    71
    theresa — August 22, 2014 at 7:53 pm

    I have had a REAL problem with this recipe…..I have made it twice now, thinking I did something wrong, double-checked the recipe…..and the darn thing doesn’t rise!! It is not at all what I expected….or what I wanted to taste!!!! HELP!

    Reply

    • Averie Sunshine replied: — August 22nd, 2014 at 8:36 pm

      Sorry that you have had issues. When something doesn’t rise that generally means the baking powder/soda is expired. And/or your oven could be running on the cool side? I would check those things out, start with fresh ingredients that are brand new (and change brands while you’re at it just to be extra safe) get an oven thermometer (about 5 bucks at the hardware store to make sure that checks out) and then try again. I have a feeling you’ll be totally fine!

      Reply

  22. #
    72
    Marilyn — August 22, 2014 at 7:55 pm

    Love your recipes but can’t figure out how to copy just the recipes without all of the pictures. Please tell me how.

    Reply

    • Averie Sunshine replied: — August 22nd, 2014 at 8:34 pm

      There is a print button icon in the recipe section/recipe card. Two little buttons in the R-hand corner. One is ‘Save’ (saves to your Ziplist acct if you have one) & the other prints.

      Reply

  23. #
    73
    Renee — August 28, 2014 at 3:19 pm

    My family loves banana bread, I am going to try this. I am going to try this with a pumpkin bread recipe too. I made the cheese cake pumpkin pie for Thanksgiving a couple years ago and thinking this will be just as delish.

    Reply

    • Averie Sunshine replied: — August 29th, 2014 at 12:38 am

      Thanks Renee for wanting to try a couple recipes! LMK how they turn out for you!

      Reply

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