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.
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.
MY OTHER RECIPESI 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.
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 muffins, cakes, bread, cookies 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 probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face cleanser, nutritional yeast, and mini chocolate chips.
A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream, Greek 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.
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.
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. Bread Cream Cheese Filling All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Cream Cheese-Filled Banana Bread
Ingredients:
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
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flourDirections:
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Edited to add August 8, 2014 – A pumpkin version of the banana bread.
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Can store-bought softened cream cheese be used?
You want to buy brick-style cream cheese and then soften it at room temp before using.
hello Averie, very excited to try this recipe tonight. I was wondering what do you think of using Buckwheat flour instead of all purpose flour?
Use AP flour or it will not turn out properly.
Recipe was excellent!I modded by adding some fresh lemon juice (to taste, probably around ~1tbsp) and a handful of fresh blueberries to the cream cheese layer. The end result was divine and made for a perfect summer treat!
Thanks for the 5 star review and your ideas sound delicious!
This is flat out the world’s greatest banana bread recipe. Every time I have a party for work people beg me to bring them banana bread! Coworkers literally bring me their old bananas in hopes I’ll whip them up a loaf. And you seriously can’t mess it up! I accidentally added almond extract to it last time and just rolled with it and it was just as delicious as ever. Add cinnamon if you like. Sprinkle almonds on top. Try mixing walnuts in. I’ve tried all sorts of adaptations and they’re all amazing, but as written it is amazing. Eat it warm!
Thanks for the 5 star review and glad you think it’s the world’s greatest banana bread recipe!
I’ve been making this recipe for my family for a year or so – it’s become a favorite and is requested all the time. Amazing! Today, we doubled the recipe and turned it into a cake… baking time was tricky but we’re excited to try it!
Thanks for the 5 star review and glad this has become a family favorite! I’m sure the cake was great too!
I found our go-to banana bread recipe!!! This is just so so so darn tasty 😋 My little kiddo is allergic to milk so we made this without the cream cheese filling and used a dairy-free sour cream (tofutti is the brand). I was a bit nervous with my substitutions, but it still came out oh so tasty!!! Thank you!
Thanks for the 5 star review and glad this is your new go-to recipe and that you were able to make it DF!
I’m a chef at a sorority house at a major university. I make this for my girls and they are crazy about it. Best Banana Bread recipe I’ve found.
Thanks for the 5 star review and glad this is a hit with the girls! I only wish in my time in my sorority house that I had a chef making banana bread for me…wow, your girls are lucky :)
I’ve just made this for the first time and it smells delicious, cant wait to try it! Just a quick question though, I’ve baked this to for a pot luck tomorrow night, and the comments I’ve read say to have it warm, so, how long and how hot should I put it in the oven so that its ready for last course?
Thanks for the 5 star review! Honestly I have never put it back in the oven to re-warm it and I don’t think the majority of people do so either. I would just serve it as-is so you don’t run the risk of drying it out.
So delicious! Made it for my coworkers and ended up making another one for the family the next day. I ended up using 3 bananas, and 1 banana creme Greek yogurt and so moist and good, not too bananay at all. Received tons of compliments! Thanks for sharing, will keep in my recipe book.
Glad you loved it and that you received tons of compliments on it and have made it twice already!