Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Easiest Banana Bread with Cream Cheese Filling
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!
This cream cheese banana bread is soft and moist, and the cream cheese layer is like having a layer of cheesecake baked into the moist 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 cream cheese swirl banana bread was born.
The big river of cream cheese reminds me of the cream cheese in my Blueberry and Cream Cheese Muffin Top Bread, but this is a thick, bold, unmistakeable layer. It really makes this bread out of this world.
What makes this the best banana bread recipe ever, you ask? For starters, 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.
And 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 quick bread and muffin recipe ensures more tender results.
This banana cream cheese bread has been a reader favorite that went viral in 2014 when I first posted this recipe. The recipe and photos have been stolen and copied over the years, but that goes with the territory with viral recipes.
Most importantly, it’s been adored by thousands of people and those are the comments and feedback I love reading.
Read more: If you love this cream cheese-filled banana bread, then you’ll definitely love my Cream Cheese-Filled Pumpkin Bread as well!
What’s in the Cream Cheese Banana Bread?
For the moist banana bread itself, you’ll need:
- Egg
- Brown sugar
- Granulated sugar
- Coconut oil
- Sour cream
- Vanilla extract
- Ripe bananas
- All-purpose flour
- Baking powder and baking soda
- Salt
And for the cream cheese filling, you’ll need:
- Egg
- Softened cream cheese
- Granulated sugar
- All-purpose flour
How to Make Cream Cheese Banana Bread
Don’t let the cream cheese filling fool you into thinking this is a tough banana bread recipe to make — it’s not! This is an incredibly easy homemade banana bread recipe.
- Make the batter: Whisk together the egg, sugars, coconut oil, sour cream, and vanilla before stirring in the mashed bananas and the rest of the dry ingredients.
- Turn about two-thirds of the batter into a greased loaf pan and smooth out the top with a spatula or the back of a spoon.
- Make the cream cheese filling: Stir together the ingredients for the filling and carefully pour over the banana bread batter.
- Smooth out the top once more before pouring the remaining banana bread batter over the cream cheese layer.
- Bake the cream cheese banana bread until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean. Note that the toothpick test isn’t the most accurate because the cream cheese never gets totally solid.
Tip: Once the bread is out of the oven, let it cool completely before slicing and serving. The cream cheese center needs time to set fully, and if you slice it too soon it’ll just ooze out.
What Type of Cream Cheese Is Best?
For this banana bread recipe, you need to use brick-style cream cheese (not the whipped kind in a plastic tub). I used full-fat cream cheese, but lite cream cheese will also work so long as it’s the type that comes in a brick.
Set the cream cheese on your counter to soften (this will take about an hour, maybe more). I don’t recommend softening the cream cheese in the microwave, as that can make it too soft.
Can I Use a Coconut Oil Substitute?
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 or if you’re very sensitive to coconut flavors. I love baking with coconut oil for muffins, cakes, bread, cookies and more.
Can I Make This with Whole Wheat Flour?
I’ve only ever made this cream cheese banana bread recipe as written, so I can’t say for sure if whole wheat flour would work. My gut says no, but if you try it and it works for you please leave me a comment so I can try it myself!
Can I Use an 8×4-inch Pan Instead?
I make this banana bread recipe in a 9×5-inch loaf pan, and this bread is a large loaf.
I think an 8×4-inch pan would be too small, and the batter may run over the sides. But you can give it a try if that’s what you have on hand! Just keep in mind that you’ll likely need to bake the bread for longer as well.
Does Banana Bread Need to Be Refrigerated?
No, because the cream cheese filling is baked it’s safe to leave out at room temperature. Bread will keep airtight at room temperature for up to 1 week.
How Ripe Should Bananas Be for Banana Bread?
For the best tasting cream cheese banana bread, you’ll want to use really ripe bananas that have plenty of black spots on them.
Storage Instructions
Store the banana cream cheese bread in an airtight container for up to 1 week on your counter. Or, wrap tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge.
Tips for Making Banana Bread with Cream Cheese
Measuring the mashed banana: You need to actually measure out the mashed banana to see if it’s 1 cup, because your idea of two “large bananas” may be different than mine, and you want to add the exact right amount of banana to this bread.
Mixing the batter: Once you add the flour to the banana bread batter you should continue mixing the batter until everything is just combined. You do NOT want to over mix the batter, otherwise your homemade banana bread will be a little tough.
Baking times: Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides of the cream cheese-filled banana bread will become too browned before the center cooks through.
Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. You need to bake this moist banana bread until done — watch your bread, not the clock.
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Cream Cheese-Filled Banana Bread
This is the BEST homemade banana bread recipe! This cream cheese banana bread tastes like it has cheesecake baked in! Soft, fluffy and tastes ahhhh-mazing!!
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
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Banana Bread
- In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate.
- 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.
- 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.
Make the Cream Cheese Filling
- In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- 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.
- 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.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
*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.
Optionally, serve bread with Honey Butter, Cinnamon-Sugar Butter, Blueberry Butter, Strawberry Butter, or Vanilla Browned Butter Glaze.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 155mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 4g
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This recipe is outstanding. Next time I’m gonna add walnuts. And there WILL be a next time. A++++
Thanks for the 5 star review and I am glad it turned out outstanding and that you will make it again with walnuts!
I made the cream cheese banana bread and oh my! So moist and delicious! I did decrease the sugar all around but that didn’t impact flavor. I also added walnuts time because I love a crunchy texture Thank you!!
Thanks for the 5 star review and I am glad that this turned out wonderfully for you and that decreasing the sugar a bit didn’t effect anything and it was still great!
I would like to substitute butter for coconut oil – do know how much butter I should use? Thank you.
I suggest using then canola or vegetable oil and not butter. The texture of this bread is better with oil rather than butter in my opinion. Although 1/4 melted butter is fine if that’s what you really want to use.
Well, I am throwing away my old banana bread recipe and using this one! Absolutely delicious.
Thanks for the 5 star review and glad this one is good enough that you can throw out the other recipe you have, that’s great to hear!
I love this recipe and make it often. Thanks!!
Thanks for the 5 star review and I am glad you love this and make it often!
Hey Averie – My family is a big fan of banana bread and someone shared this recipe with me, and it looks like a winner. We are also a fan of cream cheese filling, like in a danish. Would I be able to increase (double) the amount of cream cheese filling in this banana bread or would it have a negative impact? Thanks.
You could increase it, maybe 1.5x the amount, perhaps 2x. I have never tried. The only issue could be that it will fall, or sink through and won’t look neat and clean. However, the taste will more or less be the same. Please report back if you try this. I am curious how it will turn out.
Thanks I was looking for very ripe banana recipe and this worked out great. I used almond flour. Tastes good to me especially enjoy the cream cheese center😋😋 Saving your website for for future recipes.
Thanks for the 5 star review and glad it was great and you were able to make it with almond flour and you’re saving my site for the future!
I made the cream cheese filled banana bread 2 nights ago I added a about a cup of choped pecans and on top I placed halved pecans in rows so the kids could have a guide line to cut there own slices Three pecans to a slice It was such a hit that I’m back to make it again This time I’m going to try adding a banana to the filling and place a streusel topping per request from my friends son Wish me luck And this is one of the best banana bread receipts I’ve made in a while Thank you
Thanks for the 5 star review and glad that this is one of the best banana bread recipes you’ve made and that you’re back at it getting creative and making it again!
The banana bread is the best. I once had a good recipe but lost it. I think this recipe is better than it was. I will be using often. Thanks
Thanks for the 5 star review and glad that this banana bread is the best for you and you’ll be using the recipe often!
Fantastic banana bread. The cream cheese and coconut oil made it very unique. I was able to whip this recipe out before the hurricane arrived. Pretty much gone by the end of the day.
I’m not the biggest fan of the flavor of bananas but this was amazing! The added layer of the cream cheese filling! It’s soo good! I added pecans to mine and it was great!
Thanks for the 5 star review and I’m glad this was amazing for you even though you’re not the biggest banana fan!
Thabk you for the recipe!!! I made these in my mini loaf pan, they cooked in half the time AND WERE PERFECT! 😍 I just want to eat them all!
Thanks for the 5 star review and glad to hear they worked great in your mini loaf pans!
Hello! Thanks for this recipe; I’ve made it a lot! I’m curious about the flour in the cream cheese mixture. Is the flour added to keep the cream cheese more solid when baking? I’m wondering if you’ve made the recipe with no flour/ less flour added to the cream cheese? Thanks!
Thanks for the 5 star review! Yes regarding the flour, for the texture, and no I haven’t tried it without flour.
Love this bread, it was so easy to make.
Thanks for the 5 star review and glad you loved it and it was easy to make!
Can’t wait to try this! As your recipes are always yummy, Averie, I have no doubts this one will be sure to please. Suggestion from a math teacher about sizes of pans. Just determine the volume (length x width x height) of each pan to see if a pan of a different size will work. It also makes it easy to know if two smaller pans will substitute for one larger. This also helps you find the right size pan if you are going to halve or double a recipe .
Yes I do know this about just the geometry of volume about pan sizes to know what will mathematically work.
The issue is that with banana breads in particular, or any type of dense or moist quickbread like a zucchini bread or carrot bread, that baking times can really vary to get them cooked through based on pan sizes and they have the tendency to burn on the outside and be raw on the inside so that’s always something to consider too.
I hope you enjoy this bread and LMK what you think!
I was just thinking of content to pan ratios – a math teacher’s plague! Not once did cooking temp and time cross my mind……I’ll be mindful of that when I slit it to two smaller pans! Thanks!
Yes and one of the most finnicky things to bake IMO is banana bread because of the raw in middle/burnt on outside conundrum! But I do appreciate you posting that comment because THE most common question I get it….can I double this recipe and in what size pan!
I have just started baking during this pandemic and started with your Starbucks Lemon Loaf! That was amazing and my family couldn’t believe it was homemade! I have made that several times, and then started trying out other recipes from other sites and I didn’t get the same reaction from the kids and hubby.And then I had some ripe bananas and cream cheese and voila! Your recipe showed up and guess what, I had the same raves from everyone and they started calling me such an expert! After a little slump from my baking experience, I think the secret was to go back to your recipes :=) I also love the simple ingredients you use and minimal clean up, and that I can use my hand (as I do not have a mixer). More importantly, the taste is next level!Just wanted to say thank you so much for making me look like an experienced baker with your recipes! –
Thanks for the 5 star review and glad to hear that people are calling you an expert when you bake my recipes! Simple ingredients, minimal cleanup, hand mixer, with a next level taste – this is in a nutshell what I have been striving to do for the last 11+ years with my site. Not everyone has a fancy stand mixer, a budget for expensive ingredients, etc. and giving people accessible recipes has always been my goal so comments like yours are the ones that ring the most true for me and make me the happiest! Thank you for taking the time to write what you did, makes my day when a nonbaker turns into a baker and the family approves!
Averie, this banana bread was out of this world. I have made tons of recipes but this blew me and my family away. I can tell that this will be repeated many, many times in our household! We made the recipe as written using Greek yogurt (not sour cream) and it was perfect.
Thanks for the 5 star review and glad to hear it was out of this world for you and that you’re going to repeat it many many times!
I love this bread . Have made it a lot.
Wonderful thank you so much!
I love this banana bread isa great bread to get together with friends and have coffee and this bread
I am glad to hear you love it!
On the filling, you suggest a whisk, which implies it’s fairly liquidy, and then say to pour the filling…again… something that would need to be liquidy. But it’s just cream cheese plus things that would not thin it. I have to drop it by spoonfuls, even needing to scrape it off spoon. Is there something I”m missing? I could not get it to make a solid layer like that.
Maybe the word ‘pour’ could be replaced with transfer or ‘add to’. I don’t think you’re missing anything and hope your bread came out nicely.
This bread is super delicious and moist! (I used coconut oil and added the optional salt…about 1/8 tsp.) The tip to not overwork the batter is spot on. Thanks so much for the great recipe! However, next time I will add 1 Tblsp of self-rising flour to the 1 cup of AP flour. I think the banana bread portion needs to rise a little more.
Thanks for the five star review and glad that it turned out awesome for you! If you do try 1 tbsp self-rising along with the all-purpose, LMK how it goes.
The cream cheese filled banana bread is wonderful! Doing more baking during this quarantine and wanted to try this recipe. It was a hit with out entire family. So moist and delicious!
Do ypu think this recipe would work in muffin tins instead of a loaf pan?
Would love to have mini versions for on the go!
Yes it is possible, but a very “fussy’ baking project due to the 3 layers – batter, cream cheese, batter. Repeat by 12-24 muffins. More work than I prefer but it is definitely possible.
Your recipes just keep getting better and better. I try to make as many as I can . Thank you for the versatility. Makes it easy for an 80 year old. Keep up the good work. I look forward to what is coming next. God Bless and stay well.
Thanks for the 5 star review and glad you are still cooking at 80! God Bless and stay well to you too!
I tried this Cream Cheese-Filled Banana Bread today, and the results were just awesome! I substituted sour cream with cream cheese, and used only one banana instead of 2; however, it still turned out to be delicious! Thank you so much for sharing a variety of different banana bread recipe. I can’t wait till I tray more next time. XX
Glad you loved this and will make it again!
Getting ready to make it today. Is 350 degrees for a glass baking pan or should the temperature be lowered to 325?
Not sure, I only have ever made it in a metal pan. I think 350F is fine but that’s just my untested opinion.
The best banana bread with cream cheese ever. I give it 5 ⭐️
Thank you and glad it’s the best banana bread ever for you!
I’m taking this list to the grocery store, can’t wait!
Hi. If I want to bake this in a square 8×8 pan, what temp and how long should I bake it for?
350F but I am unsure of the baking time since I’ve never tried it that way personally.
I just cooked a glass bread pan & a square glass pan . Time was same for both to finish.PS: I just has my first piece & it was Delicious & definitely a keeper. They won’t last long I’m this household!
Thanks for the 5 star review and I’m glad this won’t last long in your house!
I never was very excited about banana bread…until I tried your recipe. OMG, it is THE best banana bread I have ever tasted, bar none. Sooooo moist!I made it with regular vegetable oil, and added chocolate chips. People raved about it. It was devoured in minutes!!The second time I made it, I adapted it to make muffins, and then put chocolate ganache on top. Absolutely decadent. Thank you SO much for posting this recipe!
Thanks for the 5 star review and this is the best banana bread recipe you’ve tried and you’re excited about banana bread now!
I bet your muffins with chocolate ganache on top were to-die-for as well! Great idea!
I’ve tried a lot of different recipes of banana bread, this one is the best!! What a great idea of adding cream cheese filing! Made it in a 9 inch cake pan and it took about 35 minutes since it was not as tall.
Thanks for the 5 star review and glad this was the best of all the banana bread recipes you’ve tried! Great to hear that you were able to do it in a 9-inch cake pan and it baked in 35 mins!
I will give this a 5, easy and coupled with the honey butter . I like the idea of freezing for a later date .
Thanks for the 5 star review and glad you enjoyed it!
Have made this several times so far and it is always a crowdpleaser. Delicious and easy. Love to add chocolate chips and walnuts!
Thanks for the 5 star review and glad it’s always a crowdpleaser!
We loved it! I had trouble getting it to rise. But it was still yummy!
Thanks for the 5 star review and glad it was yummy!
Do you use solid coconut oil that is melted or liquid coconut oil? My store has both. Thank you! I look forward to your reply!
You want it melted/liquid-state but over about 75F most coconut oil (solid) will liquify. You can Google this but I am just going from memory based on when my kitchen is warm vs. when it’s not.
Where I used to work years ago they sold this delicious banana bread recipe. It was Fruit and Salad Co. People were crazy about it… Now I have this recipe to share with my sister. We use to work in the same place and we enjoyed eating it. Thanks for the recipe it brings so many good memories.
Thanks for the 5 star review and glad you can share the recipe with your sister too!
Thank you for sharing this amazing recipe! This is one of my favorites. The taste was extremely delicious!! The combination of cream cheese and banana was perfect! You deserve to get 5 stars. God bless!
Thanks for the 5 star review and for saying it’s one of your favorites!
I made this yesterday and two of us have already eaten a half of it! Thank you for the recipe, it’s delicious!
Thanks for the 5 star review and glad that you’ve already halfway through it :)
Ummm wow – this has to be some of the best banana bread I’ve ever tasted. The sour cream and coconut oil really made this soooo soft and wonderful. And the cream cheese!?!?! WOW. Do you have other breads made with sour cream?? So impressed with this. Thank you!
Thanks for the 5 star review and glad it’s the best banana bread you’ve ever tasted!
Lots of my quickbread recipes include sour cream/Greek yogurt. https://www.averiecooks.com/category/bread/quickbread/ You can poke through them at your leisure.
Discovered this recipe a few months ago and my kids ask for it every couple of weeks! Thank you!
Thanks for the 5 star review and glad it has been on repeat for you and your kids!
I made this today and followed your recipe perfectly. I doubled everything for double the delight. I added my daughters favorite…chocolate chips and my favorite chopped walnuts. There is a lot of goodness going on here. Moist and sweet who can resist! Thank you.
Thanks for the 5 star review and glad that it was great with the choc chips and walnuts!
Back in 2015 I made this while pregnant with my first baby and since then, this recipe is my go to pregnancy food to beat first trimester nausea! Best recipe I’ve ever found for banana bread. 💜
Thanks for the 5 star review and I am glad this has become your go-to recipe!
I just wanted to let you know, that this receipe has killed my getting-ready-for-summer diet, lol! It just tastes sooo good! Thank you for this and no thanks! :) haha
Thanks for the 5 star review and sorry to kill your beach body diet :)
Thank you for the delicious cream cheese filled banana bread recipe. I give you 5 stars. Thank you.
Thanks for the five star review and glad this turned out deliciously!
This recipe was Amazing! I had to make two of them and there was nothing left! They were devoured by my family I had in town. It will definitely be a recipe I keep handy for the future. Thank you for sharing!
Thanks for the 5 star review and I’m glad that your two loaves were devoured and you will make it again!
Averie you can Bake !! I love the playing w the ingred !! finally some1 like me. But most all it taste out of this world.bake sales for raising money for childrens cancers went crazy for the breads I made. Thank You so much
Glad to hear this was a bit hit at the bake sale!
Question. Trying to print and there are so many pop up ads that it wouldn’t print correctly. The ad printed through the directions so I couldn’t read it.
Not sure what to say…it prints fine for me when I click the big PRINT button.
This recipe it the BEST! We could have eaten the whole cake in one day, but wanted some for breakfast the next day.Today I am going to double it (hope I don’t run into trouble) and make cupcakes, so I can share with friends.Thank you, Averie
Thanks for the 5 star review and glad it was so good that you’re going to make it again and double it!
If I make it again I think I’ll leave the sugar out of ten cream cheese. A little too sweet for me.
We started to make this last year and it has become a family favorite. It is a delicious recipe and very easy to make!Everyone will want seconds…
Thanks for the five star review and I’m glad this is a family favorite now!
Hi from British Columbia, I’m pretty sure I just gained a couple pounds looking at all the pictures and love all the bread recipe’s, yup, all of them and I’m gonna start as soon as Mom lets me bake again, got the boot from the kitchen from my last batch of Fudgy Brownies cause she’s on another new diet (Lectin Free) which should only last a week or two then I’ll be back in for her withdrawals. Thing is I’m gonna have to tweek them a bit, coconut/almond/tapioca flours, flax eggs, maple syrup and hope it doesn’t turn into a brick but if it does my sisters birthdays coming up and she’s Vegan, there used to bricks…Thank again timmy…Live Long and Prosper…
Made this tasty morsel today. I substituted honey for the brown sugar and unsweetened applesauce for the plain sugar. I will use sweetened applesauce and a little more honey the next time. Practice will make perfect but I am not complaining about this one. It was good. 🖒🖒🖒
Thanks for the five star review and I’m glad your substitutions worked out great.
I tried making this recipe. It was so perfect! I even made variation, changing banana into carrots. It turned out very well as the original! thank you for this. I shared the baked goods with my family, friends and co-workers. They were all satisfied, asking for more!
Thanks for letting me know it turned out great, including the variations you’ve tried! Glad all your family, friends and co-workers are enjoying your baking, too!
Hi just wanted to say thank you for this delicious banana bread recipe. My family just loved it. I. Will be making it again
Thanks for the five star review and I’m glad you loved this and will be making it again!
I put some cinnamon in the cake batter and used left over mascarpone with a little Greek yogurt. It is delish! Thanks a lot for the recipe <3
Sounds delicious! :)
Averie…YOU’RE the Bomb !!! This recipe is just AMAZING. I’ve always made banana bread for other’s, I was never a fan until NOW. THANK YOU! This IS THE MOST delicious, scrumptious banana bread recipe there ever was… YUM!
Thanks for the five star review and I’m glad you are in love with my banana bread recipe and now you are a banana bread fan!
Definitely gonna try this
Made this for the third time in as many months, as I can’t keep my husband away from it! Best bandanna bread ever! This time I needed individual portions for a party so I made into muffin/cupcakes. A little time consuming this way, but worth the effort. Sooo cute and yummy! Thanks for sharing with us, and I can’t wait to try more from your site!
Thanks for the 5 star review and I’m glad you think it’s the best banana bread ever and even made it into muffin/cupcakes!
HiMy friends and family enjoyed this banana bread andIt quickly disappeared. Howerver I was a little disappointed that the cream cheese layer didn’t have much flavor. Trying to think how I could change the cream cheese part to get add more cheesecake flavor Thanks for your recipe
Double the amount/layer, add more sugar, add a pinch of salt would be my suggestions. Glad you enjoyed the bread overall!
What about adding egg to the cream cheese mixture? That (and sometimes flour) are the only things missing to give it the cheesecake texture..maybe some vanilla extract too?
Cake was perfect cut cheese frosting went like rubber gna leave tht out next time
I love making Banana nut muffins for Christmas. I saw this recipe right after I finished my Christmas baking but I have been blessed with lots of bananas this year. I had 4 stalks of bananas ripen between November and January so decided to make more muffins using this recipe. I added walnuts to the recipe. I baked the muffins for 25 minutes checking after 20 minutes. They turned out great. These will be added to my Christmas plates next year.
Glad that the recipe lended you with some great banana nut muffins and that you will put this on your Christmas baking list for next year!
This is the best! It has replaced banana cake in our family. I’ve made it 3 times now, and it is always great! Highly recommend this recipe. Thank you for sharing it!
Thanks for the five star review, I’m glad it’s a favorite in your family, and that you’ve made it three times now!
Hi Avery! This banana bread looks awesome but my family isn’t crazy about cream cheese filling. I’m trying to decide whether to make this recipe without the filling or the Flours Famous Banana Bread you have. Any advice which one would be moister and more flavorful? And if I just used this recipe without the cream cheese, would an 8×4 loaf pan be sufficient? Thx!
I would probably still use a 9×5. And for me personally, I would go with this recipe but they are both really good.
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!
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.
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 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’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!
How long did you bake it as a cake instead of using loaf pans?
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!
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!
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.
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.
I loved this recipe! Easy to make and tastes wonderful. I used 2 eggs instead of one large because I can never find them. They say large but they’re not. I also used 3 bananas. It cooked for about 50 minutes and it’s perfect. Thank you!
Thanks for the 5 star review and glad it turned out great for you!
Made it today in tropical Singapore. I baked it @ 180 degrees celsius for 30 min and left to stand in oven for another 10 min (off heat).It made only one loaf and a tiny one. So good.
Amazing banana bread recipe, I made it exactly as you showed but added walnuts and the mixed flavors of the cream cheese, banana and walnuts was out of this world. Thank you Averie!!
Thanks for the 5 star review and glad you loved this bread!
This recipe is one of the best I have made. I didn’t have brown sugar so I added 2 TBS of molasses to granulated sugar. The bread came out darker but beautiful and very moist. I didn’t have enough batter to cover the cream cheese mixture so it came out marbled. It didn’t matter. I made strawberry butter with macerated strawberries and unsalted butter. I blended with a hand mixer. I took this to a house warming and it was a big hit. I will add this to my favorite recipe list.
Thanks for LMK it is one of the best you have made! The strawberry butter sounds lovely with it. Thanks for the 5 star review!
The strawberry butter idea was yours in your suggestions. I macerated fresh strawberries, drained off the liquid and just blended with butter with a hand blender. It turned out perfect. I should have taken a photo of it. It all was so pretty and the ladies requested your recipe. Said they do a lot bake fundraisers and this would be a great recipe for that. I have forwarded it on. Thank you so much for providing the delicious recipes. Looking forward to trying more!
Sometimes I even forget what I suggest, so many recipes…lol. Glad it came out great and that you will be trying more recipes!
Perfect Simple Recipe, Delicious, Party Favorite
Glad you love it!
I make banana bread often but had never tried it with cream cheese. It was delicious and easy. And it baked well even after I put most of the batter on the bottom and couldn’t cover all of the cream cheese layer. Thanks for the recipe!
Thanks for the 5 star review and glad you love this twist on banana bread!
This recipe was amazing! Super easy to make, using normal ingredients that a typical pantry would have, and clear, useful instructions. My kitchen wasn’t a disaster from using 19 different bowls/tools to make this! Best banana bread I have ever made! I have even printed this recipe out and put it in my recipe album. Thank-you so much sharing this!
Glad it was a major success and thanks for the 5 star review! And I try to keep the amount of tools, bowls, etc. one needs to a bare minimum in my recipes. Glad you appreciated that fact!
Awesome recipe for cream cheese filled banana bread found on Pinterest.
Thanks for the 5 star rating and glad you loved it!
I do not have a 9×5 pan, can a 8×4 pan be used? If so do I have to cook it for less time? say 35-40 mins?
I think this loaf will be too large for an 8×4 but you can try. Likely you will need to cook for a bit more time but I am just guessing.
It was so good. I made it in the evening by the next morning it was gone!!!!! :)
Glad to hear it was a hit!
Hi Averie! Can this be made into a muffin?
Yes I’m sure it can but I haven’t personally tried it.
Hmmm…ill try it then soon! Im just a bit afraid that the bread will stick to the muffin liner
Good luck!
Hi Averie, thank you for this recipe, the cream cheese layer is magical!
I just thought I”d let you know that there’s a Buzzfeed post with your recipe on it that doesn’t credit you. The photos aren’t yours, but the recipe is. Just letting you know in case you want to get them to take it down!
https://www.buzzfeed.com/robertbroadfoot/heres-what-happens-when-cream-cheese-meets-banana-bread?utm_term=.rcN3gbznX#.whPD5rk93
Thanks for the heads up and for taking the time to write! They tend to do this thing quite often which is so frustrating. Glad you love this bread!
I don’t have cream cheese but I have cream cheese frosting. Do you think it’d be good with that in the center?!?
No it will melt into a literally hot mess. I recommend using actual cream cheese.
honestly probably the most moist banana bread i have ever tried!!! we loved it so much; it basically melts in your mouth. i followed your recipe exactly, however, my cream cheese layer did not turn out as fluffy and we couldn’t really taste it besides being able to see it. the whole loaf came out of the oven pretty domed and golden, but deflated a little as it cooled. any tips? regardless, ill definitely be making this bread again. who doesn’t love super duper moist bread?;) thank you so much for sharing this recipe!!
Glad you really enjoyed this super moist banana bread! Regarding falling a bit, sometimes that means you undercooked it just a bit, maybe it needed another 5-10 minutes, hard to say. Also King Arthur flour is my preferred flour for baking because it has slightly more gluten to give things more structure, i.e. insurance against deflation.
I made this last night using King Arthur’s gluten-free flour! It was my only substitution and it turned out amazing!! This 7 months pregnant mama is one happy lady.
Thanks for LMK that the KAF GF flour worked great! That is great news and I will share it with others!
I just made this…terrific! I made them into muffins and they turned out awesome! I also used melted cold pressed coconut oil and vanilla Greek yogurt, taste GREAT!!
I love that you used coconut oil (I love baking with coconut oil, especially banana recipes, something about the two are perfect together!) and glad this came out great as muffins!
I love making this banana bread! If I do it as muffins, do you still bake at 350 degrees for 50 min or would it be less?
Muffins would definitely require less baking time, probably 20-25 mins, just guessing with this recipe. 350F same.
I couldn’t decide if I wanted to make your cream cheese banana bread or the peach mango banana bread so I combined the recipes!! I followed the instructions for the peach mango and added the cream cheese center and put it all in a 9×5 loaf pan.Served it(to myself) with whipped cream.I need a moment….
FANTASTIC!!!!!
OMG that sounds amazing! I can see how that would be killlllller! Good call on following the recipe for the peach-mango-banana and then adding a layer of CC in the middle. I wish I was having that for dinner actually!
I made YOUR banana bread recipe exactly as you shared it. Thank you so much for sharing. My husband LOVES banana bread and just went on and on about how spectacular your recipe was. Btw, as hard as it was to do I gave you the credit for his new favorite treat. He even said it was better than his mama’s… SHHHH. Please keep sharing, I will be trying many more of your recipes. Yummy yummy!!
I’m so glad this was a big hit with your husband and even better than his mom’s. Shhhh ?
The best banana bread recipe ever! I tried it many, many, many times and have gotten so many compliments and request to bake it more often. Even added choclate and berries to the cream cheese batter for a new twist. Was delicious! Can’t wait to try your other recipes! Thank you!
Thanks for LMK that this is the BEST banana bread recipe you’ve ever tried and that you’ve made it a ton of times! Glad it always a hit! The chocolate and berry twist sounds lovely! LMK what else you end up trying of mine.
Oh my goodness it looks amazing. Adding a cinnamon sugar crust is my favorite thing to do with quick bread!
The BEST Banana Loaf ever :)
I’m so glad I came across this recipe.
Made 2 loaves (on hind sight I thought that was me being a bit over confident, as it was my 1st time attempt at making it)
WOW!!!!! it turned out AWESOME … so happy :)
Shared 1 loaf with my neighbor…. and I kept getting quite a few thank you messages … guess every time someone ate a slice, my mobile beeped ?
A BIG Thank you Averie … yours is the BEST recipe for a Banana Loaf (with a yummy twist :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad you phone was beeping like crazy from the compliments :)
The nutrition info lists 188 g carbs per serving. How is that even possible–Is the info listed for the entire bread?
Yes that’s the whole loaf. Divide it by the number of slices you yield.
Help! I just put these in the oven and even the batter smells amazing! But I didn’t save enough to fully cover the top its a loose mix of the cream cheese mixture and the banana bread mixture. Will it still turn out okay just not as ascetically pleasing?
Yes to your last sentence but I’m sure the taste is fine.
Can I use the solid coconut oil and then melt it or do I need to use the coconut oil that’s already liquified?
Get the coconut oil in a liquid state, however you wish to accomplish that, and then measure it out from there.
Is it really 1100+ calories per serving???? That seems a lot even with the cream cheese filling….
No I’m sure there is a glitch that the software doesn’t know how to calculate one loaf from one piece.
I made this today. It was delicious!!!
Thanks for trying the recipe and I’m glad it came out great for you!
I am getting ready to make this banana bread w/cream cheese for the 3rd time…..it is SO SO SO GOOD…very moist and love the cream cheese added in the cake instead of spreading it on the finished bread…LOVE IT !
Thanks for trying the recipe and I’m glad you love it so much!
hi, can i use
spelt flour instead of all purpose flour?
thank u.
I would say probably not since it has very little gluten and the loaf will not rise well.
Hey, I made this banana bread last night only I added cinnamon and pecans to the batter and then made a browned- butter glaze to serve over it. I messed up when I ran out of batter to cover the cream cheese filling so I ended up making another half batch of batter but then I was using larger bread pan so it all worked out perfectly ;) A great recipe- moist and flavorful and not overly sweet. My family was gushing over it this morning! Thank you so much for posting!
Thanks for trying the recipe and I’m glad it came out great for you! Great thinking to make another half batch of batter for the top layer since your pan was bigger. Glad your family is gushing about it!
Hi, I love the cream cheese filling. Can I substitute it for Natural yogurt?
Thanks.
I wouldn’t because I think it will be too runny.
Hi Averie! I’m so happy I found this site – I’m making this right now as a matter of fact.
I have two questions – does the cream cheese filling taste like a cheesecake? Have you, or any of your readers ever made it to taste more like a cream cheese frosting? I would think it would need confectioners sugar instead of granulated? hmmm – I’ll try it and let you know unless you know already!
And i’m also going to be making this gluten free (God how I miss gluten!). I found a great flour recipe called “Cup4Cup”. If you have any experience with this – please post it!!! Thanks so much !!!
More like cheesecake. To make more like frosting, you would have to add much more sugar and then under heat in the oven it would melt and turn into a mess.
Enjoy!
I was thinking the same thing. Thank you and I will let you know how it comes out.
I don’t have sour cream on hand. Do you think this will be ok of I skipped it and added more coconut oil?
No, I wouldn’t. Adding more oil will thin out the batter I think. I would wait to make until you have all the necessary ingredients.
This is delicious! I followed the recipe to the T, used nonfat plain greek yogurt instead of sour cream. The only thing I did slightly different was instead of layer the cream cheese in there, I decided to take a gamble and swirl it all together. It turned out perfectly after 48 minutes or so in the oven.
Thanks for trying the recipe and glad it came out great for you! Glad the swirling worked too!
I have been eyeing a few recipes with cream cheese for the past few weeks. Your photos are telling me this is the one! Can’t wait to try it. Pinned it and will be making it this week. I have three bags of frozen bananas in the freezer. It’s perfect!
Thanks for pinning and hope you enjoy!
I WAS DISSAPOINTED IN THE CREAM CHEESE FILLING IN THIS BREAD. IT DIDN’T ADD ANYTHING SPECIAL AND HAD NO PARTICULAR FLAVOR. HOWEVER THE BREAD ITSELF WAS AS GOOD AS I HAVE EVER EATEN AND REPLACED THE RECIPE THAT I HAD ALWAYS USED WITH THIS ONE. IT IS VERY MOIST AND DENSE. THE SALT NEEDS TO BE AT LEAST A 1/8 TSP OR IT TENDS TO BE A LITTLE BLAND.
JERRY
I don’t use salt at all…but I’ve added chocolate chips to mine and chopped walnuts… just an all around great bread with a nice cup of Java…
Wonderful!
KAREN, SORRY, SLIP OF THE FINGERS.
HERE IS THE CONVERSION CHART.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm
I have a banana (NUT) cream cheese filled banana bread in the oven as I’m leaving a comment. Yes, I doubled the recipe and added 1/2 cup chopped walnuts. I love any kind of nuts in baking. I actually baked it in a bundt pan. Leaving it in for 5-10 mins. longer. I’m gonna watch it very carefully as to not overcook. Karen, I have attached a conversion chart for you. Good luck.
could you put ingredients into grams please
There are online calculator tools to help you with that.
Absolutely delicious! easy to follow recipe. I used coconut oil. Added crushed walnuts to banana batter and covered top with poppy seeds . New favorite for sure.
Thanks for trying the recipe and I’m glad it came out great for you!
I loved this banana bread. I am already planning on making it again…one week later! The bread was very moist and the banana flavor was perfect. Like you said, the baking time really varied but I just kept checking. I will be investing in a new pan since this will be a repeat favorite.
So glad this is a repeat favorite for you!
Hey, I recently made this and it was great. However, my cream cheese layer kinda floated to the top and wasn’t really in the middle. Any thoughts?
You may want to try adding a bit less batter going down first into the pan, then adding the cream cheese layer, and then the batter you do have left to top it with will be in greater quantity and should likely weigh the cream cheese down more.
I made this today….really delicious and so easy! Would this work as muffins? If it would how long would you bake them?
Glad you loved it! As far as muffins, you could try and bake for probably about 20 minutes. The only thing is that I am not patient enough to deal with something so small as filling up muffin tins with the banana, cream cheese, banana layers but if you are, go for it :)
FYI, Buzzfeed stole your recipe and didn’t give you credit. They subbed butter for the coconut oil. I’m sorry. Here is their link: https://www.buzzfeed.com/robertbroadfoot/heres-what-happens-when-cream-cheese-meets-banana-bread?utm_term=.kfP2mRJOL#.daXyq15mK
It never ceases to amaze me how unethical people are. If they would have just credited me, then I would have been fine with it. And on top of it…Tasty made a video of it that got 40 million!! views. Normally I let this stuff run off me and not get too upset anymore but this one stings. Thank you for bringing it to my attention :)
I’m going to make this tonight and am so excited!
Yes, people suck unfortunately. I found you on pinterest and can’t wait to make more of your recipes!!!
Glad you found me and hope all goes well!
Do you think this recipe could be combined with your strawberry banana bread recipe successfully, or with strawberries in the cream cheese filling?
I think you could add a layer of cream cheese filling (using this recipe) to the strawberry banana bread recipe. I think it would be great! LMK if you try it!
Hi I was wondering can this be converted to be cooked in a thermomix
I’m not familiar with a thermomix so you’d have to do some experimenting on your own.
I baked this last night, and the end pieces came out delicious, but the middle was soup. I cut into it and it oozed out like it was still batter. I put foil over the top around 30 minutes and after 45 minutes I checked it every 10 minutes. I left it in the oven for about 65 minutes at 350. I’m not sure what went wrong. I was wondering if you had any suggestions? I want to make this bread work! The end pieces tasted divine!
All ovens, bananas, climates, etc. vary and with banana bread, sometimes you just have to keep on baking. I have had loaves that I swore were done, and weren’t. Even using the same recipe, from day to day, baking times can vary and in your case, you simply underbaked. Bake until the center is done and set. If for some reason the top is browning quickly, tent with a sheet of foil over the top in the last 15 minutes or so of baking.
Best banana bread EVERRRRR!!!
Thinking of a way to try to it make vegan for my vegan friends.:)
I doubled the cheesecake and it was great !
Thanks for trying the recipe and glad it came out great for you! Glad double cheesecake worked great!
An 8 inch loaf pan is the only one I have; would it work?
Thank you!
I fear it could be a little too small and it could overflow.
Thank you for letting me know your thoughts. I bought a 9 inch pan and we’ll see how it goes!
Great, enjoy!
I tried this last night and it didn’t come out right :( the cream cheese filling was too “eggy” like spongy not creamy.. is there a suggestion on what I could have done wrong ?
Did you use a large egg? If yours was bigger I could see how it could overwhelm the filling but this filling is not super creamy or loose. You possibly could have overbaked by a bit and that could do it.
I have made this bread 4 times in as many weeks!!! It is usually gone in a few days and the kiddos are begging for more. I cant buy and ripen the bananas fast enough! Looking forward to trying some of your other yummy sounding recipes :)
Thanks for trying the recipe and glad it came out great for you – each time you’ve made it! And the mini chips sound great, too!
Baked this up last night (there’s one piece left ;_;…) and everyone loved it! I used the whole 8 oz and added maybe 3 T of peanut butter to the cream cheese, and it worked well! (The pb did overpower the cream cheese, though, so next time I’d just add 2 T.) Also, I reduced the sugar to 2 T for the cream cheese filling and 1 T for the bread, and it came out plenty sweet for me. ^_^ Thanks for the creative recipe! Your site is full of cool recipes and ideas!
Thanks for trying the recipe and I’m glad it came out great for you! I bet the peanut butter was great with the banana bread. Peanut butter and bananas are such a great pairing and this was a fun twist on things!
I can’t wait to try this. I plan on using the whole 8 oz cream cheese and also using parchment paper to insure it comes out perfectly. If all goes well I’ll try the filling with my great banana bread recipe. Thanks.
Enjoy!
I am hoping it turns out okay…as it is in the oven now. What I found to be a problem for me was adding the last of the banana bread mixture over the layer of cream cheese–It just sunk into the cream cheese layer so there is more cream cheese exposed than there is banana bread mixture on top :(. I don’t know if it was because the cream cheese layer was not very thick? I even added more flour to thicken the cream cheese mixture up a bit. I guess we will see how it works out. As long as it tastes good, I am not too concerned about appearances. I am making this for my husband not for a gathering.
This is absolutely, hands down the best banana bread recipe I have ever had! So moist and fragrant, so addicting! I use 4 bananas and Mexican vanilla. OMG! So glad Ifound your site! Can’t wait to try more, my husband loves this bread! Thank you!!!!
Thanks for trying the recipe and glad it came out great for you and that it’s hands down the best banana bread you’ve ever had! Keep me posted what other recipes of mine you try!
ive tried this egg free it didnt come out well,it taste really good i will try to add more flour next time or lessen the yogurt
The recipe was written using eggs and I recommend following the recipe for best results.
Love this! Added 1/2 cup of crushed pecans to the bread mixture and cinnamon to the cream cheese! Will be making again for sure.
Thanks for trying the recipe and glad it came out great for you! Pecans and cinnamon sound like wonderful additions!
Awesome recipe Cream Cheese filled Banana Bread, I will be making it again and I also love baking and cooking with coconut oil, thanks for sharing
Thanks for trying the recipe and I’m glad it came out great for you! Glad you love baking with coconut oil, as do I!
I made this thrice already at home and for my co-workers. They absolutely love it! The only thing I added was chia seeds in the cream cheese filling. Thanks for making me look super in my kids’ and co-workers eyes!
Thanks for trying the recipe and I’m glad it came out great for you all 3 times! Glad you’re looking like a superstar in everyone’s eyes :)
Not sure where I went wrong but the cream cheese was yellow in color and hard and flavorless – was it overcooked? Want to try again after some tips! Thx
Hard and yellow, yes, pretty good signs that you overbaked. Thanks for trying the recipe and bake for less time next time!
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!
Great recipe. Just made it an hour ago and it’s almost gone. Thanks
Thanks for trying the recipe and I’m glad it came out great for you! And that it’s gone…within one hour! :)
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?
Yes, here’s the recipe! https://www.averiecooks.com/cream-cheese-filled-pumpkin-bread/
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.
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!
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 :)
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.
Thanks for trying the recipe and yes cinnamon or a crumb topping would be wonderful in this bread.
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!
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!
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!
Made this with Cup4Cup gluten free flour and wow it came out amazing!
Thanks for trying the recipe and I’m glad it came out great for you with Cup4cup!
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. :)
I recommend that you make one, freeze it, and see what you think upon thawing since you’ll be the ultimate judge. That way you know if you’ll be happy!
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! :)
I would like to know how much more cream cheese to add to the Banana Bread? It needed more cream cheese taste.
I haven’t made it any other way than as written so can’t say for sure. You’d have to experiment with things.
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!
I misread the ingredients! Thank you for posting this recipe!
Hello Averie!
I am excited to try this recipe. What kind of bread is needed to use in the recipe?
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?
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.
Has anyone substitured the flour for glutenfree flour?
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!!
Thanks for trying the recipe and I’m glad it came out great for you! And glad the whipped cream cheese worked fine!
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.”
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.
Most people don’t have injection tools laying around their kitchen. But if you do, it would be an interesting experiment.
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!
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!
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.
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.
This banana bread looks a work of art. Thanks for these lovely photos.
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.
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!
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.
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.
Thanks for trying the recipe and I’m glad it came out great for you!
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!
Could you use this same recipe but make muffins instead of a loaf? If so, would you have to modify anything?
Please read over the Baking and Recipe FAQs https://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.
For the muffins, put the cream cheese mixture in a qt. ziplock bag & snip one of the corners off to use it like a pastry bag. Easy, quick & muss free. I do this with deviled egg filling.
Great tip!
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!
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.
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!
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!
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!
Maybe this is a silly question but should this be refrigerated?
I personally don’t because I think bread in the fridge dries it out really fast! But do whatever you’re comfortable with.
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.
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.
so glad i found this is was wondering as well since ive never bakes with coconut oil and it seems like u r very fond of it id like to try other recipes with it
Can I use whole wheat flour instead of all purpose flour?
Please read over the Baking and Recipe FAQs https://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!
I have used whole wheat and think it’s better or you can use half and half. I say it will work I do it.
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
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!
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.
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!!
The recipe doesn’t call for cooked bananas. It calls for mashed bananas like you’d do in any banana bread recipe.
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.
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!
Very cool that this is your first time making any bread and it turned out great for you!
Mine didn’t turn our too well:( the cream cheese center looks like rubber/glue. It took forever for the center to cook so maybe that’s why.
Sounds like getting it to cook through fully was a bit tricky for you, yet it still sounds over-baked hence the rubbery taste. Double-check to make sure your oven is running up to temperature because that can definitely contribute to issues!
Made this today for the first time. So easy and good! I used vegetable oil, 3 small (very) ripe bananas, greek yogurt, and neufchatel cheese for the filling. Delicious!
Glad it turned out great and the neufchantel sounds perfect!
I baked the Banana Bread with cream cheese and it turned out really good! The best banana bread I’ve ever baked. :) My husband loved it, so did my 2-year old! The only thing is, that the creamcheese filling was bland, couldn’t taste it. I used Philadelphia. But overall, the bread was AMAZING!!
Glad it’s the best banana bread you’ve ever made and cream cheese, yes, it is kind of a ‘bland’ food when you think about it. You could add more sugar, or some salt, if you’d like.
my math is so off! i thought i poured about 2/3 of the batter in or whatever the amount was (i understood what i was supposed to be doing)… but really i poured probably like 85% or something lol smh… anyway. i wasnt able to get the batter to reach all the way to the sides completely without disturbing the creamcheese layer too much. what will happen now?
its in the oven now so i cant review the taste, but the smell smelled AMAZING! i could smell the coconut oil, the vanilla extract, the bananas, everything! i cant wait to try it…just hope i didnt ruin it :/
It may not be the prettiest ever bread but I’m sure you didn’t ruin it and it’ll taste just fine!
Made these as gifts for girls’ dinner night at my home. It was a huge hit!!!
Oh how nice of you to make these for your girl’s night out dinner (at home) – love those! :) I am glad it was a huge hit! You have lucky friends :)
Your bread recipe calls for 1/4 C granulated sugar, but it is not mentioned again in the directions. Does the bread actually use brown and granulated sugar?
Thanks,
Caitlyn
It does use both and I just updated the recipe to reflect it to say ‘sugars’ in the directions. Thanks and enjoy the bread!
Hi
I just baked the banana bread with cream cheese. I used the pasteurized cream cheese, is that okay? The bread was okay but the cream cheese filling was dry and i can’t taste it with the bread. Did i do something wrong? Thanks for the recipe and help.
There are so many brands of cream cheese that it’s hard to say exactly if your brand maybe wasn’t the best suited or not…but it sounds like it wasn’t. I use Trader Joe’s brand or Philadelphia and don’t have issues with either. Thanks for trying the recipe.
The banana cream cheese bread was AWESOME!!!!!
Best recipe in this category I have ever made. Be sure to use full boat cream cheese. It makes a difference
Glad it’s the best banana bread you’ve ever made! Great to hear!
I cannot have wheat gluten. Has anyone tried to make it with gluten-free flour? If so, did it work?
I haven’t tried GF flour with this but you could try your fave blend, i.e. Bob’s, Arrowhead, etc. and see what happens!
I just made this for the first time and it tastes and looks wonderful!! Thank you for sharing this recipe with us. I will definitely make this again. Yum!
Glad it came out great for you and that you’ll make it again!
Averie, this loaf was such a success in my house. And thats saying a lot because the number one recipe I make from your site is the brown-butter soaked Banana bread. <–I've made that AT LEAST 15 times since you've posted it last year. No jokes.
I found this one a lil less sweet but still yummy. And of course it has to be topped off with a bit of nutella on it. :)
And FINALLY our summer heat will leave. I think even down there in La Jolla it'll start being cool! Have a great wknd
Thanks for trying this one Iram and after making the browned butter version 15+ times, you’ve made it way more than me :) I think this one is probably a little less sweet since the cream cheese is probably better suited to a slightly less sweet dough. Glad you love it tons though and with Nutella, mmmm! And finally, yes, it’s cooled down here! Have a great weekend!
I just made this and it is one of the best things I have ever made!!! Thanks for sharing!
That’s such high praise and glad it’s a huge hit for you!
I put too much batter in the bottom half of the pan, so I hid the top with streusel topping. I regret nothing! Thanks for the recipe. :)
Streusel is the perfect cover-up AND on top of it…how amazing did THAT taste with the banana bread, the cream cheese, mmmm, a happy accident!
Hello!
Great recipe, turned out amazingly. Thank you!
But I was wondering if there was a way to modify it with a little bit of pumpkin purée to go with the season?
Would I simply follow a banana/pumpkin bread recipe and incorporate the cream cheese or did you have one in the works?
I looked but I didn’t see one listed, hopefully I didn’t miss it.
Thank you again!
Ana
https://www.averiecooks.com/2014/08/cream-cheese-filled-pumpkin-bread.html Your wishes have already been granted! Glad you loved the banana version!
This looks SO good! I’m totally loving cream cheese right now. Just wanted to let you know I’ve included this in my list of cream cheese recipes at RecipeChatter.com! http://www.recipechatter.com/recipes-with-cream-cheese/
Thanks for the great recipe!
Thanks for the linkup!
Hey I am about to make this bread now, but I noticed a misprint in your directions. The first part. 2. Bread…you have brown sugar listed twice? Im thinking one of them is supposed to say banana. Hopefully. Or else Im making it wrong? LOL
Fixed! Thanks for saying something. This post has been pinned almost 400k times! and no one has ever said anything! Yes, I did have brown sugar written twice, but you only add it once! Enjoy :)
Your welcome! Just doing what I would want someone to do for me!! Getting ready to take it out of the oven now. Im 8 months pregnant so Im very excited about this!!! :D
If you’re 8 mos pregnant, someone should be MAKING YOU some banana bread rather than you being on your feet! Take care and enjoy the bread!
Can I ask can I do this without the sour cream in it? I have never baked banana bread with sour cream in it… Was just wondering how it would work out?
You could omit it I guess…but it add SO MUCH moisture! If you haven’t been baking cakes, quickbreads, muffins, etc. with either sour cream or Greek yogurt, you have been missing out your whole life, trust me!
Made the cream cheese filled banana bread this morning & it’syummy. Might have to cut back on the sugar because my overripe bananas are sweet.
Glad you enjoyed it and yes if you have very ripe (over-ripe) bananas that are naturally quite sweet, you can always cut back the added sugar.
Hi! I had made the blueberry yogurt cake before and now decided to try this cream cheese banana bread! Just wanted to tell you jt came out really amazing and i’m really happy! My family love it alot! Thank you so much for sharing your awesome recipes :) I will tag the photos on instagram soon!! :) Would love you to see the bakes :)
Thanks for trying this recipe and others! I am so glad you and your family loved it and thanks for the tags :)
Would substituting the oil for more banana and/or yoghurt work?
It would probably ‘work’ in a pinch but it wouldn’t taste as good, be as moist, and I wouldn’t recommend it.
I have made this twice. It is awesome. My family loves it
I absolutely love this recipe, it’s so moist and delicious! Definitely the best banana bread I’ve ever had. I’ve made it countless times, my husband can’t get enough! I add semisweet chocolate chips, and sometimes skip the cream cheese if I’m out, with or without its amazing! I have one question- has anyone made a bigger version of this? Maybe like cake size? If so, how do you adjust the ingredients? Like I said, my husband can’t get enough of this and it goes so fast!
Thank you!
– Maddy
You could probably make it as a 12-cup bundt (biggest bundt pan you can find). I would double everything. Fill up half the pan with batter, add the cream cheese, and top off with the rest of the batter and if you have a bit too much batter left you can always just make a mini loaf of a small loaf. So glad you’re a big fan of this recipe and it’s the best you’ve ever had!
I saw your recipe and desperately wanted it, but sadly I’m on a strict no sugar, no gluten, no dairy diet so….I modified it to great success!! My changes are below (I also added 3/4 cup of walnuts – delicious):
Bread
1 large egg (I used a duck egg – worked great)
1/2 cup lakanto or xylitol (sugar alcohol/substitute)
1/4 cup liquid-state coconut oil
1/4 cup cup vegan sour cream
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup almond flour
1/ teaspoon baking powder
1 teaspoon baking soda
pinch salt
Cream Cheese Filling
1 large egg (duck egg again)
4 ounces softened vegan cream cheese
1/4 cup lakanto or xylitol
3 tablespoons almond flour
If you are on any of these diets and want a sweet treat that will still make your doctor happy, I highly recommend this. Great recipe, Averie, and I can’t wait to try your pumpkin version!
I just made this for breakfast and was really disappointed. I was so looking forward to it, but I must have done something wrong, because the bread mix was SO dry that I ended up adding a bit more sour cream. That didn’t help. The overall result was a crumbly bread with a cream cheese filling. Any ideas as to what could have potentially caused mine to turn out dry? I want to try making it again, because I know this got to be an awesome bread!
If your batter was dry before your baked it, you should have taken steps to make it less dry and moisten it up. So if you’re ever in this situation again, toss in another half of banana or whole one, add a bit more sour cream, add a splash of milk or buttermilk. As long as the batter is normal banana bread batter going in, you’ll get a great loaf coming out. Sounds like your bananas were just smaller and/or not ‘juicy’. Some bananas are just drier than others. You’re close to a great loaf!
Just doubled this recipe and made it in 2 8×4 pans! Baked it for 40 minutes and it came out delicious. 1 loaf is almost already gone :P Thanks for another great recipe!
Glad to hear it came out great and good thing you doubled the recipe since a single batch would have been gone :)
Hi! Love the recipe. I’m wondering if this will work with almond flour or coconut flour – what do you think?
Mines in the oven right now!! Can’t wait to taste it :) Although, I’m worried there wasn’t enough dough to cover the top. I used a 9×5 bread pan too. Would doubling the recipe work better?
You probably just added a bit too much batter to the bottom without reserving back quite enough for the top. Not a big deal, really. Next time you’ll know. Doubling, and getting it to cook through, before burning – I personally wouldn’t. It would be very tricky if not impossible because there would be SO MUCH in that one pan.
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.
Thanks Renee for wanting to try a couple recipes! LMK how they turn out for you!
Love your recipes but can’t figure out how to copy just the recipes without all of the pictures. Please tell me how.
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.
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!
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!
Just pulled mine out of the oven a little bit ago! I hope it turns out right!
Enjoy!!
Can you make this is a Bread Machine?
I don’t think that would be a good idea. Just bake it in the oven as the recipe indicates.
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!!!
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!
https://www.averiecooks.com/cream-cheese-filled-pumpkin-bread/
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?
Kraft’s Philadelphia Cream Cheese, yes.
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.
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
Can you substitute zuchinni instead of bananas ?
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.
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!!!!
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!
What about adding black walnuts, as one of the other responders asked? Any compensations for adding nuts?
I’m sure you could add up to about 3/4 cup nuts without making any changes, although I haven’t personally tried.
Have you ever baked this with walnuts, preferably black walnuts?
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.
This sounds delicious but right now I have extra zucchini. I think I’ll try the filling in zucchini bread.
You could make these muffins https://www.averiecooks.com/2014/07/banana-zucchini-chocolate-chip-muffins.html as a loaf using your zucchini and/or another zuke bread recipe you like, and then use the filling from this recipe indeed! Have fun!
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!
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!!
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! :)
I’m so glad you loved it and that even as an infrequent baker, it worked out great for you!
Your site is so beautiful and I love your images. Pinning this recipe and can’t wait to make it. Brilliant idea!
Thanks for pinning and the compliments!
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?
No I have not.
I make my own brown sugar (for recipes, oatmeal, etc.). Just take raw sugar and a titch of molasses and mix in a small bowl with a fork. Adjust the amount of molasses to your liking (a tiny bit for light brown sugar…a little more for dark). A little does go a long way, so start with less and work your way up. The baking should turn out the same if you use refined sugar or raw. I also like making my own because I know I’m getting fresh moist product every time. I hope that helps!
I actually talked about this in one section of my first cookbook :) DIY molasses!
I freeze bananas whole or place them in baggies and mash/freeze them. Mixed well with this recipe.
Used Greek yogurt (Fage) and sunflower oil. Bake with parchment paper liner. So good.
Glad you enjoyed it, Debby! Thanks for trying it!
Can this be frozen? Where do you get the coconut oil?
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.
Exactly – thanks!
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.
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!
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
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.
I would love to have a freezer filled with this soup! Love that you have two crock pots – I have a large and a small (for oatmeal and such)…and will be getting an extra large so soon I’ll have an entire family!
TOP.
If Banana bread were to have it’s own flag to represent it….it would have to be made in the design of the cross section of this cream cheese banana bread…Yummmmmmmmm.
Thank you :)
I just have to say I could eat your whole page..lol..I Love Using Cream Cheese in Many Different things..Try Making your own Marinara Sauce with Home Grown Tomatoes..In The Winter you can Used Diced Canned Tomatoes or Whole Tomatoes and crush them ..Use Garlic to your liking, the Same with Oregano at Least a Teaspoon of both and fresh Basil.Winter dried is fine..You can add Onions, sweet white in Winter and Vadalia in the Summer If you like Onions you don’t have to use onions..Cook Separately in Olive oil until carmelized..make Spaghetti pasta Drain and add olive oil to it to keep it from sticking put about 6 to 8 pieces of cream cheese on top of Pasta on each person’s plate and put your onions in your marinara sauce if you made them.Then put a large tablespoon of Marinara Sauce on top of each piece of Cream cheese and mix until it’s creamy .You only need the cream cheese a little bigger than a dice..Mix and eat..You will love this if you like Italian food omg good stuff and you can feed a large family and save money, great food for your family and a great way to have a nice dinner for about 3 bucks ..A Italian Family gave me this recipe ..I added onions and basil.So it’s good without these as well..
I used to make banana Bread all the Time so i’am going to make this cream cheese banana Bread Ty so much I also love cooking with Coconut oil as well..I buy 5 Gallon buckets of it and olive oil as i also make soap with it..Makes great shampoo to.
I am definitely a bread fan as it is, but wow, this is a whole new level! Yum!
This sounds and looks amazing! I’ll definitely be making this.
Say whaaaaat? Jorge loves banana bread. I need to make this for him :)!
He’ll owe you :) We loved this one, Brandon!
I substituted pumpkin for the banana, and it was delicious. Great recipe!
Thanks for trying this with pumpkin! I love the way you think! :) Glad you enjoyed it!
Your banana bread is very impressive, and form the ingredients should be very tasty.
Ohmygosh Averie, this is like the. best. thing. ever. Cream cheese? Banana bread? You’re right, there’s no complaining when you’ve stuffed cheesecake into a banana bread. Sold. Pinned.
Thanks for the compliments and pinning!
I LOVE banana bread and I LOVE cream cheese… what a great combination. My mouth is watering just thinking about it!
I love cream cheese filling…brilliant idea to add it to a classic banana bread! :)
This is pure genius! Great recipe can’t wait to try!
I’ve never seen such gorgeous banana bread. I actually have all of the ingredients but just need to let my bananas ripen. Until then, I will be thinking about this every day…
Thanks for the compliments, Andrea!
I will be trying to adapt this gluten free, please let me know if you have any suggestions for success.
Although I haven’t made it GF, I would replace the AP flour with your favorite and most trusted GF flour blend and I think you will be fine.
i know what you mean. i saw something like this on pinterest and it looked good but i never tried it. it looks delicious!
What a great addition! This would make amazing french toast!
This looks incredible! I love that cream cheese filling!
One of my favorite tips I ever read was in Nigella Lawson’s Domestic Goddess cookbook where she says she eats her dense chocolate loaf cake with cold cream cheese….And now you’ve gone and put it in banana bread! ;)
I love her and her recipes and that sounds like an incredible cake/pairing of hers!
Oh my gosh this looks amazing! I’m a huge fan of banana bread and I am definitely going to make this ASAP!!
oh my this looks sooo good! I love the idea of cream cheese in banana bread! I’m glad you came up with it :)
What.on.earth. This is soft and fudgy banana bread to the next level! That ribbon of cream cheese is ridiculous in the best possible way ever. I love how it is a thick layer and there is no way you could miss it! Pinned!
Thanks for pinning!
I’m very excited about this. Not only was I just putting bananas into the freezer, and wondering why my husband had bought 4 things of cream cheese this weekend. . . but about 15 years ago, I had a delicious banana/poundcake at a wedding reception with cream cheese layers. This isn’t that exact thing, but I always, always wanted to eat it again, and this is my chance. Can’t wait!
What serendipity with the bananas almost into the freezer, the 4 tubs of cream cheese, and the banana/poundcake with cream cheese layers (which sounds excellent!) that you haven’t forgotten about 15 years later (gosh wish everyone served food THAT memorable at weddings). Well I hope you enjoy this and let me know how it comes out in comparison to that cake in your memory!
I am totally going to have to try this!
I’m drooling over this bread! Looks perfect :)
This is such a beautiful loaf, Averie! Hope you had a great 4th and have a lovely week!
And right back at you, too, Julie!
I would have never thought of putting cream cheese INSIDE of a quick bread. Pure brilliance. I may have to try this with blueberry bread!
Banana bread = always a win. Cream cheese = also always a win. Banana bread with cream cheese IN IT? Oh.My.Word. This sounds so delicious, and such a fun way to combine flavors without making an icing or glaze. Great idea, Avery! Hope you had a wonderful holiday weekend!
Thanks, Lynn! Hope you had a great weekend too!
What a brilliant idea! Banana and cream cheese is the perfect match, so this recipe has it made! Cant wait to try.
This has got to be the most genius banana bread ever!!! Pinned :)
Thank you, Jenn!
Now this i’ve gotta try. The end. Fabulous with that cream cheese stripe!
And I noticed you pinned it – thank you my friend! :)
Yum! This did make me think of your nutella filled loaf… and I wasn’t entirely sure if that was from this blog, but I was delighted to see the recipe just below. Now I can’t decide which one to make first! (Both? Probably)
They’re both great and it depends if you want more chocolate/PB or more banana bread/cream cheese. Enjoy!
What a great banana bread, I love the cream cheese baked right in!
Wow! Looks amazing, and it’s so original!! :) I loved it!
I didn’t know it was possible, but you just made banana bread BETTER. Cream cheese inside is the ultimate indulgence. Love it! Pinned, of course!
Thanks Dorothy and I know you would love this banana bread. I know your mom’s banana bread looks like a great one and I want to make that recipe one day but in the meantime, this one was pretty dang tasty :)
This has “yes” written all over it! I can’t wait to make it and try it!
Ooo this looks so yummy, i’m in love with the cream cheese layer!
Cream cheese and banana bread sounds like a match made in heaven. It looks so moist and delicious!
I am a huge cheesecake fan and a huge banana bread fan so I love that you’ve combined the two! This looks like a great dessert, I bet it would be a hit with everyone. Pinned.
Thanks for pinning, Katy!
Yes, please! Banana bread with a cheesecake filling – this could be my new favorite thing! Pinned!
The cream cheese filled banana bread looks absolutely delightful!
Mmm…my late morning coffee would love to hook up with a slice or two of this bread! (No mixer bowl(s) to clean!!) :D
I am so glad that the firehouse likes baked goods. It gives me an excuse to bake more things, and I just about drooled when I saw this. I have all the ingredients already, woohoo!!!!!!
So happy they like goodies (I mean what firehouse wouldn’t, right!) And that’s so nice of you to bake for them!
Oh my…I was just looking at my bananas saying I need to make a bread..I’m making this one this morning..thank you for the inspiration!!! Looks so good it’s like a banana cream cheese danish.
Like a banana cream cheese danish is the perfect analogy! Let me know what you think of it after you try it! Thanks for wanting to make it within hours of the post going live – love that :)
It came out perfect. We ate it when it was still slightly warm and it was so good…and it’s gone if that tells you anything!!! Thanks for a great recipe. Everyone loved it.
I love that you made it so soon within me posting it and that within hours it’s GONE! That’s the sign of success and glad it was a big hit! :)
It never ceases to amaze me how some of the best recipes are a result of needing to use certain ingredients before they rot or expire. ;) This might be my favorite banana bread recipe of yours yet! My mom always slathered cream cheese on her banana and zucchini breads, so she’d get a kick out of how you incorporated it into the center. And that thick stripe is just so pretty and inviting! Hope you had a fabulous 4th of July with your loved ones Averie!
Thanks and hope yours was great, too!
some of the best recipes are a result of needing to use certain ingredients before they rot or expire = totally seems to be the case with me!
Sweet gloriousness I love cream cheese filled bread!
A layer of cheesecake in banana bread–2 of my favorites in 1 loaf! You are such a creative whiz Averie! I can see why this went fast ( and French Toast would be wonderful). Happy 4th! I can hear fireworks starting around the neighborhood–we’re going to the basement to escape the noise and watch a movie.
Hope you had a nice (and quite, moving-watching) Fourth! And thanks for the creativity compliments :)
Dude – AMAZING! That layer of cream cheese is absolute perfection. And the golden brown color is just captured so beautifully! Do you have leftovers? If so, you know I’m driving down for them. SD isn’t that far :)
This was one of those loaves of bread that seriously went FAST! I know I just told you I rarely make 9×5 loaves because they can be almost too big at times….well, this one wasn’t too big, at all! And thanks for all your glowing compliments! :)
I love dessert-for-breakfast recipes! :)
Yum!
All banana breads should be stuffed with cream cheese!
Should be law! LOL
Thanks Dawn and Happy 4th! :)
I’m a huge fan of banana bread, too, and I love the idea of a cream cheese-filled one. Happy 4th!
Thanks Bianca & Happy 4th to you too!