Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! The banana bread tastes like it has cheesecake baked in thanks to the luscious cream cheese filling! Soft, fluffy, easy and tastes ahhhh-mazing!!
Table of Contents
This cream cheese banana bread is soft and moist, and the cream cheese filling is like having a layer of cheesecake baked into the moist banana bread. No complaints here!
It’s an easy, no mixer recipe that goes from bowl to oven in minutes.
The big river of cream cheese is a thick, bold, unmistakeable layer. It really makes this bread out of this world.
Love Cream Cheese-Filled Desserts?
If you love this cream cheese-filled banana bread, then you’ll definitely love my Cream Cheese-Filled Pumpkin Bread as well!
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!
Ingredients Needed
After taking a bite of this banana bread, you’ll regret to having made a loaf using cream cheese sooner!
For the banana bread:
- Egg
- Brown sugar
- Granulated sugar
- Coconut oil
- Sour cream
- Vanilla extract
- Ripe bananas
- All-purpose flour
- Baking powder and baking soda
- Salt
For the cream cheese filling:
- Egg
- Softened cream cheese
- Granulated sugar
- All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
Baking 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.
Recipe FAQs
For this 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.
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 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.
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.
For the best tasting cream cheese banana bread, you’ll want to use really ripe bananas that have plenty of black spots on them.
Tips for Making This Recipe
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.
Storage Instructions
Room temp: Store the banana cream cheese bread in an airtight container for up to 1 week on your counter.
Freezer: Wrap tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge.
Video Tutorial
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Cream Cheese-Filled Banana Bread
Ingredients
Bread
- 1 large egg
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup liquid-state coconut oil, (canola or vegetable may be substituted)
- ¼ cup cup sour cream, lite is okay (Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas, (about 2 large bananas)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt, (optional)
Cream Cheese Filling
- 1 large egg
- 4 ounces brick-style cream cheese, softened (lite is okay)
- ¼ 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Banana Bread Recipes:
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Brown Sugar Blueberry Banana Bread – Blueberry coffee cake meets super soft banana bread.
Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread.
Zucchini Banana Bread — This Zucchini Banana Bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light!
The BEST Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Carrot Banana Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
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!