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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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!
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.