Cream Cheese-Filled Banana Bread

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!!

Cream Cheese Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Homemade Cream Cheese Banana Bread Recipe

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 homemade banana bread was born. To make this banana bread recipe, I essentially halved this Peach Mango Coconut Oil Banana Bread. I love everything about that recipe except it makes two loaves and I knew one loaf of cream cheese-filled banana bread would be plenty. It’s almost swimsuit season, after all. 

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. 

I had intentions of making French toast with extra slices from the loaf, but we loved this bread a little too much and it disappeared in a day.

It 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, 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! 

Cream Cheese Banana Bread slices on white plate

Cream Cheese Banana Bread Ingredients

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

homemade banana bread recipe

How to Make Banana Bread with Cream Cheese Filling

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. 

To make the cream cheese banana bread batter, first 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. 

Then, stir together the ingredients for the cream cheese 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.

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. 

cream cheese banana bread recipe

How to Soften Cream Cheese

If you don’t bake often with cream cheese, you may not be familiar with the best method for softening it. For this banana bread recipe, you need to use brick-style cream cheese (not the whipped kind in a plastic tub). 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 muffinscakesbreadcookies and more. 

best banana bread recipe

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. 

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Tips for the Best 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. 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. 

Also note that 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. 

Lastly, 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.

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Enjoy this video on how to make banana bread with cream cheese filling! 

Cream Cheese-Filled Banana Bread

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!!

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes

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

  1. 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

  1. In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
  2. Add the bananas and stir to incorporate.
  3. 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.
  4. 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

  1. In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  2. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  3. 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.
  4. 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.*
  5. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  6. 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:

10

Serving Size:

1

Amount Per Serving: Calories: 261 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 155mg Carbohydrates: 36g Fiber: 1g Sugar: 22g Protein: 4g

More Homemade Banana Bread Recipes:

Love banana recipes? Here are 40+ banana bread recipes and banana desserts to get you started! 

Peach Mango Coconut Oil Banana Bread — My favorite banana bread recipe to date and inspired today’s recipe.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation.

Brown Sugar Blueberry Banana Bread – Blueberry coffee cake meets super soft banana bread.

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread.

Six-Banana Banana Bread - Recipe at averiecooks.com

Banana Bread with Vanilla Browned Butter Glaze — Classic banana bread recipe for when you have 2-3 bananas. Vanilla is used four times in this easy recipe that turns out moist and perfect every time. This is the most popular banana bread with readers!

Browned Butter Buttermilk Banana Bread with Strawberry Butter The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better.

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!

448 comments on “Cream Cheese-Filled Banana Bread”

  1. 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!

  2. 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 :)

  3. 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.

  4. An 8 inch loaf pan is the only one I have; would it work?
    Thank you!

  5. 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 !

  6. 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.

  7. Hi I was wondering can this be converted to be cooked in a thermomix

  8. Do you think this recipe could be combined with your strawberry banana bread recipe successfully, or with strawberries in the cream cheese filling?

  9. 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!!!

  10. 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 :)

  11. 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.

  12. 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.

  13. 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.

  14. could you put ingredients into grams please

  15. 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.

  16. 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

  17. 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! 

  18. 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.  

  19. I don’t have sour cream on hand. Do you think this will be ok of I skipped it and added more coconut oil?

  20. 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 !!!

  21. Hi, I love the cream cheese filling. Can I substitute it for Natural yogurt?
    Thanks.

  22. 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!

  23. hi, can i use
    spelt flour instead of all purpose flour?
    thank u.

  24. 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 !

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