Cream Cheese Banana Bread Recipe

There’s something about a loaf of banana bread that just fills the kitchen with warmth.

When I swirl in some cream cheese, it goes from classic comfort to a whole new level. This cream cheese banana bread recipe gives you a super soft, moist loaf with a creamy center—think banana bread meets cheesecake.

You don’t need any fancy equipment or weird ingredients for this one. I’ll walk you through what to grab, how to mix it all up, and how to bake it so it comes out just right.

The steps are simple, and honestly, the results feel so homemade and cozy.

Once it’s baked, the cream cheese brings a rich flavor that balances out the banana’s sweetness. Every bite is a little different, and I think that’s half the fun.

Cream Cheese Banana Bread Recipe

This banana bread stays extra soft and rich, thanks to that creamy layer inside. Ripe bananas, cream cheese, and butter come together for a loaf that’s moist but not heavy, with just the right amount of sweetness.

I honestly love it for breakfast or as a snack with coffee.

Equipment

• 1 loaf pan (9×5 inches)
• 2 medium mixing bowls
• 1 electric mixer or whisk
• 1 rubber spatula
• 1 measuring cup set
• 1 measuring spoon set
• 1 cooling rack
• Cooking spray or parchment paper
• 1 toothpick for doneness check

I always grease my loaf pan with cooking spray or line it with parchment paper so nothing sticks. An electric mixer makes the cream cheese filling super smooth.

A spatula is perfect for folding the banana batter gently.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup brown sugar or white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• ½ cup sour cream or Greek yogurt

Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup white sugar
• 1 egg
• ½ tsp vanilla

You can toss in chocolate chips or chopped pecans if you want more texture. I always reach for the ripest bananas I can find—they just make everything sweeter and moister.

Instructions

• Preheat your oven to 350°F (175°C) and get the loaf pan ready.
• In one bowl, mix flour, baking soda, baking powder, and salt.
• In another bowl, beat melted butter, sugar, eggs, and vanilla until it’s all smooth.
• Stir in the mashed bananas and sour cream.
• Combine the wet and dry ingredients to make your banana batter.
• For the filling, beat cream cheese, sugar, egg, and vanilla until it’s creamy.
• Pour half the banana batter into the pan, spread the cream cheese filling, and then top with the rest of the batter.
• Bake for 55–65 minutes, or until a toothpick comes out clean.
• Cool it on a rack before slicing.

I usually check the center after 55 minutes because the cream cheese layer sometimes slows things down.

Notes

I keep leftover bread in an airtight container in the fridge for up to four days. Honestly, it gets even better after a night in the fridge.

If I want it lighter, I swap in Greek yogurt for the sour cream. For more sweetness, I’ll throw in some chocolate chips or sprinkle pecans on top before baking.

Always go for overripe bananas—the darker and spottier, the better for flavor and moisture.

Tasting Notes

When I slice into the banana bread, the soft, golden crust catches my eye first. It feels a little crisp, but my knife sinks in without much effort.

Inside, the bread looks moist and tender. There are small pockets of cream cheese melting right into the crumb—honestly, that part always makes me hungry.

The first bite? Sweet but balanced. I get banana up front, but then the cream cheese brings in this mild tang that stops it from veering into dessert territory.

I love how those flavors blend together. Neither one really overpowers the other, and that’s not always easy to pull off.

Texture-wise, it’s rich and smooth. Cream cheese adds a creamy touch to every bite, and the banana keeps things soft and dense.

There’s a little vanilla and butter in the background, too. It just feels warm and homey—like something you’d want on a rainy afternoon.

As the bread cools, the flavors deepen. Banana takes the lead, and the cream cheese layer firms up just a bit.

I actually enjoy it both warm and at room temperature. The taste shifts a little, and it keeps things interesting.

Serving tip: I usually spread a thin layer of butter on a warm slice, or sometimes I’ll just eat it plain with coffee. Either way, the mix of sweet banana and tangy cream cheese makes this bread simple, but honestly, so satisfying.

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