Cream Cheese Banana Bread

This moist banana bread features a creamy, cheesecake-like swirl for a next-level breakfast or snack. Comforting, soft, and perfectly balanced in sweetness and tang!

Amanda

Prep Time 20

Cook Time 1 5

Total Time 1 25

Serving Size slices

Equipment

Loaf pan (9x5 inches)
Mixing bowls
electric mixer or whisk
rubber spatula
Measuring cups and spoons
Cooling rack
Cooking spray or parchment paper
toothpick

Ingredients

1.5 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
0.5 cup unsalted butter melted
0.75 cup brown sugar or white sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas mashed
0.5 cup sour cream or Greek yogurt
8 oz cream cheese softened
0.25 cup white sugar for filling
1 egg for filling
0.5 tsp vanilla for filling

Instructions

Preheat oven to 350°F (175°C). Grease or line loaf pan.
Mix flour, baking soda, baking powder, and salt in a bowl.
Beat melted butter, sugar, eggs, and vanilla until smooth. Stir in mashed bananas and sour cream.
Gently fold in dry ingredients to make banana batter.
For filling: Beat cream cheese, sugar, egg, and vanilla until creamy.
Pour half of banana batter into pan, spread cream cheese filling, then top with remaining batter.
Bake for 55–65 minutes or until a toothpick in the center comes out clean. Cool before slicing.

Notes

Store in the fridge up to 4 days. Use overripe bananas for best flavor. Add chocolate chips or pecans for a twist. Swirl the cream cheese gently for a marbled effect.

Nutrition