Cream Cheese-Filled Banana Bread

Short description
I bake a moist banana bread loaf with a luxurious center of creamy, tangy cream cheese. Every slice has that delightful surprise of soft, velvety filling—just like your favorite bakery treat.

Why You’ll Love This Recipe

I can’t resist how the sweet, ripe banana flavor blends beautifully with the tangy cream cheese core. The outside is tender and full of banana goodness, while each slice reveals that rich, creamy center. It’s comfort food elevated—perfect for breakfast, snack time, or a cozy dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• All-purpose flour

• Granulated sugar

• Brown sugar

• Baking soda

• Salt

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Cream cheese, softened

• Powdered sugar

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan.

2. I whisk flour, baking soda, and salt in a bowl.

3. In another bowl, I combine mashed bananas, granulated sugar, brown sugar, oil (or butter), eggs, and vanilla until smooth.

4. I stir the dry ingredients into the wet just until combined—some small lumps are okay.

5. I beat the softened cream cheese with powdered sugar in a separate bowl until smooth and creamy.

6. I pour half the banana batter into the pan.

7. I dollop the cream cheese mixture evenly over the batter.

8. I gently pour the rest of the banana batter on top, being careful not to mix the filling.

9. I run a knife through gently to create a marbled top if desired.

10. I bake for 55–65 minutes, or until a toothpick inserted into the batter (not the cream cheese) comes out clean.

11. I let the loaf cool in the pan for 10 minutes, then move it to a wire rack to cool completely before slicing.

Servings and timing

• Servings: About 8–10 slices

• Prep time: ~20 minutes

• Bake time: 55–65 minutes

• Total time: Around 1 hour and 25 minutes

storage/reheating

• Storage: I store cooled bread in an airtight container in the fridge for up to 4 days.

• Reheating: I warm slices in a toaster oven at 325 °F for 5 minutes. The cream cheese center stays soft, and the banana portion is warm and tender.

Variations

• Chocolate chip twist: I fold mini chocolate chips into the banana batter for extra sweetness.

• Walnut crunch: I stir in chopped walnuts or pecans into the batter—or sprinkle them on top before baking.

• Maple cream cheese: I substitute maple syrup for powdered sugar in the filling for a richer flavor.

• Cinnamon swirl: I swirl a cinnamon–brown sugar mixture into the banana batter before topping with cream cheese.

• Coconut banana: I sprinkle shredded coconut over the cream cheese layer before adding the remaining batter.

FAQs

1. Can I use low-fat cream cheese for the filling?

Yes—I’ve used low‑fat cream cheese and it works well, though it’s slightly less rich.

2. Why did the cream cheese filling sink?

If I pour the filling too thickly or skip the second layer of batter, it can sink. I find layering carefully keeps it centered.

3. Can I freeze this banana bread?

Absolutely—I slice and freeze it in airtight bags for up to 3 months. I thaw overnight in the fridge before enjoying.

4. Should the cream cheese be room temperature?

Yes—I let it sit until soft so it mixes smoothly. Cold cream cheese can leave lumps.

5. Can I use gluten-free flour?

Definitely—I substitute a cup-for-cup gluten-free blend and bake an extra 5 minutes, checking for doneness before removing it.

Conclusion

I love this Cream Cheese-Filled Banana Bread because it combines two beloved treats into one irresistible loaf. The tender banana crumb and creamy, dreamy filling make it a crowd-pleaser every time. Whether for a comforting breakfast or a special snack, this recipe brings warmth, indulgence, and pure homemade joy to my kitchen.

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