Description
This Cream Cheese Banana Bread recipe combines moist, flavorful banana bread with a luscious cream cheese swirl for a delightful breakfast or dessert treat. Featuring ripe bananas, warm spices, and a creamy filling, it’s an easy quick bread perfect for brunch or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream or plain Greek yogurt
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper with an overhang for easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the banana mixture until no dry flour remains. Be careful not to overmix to keep the bread tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with 1/3 cup sugar until smooth. Then beat in the egg yolk, vanilla extract, and flour until fully combined and creamy.
- Layer Batter and Filling: Pour half of the banana batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over this layer, gently spreading it out while leaving a small border around the edges so the filling stays centered.
- Top with Remaining Batter: Carefully spread the remaining banana batter over the cream cheese layer to cover it completely.
- Bake: Bake the bread for 55 to 70 minutes. If the top browns too quickly, tent loosely with foil. Check doneness by inserting a toothpick near the edge; it should come out mostly clean and the center should feel set but may have a slight moisture.
- Cool Before Slicing: Allow the loaf to cool in the pan for 15 minutes. Then lift it out using the parchment paper and cool completely on a wire rack before slicing for clean slices.
Notes
- Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
- Ensure the cream cheese is fully softened to keep the filling smooth and creamy.
- For added texture and flavor, fold in 1/2 cup chopped walnuts or 1/2 cup chocolate chips into the banana batter before pouring it into the pan.
- Store the bread tightly wrapped at room temperature for up to 2 days or refrigerate it for up to 5 days. For best texture, bring to room temperature before serving.
