Banana Bread with Cream Cheese Filling is a wonderful twist on the classic banana bread we all love. It’s soft, moist, and sweet with ripe bananas, and the surprise inside is a creamy, tangy cream cheese filling that adds a little extra something special. Each slice reveals that soft, luscious center that makes this bread feel a bit like a treat and a comfort food all in one.
I love making this banana bread when I want something a little different but still cozy and familiar. The cream cheese filling is so easy to prepare and when baked inside the bread, it stays soft and delicious, giving every bite a bit of richness. I like to use super ripe bananas because they make the bread naturally sweet and perfectly tender—plus, it’s a great way to use up any bananas that might be a little too soft to eat on their own.
This banana bread is great fresh from the oven or the next day when the flavors have had time to come together even more. I often slice it up for breakfast with a cup of coffee or tea, or it’s perfect as an afternoon snack when I need a little sweet pick-me-up. It also makes a lovely gift for friends or family because it’s a comforting and thoughtful homemade treat that I know everyone will appreciate.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best sweetness and moisture. Overripe bananas with brown spots are perfect! If you don’t have fresh bananas, you can use frozen thawed mashed bananas.
Cream Cheese: Full-fat cream cheese works best for a rich, smooth filling. For a lighter option, you can use Neufchâtel cheese, which is lower in fat but still creamy.
Butter & Sour Cream: Butter adds flavor and richness, while sour cream (optional) boosts moisture. You can swap sour cream with plain Greek yogurt for a tangy twist and a healthier alternative.
Flour & Sugar: All-purpose flour is standard here, but whole wheat flour can work for a nuttier taste, though it may affect texture. For less sugar, you can reduce it slightly or use coconut sugar as a natural alternative.
How Do I Get the Cream Cheese Filling Just Right?
Making the cream cheese filling smooth and creamy is key. Start by softening your cream cheese to room temperature—this helps it mix easily without lumps. Beat it well with sugar first before adding egg and vanilla to create a silky texture.
- Use a hand mixer or whisk to avoid lumps.
- Don’t overbeat after adding the egg; just mix until smooth to keep it soft.
- Spread the filling gently in the banana bread batter to avoid mixing the layers.
When assembling, pour half the banana batter first, then add the cream cheese layer, and carefully pour the rest of the banana batter to cover it fully. This layering keeps the filling intact during baking and creates that beautiful surprise inside.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the bread a good height and shape for slicing.
- Mixing bowls – for combining the batter and the cream cheese filling easily.
- Hand or stand mixer – makes beating the cream cheese smooth and saves time.
- Rubber spatula – helps fold ingredients without deflating the batter or filling.
- Measuring cups and spoons – ensures all ingredients are accurate for best results.
- Parchment paper or cooking spray – prevents sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some into the batter or swirl some dark chocolate into the cream cheese layer for extra indulgence.
- Nuts – chopped walnuts or pecans add crunch and nutty flavor. Stir into the batter or sprinkle on top before baking.
- Blueberries or raspberries – fold in fresh or frozen berries to add bursts of fruity sweetness.
- Spices – a pinch of cinnamon or nutmeg in the batter enhances warm, comforting flavors.
Banana Bread with Cream Cheese Filling
Ingredients You’ll Need:
For the Banana Bread:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (optional, for moistness)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60-70 minutes to bake. Allow an additional 15 minutes for cooling before slicing and serving. So all together, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well and either lightly dust it with flour or line it with parchment paper for easy removal later.
2. Make the Banana Bread Batter:
In a large bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, beat the melted butter with the eggs until smooth. Stir in the mashed bananas, vanilla extract, and sour cream or yogurt if using. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix so the bread stays tender.
3. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, then continue beating until the mixture is creamy and well combined.
4. Assemble the Bread with Cream Cheese Filling:
Pour about half of the banana bread batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture evenly over the banana batter. Pour the remaining banana batter on top, covering the cream cheese layer gently.
5. Bake:
Put the loaf pan in the oven and bake for 60-70 minutes. To check doneness, insert a toothpick into the banana bread part (not the cream cheese center). It should come out clean or with just a few crumbs. If the top starts to brown too fast, tent the bread with aluminum foil.
6. Cool and Serve:
Remove the banana bread from the oven and let it cool in the pan for about 15 minutes. Then turn it out onto a wire rack and cool completely before slicing. The cream cheese filling will create a delicious surprise in every slice. Serve as a tasty breakfast or sweet snack!
Can I Use Frozen Bananas for This Banana Bread?
Yes, you can! Just make sure the bananas are fully thawed and mashed well before adding them to the batter. Frozen bananas actually work great and add extra moisture.
How Should I Store Leftover Banana Bread?
Keep leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
Can I Make the Cream Cheese Filling Ahead of Time?
Absolutely! You can prepare the cream cheese filling a day in advance and keep it covered in the fridge. Bring it to room temperature before spreading to ensure it’s easy to work with.
What Can I Substitute for Sour Cream in the Recipe?
You can use plain Greek yogurt as a direct substitute for sour cream to keep the banana bread moist and tangy. Alternatively, buttermilk or even milk with a splash of lemon juice works in a pinch.
