Cream Cheese Banana Bread

This Cream Cheese Banana Bread is a moist and delicious banana bread with a thick, dense layer of cream cheese filling in the center. It makes the perfect breakfast, snack, or dessert. Our Cream Cheese Banana Bread is filled with banana flavor and topped with crunchy walnuts for a beautiful finish.

Top down view of cream cheese banana bread topped with walnuts.


 

Ingredients for the Banana Bread

  • Butter - Real butter is going to give you the best result. You can use a butter substitute if needed. Shortening will make the bread dry and crumbly so I recommend a non-dairy butter if substitution is necessary.
  • Granulated Sugar - White sugar. I don't recommend substituting with brown sugar for this recipe.
  • Milk - I always use whole milk. The milk adds moisture and flavor for the perfect crumb.
  • Vanilla Extract - I love to use a pure vanilla extract such as Rodelle or my homemade vanilla extract.
  • Eggs - Use large eggs for this recipe. You'll need a whole egg and one egg yolk for this banana bread recipe.
  • Ripe Bananas - The more brown the bananas are the better flavor they will give the bread. Mash the bananas thoroughly to prevent clumps in your bread.
  • All-purpose flour - Gives the bread structure.
  • Baking soda - This is the leavening agent for the banana bread. It helps the bread to rise.
  • Salt - Helps balance the sweetness of the cream cheese banana bread and enhances the flavor.
  • Walnuts - While you certainly do not have to add walnuts, the crunch on top is divine and the perfect contrast in texture.
Ingredients: flour, sugar, bananas, cream cheese, butter, vanilla, eggs, milk.

Ingredients for the Cream Cheese Filling

  • Cream Cheese - Use a high-quality brand. Generic cream cheese often has filler ingredients so be sure to compare ingredients if you plan to go with a generic. Filler ingredients will change the outcome of the cream cheese banana bread recipe.
  • Granulated Sugar - White table sugar.
  • All-purpose flour - I prefer King Arthur all-purpose flour, but any brand will work for this recipe, including any gluten-free, one-for-one flour.
  • Egg - Use a large egg for the cream cheese filling.

How to Make Cream Cheese Banana Bread

Making our banana bread recipe is a simple quick bread method. Begin by preparing your pan with parchment paper and spray, and preheating your oven. Next, mash your bananas. I like to use a potato masher. Mix all of the liquid bread ingredients and combine thoroughly. Mix the dry ingredients separately and use a hand mixer to get it all mixed up together.

To make the cream cheese filling, soften the cream cheese with your mixer first. It should already be room temperature when you begin. After beating it for a couple of minutes, add the flour and sugar and mix again. Then add the eggs and beat until incorporated.

Mash bananas with a potato masher for best results.

Layer the bread by putting half of the batter in the prepared loaf pan. Then add the cream cheese filling layer. Spread it out carefully to evenly distribute the yummy goodness. Top with the remaining banana bread batter and spread that out with the back of your spoon evenly as well.

Cover the top with chopped walnuts if desired. Bake your cream cheese banana bread for 50-60 minutes. Allow it to cool for ten minutes before removing it from the pan. Then set it on a cooling rack until it is completely cool or completely gone. Refrigerate any leftovers.

Layering the batter and cream cheese in the loaf pan.

How to Store Cream Cheese Banana Bread

If you will not use all the bread within a few hours, leftovers really should be refrigerated because of the cream cheese. Use an airtight container or plastic zipper baggy of freezer quality for best results. Use it all or freeze it within a few days.

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Depending on how much extra bread you have, you may want to freeze individual slices right away. Use freezer-quality bags, airtight containers, or a vacuum sealer for best results. Keep frozen bread slices for up to three months or until you notice freezer burn. Reheat the frozen banana bread slices in a wide-slot toaster or microwave.

Cream Cheese Banana Bread Loaf, sliced close-up.

Tips for Best Results

Do not remove the bread from your loaf pan right away. Let it cool for ten minutes in the pan and then remove it to a cooling rack to prevent crumbling.

The bread will crumble easily when hot. Wait and let it cool before slicing.

Line the inside of the loaf pan with parchment paper and leave a parchment paper overhang over two sides to use as a handle.

Frequently Asked Questions

Can you freeze banana bread with cream cheese filling?

Yes. You could freeze this bread. Make sure to use airtight containers or a vacuum sealing machine for best results. I like to freeze individual slices so that they are grab-and-go for packed lunches or a quick snack.

Does banana bread with cream cheese need to be refrigerated?

Technically, yes this bread should be refrigerated if you have leftovers. However, it is unlikely to go bad sitting on the counter before it is all consumed, at least in this house.

Can I make cream cheese banana bread gluten-free?

Yes. Simply substitute the regular flour in both the bread and the filling with your favorite all-purpose one-for-one gluten-free flour instead.

sliced cream cheese banana bread on a cutting board with a yellow polka-dotted fabric behind it

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square image of cream cheese banana bread on a wooden cutting board with a yellow linen behind it

Cream Cheese Banana Bread

This Cream Cheese Banana Bread is a moist and delicious banana bread with a thick, dense layer of cream cheese filling in the center. It makes the perfect breakfast, snack, or dessert.
5 from 1 vote
Prep Time 20 minutes
Cook Time 55 minutes
Cool Time 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 313 kcal

Ingredients
  

Banana Bread

  • ½ cup butter melted
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 very ripe bananas mashed
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup chopped walnuts optional

Cream Cheese Filling

  • 4 ounces cream cheese room temperature
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg

Instructions

Banana Bread

  • Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with nonstick baking spray. Line the inside of the loaf pan with parchment paper and leave a parchment paper overhang over two sides to use as a handle.
  • In a large bowl, add in the melted butter, sugar, milk, vanilla extract, whole egg and an additional egg yolk, and mashed bananas. Whisk until incorporated.
  • In a small bowl, add in the flour, baking soda, and salt. Stir until combined.
  • Add the dry ingredients into the bowl of wet ingredients. Beat using a hand mixer on medium speed until the flour is incorporated. Scrape down the sides of the bowl and mix in any remaining bits.

Cream Cheese Filling

  • In a medium bowl, add in the cream cheese. Mix using a hand mixer on medium speed until smooth.
  • Add in the sugar and flour. Continue to mix until incorporated.
  • Add in the egg and beat until incorporated.
  • Pour half of the banana bread batter into the prepared pan. Spread it out evenly into the bottom of the pan.
  • Spoon the cream cheese filling on top of the banana bread batter making sure to evenly distribute it.
  • Pour the remaining banana bread batter on top of the cream cheese filling and spread it out evenly.
  • Sprinkle the top of the banana bread with chopped walnuts.
  • Place in the preheated oven and bake for 50-60 minutes or until a toothpick that’s inserted into the center of the banana bread comes out clean.
  • Allow the banana bread to cool for 10 minutes before pulling it out of the pan by the parchment paper handles to cool completely on a wire rack.
  • Once cooled, store in an airtight container in the refrigerator.

Nutrition

Calories: 313kcalCarbohydrates: 38gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 89mgSodium: 293mgPotassium: 197mgFiber: 1gSugar: 23gVitamin A: 543IUVitamin C: 3mgCalcium: 35mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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2 Comments

  1. Since I’m allergic to bananas, I’m wondering if I could substitute shredded zucchini, or would it be too dry?

    1. I haven't tried it, but it may be too dry. I would recommend just using your favorite zucchini bread recipe and adding my cream cheese filling to it. You could even half the bread recipe so your bread to cream cheese filling ratio is about equal.

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