Cream Cheese Banana Bread

5 from 1 vote

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.

Prep Time20

Cook Time55

Cool Time40

Servings: slices

Author: Miranda Couse

Ingredients

Banana Bread

1/2 cup butter melted
3/4 cup granulated sugar
1/4 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
1/4 teaspoon salt

Cream Cheese Filling

4 ounces cream cheese room temperature
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 large egg
1/4 cup chopped walnuts optional

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 1/2 cup butter, 3/4 cup granulated sugar, 1/4 cup milk, 1 teaspoon vanilla extract, 1 large egg, 1 large egg yolk, and 3 very ripe bananas mashed. Whisk until incorporated.
In a small bowl, add in the 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon 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 4 ounces cream cheese. Mix using a hand mixer on medium speed until smooth.
Add in the 2 tablespoons granulated sugar and 2 tablespoons all-purpose flour. Continue to mix until incorporated.
Add in the 1 large 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 1/4 cup 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.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition