Cream Cheese Banana Bread

from 100 votes

Kick up a classic quickbread with a fast and fresh recipe for Cream Cheese Banana Bread swirled with a tangy cheesecake-like filling.

Cream cheese banana bread sliced and served on a cutting board

We’ve covered nearly every mix-in and topping when it comes to banana bread, from nuts and fruit to chocolate and peanut butter. And given my love of cream cheese in all things baked (ahem, Secret Ingredient Chocolate Chip Cookies), I am quite surprised it’s taken 806 recipes (!!!) to get us to this point. And what point is that?

Four words: Cream Cheese Banana Bread.

Close up photo of cream cheese banana bread with swirls

It’s sweet. It’s tangy. It’s moist. It’s the perfect balance of banana flavor and creamy consistency. And it took me three different technique attempts to land on this perfectly marbled, sensationally swirled version.

I first attempted to simply layer banana bread batter with a single stripe of cream cheese (read: cheesecake) filling smack-dab in the center. This caused two issues:

  • The banana bread loaf never rose to its full potential given the girth of said layer of cream cheese filling.
  • The banana bread never really baked through because the cream cheese filling interfered with the classic “insert a toothpick” trick to test for doneness.

Two glass bowls filled with wet and dry ingredients for banana bread

So for my second attempt, I went for a slightly marbled version. But then the issue was that the cream cheese filling was resting on top and you weren’t really getting that creaminess in every bite. And we need creaminess in every bite.

So that leaves us here, with Cream Cheese Banana Bread perfection. And it all comes down to a few swipes with a good ol’ knife…

Knife swirling together banana bread batter and cream cheese mixture

By layering intermittent dollops of both the banana bread batter and the cream cheese filling, you get that dense, and yet ever-so-moist cheesecake flavor and consistency throughout the entire loaf. You also get a banana bread loaf with a solid rise and a visually pleasing swirl of two complementary colors.

Were all technique attempts edible? You better believe it. But this final recipe test proved that the third time’s definitely the charm, especially when it comes to the best banana bread.

Cream cheese banana bread in a baking pan lined with parchment paper

Read to see all that swirling in action? Tune in to the video below for all of my Cream Cheese Banana Bread tips and tricks!

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Cream Cheese Banana Bread

Kick up a quickbread classic with this recipe for super-moist Cream Cheese Banana Bread.
Author: Kelly Senyei
4.89 from 100 votes
Cream cheese banana bread sliced and served on a cutting board
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings


For the banana bread:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • ¾ teaspoons baking soda
  • 3 medium very ripe bananas, mashed well
  • 2 large eggs
  • 1/4 cup buttermilk
  • 6 Tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract

For the cream cheese filling:

  • 5 oz. cream cheese, softened
  • 1 large egg
  • 1/4 cup sugar
  • 2 Tablespoons all-purpose flour


Make the banana bread:

  • Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper so that it hangs over on the longer sides then grease the parchment paper with cooking spray. 
  • In a large bowl, whisk together the flour, sugar, salt and baking soda.
  • In a separate medium bowl, whisk together the mashed bananas, eggs, buttermilk, melted butter and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Set the batter aside.

Make the cream cheese filling:

  • In a small bowl, whisk together the cream cheese, egg, sugar and flour. (Alternately, use a handheld beater to combine the ingredients.) 
  • Add ⅓ of the banana bread batter to the prepared loaf pan then alternately add dollops of the cream cheese filling and remaining banana bread batter to the pan. Using a knife, swirl together the mixture.
  • Bake the bread for 50 to 60 minutes until the top is set. (If the bread is getting too dark around the edges, you can tent the pan with foil and continue baking.)
  • Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the bread out of the pan and onto a rack to cool completely. Slice and serve. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 423kcal, Carbohydrates: 61g, Protein: 7g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 104mg, Sodium: 266mg, Potassium: 249mg, Fiber: 2g, Sugar: 31g, Vitamin A: 630IU, Vitamin C: 3.9mg, Calcium: 45mg, Iron: 2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    WOW! I’ve always struggled with making moist banana bread so I figured I’d give this a try thinking the cream cheese swirls would help combat any dryness. Far exceeded my expectations, the bread is moist and the swirls just add an extra yummy layer and texture! This will be my new go-to banana bread recipe!

  2. 5 stars
    My new favorite recipe! Everyone loves it. I’ve made it several times now in cupcake papers in muffin tins. I put about 1/4 cup batter then add about a tblsp of cream cheese filling and add another tblsp. of batter. If my younger cooks are helping we sprinkle some sprinkles on top. Makes about 15 cupcake. I like the individuality of the cupcakes.

  3. 5 stars
    I made this many times and it’s a winner!
    Friends and family loved it!
    Thank you so much for sharing this recipe to us. You’re awesome!

  4. 5 stars
    I made the Cream Cheese Banana Bread recipe yesterday, and it was incredible. The recipe was easy, the instructions were perfect, and the Banana bread was so delicious! I plan to add this recipe to my go-to recipe collection. Thanks!

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