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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bread

Cream Cheese Banana Bread

Kick up a quickbread classic with this recipe for super-moist Cream Cheese Banana Bread.
4.89 from 93 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

Ingredients 

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

Instructions 

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!

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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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Nutrition

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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Comments

  1. 2 stars
    The flavor was good but the bread took almost double the time to bake in the oven. If I made this again, l would not make it with sour cream instead of buttermilk and use brown sugar. Overall, the taste was good and the consistency fluffy.

    1. I’m sorry you didn’t enjoy the recipe, Beatrice. I’ve never experienced that with this recipe. Oven temperatures (as well as baking dishes) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And was the baking rack in the center of your oven?

    1. Hi!
      I love your recipes and I really want to try this one. Can I use oil instead of melted butter? Thanks!

    1. Hi Carmela! You could replace the 1/4 cup buttermilk with the same amount of either one of those. :)

  2. 5 stars
    Absolutely fabulous! I’ve made this many times now and every time its been to die for. I’ve added peanut butter chips, chocolate chips, and caramel chips on seperate occasions and it’s so good no matter what you do. Definitely a favorite!

  3. 5 stars
    Thank you so much. I was so scared bc I’ve never done anything like this before & I’m not a cook/baker AT ALL but this recipe was easy & to the point – my friend & her kids loved it (we all know kids are brutally honest)

  4. 5 stars
    Happy to report that this amazing banana bread freezes great! I tossed a frozen slice in the microwave for 30 seconds and it tastes just like when it was fresh out of the oven.

    1. Hi Dylan – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  5. 5 stars
    Made tonight. Loved the idea of marbling throughout. Much better than the strip of cream cheese. Fabulous flavor. My husband said it was good and he rarely compliments. This will be my go to recipe for banana bread now.

  6. 5 stars
    Hi there! Made it last night and added some chocolate chips in, it was delicious! May I know how long can I keep it for?

    1. Hi Amanda – The banana bread will last up to a few days when stored in an airtight container at room temp. However, if you want to extend the shelf life, I suggest storing it in the refrigerator (it’ll last up to a week). :)

    1. Hi Liz – I’ve never made this recipe as muffins so, unfortunately, I’m not sure the exact bake time or how many muffins it will make. Sorry I can’t be of more help!

  7. 5 stars
    Great recipe. I find this one is the best Cream Cheese Banana Bread recipe. I love it and it’s yummy. Thank you for sharing this.❤️

    1. Hi Kayley! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

    1. Hi there! I’ve never tried freezing it, so I’m not sure what the taste/texture of the cream cheese filling would be like once thawed. Let me know if you give it a shot!

  8. 5 stars
    Made this last night, added mini cholate chips into cream cheese mixture. HOMERUN. Best Banana Bread ever. Took loaf to work, tons of complements.

  9. 5 stars
    Perfection!! I made one for co-workers and one for my family to enjoy…let’s just say, they were gone the same day! In fact, making another loaf because it is SO yummy!

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