Grab those overripe bananas for my all-time favorite Cream Cheese Banana Bread! This recipe marbles moist banana bread with a tangy cheesecake-like filling, and the result is a bakery-worthy quickbread perfect for breakfast or dessert.
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Four words: Cream Cheese Banana Bread.
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.
Next, I tried a marbled version with cream cheese on top. While it looked pretty, it wasn’t as creamy as I wanted it to be.
Finally, I came up with the best cream cheese banana bread! By layering dollops of both the banana bread batter and 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.
All my attempts were edible, but the third time was definitely the charm. This recipe is sure to become your favorite banana bread recipe, and it’s perfect for breakfast, snacks or any time of day.
Cream Cheese Banana Bread Video
Wondering how to ripen bananas quickly for banana bread? Check out my video tutorial for a simple method to accelerate the ripening process and get those bananas ready for baking in no time!
The base of this recipe is very similar to my chocolate-marbled banana bread but with a bit more vanilla to balance the sweet and tangy flavors from the ripe bananas and cream cheese filling.
For the banana bread you’ll need:
- All-purpose flour: Avoid compacting the flour, as too much can result in dense banana bread. Watch my short video to learn the trick of measuring flour accurately—simply spoon it into the measuring cup and level it off for the perfect fluffy texture.
- Sugar: I prefer to use just granulated sugar in this batter because it adds a consistent sweetness without overpowering the natural flavors of the ripe bananas.
- Salt: Even in sweet recipes, a pinch of salt enhances flavors. Don’t skip it.
- Baking soda: To test the freshness of your baking soda, combine a small amount with vinegar or lemon juice. If it fizzes, it’s fresh and perfect for your quickbread to rise. If it doesn’t fizz, consider replacing it with a fresh box to ensure the leavening power needed for that perfect fluffy texture.
- Overripe bananas: Use very ripe bananas with brown spots for maximum sweetness and flavor. Mash these really well using a fork or a potato masher.
- Eggs: Bring these to room temp for better incorporation into the batter.
- Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to ¼ cup of milk and letting it sit for 5 minutes. For more substitutions, check out my buttermilk substitution guide. Sour cream or Greek yogurt works, too!
- Butter: Unsalted butter allows you to control the salt content in the recipe. Melt and cool the butter before you start.
- Vanilla extract: I recommend using pure or homemade vanilla extract. It adds a rich and aromatic depth that enhances the overall flavor profile.
For the cream cheese filling you’ll need:
- Cream cheese: For a velvety texture, I recommend using full-fat block cream cheese rather than the whipped variety. It should be softened to room temperature for easy blending.
- Egg: Adds structure and richness to the cheesecake filling.
- Sugar: Adds a touch of sweetness.
- All-purpose flour: Adds stability to the cream cheese filling.
See the recipe card for full information on ingredients and quantities.
With 21 different banana bread recipes on Just a Taste, it’s safe to say we are big fans of overripe bananas over here. This cheesecake-marbled version is my kids’ favorite and will give any coffee shop loaf a run for its money. Let me show you just how simple it is to whip up a loaf:
- Make the banana bread batter. 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.
- Layer the batter and filling in a 9×5-inch loaf pan. 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 or wooden skewer, swirl together the mixture.
- Bake the bread in a 350°F oven for 50 to 60 minutes until the top is set. Baking times vary due to factors like banana moisture and oven differences. Watch for visual cues of doneness rather than strictly relying on the clock.
Kelly’s Note: The toothpick test isn’t the most accurate test for doneness with this recipe because of the cream cheese. Instead, look for the top to be golden and the center to be set.
- 3 very ripe bananas equals about 1.5 cups of mashed bananas.
- Once the flour is added, gently mix until just combined. Overmixing can result in dense homemade banana bread, so aim for a smooth but slightly lumpy texture.
- When swirling the cream cheese filling into the banana bread batter, use a gentle hand. A few elegant swirls will give your bread a beautiful marbled appearance.
- If the top of your banana bread is browning too quickly in the oven, loosely cover it with aluminum foil for the remaining baking time to prevent excessive browning.
- Allow your quickbread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps it set and makes for easier slicing.
- For a crunchy twist, fold in 1 cup of chopped nuts such as walnuts or pecans into the banana bread batter. The added texture and nutty flavor create a delightful contrast to the creamy cream cheese filling.
- Indulge your sweet tooth by folding in 1 cup of chocolate chips or chunks.
- Use my streusel topping instructions from this streusel banana bread recipe to add a golden, crunchy crown that adds both flavor and texture.
Keep your freshly baked banana bread at its best by storing it in an airtight container or securely wrapped in plastic for up to 2 days at room temperature. If you’re in a hot or humid environment or aiming for an extended shelf life, I recommend refrigerating it.
Note: This banana cream cheese bread is safe at room temperature as the cream cheese filling has been baked.
Common Questions
Absolutely! Using frozen bananas works perfectly for banana bread. Here’s a top tip: make sure to thaw them first and drain off any excess liquid before incorporating them into the batter.
For the best banana bread, aim for bananas that are covered in dark brown speckles. The riper the bananas, the sweeter they become, resulting in a banana bread that’s moist and flavorful.
The best way to mash bananas for banana bread is to use a fork or a potato masher. Start by peeling ripe bananas and placing them in a bowl. Use the fork or masher to press down and mash the bananas until you achieve a smooth and lump-free consistency. Some people prefer to leave small chunks for added texture, but overall, the goal is to create a well-mashed banana puree that can be easily incorporated into the banana bread batter.
- One-Bowl Banana Bread
- Chocolate Peanut Butter Banana Bread
- Raspberry Chocolate Chip Banana Bread
- Greek Yogurt Banana Bread
- Olive Oil Banana Bread
- Chocolate Banana Bread
- Mixed Berry Banana Bread
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 9×5-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.
Kelly’s Notes
- 3 very ripe bananas equals about 1.5 cups of mashed bananas.
- Once the flour is added, gently mix until just combined. Overmixing can result in dense homemade banana bread, so aim for a smooth but slightly lumpy texture.
- When swirling the cream cheese filling into the banana bread batter, use a gentle hand. A few elegant swirls will give your bread a beautiful marbled appearance.
- Store in an airtight container or securely wrapped in plastic for up to 2 days at room temperature. If you’re in a hot or humid environment or aiming for an extended shelf life, I recommend refrigerating it.
- ★ 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.
Delicious and easy to make. I made extra cheese filling because that’s what you do when you live in Wisconsin.
My husband waited as long as he could, but the bread never made it to the ‘completely cooled “ stage before he cut a slice…and then another for himself.
This recipe will be a regular in our household!
So glad you enjoyed it, Nadine!
Hi Kelly!
Just tried your ‘Cream Cheese Banana Bread” recipe!
I may have made a mistake however :(
I got into using my frozen over-riped bananas tonight, as they were ‘over-riped’ at the time of freezing! (I keep track of my frozen foods so I know they were not that old :)
All else was to the ‘Tee’ of your recipe instructions. However the only thing I did not catch in advance was to ‘let frozen bananas thaw so that the excreted water would not be used.”
So alas, I needed to add a bit more time to baking.
Result – Good hot out of the oven, but didn’t get a good appearance (the distinction of the ‘Cheese cake’ to the Banana Bread). Btw, I did use Philadelphia Cream Cheese – a favorite.
I would say it was probably the way I handled the frozen bananas! Your thoughts are appreciated!
Hi there! It sounds like the added moisture likely contributed to the textural difference.