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.
Table of Contents
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!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
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.
I was a little bored of the same ol’ banana bread recipes until I came across yours yesterday! I’ve made it twice today already. The first one (I shared that one with my friends) I made I used homemade Greek yogurt as the buttermilk substitute, as you advised to use, but the second I added ricotta instead because I no longer had yogurt and that’s all I had left in my fridge. I haven’t tried it but hoping it’ll take just as good as the first one. Haha.
I currently live in the Caribbean so I’ll make sure to follow your instructions on how to store the cake. We are all fans! Gracias, Kelly! Take care and be blessed.
So glad you’re enjoying the recipe, Nati!
If recipe calls for buttermilk and you don’t have any can you use whole milk?
Hi Patricia! If you search for “buttermilk substitutes” in the search bar on the site, you’ll find all the things you can use instead, including sour cream, yogurt and milk with acidity (lemon juice or vinegar). Hope that helps!
This is the moistest bread and the cream cheese is perfect… love this!
So glad you enjoyed the recipe, Elaine!
Family loved this cream cheese banana bread. It’s moist and very tasty. Have made it twice :)
So glad you all enjoyed it, Deborah!
I’m a kid and this was super easy for me to make, I made six loafs lol
I’m so glad that you enjoyed the recipe, Lydia!
I love this recipe! I added a half tsp. of cinnamon and doubled the cream cheese. Delicious!
I’m glad to hear that you enjoyed the recipe, Sue!
Made Banana Split Bread! Added mini chocolate chips to the batter at the request of my 4 year old granddaughter….then chopped up maraschino cherries plus some liquid to add to the cream cheese mixture….then of course added nuts to the top, chopped pecans. Just after I pulled it out of the oven I added white chocolate chips to the top to act as the marshmallows. If anyone knows where I can get marshmallow flavored chips besides picking them out of the Nestles Smores Chip packages, let me know! The banana bread was fabulous and the pink cream cheese, a child’s (and grownups) delight.
I’m thrilled to hear that you and your granddaughter enjoyed the recipe, Susan!
You can order a container of mini dehydrated marshmallows from Amazon.
I modified this as I didn’t have buttermilk and substituted with vanilla Greek yogurt. I also decided to make muffins and a mini loaf of this bread. Some of the muffins I added some chocolate chips, some I added white chocolate chips and to some others I added chocolate toffee pieces. I did reduce the cook time by then minutes so as not to overcome and dry out the muffins/mini loaf. Delicious!
YUM! Love those additions, Kat!
I am honestly impressed that this turned out okay given the stupid substitutions I had to make. I couldn’t go get groceries, and I discovered part way through making the recipe that I didn’t have any eggs and that one of my three bananas was too old to use. I pressed on because I wasn’t about to waste all the stuff I already mixed together. Luckily I had an egg substitute thing because I make vegan stuff sometimes (works really well, just a tiny bit drier). The final product didn’t look like the picture, I think because the cream cheese filling didn’t have the same consistency as it would with an actual egg. But remarkably it tasted REALLY good! Despite the missing banana it was perfectly moist. So… props to Kelly for making a recipe that held up under the circumstances haha. Will definitely make this again! Although next time I’ll make sure I actually have the ingredients. My dad loved it as well.
I’ve made this recipe several times and my family loves it! This time I soaked raisins in hot water and added it with chocolate chips in the dough. When I added the cream cheese layers I sprinkled coconut on it. I also sprinkled coconut, chocolate chips, pecans, walnuts, coconut, and brown sugar on top! It was definitely amazing!!!
YUM! I’m so thrilled you’ve been enjoying the recipe, Shanita!
I made mini loaves! & added streusel on top.
Wow. Thats all I can say!
And in case anyone wants to know 23 mins @ 350° for mini loaves.
Yum! So glad you enjoyed the recipe, Jade!
I made this without the cream cheese filling because my son won’t eat it that way. It really was very delicious and moist.
I’m so glad you enjoyed the recipe, Lowe!
Can I add walnuts to this if so how? Lol thank you?
Absolutely, Amanda! I recommend adding no more than 1 cup of walnuts. :)
I did not have buttermilk and substituted vanilla yogurt (light) and it turned out fantastic and likely a little less calories. Great recipe! It baked perfectly.
Awesome! I’m so glad you enjoyed the recipe, Laurie!
Awesome but better with some walnuts you hit it girl never thought I could have a better piece of banana bread than my momma’s but it is
So glad you enjoyed the recipe, William!
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!
Thrilled you enjoyed the recipe, Stephanie!
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.
LOVE this, Gayle! I’m thrilled you’ve been enjoying the recipe!
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!
You are so welcome, Darlene! I’m thrilled you’ve been enjoying the recipe!
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!
You are so welcome, KC! I’m thrilled you enjoyed the recipe!
Fantastic
So glad you enjoyed the recipe, Jorge!
It tastes so good. Thank you for sharing the recipe.
You are so welcome, Vallada! I’m thrilled you enjoyed the recipe!