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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Find more inspiration for making the most of overripe bananas with additional quickbread recipes.

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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 98 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. 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!

  2. 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!

  3. 5 stars
    Tried this and it was moist and delicious. I used half a cup of sugar for the banana loaf simply because I was afraid it would be too sweet (it’s not!). Used 4tbsp unsalted butter + 2tbsp vegetable oil coz I was out of butter. I whipped the cream cheese filling till light and fluffy and it did not sink and was nicely swirled all over. Topped the loaf with sliced almonds and baked it for an hour. Thank you for this recipe. It’s a keeper.

  4. 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. :)

  5. 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!

  6. 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)

  7. 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. :)

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. Have made this twice and used 2 different types and brands of cream cheese and found this part became too thin both times. Leaving a huge amount of liquid style cream cheese that just blended into the cake rather than dollops setting into marbled ribbons. It still tasted great but not the baked cheesecake element I was hoping for.

    1. Hi Ella – Are you only mixing the cream cheese portion until it is combined? If you over-mix it, it may become runny.

  14. 4 stars
    So my centre never fully cooked after about 70 minutes so I let it cool for about 5 minutes and put it in the microwave for about 3 and 1/2 minutes and
    Voila and done.

  15. 3 stars
    The center never cooked. I baked it for over an hour and after 50 minutes I put foil on top so the top wouldn’t burn. But the center was still mush. What happened?

    1. Hi Paige – 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?

  16. 5 stars
    Devine!
    Thank you so very much for sharing your delish recipe.
    New to your sight & looks like you have kindly shared more yummy recipes
    Thank you again & Bon Appetite to you and yours

  17. 5 stars
    The recipe was very simple to follow my cream cheese mixture was just a bit on the runny side but the bread still looks and smells great. Thank you for the recipe

  18. Well I had to make a bunch of adjustments based on what I had on hand.
    In my main batter I subbed buttermilk with plain Greek yoghurt (I made sure to make use of the thinner yoghurt on the surface, and subbed sugar with light brown sugar.
    In my cream cheese mix I added a touch of lemon juice and three finely chopped strawberries I needed to use up.
    I also don’t have a bread pan so used a cake pan which made layering a bit trickier but I did my best and tried not to blob too thickly or swirl too much.
    It’s on the oven and all looks good, my bake time may be slightly different but it smells divine and I can’t wait to crack into it.

  19. Has anyone tried adapting this recipe to be eggless with typical egg substitutes? Unfortunately we have a severe egg allergy in my household, and I’m curious to know if someone has had success.

    1. Hi Devina – I’ve never tried that so unfortunately I can’t weigh in on this. Sorry I can’t be of more help!

  20. I just made it, still in the oven but it was so much cream cheese and it was so runny so the top really sunk in a bit :-( Lets see how it will be, brown on the top and still undone in the middle? Pity…

    1. Hi Christine – Did you layer intermittent dollops of the banana bread batter and the cream cheese filling?

  21. 5 stars
    My family and I loved this!! I had some leftover cream cheese and was not sure what to use it for. Glad I found your recipe. Thanks for sharing this :)

  22. I made it but there seemed to be so much cream cheese filling.

    It is tasty, but not as beautiful and brown as yours.

    1. Hi Julie – I’m not sure what could have happened to your banana bread. Did you follow the proportions as listed?

  23. 5 stars
    I have mas this several times and it’s delicious… was wondering if I could make it in a bundt tin?

    1. Hi Helen! I’ve never made this recipe using a bundt pan so unfortunately, I’m not sure the bake time. Would love to hear your results if you give it a shot!

  24. 5 stars
    My two fav in one!
    Super love the recipe, the sugar level is just enough.
    My son is loving it also.
    Now chilling in the fridge is ur healthy breakfast cookie, baking it for my husband.

  25. 5 stars
    I love, love, love this recipe and so did my husband and brother in law. Best banana bread I had ever had. Thank you for sharing.

  26. 5 stars
    A fantastic recipe. The first time I had to use a blended up piece of cheesecake & this time I bought a container of cream cheese just for this recipe :)

    1. Hi there! I haven’t tried that so I can’t say with certainty what the results would be.

  27. 5 stars
    I added 2 tablespoons of Philadelphia cheesecake filling to the cheesecake mixture and topped my batter with crumbled brown sugar and walnuts. I DEFINITELY RECCOMEND TRYING THIS. thanks for sharing. Summer body is no longer on its way.

    1. YUM! Love your additions, Bri! And as I like to say, winter bodies are made in the summer

    1. Hi Dee Dee – You’ll need the acidity in the buttermilk to react with the leavener. You can make a quick version by adding 1 tablespoon lemon juice or vinegar to a liquid measuring cup, then pour in 2% milk up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. And just in case, here’s a link to even more dairy and non-dairy buttermilk substitutes: https://www.justataste.com/what-can-i-substitute-for-buttermilk/ :)

  28. 4 stars
    Very easy to follow recipe with yummy results. Will definitely make this again! I had a smaller pan so had to add an extra 15-30 minutes of bake time.

    1. I’m so thrilled you enjoyed the banana bread recipe, Delbert! And the video is within the post. Let me know if you can’t see it.

  29. 5 stars
    Great recipe! I lengthened the bake time a bit to accommodate high altitude (I’m at 7,500ft) and added nuts.

    1. Hi Shyra – 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!

  30. Hi! I really want to make this, but I only have a 8.5 X 4.5 loaf pan. Do I just bake it for longer or what do I need to adjust for the smaller pan? It looks beautiful!

    1. Hi there! You can just discard a small portion of the batter, or add it to a muffin tin so you don’t waste it :) Bake time should still be around 50 to 55 minutes.

  31. 5 stars
    My husband and kids are addicted! Only added lemon zest with a bit of lemon juice to cheesecake filling! Wish I could post picture, so pretty!
    Thank you!!

  32. Hi! When heating up the bananas for them to be sweet. Do I heat them up with the peel or without the peel? Thanks!

    1. Hi Kelley! I’m not a high-altitude baker so I’m not certain what adjustments (if any) would need to be made.

  33. 5 stars
    This recipe is (as my dad said) “THE BOMB”! I have smaller loaf pans than the recipe called for so I got 2 loaves out of 1 batch. I made 1 batch with walnuts and 1 without and both were a hit at home! I decided to make some for the people at work (with and without walnuts) and it was gone in minutes!! Thanks for sharing this recipe!

  34. hi
    been through the site 3 times trying to find the recipe for creamcheese banana bread. can’t find it or a link. what am I doing wrong?
    Sonya

    1. Hi Megan! 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). :)

  35. 5 stars
    Thank you for posting this recipe. This is the best Banana Bread we’ve ever had. It is so thick and hearty and the cream cheese add moistness and great flavor.

  36. This recipe is absolutely amazing! I made my first loaf exactly as directed and it was the best I have ever ha and first time ever with cream cheese, huge hit in my house! The 2nd loaf my son requested chocolate chips without cream cheese, so I just added 1 c of the chips to the bread mix. Another delicious hit! Thank you so much, I will never use another banana bread recipe!

  37. 4 stars
    I made this recipe and it was tasty. I’m not sure if I over-baked it or what, but the cheesecake portion was totally dry. How can you tell when it’s done? I kept inserting a toothpick inside and it kept coming out gooey, then finally removed it it from the oven when there were only crumbs on the toothpick. It took about twenty extra minutes. Is it done even when there’s stuff on the toothpick?

    1. Hi Autumn – 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. :)

  38. omg so moist! i will keep using this recipe! i didn’t have vanilla extract nor butter milk. but used milk instead. still came out perfect! thanks

  39. 5 stars
    This is my new favorite banana bread-a keeper recipe! Huge hit all around. Simple ingredients and very flavorful. Will definitely make it again :-)

  40. 4 stars
    I’m not overly fond of banana bread but I had to get rid of some over ripe ones. I’m Caribbean so I had to introduce spices. I added 2 teaspoons of cinnamon, about half teaspoon of nutmeg and about 1/8 teaspoon of allspice. I didn’t start making it until about 7:00 p.m. and I had no buttermilk so I substituted sour cream. I also used brown sugar because I very rarely have white sugar in my house. I modified the cream cheese mixture by straining the juice of one small passionfruit in it. I will make it again. It tastes like banana bread but better.

  41. Does the banana bread cheese swirl . Have to be put in refrigerator.I made 6 of them for gifts for Christmas.Thankyou for tge recipe .The best banana bread 5 stars.

  42. 5 stars
    This is my third time baking and I will never bake a plain banana bread again. This is so tasty!!! I do always gave to bake about 15 min longer but I tent the top and it looks and tastes perfect. So moist!

  43. 5 stars
    Thank you for a truly spectacular moist banana bread. I stumbled upon the recipe and then went to YouTube and subscribed you’re amazing and so young to be so knowledgeable bread is the best I’ve ever made thank you

  44. 5 stars
    Loved the recipe.

    Here is a tip I learned from my neighbor. If bananas are getting too ripe and you cant make the bread yet. Peel them, mash them up and freeze them. It works perfect so you can cook them when you are ready.

  45. 5 stars
    Thank you so much for this recipe! It’s absolutely delicious and I can’t wait for my kiddos to try it tomorrow!

  46. Hi, Kelly I just made this first time ! It smells really good ! I was wanting to know from watching your video do you use the hole banana mix and the hole cream cheese mix as well ? it look like in the video you didn’t use it all from the loaf pan you were using. Thank you so much and have a great evening.

  47. amazing banana bread recipe the only change i made was whipping strawberries into the cream cheese it was delectable didn’t do any plain but i’m sure it is delicious as well

  48. 5 stars
    Hello. I just baked the cream cheese banana bread, but I added cinnamon, all spice and pumpkin spice. It has filled my home with fragrance of Fall. Thank you

  49. 5 stars
    Hi, love this recipe! I was thinking about adding a bit of caramel to the cream cheese filling for a bit of extra flavour, would this work?

    1. Hi Elle! I’ve never tried that so I can’t say for certainty what the results would be. Let me know if you give it a shot!

  50. Just made this for the first time…test run (it’s in the oven now) my cream cheese mixture was a little lumpy. Hope it turns out. I’ll give an update after the taste test. Thank you for the recipe and video.

  51. 5 stars
    Just made this and it was so moist with lovely flavours. A great recipe and the cream cheese swirl really brings it all together.

  52. 5 stars
    Best recipe ever! Thank you. This recipe becomes our favorite. We like more cream cheese in our banana bread so I increase the cream cheese mixture by 1.5 times the original recipe.

  53. 5 stars
    I used almond flour, splenda & sukrin gold, and milk with cream of tartar in place of buttermilk… it was AMAZING!!! I didn’t let it cool though and that was a mistake lol

  54. HI Kelly I am going to try the recipe…what are your thoughts on adding walnuts 3/4 – 1 cup? Would I need to make any specific adjustments to the recipe?

    1. Hi Rick – Walnuts would be a delicious addition! I’d add 2/3 cup and recommend you start checking the bread around the 50-minute mark. I look forward to hearing your results!

  55. 5 stars
    Very good easy to make. Turned out very well. Got it out of the pan in one piece. And very delicious.

  56. 5 stars
    This is absolutely delicious. I make a strudel topping with brown sugar, cinnamon, flour and butter. It make the bread crunchy on the top and my husband just loves it!

  57. 5 stars
    Really good! This was a test batch, now I know it is good enough to share for special occasions coming up this summer. I followed the directions for the cream cheese batter to the letter, and it was very thin, not at all like yours looks in the photos. I’m baffled by that. Nonetheless, mine tastes wonderful and looks very nice.

    1. Hi Mary! I’m so glad you enjoyed the recipe! I’m not sure why your cream cheese mixture would be thinner, but I’m glad it worked!

  58. 5 stars
    This is my fourth time making this recipe. Everyone that’s tried it has enjoyed and asked that I make them one of their own. Simple, delightfully amazing. Pairs well with coffee. Thank you.

  59. I love this recipe. I also made it spicy adding cinnamon nutmeg ground cloves. I also added chopped walnuts, chocolate chips, dried cherries.

  60. 5 stars
    Hello Kelly,
    I’m back for seconds! I made this banana bread recipe for Thanksgiving, I doubled the recipe and added 1 cup of toasted pecans, I baked one in a bundt pan. It was beautiful and sliced very nice everyone loved it. I will be making another one today doubling the recipe again. Today, I will put a pecan, cinnamon, brown sugar, butter & Oat crumble in the center and on the top. Should be delicious. Thanks, Jean

  61. 5 stars
    I messed up and used softened butter instead of melted. I had a moment of panic when I saw the butter chunks in the mixing bowl not incorporating, but luckily it turned out just fine. Better than fine, it’s moist and delicious! Great recipe!

  62. 5 stars
    Awesome recipe, it gets gobbled up pretty quick In my house, not quite sure of the purpose of the flour in the cream cheese mixture, also think I want to try it with half coconut oil, and half butter, sounds like a great idea, thanks for sharing.

  63. Hi Kelly, I noticed the ingredients and the video leave off the instructions after adding a third of the batter to the pan. Do you continue layering, layer upon layer? Or do you use the remainder of the batter in another pan?

    1. Hi Dana! As noted in the recipe above, add 1/3 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. Hope that helps to clarify!

  64. 5 stars
    Kelly,
    I enjoyed making this banana bread. I had an entire case of bananas (from my son chef) a few weeks ago so I mashed and froze them into 1 pound portions in freezer bags. I was eager to volunteer to use some of them for Thanksgiving.
    I doubled the recipe and added 1 cup of chopped walnuts and 1\2 cup brown sugar in each mixture. I was happy to used a whole pound bag of my per frozen bananas, I also used a small banana Greek yogurt because it seemed too stiff. I made one in a decorative ceramic bunt type ring pan to take to our dinner. And of course I had to make a large loaf for us here at home. I also have made numerous banana breads. But this is delicious. I think I’ll use a little cinnamon and nutmeg next time. But not having it in drew more attention to the cheesecake swirl. My bunt pan ran over into the center on the baking sheet so I cut it out and had the best sample ready for tasting without cutting either one of them yet.
    Thank you. It will be a big hit with everyone.
    Jean

  65. 5 stars
    I’m preparing everything now to bake later. I’m using coconut oil instead of butter. I’ve made banana bread before with coconut oil and it came out perfect. Can’t wait to make this with the cream cheese!!! I will try and post a picture!

    1. Looking forward to hearing your results, Beckah! And if you’re on Instagram, be sure to share your culinary creations with me by using the hashtag #justatasterecipes :)

  66. 5 stars
    So So Yummy!!! I used Almond/coconut milk instead of buttermilk and it was perfect. I will def make again!

    1. Hi Susan – I’ve never made this recipe as muffins so, unfortunately, I’m not sure the exact bake time. Would love to hear your results if you give it a shot!

  67. 5 stars
    Best banana bread ever! The cheesecake just tops this off. So moist. Making a plain banana bread from the same ingredients. Thank you for sharing your recipe!
    Wish I could post a picture though, lol

    1. Woohoo! I’m so thrilled you enjoyed the recipe, Lorie! And if you’re on Instagram, share your culinary creations with me by using the hashtag #justatasterecipes. :)

    1. Hi Kimberly! The ingredient list and directions are listed above underneath the last image of this post (Mixed Berry Banana Bread).

  68. 5 stars
    I’ve been wanting to make this, and finally did today, using 6 oz neufchatel. Glad I did because it’s delicious! Thank you for this great recipe.

  69. 5 stars
    Omg, my husband thinks I out did myself. I didn’t tell him was your recipe. So sorry. So very good. Thank you

  70. 5 stars
    I just baked this and it was truly the best banana bread I’ve ever made. The whole family loved it! The recipe is perfect!
    Thanks!
    Greetings from Holland
    Lea

  71. To Nana, Yes this recipe works well using a natural sugar substitute, I’ve used Sukrin or Xylitol or Natvia for Baking, the bread came out very tasty.

    1. Hi Cheri! To find the estimated nutritional info just click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

  72. 5 stars
    Trying this out for a client whose family already likes banana bread to the point of at least a loaf a week. I am always looking for new (nut-free) twists. When I shared your link, she went shopping. We are using neufchatel, in attempt to keep the sinning to a dull roar. About 15 minutes left in the oven and it is looking gorgeous. (I only ever taste the batter, but both were very yummy.) Can’t wait to hear what she thinks!

    1. Hi Nana! I’ve never tried making this recipe with a sugar substitute so I can’t say with certainty how the banana bread would turn out. Sorry I can’t be of more help!

  73. 5 stars
    This recipe is AMAZING! I want to make 3 mini loaves, how should I adjust the cooking time and temp?

    1. Hi Shelly! I’ve never made this recipe in mini loaf pans so, unfortunately, I’m not sure the exact bake time. Would love to hear your results if you give it a shot!

  74. 5 stars
    This looks amazing! I want to try this and I want to try it with Pumpkin too! Do you think this would work with your recipe as a substitute for bananas?

    1. Hi Debbie! I’ve never tried that so I’m not sure what the result would be. Let me know if you give it a shot!

  75. 5 stars
    This came out so amazing. So soft and extremely delicious. My new go to recipe for banana bread. Can’t wait to search through your other recipes.

  76. Hey Kelly.. this looks delicious.. I’m planning to try it out this evening.. I don’t have buttermilk.. can I use blueberry yogurt instead?

    1. Hi Aditi – You’ll need the acidity in the buttermilk to react with the leavener. You can make a quick version by adding 1 teaspoon lemon juice or vinegar to a liquid measuring cup, then pour in whole milk up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. Hope that helps!

  77. 5 stars
    Made this recipe, added chocolate chips to the batter, and all I can say is yummy!!! Also made it in a bunt cake pan instead of a loaf pan. Definitely recommended this recipe as a dessert, muffin or a loaf.

  78. 5 stars
    I made this!!! Beyond yum on a cool night, warm and moist from the oven. The entire crew indulged!
    Super easy to make! (Be sure the cream cheese mixes well and is warm)

  79. 5 stars
    We are making yours tonight. I guess the “royal we” are comprised by me and the lovely Renee whom I’ve been married to for just a mere 27 years! She’s a number cruncher and Deck creator by day but at night the most talented baker on this side of the Pond. Mary Bertie your safe!

  80. 5 stars
    So glad this rainy day and a block of cream cheese made me antsy enough to look up a fun new recipe! I love it, my in laws love it and requested I share next time I make it too! My husband is not a fruit fan, but after one bite, he’ll love it too. I used regular milk instead of buttermilk (it’s all I had). Used all 8 oz of cream cheese, just to get rid of it. Only had 2 bananas (and dropped half of one on the floor!!), so I added a small container of applesauce and fresh blueberries to my 1.5 bananas :). And used 2/3 cup sugar in bread recipe, and omitted the sugar in the cream cheese filling – I always try using less sugar nowadays. Surprisingly, it was still sweet tasting! I want to try it with bananas only, and another time with strawberries!!! I love the cream cheese swirl, crusty outside, buttery inside! The tang from the blueberries worked too! Gotta try! Thanks so much! I’m in love!

  81. hi kelly
    this sounds yum but can you substitute all purpose flour with whole wheat flour? would honey also work instead of sugar?
    thanks

    1. Hi there! I haven’t tried making either of those substitutions so I’m not sure how the recipe would turn out. Let me know if you give it a shot!

  82. 5 stars
    What?!? No such thing as too much cream cheese….ha
    I just made this and brought it to church. It was allll gone! My husband was mad I didn’t bring any home, he only got 1 slice. I only had a block of cream cheese which is 8oz and I used it all. I was awesome!! Thanks for the amazing recipe!!!!!

  83. I’m going to make this on Wednesday when my new bananas are nice and ripe! It sounds delish! I know my wife and picky eater daughter will love it.

  84. 5 stars
    Should I try to have all the cream cheese covered by dollops of banana bread and then swirl??

    Would it be wrong to mix in some of the banana bread dough into the cream cheese mix to make it all more banana-bready??

    1. No need to cover all of the banana bread and I wouldn’t recommend mixing together the cream cheese and the banana bread or you’ll have all the same color (and no marbling!). :)

  85. 5 stars
    Just made this recipe. Had a bit too much cream cheese filling that i didnt know what to do with but it turned out really good. bpt as pretty but still tastes great!