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
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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.
What’s the best way to freeze a loaf after it’s made?
I recommend cutting it into slices and freezing the slices individually (in airtight wrapping/bags). This makes for the easiest way to defrost one serving at a time. Otherwise, you can freeze the whole loaf :)
I added walnuts and chocolate chips. It was to die for.
So glad you enjoyed it, Michael!
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.
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!
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.
Awesome! I’m thrilled you enjoyed the recipe, Pauline!
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.
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?
I love your Banana Bread with Cream Cheese.
Your recipes are very easy to follow.
I’m so thrilled you’ve been enjoying the recipes, Tanti!
Hi!
I love your recipes and I really want to try this one. Can I use oil instead of melted butter? Thanks!
Sure! :)
Hello there! Can I add sour cream or plain yogurt in the recipe?
Hi Carmela! You could replace the 1/4 cup buttermilk with the same amount of either one of those. :)
Hi was wondering what I could use instead of buttermilk?
Hi Emily! I have a whole post on buttermilk substitutions that you can find here: https://www.justataste.com/what-can-i-substitute-for-buttermilk/ :)
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!
I love reading this, Denise! I’m so thrilled you’ve been enjoying the recipe!
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)
Yay! I’m so thrilled to read this, Grace!
Can I use a powdered buttermilk? What will be the measurement? Or is there a substitute that I can use?
Hi Kitty! I have a whole post on buttermilk substitutions that you can find here: https://www.justataste.com/what-can-i-substitute-for-buttermilk/ :)
Wonderful recipe. Thank you so much for this recipe.
You are so welcome, Barbara! I’m thrilled you enjoyed it!
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.
Woohoo! Thanks so much for sharing this, Ashtin!
Do you know how many calories are in a serving of this?
Hi Dylan – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
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.
Woohoo! I’m so thrilled to read this, Lynn!
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?
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). :)
Can you make this as muffins?
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!
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.❤️
You are so welcome, Mitch! I’m thrilled you enjoyed the recipe!
Hi, looks like an awesome recipe, do you know the calories per serving?
Thanks!
Hi Kayley! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Would this loaf be able to be frozen? I’d like to make in advance to have as a handy snack once baby is born.
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!
Made this last night, added mini cholate chips into cream cheese mixture. HOMERUN. Best Banana Bread ever. Took loaf to work, tons of complements.
Love the additions of chocolate chips, Lori! I’m so glad you enjoyed the recipe!
Just made this bread today and followed the recipe measurements and it came out perfect.
Thank you!!!
I’m so glad you enjoyed the recipe!
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!
Woohoo! I’m so thrilled you enjoyed the recipe, Rachel!
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.
Hi Ella – Are you only mixing the cream cheese portion until it is combined? If you over-mix it, it may become runny.
So good!
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.
Hi Terry – I’m not sure what could have happened to your banana bread but I’m glad you enjoyed it!
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?
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?
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
Welcome to Just a Taste, Lili! I’m so glad you enjoyed this recipe!
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
You are so welcome, Ruby! I’m thrilled you enjoyed the banana bread!
Best banana bread recipe I have ever made. I will never stray from this oh so delicioso gem.
I’m so glad you enjoyed the recipe, Candice!
Love this recipe I use it all the time!!
I’m thrilled you’ve been enjoying the recipe, Susie!
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.
Awesome! I hope you enjoy the banana bread, Kate!
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.
Hi Devina – I’ve never tried that so unfortunately I can’t weigh in on this. Sorry I can’t be of more help!
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…
Hi Christine – Did you layer intermittent dollops of the banana bread batter and the cream cheese filling?
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 :)
I’m so glad you enjoyed the recipe!
I made it but there seemed to be so much cream cheese filling.
It is tasty, but not as beautiful and brown as yours.
Hi Julie – I’m not sure what could have happened to your banana bread. Did you follow the proportions as listed?
This is a great recipe
I’m thrilled you enjoyed it, Rose!
I have mas this several times and it’s delicious… was wondering if I could make it in a bundt tin?
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!
This is delicious! It came out better than any I have made before. Definitely a keeper. Thank you!
You are so welcome, Andrea! I’m thrilled you enjoyed the recipe!
The best banana bread I have ever made!!!! My family loves this recipe! Thank you!!!
Love reading this! So thrilled you are your family enjoyed the recipe :)
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.
I’m so thrilled you enjoyed the recipe, Cathey!
Love this recipe! Thanks for sharing.
So glad you enjoyed it!
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.
You are so welcome, Betsy! I’m thrilled you all enjoyed the recipe!
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 :)
I’m thrilled you enjoyed the recipe, Alexandra!
Hi! Can I use almond flour instead of all purpose flour?
Hi there! I haven’t tried that so I can’t say with certainty what the results would be.
Amazing Recipe!!
So glad you enjoyed it!
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.
YUM! Love your additions, Bri! And as I like to say, winter bodies are made in the summer
Can you use 2% milk instead of buttermilk?
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/ :)
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.
I’m so glad you enjoyed the banana bread recipe, Laura!
I made it and it came out E, Ctly the same as it looked in your blog.. Great taste!
I’m thrilled you enjoyed the recipe, Jacqueline!
https://i.imgur.com/JDx6kNJ.jpg
I added toasted walnuts and Carnation Malted Milk powder to the cream cheese. Delicious! I was wondering where the video was?
Thanks for this recipe!
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.
Great recipe! I lengthened the bake time a bit to accommodate high altitude (I’m at 7,500ft) and added nuts.
I’m thrilled you enjoyed the recipe, Lori!
Hi, I plan on making this but in muffins. How many muffins and how long would I bake them?
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!
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!
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.
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!!
Love your addition of lemon juice and zest, Gabby! And you can share your culinary creations with me on Instagram by using the hashtag #justatasterecipes or by joining our Facebook group: https://www.facebook.com/groups/336632013654296/
Just made this recipe with pecans and a touch of cinnamon. Delicious
YUM! Love your additions, Kara!
Hi! When heating up the bananas for them to be sweet. Do I heat them up with the peel or without the peel? Thanks!
With the peel, Isabel. Feel free to tune in to my video for how to quickly ripen bananas: https://www.justataste.com/video-how-to-quickly-ripen-bananas/:)
I live at 6,000 altitude, any changes I need to make to the recipe?
Hi Kelley! I’m not a high-altitude baker so I’m not certain what adjustments (if any) would need to be made.
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!
You are so welcome, Nicole! I’m thrilled you enjoyed the recipe!
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
Hi Sonya – The ingredient list and directions for this recipe are listed above. :)
Does this need to be refrigerated because of the cream cheese?
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). :)
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.
You are so welcome, Gail! I’m absolutely thrilled you enjoyed the recipe!
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!
I am so, so thrilled to hear this, Pamela!
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?
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. :)
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
I’m so glad you enjoyed the recipe, La’Rrie!
This is my new favorite banana bread-a keeper recipe! Huge hit all around. Simple ingredients and very flavorful. Will definitely make it again :-)
So glad you enjoyed the recipe, Lynda!
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.
Nice substitutions, Paula!
My 2nd time baking this bread, this time with yogurt & it came out perfect!
Happy New Year!!!
Amazing! I’m so thrilled you’ve been enjoying the recipe, Jocelyn. Happy New Year!
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.
Hi Debora! The banana bread will last up to a week when stored in an airtight container at room temp.
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!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Pat!
My new favorite! Bringing half to work
I’m so thrilled you enjoyed the recipe, Billie!
Can you substitute buttermilk?
Hi Lana – You could swap it for sour cream or yogurt!
Thank you so much for the recipe, I really love it!
You are so welcome! I’m so glad you enjoyed it!
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
I’m so thrilled you enjoyed the banana bread recipe, Elizabeth!
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.
I’m thrilled you enjoyed the recipe, Robbie!
Thank you so much for this recipe! It’s absolutely delicious and I can’t wait for my kiddos to try it tomorrow!
I’m so thrilled to hear you enjoyed the recipe, Melanie!
Have you tried freezing the finished product? Thinking I would try it
Hi Renee – I’ve never tried freezing it, so I’m not sure. Let me know if you give it a shot!
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.
Hi Heather! Yes, just follow the recipe as written. Enjoy!
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
Love your addition of strawberries, Ed!
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
Love your additions, Carmen! Enjoy!
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?
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!
I see the video but I don’t get the measurements plz help
Hi there! The ingredient list and directions are listed above.
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.
You are so welcome, Tammy. Enjoy!
Just made this and it was so moist with lovely flavours. A great recipe and the cream cheese swirl really brings it all together.
I’m so thrilled you enjoyed the recipe!
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.
I’m so thrilled you’ve been enjoying the recipe!
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
I’m so glad you enjoyed the recipe, Antoinette!
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?
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!
Is there anyway to omit the buttermilk?
Hi Brittany – You could swap it for sour cream or yogurt. :)
Very good easy to make. Turned out very well. Got it out of the pan in one piece. And very delicious.
I’m thrilled you enjoyed the recipe!
This is now my go banana bread!!! It’s just amazing!!!!
Woohoo! I’m so thrilled you enjoyed the recipe!
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!
YUM! Thrilled you enjoyed the recipe, Judy, and I love your topping addition!
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.
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!
Absolutely Fantastic! Thank you for sharing your recipe! Yum!
You are so welcome, Tanya! I’m thrilled you enjoyed it!
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.
I am so thrilled you’ve been enjoying the recipe, Jeremy!
Came out exactly like the picture my deli loved it
I’m so glad you enjoyed the recipe, Kris!
Absolutely delicious. Added some cinnamon and nutmeg. Best banana bread I’ve ever made.
Awesome! I’m so thrilled you enjoyed the recipe, Nita!
I love this recipe. I also made it spicy adding cinnamon nutmeg ground cloves. I also added chopped walnuts, chocolate chips, dried cherries.
I’m so glad you enjoyed the recipe, Jeanne! And I love your additions!
I tried this recipe because I love banana breads, and this one was absolutely fantastic, so thanks for that! :D
I’m so thrilled you enjoyed the recipe, Rosa!
Love your recipes have tried some they are all so simple easy reco to follow
Thank you
Rosie
I’m so glad you’re enjoying Just a Taste, Rosemary!
Hi Kelly, I need a substitute idea for buttermilk, help ♡
Hi Beatrice! Sour cream or yogurt will work :)
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
Love your variations, Jean! I’m thrilled you’re enjoying the recipe!
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!
Woohoo! I’m so thrilled you enjoyed the recipe, Rosie!
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.
I’m glad you enjoyed the recipe, Jason!
This is the perfect recipe! Thank you!
I’m SO thrilled you enjoyed it, Carola!
this recipe is amazing, it is not sweet. It’s perfect. my friends love it.
I’m so thrilled to hear this, Maria!
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?
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!
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
I’m so thrilled you enjoyed the recipe, Jean! Happy Thanksgiving!
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!
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 :)
I added one peeled and chopped APple to the cream cheese mixture. It’s wonderful!
YUM! Love the addition of apple, Barbara!
So So Yummy!!! I used Almond/coconut milk instead of buttermilk and it was perfect. I will def make again!
Awesome! I’m so thrilled you enjoyed the recipe, Brandy!
Has anyone ever tried this recipe as muffins????
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!
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
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. :)
Delicious and gone in a snap! I did have to bake longer however, it took about an hour and a half at 350 degrees.
I’m so glad you enjoyed the recipe, Ellen!
Can you freeze this bread?
I’ve never tried freezing it, so I’m not sure!
Hi kelly. Where is the recipe?
Hi Kimberly! The ingredient list and directions are listed above underneath the last image of this post (Mixed Berry Banana Bread).
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.
Awesome! I’m so glad you enjoyed the recipe, Mary!
Omg, my husband thinks I out did myself. I didn’t tell him was your recipe. So sorry. So very good. Thank you
Ha! I’m so glad you and your husband enjoyed the banana bread!
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
LOVE hearing this, Lea! I’m so thrilled you and your family enjoyed the banana bread :)
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.
Thanks so much for your tip, Wanda!
Truly delicious and easy to make. Love the flavour of the cream cheese and banana.
I’m so glad you enjoyed the recipe, Jenn!
Where is the nutrition page for this recipe?
Hi Cheri! To find the estimated nutritional info just click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.
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!
Looking forward to hearing the results, Serena!
Would this work with a sugar substitute for those with diabetis?
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!
delicious!! Really enjoyed this recipe
So glad to hear this, Carol!
This recipe is AMAZING! I want to make 3 mini loaves, how should I adjust the cooking time and temp?
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!
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?
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!
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.
I’m so thrilled to hear this, Patrice!
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?
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!
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.
LOVE your addition of chocolate chips, Lisa! Thrilled you enjoyed the recipe :)
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)
I’m so glad you enjoyed the recipe, Heidi!
Can I substitute sour cream for buttermilk? Same amount? Thanks! Will try this.
Yes that should work great!
can i substitute something the butter milk with just plain milk???
Hi Veronica! You’ll need the acidity in the buttermilk to react with the leaveners.
This bread was so good! I had baked it twice with pistachio on the top. Thanks for recipe.
So glad you enjoyed the recipe!
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!
Congratulations on 27 years! I hope you both enjoy the banana bread :)
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!
Love hearing this, Ange! I’m so glad you enjoyed the recipe. And I love the idea of a strawberry version, too!
This bread was so delicious I wanted to be selfish and save it all for me. Thank you for the recipe.
Ha! I’m so thrilled you enjoyed the recipe, Brandy!
hi kelly
this sounds yum but can you substitute all purpose flour with whole wheat flour? would honey also work instead of sugar?
thanks
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!
Love your recipes!
Thank you so much, Holly! Thrilled you’re enjoying Just a Taste!
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!!!!!
Woohoo! So glad you enjoyed the recipe, Lyndsay!
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.
I hope you all enjoy the banana bread, John!
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??
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!). :)
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!
So glad you enjoyed the recipe, Savannah! :)
Can’t wait until I try this recipe. Looks so yummy
Thanks so much, Debbie! I hope you enjoy the recipe!