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–+ servings
A loaf of cream cheese banana bread cut into perfect slices.

Cream Cheese Banana Bread

Kick up a quickbread classic with this recipe for super-moist Cream Cheese Banana Bread.
4.87 from 119 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients  

For the banana bread:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 3/4 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 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. 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. 

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.
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