Introduction
Cream Cheese Stuffed Banana Bread takes your classic banana bread to the next level. It’s moist, rich, and packed with sweet banana flavor, but with a surprise creamy filling running through the middle. Perfect for breakfast, dessert, or an afternoon treat, this loaf tastes like banana bread and cheesecake all in one!
Description
This recipe features a tender, buttery banana bread base swirled with a luscious cream cheese layer. The tanginess of the cream cheese balances the sweetness of the bananas beautifully, creating a loaf that’s indulgent yet comforting. Serve it slightly warm or chilled — either way, it’s irresistible.
Ingredients
For the Banana Bread Batter:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
½ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar (light or dark)
2 large eggs
1 teaspoon vanilla extract
3 medium ripe bananas, mashed (about 1 ½ cups)
For the Cream Cheese Filling:
8 oz (1 package) cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Prepare the filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Make the banana bread batter:
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, whisk melted butter, brown sugar, eggs, vanilla, and mashed bananas until combined.
Add the wet ingredients to the dry ingredients and stir gently until just mixed (don’t overmix).
Assemble:
Pour half of the banana batter into the loaf pan.
Spoon the cream cheese mixture evenly over the top and spread gently.
Pour the remaining banana batter on top and smooth the surface.
Bake for 55–65 minutes, or until a toothpick inserted in the center (not through the cream cheese layer) comes out mostly clean.
Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
Use very ripe bananas — the ones with brown spots give the best flavor and moisture.
Don’t overmix the batter; it keeps the bread soft and tender.
If the top starts browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
For clean slices, chill the bread for about 30 minutes before cutting.
Variations
Chocolate Chip Version: Stir ½ cup mini chocolate chips into the banana batter.
Nutty Twist: Add ½ cup chopped walnuts or pecans for crunch.
Cinnamon Swirl: Mix 1 teaspoon cinnamon and 1 tablespoon brown sugar, then swirl it into the top layer before baking.
Whole Wheat Option: Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
Corrections
If your cream cheese layer sinks or spreads unevenly, make sure your batter layers are thick enough to support it.
If the bread is gummy in the middle, bake longer — cream cheese layers retain heat and moisture, so test near the edges for doneness.
Enjoy
Slice a piece while it’s still slightly warm, or serve chilled for a cheesecake-like texture. Pair it with a cup of coffee or tea — and savor the perfect balance of creamy and banana goodness!