Easy Banana Bread Recipe With Cream Cheese

Kick up a classic quickbread with a fast and fresh recipe for Cream Cheese Banana Bread swirled with a tangy cheesecake-like filling.

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?

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.

My Favorite Banana Bread Recipe

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:

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

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…

Banana Bread With Cream Cheese Frosting

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.

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!

Easy Chocolate Chip Banana Bread

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Calories: 423 kcal , Carbohydrates: 61 g , Protein: 7 g , Fat: 16 g , Saturated Fat: 9 g , Cholesterol: 104 mg , Sodium: 266 mg , Potassium: 249 mg , Fiber: 2 g , Sugar: 31 g , Vitamin A: 630 IU , Vitamin C: 3.9 mg , Calcium: 45 mg , Iron: 2 mg

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.That yummy swirl in the center makes Cream Cheese Banana Bread next-level delicious! For more heavenly sweet bread, try Glazed Lemon Zucchini Bread, Chocolate Chip Banana Bread, and Cinnamon Pull Apart Bread.

Banana Cream Cheese Bread

I’ve talked about my love for non-yeast bread recipes before. They’re usually super easy, and we are always on the hunt for the yummiest recipes.

My mom was able to find one – yet again! It’s similar to our favorite Banana Bread Recipe, only with a few modifications (or upgrades, if you will).

Cream cheese banana bread is darn right delicious, as you could only expect with sour cream, cream cheese, and cinnamon/sugar on top. It’s definitely a new favorite, and we can’t wait to make it again.

Melt In Your Mouth Sour Cream Banana Bread • Love From The Oven

WET INGREDIENTS. In a large bowl, mix sugar, butter & eggs. In a separate bowl, dissolve baking soda in sour cream and add it to the sugar mixture. Add bananas.

Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into TWO 9”x5” loaf pans.

CREAM CHEESE FILLING. Mix cream cheese, sugar, egg, and flour in a bowl until smooth and creamy. Layer evenly over the mixture in both bread pans.

Best Banana Bread

BAKE. Sprinkle the top with 1 tablespoon of sugar mixed with ½ teaspoon of cinnamon before baking. Bake for 50 min. Cool for a few minutes in the pan, then place on a cooling rack to finish cooling.

4 or 5 mini loaves: Separate the batter into two bowls. Divide the batter from one bowl into the mini pans. Then, evenly divide the cream cheese mixture and then divide the remaining banana bread batter between the pans.

Muffins: Separate the batter into two bowls. Divide the batter from one bowl into the cupcake tins filling each tin about ¼ of the way.

Super Moist Banana Bread Recipe (no Mixer Needed)

Next, put the cream cheese mixture into a piping bag to make it easier to add to each muffin. Add an even amount of the cream cheese mixture into the tins and then top that with the remaining batter. Bake for about 25 minutes.

Bundt pan: Pour half the batter into a well-greased bundt pan. Spread on the cream cheese layer and top off with the remaining batter. Bake for closer to 1 hour.

Quickly ripen bananas. This recipe calls for 3 RIPE bananas. Generally, bananas on the counter take 4+ days to ripen to the point they’re good for bread making.

Easy Cake Mix Banana Bread Recipe

I have some tricks to speed up the process. These times are based off of using bananas that are just a little green.

Freeze. Whenever I have bananas that become too ripe to eat I throw them in the freezer. This way I always have some on hand when I want to make bread.

Do not overmix. Use an electric mixer, but be sure to not over-mix the batter. Doing so causes the gluten to overdevelop and can result in a tougher texture.

Cream Cheese Swirl Banana Bread

Flour. Scooping flour so that it is packed can result in a dry muffin. Instead, spoon the flour into the measuring cup and use a knife to level off the top.

Cool. Allow the bread to cool in the pans for a minute or two and then remove them from the pans to cool completely on a wire rack. Once cooled they can be stored for later.

STORE. Due to the cream cheese, it will only last for a couple of days when wrapped in plastic and stored on the counter.

Easy Pumpkin Cream Cheese Bread

FREEZE. Wrap the cool bread whole, or as individual slices, with plastic wrap. Wrap it again with aluminum foil or place them in an airtight freezer-safe container. Label and freeze for up to 3 months.

Only use the recommended amount of banana, too much banana can cause for a super wet batter that can sink in after baking. Make sure your baking soda is not expired and lastly, don’t underbake your bread!

One way would be to place the fruit in a brown bag and loosely close the top. They should ripen in only about 24 hours. You can learn about two other methods in this post under “Ripening Bananas”.

Banana Bread With Cream Cheese And Maple Syrup Frosting

Calories: 2102 kcal , Carbohydrates: 284 g , Protein: 31 g , Fat: 97 g , Saturated Fat: 56 g , Cholesterol: 504 mg , Sodium: 2679 mg , Potassium: 1048 mg , Fiber: 8 g , Sugar: 165 g , Vitamin A: 3560 IU , Vitamin C: 15.4 mg , Calcium: 222 mg , Iron: 8 mg

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Cream Cheese Banana Bread (only 15 Minutes Of Prep)