Go Back

Cream Cheese-Filled Banana Bread

Cream cheese filled banana bread with a swirled-style cream center, baked until the golden loaf is set and sliceable. The thick ivory filling runs through the middle for a cheesecake-like ribbon inside moist banana crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

banana bread
  • 3 bananas ripe
  • 0.5 cup butter melted
  • 0.75 cup sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
cream cheese filling
  • 8 oz cream cheese softened
  • 0.25 cup sugar
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Use a nonstick coating so the banana bread releases cleanly.
  2. Beat cream cheese, sugar, egg, and vanilla until smooth for the filling, then set aside. Stop when the mixture looks glossy and lump-free.
Make the banana batter
  1. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth. The batter should look thick and slightly glossy.
  2. Fold in flour, baking soda, salt, and cinnamon until just combined. Mix only until no dry streaks remain.
Assemble and bake
  1. Pour half the banana batter into the pan and spread it evenly. Tap the pan lightly to level the surface.
  2. Spread the cream cheese filling evenly over the batter. Aim for an even ivory layer so it slices cleanly.
  3. Pour the remaining banana batter on top and smooth gently. Stop before you disturb the filling too much.
  4. Bake for 65–75 minutes at 350°F, until a toothpick inserted in the banana bread (not the cream cheese layer) comes out clean. Look for a deep golden crust and a set center despite the filling.

Notes

Pro tip: for neat slices, wait until the loaf is fully baked and then cool before cutting so the cream center firms up. Store covered in the refrigerator up to 4 days. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw in the fridge. For a lighter option, use reduced-fat cream cheese (expect a slightly softer center).