Cream Cheese Banana Bread (with Cheesecake Filling)
This post may contain affiliate links. See our affiliate policy here.
Banana bread is already pretty great on its own, but add a thick layer of sweet cream cheese filling through the middle? Now we’re talking. This Cream Cheese Banana Bread has all that lovely, moist banana bread goodness, with a creamy, cheesecake-style center tucked inside every slice.
The banana bread is made with plenty of ripe bananas, sour cream to keep it soft, and just enough cinnamon to add a little warmth. The cream cheese filling is lightly sweetened with sugar and vanilla, so you get a rich, slightly tangy middle that goes really well with the sweet banana bread.
One thing I recommend with this recipe is letting it cool completely before slicing. I know cutting into warm banana bread is half the fun, but the cream cheese needs time to firm up. Give it that time, and you’ll get lovely, neat slices with a thick ribbon of cream cheese running right through the middle.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Regular banana bread is good, but that thick layer of cream cheese running through the middle is what makes this one worth making. You get soft, moist banana bread with a creamy filling that’s a little like cheesecake. And you don’t need to do anything fancy to get it there.
- Banana bread meets cheesecake. Two things I love, all baked into one loaf.
- Uses up those brown bananas. The ones nobody wants to eat anymore are exactly what you need here.
- No complicated steps. Make the batter, mix up the filling, layer everything in the pan, and bake.
- Great for making ahead. I actually recommend making it ahead so the filling has plenty of time to set before you slice it.
- Freezes well. Wrap individual slices and stash them in the freezer for another day.
- Perfect with coffee. Breakfast, afternoon snack, or a little something sweet after dinner. I’m not judging.
Can you make Cream Cheese Banana Bread ahead?
Yes! This recipe actually benefits from being made ahead, since the cream cheese filling needs time to firm up before slicing.
This banana bread is rich enough to serve on its own, especially with that creamy filling running through the middle. A thick slice with coffee or tea is pretty hard to beat. If you want something a little different, try my London Fog (Earl Grey Tea Latte).
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Bananas. The riper, the better! You want bananas with plenty of brown spots on the peel. They’re sweeter, softer, and give the bread more banana flavor. Frozen bananas work too. Just thaw them completely, drain off any excess liquid, then mash and measure before using.
- Sugar. We’re using both granulated sugar and brown sugar in the banana bread. The brown sugar adds a little extra moisture and a hint of molasses flavor. You can use dark brown sugar if that’s what you have.
- Butter. I use salted butter. Melt it and let it cool slightly before adding it to the batter. If you’re using unsalted butter, add ¼ teaspoon salt to the dry ingredients.
- Sour cream. This helps keep the banana bread soft and moist. You’ll also need a little for the cream cheese filling. Plain Greek yogurt works as a substitute in both. Full-fat Greek yogurt will give you the closest result.
- Vanilla extract. Goes into both the banana bread and the cream cheese filling. Regular vanilla extract is all you need here.
- Flour. Regular all purpose flour is what you want. There’s also a small amount in the cream cheese filling to help it set as the bread bakes.
- Baking soda and baking powder. We use both to help the banana bread rise. Make sure they’re fresh. Old leaveners are a silent banana bread killer!
- Cinnamon. Just a little to go with the bananas without taking over. You can leave it out if you prefer a more traditional banana bread flavor.
- Cream cheese. This is the star of the whole thing! Use brick-style cream cheese, softened to room temperature so the filling mixes up nice and smooth. I prefer full-fat cream cheese for the best texture. Skip the spreadable kind in a tub, since it can be too soft and may not set properly.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Make the filling. Beat the softened cream cheese with sugar, flour, vanilla, and sour cream until smooth.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Mix the banana batter. Combine the mashed bananas, sugars, melted butter, sour cream, and vanilla. Stir in the flour, baking soda, baking powder, and cinnamon.
Layer. Spread half the banana batter into the prepared loaf pan. Add the cream cheese filling, keeping it away from the edges. Spread the remaining banana batter over the filling.
Bake. Bake at 350°F (175°C) for 60-70 minutes, until golden and baked through.
Cool and slice. Cool in the pan for 15-20 minutes, then transfer to a wire rack and cool completely before slicing.
How to tell when it’s fully baked
This one can be a little tricky because the cream cheese filling stays soft even after the banana bread is fully baked. If you stick a toothpick straight through the middle, you’ll probably hit the filling and think the whole loaf needs more time in the oven.
Start checking around 55-60 minutes, although it may need the full 70 minutes. The top should be golden brown, the edges should look set, and the banana bread shouldn’t have any wet, shiny batter showing.
Insert a toothpick into the banana bread portion, avoiding the cream cheese layer. It should come out with a few moist crumbs, but no wet batter. If you have an instant-read thermometer, the bread portion should register around 200-205°F (93-96°C).
If the top is getting too brown before the middle is done, loosely cover it with aluminum foil and let it finish baking. And remember, the cream cheese layer will firm up as the loaf cools, so don’t keep baking just because the filling feels soft.
Freezing instructions
Kylee’s Notes
- Use really ripe bananas. Bananas with plenty of brown spots are sweeter, softer, and easier to mash. They also give the bread a stronger banana flavor. Those bananas you forgot about on the counter? Perfect for this.
- Measure the mashed bananas. Three medium bananas should give you about 1 ½ cups, but banana sizes vary quite a bit. Too much banana can make the loaf heavy and cause the center to stay underbaked.
- Start with softened cream cheese. Cold cream cheese is much harder to mix smoothly and can leave little lumps in the filling. Let it soften at room temperature before you start.
- Don’t add hot butter to the batter. Melt the butter first and let it cool slightly while you prepare the other ingredients. It should still be liquid, just not piping hot.
- Be gentle with the banana batter. Once you add the flour, stir only until you no longer see dry streaks. Too much mixing can make the bread dense and chewy instead of soft.
- Keep the filling away from the edges. Leave a small border around the cream cheese mixture when spreading it over the bottom layer of banana batter. This helps keep the filling tucked inside the loaf as it bakes.
- Cover the filling completely. Spoon the remaining banana batter over the filling in several spots, then gently spread it into an even layer. This is easier than dumping it all in one place and trying to spread it without disturbing the cream cheese.
- Let it cool before cutting. This one really does need time to cool. The cream cheese layer firms up as the loaf cools, making it much easier to slice without everything squishing together.
How to store banana bread (with cream cheese)
Refrigerator. Store the completely cooled banana bread in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 4 days. Because of the cream cheese filling, this one needs to be refrigerated rather than stored on the counter.
Freezer. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Tips & Troubleshooting
- The banana bread is wet or gummy in the middle. It may need more time in the oven, or there may have been too much mashed banana in the batter. If it’s still baking, check the banana bread portion rather than the cream cheese filling. If you’ve already cut into it and found raw batter, you can try returning the loaf to the oven, although the texture may not recover completely.
- The bread is dense or chewy. The batter was probably overmixed once the flour was added. Next time, stir just until the dry ingredients disappear. A few small lumps are fine.
- The cream cheese filling is lumpy. The cream cheese was likely too cold when you started mixing. If you haven’t layered the loaf yet, keep beating the filling until it’s smoother. Small lumps are mostly a cosmetic issue and shouldn’t ruin the bread.
- The cream cheese layer sank toward the bottom. A little movement is normal, but the filling can sink if the bottom layer of banana batter is too thin or uneven. Make sure you spread half the batter evenly across the bottom of the pan before adding the filling.
- The cream cheese filling leaked out of the sides. The filling was probably spread too close to the edges or wasn’t completely covered by the top layer of batter. Leave a small border around the filling and gently cover it with the remaining banana batter.
- The filling is too soft to slice neatly. The loaf may not have cooled enough. Let it cool completely, then refrigerate it for 30-60 minutes before slicing. The filling should be creamy, but it shouldn’t be runny.
FAQs
I’d stick with a 9×5-inch loaf pan for this recipe. A smaller pan makes the loaf taller, which means the center takes longer to bake. You also risk the batter overflowing.
Sure! Try adding ½ cup of chocolate chips, chopped walnuts, or pecans to the banana bread batter. Just keep in mind that this variation hasn’t been tested.
It already is! There are no eggs in either the banana bread or the cream cheese filling.
More recipes to love
- Coconut Banana Bread. Another delicious way to use up those ripe bananas, with coconut for a little something different.
- Blueberry Banana Bread. Sweet, juicy blueberries tucked into homemade banana bread. A good one when you’ve got extra bananas AND blueberries to use.
- Banana Bundt Cake. All that lovely banana flavor in a Bundt cake. Perfect when you want something a little more dessert-like.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Cream Cheese Banana Bread
Ingredients
Banana Bread
- 1 ½ cups bananas mashed very ripe – about 3 medium bananas
- ½ cup white sugar
- ¼ cup light brown sugar packed
- ⅓ cup butter melted and slightly cooled
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
Cream Cheese Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream
Instructions
- Get prepped. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Mash the bananas and measure out 1 ½ cups. Melt the butter and let it cool slightly.
- Make the cream cheese filling. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the flour, vanilla extract, and sour cream. Mix until smooth, then set aside.
- Make the banana mixture. In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, sour cream, and vanilla extract until well combined.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Add the dry ingredients to the banana mixture and gently stir just until the flour is incorporated. Don't overmix.
- Layer the batter. Spread about half of the banana bread batter evenly into the prepared loaf pan.
- Add the cream cheese filling. Spoon the cream cheese mixture over the batter and gently spread it into an even layer, keeping it slightly away from the edges of the pan.
- Add the remaining batter. Spoon the remaining banana bread batter over the cream cheese filling and gently spread it to cover the filling completely.
- Bake. Bake for 60-70 minutes, beginning to check around 55-60 minutes. The top should be golden brown and the banana bread portion should be set. A toothpick inserted into the bread portion should come out with a few moist crumbs but no wet batter. Avoid inserting it directly into the cream cheese layer. The banana bread portion should reach approximately 200-205°F (93-96°C) in the thickest part.
- Cool. Let the bread cool in the pan for 15-20 minutes. Use the parchment paper to lift the loaf out and transfer it to a wire rack. Cool completely before slicing so the cream cheese filling has time to firm up.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor.
- Measure the bananas after mashing to get the correct amount.
- Soften the cream cheese before mixing to prevent lumps in the filling.
- Let the melted butter cool slightly before adding it to the batter.
- Mix the banana batter just until the flour disappears.
- Keep the cream cheese filling slightly away from the edges of the pan.
- Cover the loaf loosely with foil if the top browns before the center is baked.
- Check for doneness in the banana bread portion, not the cream cheese layer.
- Cool the loaf completely before slicing so the filling has time to set.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
