Follow this easy recipe tutorial at home to bake a loaf of banana bread with a thick, soft swirl of cream cheese filling in the middle! This home-baked cream cheese banana bread is such a fun, different twist on classic banana bread. The loaf emerges from the oven perfectly moist and tender, with a pop of lightly sweetened cream cheese in each slice—divine!
This delicious and satisfying take on banana bread will leave your friends and family begging for more! So get cracking on this cream cheese filled banana bread.
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Why stuffing your banana bread with cream cheese is a great idea
Practically everyone I know has a banana bread recipe in their recipe box. Whether they are home bakers or not, I guarantee they have their grandmother's or aunt's or best friend's recipe that is time honored and the best banana bread there ever was. I mean, my moist banana bread with chocolate and ginger is worth raving about (you should go check it out!).
And these banana bread loaf recipes are all amazing!
This recipe, though, takes the very best of what makes banana bread so great and adds to it to make a fun twist on the classic. I have tested my fair share of homemade banana bread recipes so you don't have to!
This is simply my Banana Bread recipe with an added layer of sweetened cream cheese swirled in the center to make an amazingly delicious banana bread with cream cheese filling. You can also try Banana Bread (without baking soda) with the cream cheese swirl!
Oh, and topped with a sprinkling of sugar that forms a crunchy crust when baked. It is oh-so-tasty, friend!
Ingredients & substitutions for cream cheese stuffed banana bread
- Cream cheese: use brick-style cream cheese, not whipped cream cheese. Be sure to bring it to room temperature by removing it from the fridge at least 30-60 minutes prior to baking. Room temperature ingredients combine better than do cold ingredients
- Granulated sugar
- Egg: One large egg is required for the cheesecake filling to help bind it together. Be sure to remove the egg from the fridge at least 30 minutes prior to baking to allow it to come to room temperature
- Sour cream: use full-fat sour cream; the fat helps create the smooth and creamy texture of the cheesecake filling. Bring it to room temperature by removing it from the fridge 30 minutes prior to baking
Banana Bread Batter
- Unsalted butter: Remove it from the fridge at least 30 minutes prior to baking to bring it to room temperature. Cold butter will not incorporate well into the batter and you will likely have chunks of butter throughout the batter instead of a smooth batter. Try this one if you are looking for a banana bread recipe without butter.
- Granulated sugar
- Eggs: Use large eggs and bring them to room temperature by removing them from the fridge at least 30 minutes prior to baking
- Vanilla extract
- Overripe banana: Look for bananas that are heavily browned and mottled but not moldy; the overripe bananas will add sweetness to the bread. You'll need about 2-3 medium to large bananas. If you do not have overripe bananas, find out how you can quickly ripen bananas in the oven for baking
- All-purpose flour: be sure to scoop your flour into the measuring cups rather than scooping the flour into the cup itself. This helps avoid packing the flour down, creating dry, tough banana bread
- Baking soda
- Sour cream: use full-fat sour cream; the fat helps create the smooth and creamy consistency of the bread by adding richness. Bring it to room temperature by removing it from the fridge 30 minutes prior to baking
- Granulated sugar
The Cheesecake Filling
To make this recipe, start by preparing a simple cream cheese filling using brick-style cream cheese, a bit of sugar, an egg to bind it together almost like cheesecake, and a touch of sour cream.
Use a hand mixer or stand mixer to make the filling as smooth as possible. Set that aside while preparing the banana bread batter.
How to Prepare the Banana Bread Batter
In a large mixing bowl with a hand mixer or stand mixer, cream together the butter, sugar, eggs and vanilla by mixing on medium speed for 2-3 minutes until well blended and smooth. Stir in the mashed bananas.
Add to the bowl the flour, baking soda and salt, mixing until just combined. Do not overmix after adding the flour or the bread will be dense and tough. Add in the sour cream and blend well.
Once both the batter and the filling are prepared, set aside 1 ½ cups of the banana bread batter and spoon the remainder into a parchment paper lined loaf pan.
Next, layer the cream cheese filling on top by spooning it over the batter in the bottom of the pan.
Carefully spoon the remaining batter over top the cream cheese layer in a straight line down the center of the loaf pan. Doing so helps create the beautiful swoosh of cheesecake filling when it's baked.
Using a toothpick or butter knife, gently swirl the layers together. Be careful to avoid swirling too much otherwise you will not be able to see the swirl once it is baked.
How to Achieve that Crunchy Sugar Crust on this cream cheese banana bread recipe
This is one of my favorite parts! Sprinkle granulated sugar over top the swirls you just created. Once baked, the sugar creates a crunchy layer on top that's purely delightful!
It's unexpected and adds a fun layer of texture to this banana bread recipe.
I tried adding cinnamon to create a crunchy cinnamon sugar topping, however, I felt the cinnamon flavor overpowered the cream cheese filling. Feel free to add it back in if you desire!
If your bananas aren't ripe, you don't have to put off filling that craving! I have a simple method - bake your bananas in the oven and fast forward the ripening process so you can get to baking.
Out of baking soda, but still want to make banana bread? Try this Banana Bread without baking soda recipe.
Looking for more banana recipes? Give these a try:
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
Cream Cheese Filling
- 12 ounces cream cheese 1 ½ packages of 8 ounce brick style, room temperature
- ⅓ cup granulated sugar
- 1 large egg room temperature
- ¼ cup full-fat sour cream room temperature
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ¼ cups mashed overripe banana about 2-3 medium-large bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup full-fat sour cream
- 1 tablespoon granulated sugar
- Preheat the oven to 350°F (177°C). Spray a 9x5 inch loaf pan with nonstick spray then line with parchment paper and set aside.
Make the Cream Cheese Filling
- In a medium bowl with a hand mixer, cream together cream cheese, sugar, egg, and sour cream on medium speed until smooth. Set aside.
- In a large mixing bowl with a hand mixer or stand mixer, cream together the butter, sugar, eggs and vanilla until well blended and smooth. Stir in the bananas. Add to the bowl the flour, baking soda and salt, mixing until just combined. Add in the sour cream and blend well.
Make the Banana Bread Batter:
- Set aside 1 ½ cups of the banana bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter. Next, carefully spoon the reserved banana bread batter in a line down the center of the pan over the cheesecake filling. Using the tip of a butter knife, swirl through the batter a few times. Sprinkle the top with sugar.
- Bake for 60-65 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 30 minutes before slicing.