Home-Baked Banana Bread with Cream Cheese Filling
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!
Servings: 12 servings
Calories: 375kcal
Equipment
Ingredients
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
Banana Bread
- 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
Topping
- 1 tablespoon granulated sugar
Instructions
- 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.
Video
Notes
Once completely cool, wrap the loaf tightly with plastic wrap and store at room temperature up to 4 days.
Nutrition
Calories: 375kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 398mg | Potassium: 149mg | Fiber: 1g | Sugar: 27g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
