Banana Bread with Cream Cheese Filling is a sweet and moist treat that combines the natural sweetness of ripe bananas and the rich, tangy surprise of a creamy cheese center. This isn’t your regular banana bread – it’s a soft, golden loaf with a smooth, cheesecake-like filling that makes each bite extra special and full of flavor.
I love making this banana bread because it’s like a little gift hiding in the middle. The cream cheese filling melts just enough while baking to give you that smooth texture that contrasts perfectly with the fluffy banana bread. I usually slice it up for breakfast or an afternoon snack, and it always feels like a little celebration. Plus, it’s a great way to use up bananas that are past their prime but still so yummy.
One of my favorite ways to enjoy this bread is to toast a slice lightly and serve it with a cup of tea or coffee. The warmth makes the filling even creamier and the banana bread so comforting. It’s the kind of recipe that everyone asks for again, whether you’re sharing it with family or bringing it to a friend’s house. Whenever I make it, I end up smiling just thinking about those special bites!
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots—they’re sweeter and mash easily to make your bread moist. If you don’t have enough bananas, you can add a little applesauce for moisture, but the flavor won’t be the same.
Cream Cheese: Full-fat cream cheese gives the best creamy texture for the filling. If you want a lighter option, try neufchâtel cheese or a mix of cream cheese and ricotta.
Buttermilk or Yogurt: These add moisture and a slight tang to the bread. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
Sugars: The combination of granulated and brown sugar balances sweetness and moisture. Brown sugar adds a subtle caramel flavor, so try not to skip it if possible.
How Do You Get a Perfect Cream Cheese Filling Without It Mixing Into the Batter?
Keeping the cream cheese filling distinct from the banana bread batter can be tricky but here’s how I do it:
- Spoon half of the banana bread batter into the pan and spread it evenly. This creates a solid base.
- Gently spoon the cream cheese filling right in the center. Avoid touching the edges of the pan so it bakes as a separate layer.
- Carefully pour the remaining banana bread batter over the cream cheese. Use a spatula to smooth it out—but don’t press too hard, or the filling might mix in.
- During baking, the filling will set but stay creamy. To check if the bread is done, test near the edges—because the filling area will stay softer.
Taking these steps helps you get that lovely surprise swirl or layer of cream cheese inside your banana bread every time.
Equipment You’ll Need
- 9×5 inch loaf pan – I like a standard size to keep the bread even and easy to slice.
- Mixing bowls – for preparing the batter and the cream cheese filling, making everything easier and organized.
- Hand or stand mixer – helps blend the butter and sugars smoothly and beats the cream cheese filling without effort.
- Rubber spatula – perfect for gently folding ingredients and spreading the batter evenly in the pan.
- Parchment paper or cooking spray – to prevent sticking and make removal of the bread easier after baking.
- Toothpick or cake tester – for checking when the bread is baked, especially near the center with the filling inside.
Flavor Variations & Add-Ins
- Nuts: Mix in chopped walnuts or pecans for a crunchy texture and nutty flavor that pairs well with bananas.
- Chocolate chips: Add a handful of chocolate chips to the batter for a chocolaty twist, especially good if you love a bit of sweetness with your fruit.
- Spices: Stir in cinnamon, nutmeg, or allspice to give your bread a warm, cozy flavor; perfect for fall or winter.
- Frozen berries: Swirl in some blueberries or raspberries before baking for bursts of fruity tang within each slice.
Banana Bread with Cream Cheese Filling
Ingredients You’ll Need:
For the Banana Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk or plain yogurt
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 to 20 minutes to prepare and around 60 to 70 minutes to bake. Allow an extra 20 minutes to cool before slicing, so the bread sets perfectly. Overall, plan for roughly 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper—this helps the bread release easily once baked.
2. Make the Banana Bread Batter:
In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, beat the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla extract, then mash in your ripe bananas.
Next, add the dry ingredients and buttermilk alternately to the banana mixture, starting and ending with the dry. Stir gently until just combined—don’t overmix, or the bread can turn dense.
3. Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
4. Assemble and Bake the Bread:
Pour half of the banana batter into your prepared loaf pan and spread it evenly. Carefully spoon the cream cheese filling over this layer, keeping it away from the sides. Pour the remaining banana batter on top, covering the cream cheese completely.
Place the loaf pan in the oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick near the edges (avoid the cream cheese area). It should come out clean. The center with cream cheese will be soft but set.
5. Cool and Serve:
Let the bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. This step helps the cream cheese filling stay intact when slicing.
Slice your banana bread and enjoy the delicious surprise creamy center in every bite!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just thaw frozen bananas completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery and maintains the perfect texture.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and keep in the fridge for up to a week, or freeze slices for up to 3 months.
Can I Substitute the Cream Cheese Filling?
If you want a lighter option, try using neufchâtel cheese or a blend of cream cheese and ricotta. Just make sure it’s softened for easy mixing and smooth filling.
Is It Possible to Make This Bread Without Buttermilk?
Absolutely! You can substitute buttermilk with plain yogurt or make a quick buttermilk by adding 1 teaspoon of lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes before using.