Cream Cheese Banana Bread – Moist, Rich, and Bakery-Worthy

This Cream Cheese Banana Bread is the ultimate upgrade to your classic banana loaf.

It’s rich, moist, and features a luscious cream cheese layer swirled right through the center.

Perfectly sweet and satisfying, it’s ideal for breakfast, an afternoon treat, or even a simple dessert.

Why You’ll Love This Recipe

Extra moist – Thanks to bananas and sour cream.

Cream cheese swirl – A dreamy, tangy layer in every bite.

Simple ingredients – Nothing fancy, just pantry staples.

Great for freezing – Stays delicious for days or weeks.

Perfect texture – Light crumb with a rich, moist finish.

No mixer required – But it makes things faster if you have one.

What You’ll Need (Ingredient Highlights)

Ripe bananas – The more spotted, the better for flavor and moisture.

All-purpose flour, baking soda, salt – Your classic dry base for structure.

Unsalted butter – Softened for easy creaming and buttery flavor.

Eggs – Bind the batter and the cream cheese layer.

Granulated sugar – Used in both the batter and cream cheese filling.

Vanilla extract – Adds warm, sweet undertones to both layers.

Sour cream – Gives a soft, tender crumb and slight tang.

Cream cheese – Softened and whipped for a rich, silky swirl.

Pro Tips Before You Start

Use very ripe bananas – Brown spots = sweetness and better texture.

Don’t overmix the batter – Stir just until combined to avoid toughness.

Soften the cream cheese – Room temperature cream cheese blends smoother.

Line your loaf pan – Makes cleanup easier and ensures clean removal.

Let it cool before slicing – Helps the filling set properly.

 

How to Make Cream Cheese Banana Bread

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Make the Banana Batter

In a large mixing bowl, cream the softened butter with ¾ cup sugar until light and fluffy (about 3–5 minutes).

Add eggs one at a time, mixing well after each.

Stir in the vanilla extract, mashed bananas, and sour cream until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing just until no dry spots remain.

Do not overmix.

Step 4: Prepare the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with ¼ cup sugar until smooth.

Add 1 egg and 1 tsp vanilla extract. Beat until creamy and lump-free.

Step 5: Layer the Batter

Pour half of the banana batter into the prepared loaf pan.

Spread the cream cheese filling evenly over the top, then pour the remaining banana batter over the cream cheese layer and gently spread to cover.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay due to the cream cheese layer).

Cover loosely with foil if browning too quickly near the end.

Step 7: Cool and Serve

Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

What to Serve It With

Hot coffee or chai tea – The perfect cozy pairing.

Whipped butter or cinnamon honey butter – For an extra indulgent touch.

Fresh fruit – Adds brightness alongside the rich loaf.

Greek yogurt – Balances sweetness with protein.

As is – It’s that good solo!

Variations / Substitutions

Use Greek yogurt instead of sour cream – For a tangy, lighter swap.

Add chocolate chips – Stir into the banana batter for extra decadence.

Sprinkle nuts – Chopped walnuts or pecans add crunch.

Cinnamon swirl – Mix a little cinnamon into the cream cheese layer.

Make muffins – Bake in a muffin tin for 22–25 minutes.

Storage & Leftovers

Room temp – Store tightly wrapped for up to 2 days.

Fridge – Keeps for up to 5 days; the cream cheese layer stays fresh.

Freezer – Slice and wrap individually, freeze up to 2 months.

Reheat – Microwave a slice for 10–15 seconds for warm goodness.

Make ahead – Bake a day in advance for best slicing and flavor.

FAQs

Can I use less ripe bananas?
Ripe, spotty bananas are best.

Slightly underripe ones won’t give the same sweetness or texture.

Can I leave out the cream cheese layer?
Sure, but then it’s just classic banana bread.

The filling is what makes this version “ultimate.”

Can I double the recipe?
Yes—just use two loaf pans and adjust bake time as needed.

How do I know when it’s fully baked?
The top should be golden and a toothpick should come out mostly clean (a little cream cheese is okay).

Can I use a glass loaf pan?
Yes, but reduce the oven temperature by 25°F and check for doneness earlier.

Can I add nuts or chocolate?
Absolutely—mix into the banana batter before layering.

What if my cream cheese layer sinks?
Totally normal—it creates a beautiful swirl and creamy center!

Final Thoughts

This Cream Cheese Banana Bread is everything you love about banana bread—but better.

The tangy cream cheese filling gives it a cheesecake-like richness that makes each bite extra special.

It’s become my go-to loaf for gifting, snacking, or simply treating myself.

Try it once, and you might never go back to plain banana bread again.