Go Back

Cream Cheese-Filled Banana Bread

Cream cheese filled banana bread with a thick, cheesecake-like layer swirled through moist banana loaf. Golden banana crumb and an ivory cream cheese center bake in one 9x5 loaf pan for a bakery banana bread slice that reveals the creamy middle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mashed.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Cream cheese filling
  • 8 oz cream cheese Softened.
  • 0.25 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
Make the cream cheese filling
  1. Beat cream cheese, sugar, egg, and vanilla until smooth, then set aside for easy layering.
Make the banana bread batter
  1. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until the mixture looks uniform and glossy.
  2. Fold in flour, baking soda, salt, and cinnamon until just combined so the batter stays thick and not overmixed.
Assemble and bake
  1. Pour half the banana batter into the pan and spread evenly to create a stable base for the cheesecake layer.
  2. Spread the cream cheese filling evenly over the batter layer so you get a continuous, creamy center.
  3. Pour the remaining banana batter on top and gently level the surface for even baking.
  4. Bake at 350°F for 65–75 minutes, until a toothpick inserted in the banana bread (not the cream cheese layer) comes out clean—plan for longer bake time because of the filling.

Notes

For the cleanest cheesecake-like center, let the loaf cool at least 20–30 minutes before slicing, then chill leftovers for firmer slices. Store covered in the refrigerator up to 4 days. Freeze tightly wrapped slices up to 2 months. For a lighter option, use reduced-fat cream cheese and keep the rest of the recipe the same for a similar swirl while reducing calories.