Banana Cream Cheese Bread
Indulge in the ultimate combination of sweetness and creaminess with this Banana Cream Cheese Bread—a deliciously moist banana bread swirled with a rich, velvety cream cheese filling. Perfectly ripe bananas are blended into a tender, buttery batter, then layered with a luscious cream cheese mixture for a loaf that’s as stunning as it is satisfying. With a prep time of just 20 minutes and a golden bake in the oven, this recipe is ideal for brunch, dessert, or an anytime snack. The contrasting textures of fluffy banana bread and creamy filling create a harmony of flavors in every slice. Serve it fresh or chilled, and enjoy a slice of pure comfort. Don't forget—it also makes a great make-ahead treat, staying fresh in the fridge for up to 5 days! This recipe is your ticket to elevating classic banana bread to gourmet heights.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 8 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 1 large egg
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add granulated sugar, melted butter, eggs, and vanilla extract, then whisk until well combined.
In another bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Prepare the cream cheese filling: in a medium bowl, beat the softened cream cheese, powdered sugar, egg, and vanilla extract using a hand mixer until smooth and creamy.
Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Carefully spoon the cream cheese mixture over the batter, spreading it into an even layer. Then, pour the remaining banana bread batter on top of the cream cheese layer, ensuring it covers the filling completely.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean (the cream cheese layer may still be slightly moist, but the bread should be cooked through).
Remove the pan from the oven and allow the bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the banana cream cheese bread. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 509.2 g | 185% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 282.5 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 385 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
