Cream Cheese Banana Bread
Cream Cheese Banana Bread tastes a little like cheesecake with the cream cheese. It is moist, flavorful, amazing, and indulgent.
Have you guys tried the whole cream cheese inside of bread thing?
I love doing this because it makes a bread (think zucchini, pumpkin, or banana) taste a little like cheesecake. And I love cheesecake! But it is also such a fun way to change up your banana bread.
Bread is definitely a weakness for me! Whip on some butter and I have my favorite snack in hand!
So many varieties of bread that is perfect to indulge in. If you are looking to start your fall season baking try this Cornbread Recipe, 7 Minute (Prep) Artisan Crock Pot Bread, Easy Zucchini Bread Recipe or Honey Whole Wheat Bread.
Cream Cheese Banana Bread
I used my favorite rubber spatula, but was in a hurry. So it was not very even.
But want to know a secret? It still tasted amazing! Like really amazing.
What can I substitute the cream cheese with?
Here’s another confession…
The first time I made Cream Cheese Banana Bread, I did not actually make the cream cheese filling.
I had made these Strawberry Cream Cheese Breakfast Pastries, and since I know I have no self control when it comes to good tasting food, I did not make the whole batch.
I had cream cheese mix left, and I was trying to decide what to do with it. The results of adding it to my banana bread were so good, I am not sure I will ever go back.
Much the pity for my hips, thighs, and general appearance! But the sacrifice might just be worth it. Maybe I should invest in some workout DVDs to move to while I cook.
What are the best bananas for Cream Cheese Banana Bread?
Here’s the thing…you are going to have a time in your life when the bananas on your stand go brown. Instead of mourning the loss of the cheerful yellow banana, celebrate the moist, flavorful, baking project you have ahead of you!
Then take a page out of my playbook, and shop the “manager special” section of your grocery store so you can always buy the too ripe bananas!
Can you refrigerate Cream Cheese Banana Bread?
This cream cheese banana bread keeps really well in the fridge. Which I love because it means I can make it, slice it and wrap it in foil.
Then when I want a little treat, I can grab a decadent slice and am on my way! My kids need me and I need a little treat! Win-Win I think!
Love Banana Bread? Try some of these fun variations:
- Super Simple Banana Bread
- Cranberry Almond Banana Bread
- Blueberry Banana Bread
- Coconut Vanilla Banana Bread
- Chocolate Toffee Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
Cream Cheese Banana Bread
Ingredients
- 1 large egg
- 1/2 c light brown sugar packed
- 1/4 cup vegetable oil
- 1/4 cup honey greek yogurt plain, or sour cream works too
- 2 tsp vanilla extract
- 2 large bananas mashed about 1 cup
- 1 cup bread flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Filling
- 1 large egg
- 6 ounces cream cheese
- 1/3 cup granulated sugar
- 2 1/2 Tbs flour
Instructions
- Preheat oven to 350 degree F
- Spray a 9 x 5 loaf pan and flour, set aside. I like this 9x5 Loaf Pan because it is heavy duty non-stick, dishwasher safe, and great for baking.
- In a large bowl mix all filling ingredients using hand mixer or whisk, and set to side.
- In another large bowl mix together egg, sugar, oil, greek yogurt, and vanilla, and using a hand mixer, mix until smooth.
- Add bananas and stir to incorporate.
- In a small bowl, mix together flour, baking powder, baking soda, and salt.
- Gently stir the dry mix to the wet, folding it in and stirring until just combined, don't over mix.
- Put about 2/3 of the bread mixture into prepared loaf pan.
- Put filling mixture over top, and carefully smooth over with a spatula.
- Top with remaining bread mix and smooth over the top.
- Bake about 50 minutes, until top is golden, and center is set. If top is getting too brown, and center is not set, tent foil over the top.
- Allow bread to cool for 10-15 minutes before turning out on a cooling rack.
Notes
The toothpick trick will not work well because the cream cheese will never set up completely. Instead, give it a jiggle, and see if the center wiggles much.
Bread will keep at room temp for a week, or in freezer for up to 6 months if packaged appropriately.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Take note that the Cream Cheese Banana Bread loaf pictured here did not get the pretty done I talk about in the recipe. I was too anxious for it, and so I pulled it out a little too soon. Still tasted amazing though. But if you want yours to have a pretty top, let it cook until it doesn’t jiggle as much. If you are in a rush like me, consider mini loaf pans.
Either way Cream Cheese Banana Bread will be moist, amazing, and so indulgent you will wonder why you waited this long to make banana bread with cream cheese in it.
Enjoy!
Love Banana Bread? Be sure to check out some of these other great recipes:
Peanut Butter Chocolate Chip Banana Bread Muffins
Or skip the bread and just eat the banana with these awesome Banana Pops!
Melanie Faris says
Yummy! This looks so great. I actually like the way you spread the cream cheese. It looks more “rustic” and has character. I wouldn’t change a thing 🙂
Rachael says
Thanks Melanie! I appreciate it. Very sweet of you.
ChRiStiNE says
This looks so good but I don’t like banana bread and I’m not really crazy about pumpkin bread but I would eat that. But is there a substitute for just regular bread with cinnamon and all that just not the fruits. Pineapple would be great but I wouldn’t know how much to use. Again I’m not really crazy about apple but I would try that if I needed to put something in it.
Rachael says
I am just not sure as I have never tried it any other way. You could use this zucchini bread recipe and add the cream cheese filling. http://www.eazypeazymealz.com/zucchini-quick-bread/
Lee says
I was just thinking about adding cream cheese to my aunt’s zucchini bread recipe. She likes to spread cream cheese mixed with crushed pineapple on it after baking.. Not that we don’t have enough brown bananas around here to make the banana bread. What a great idea!
Rachael says
Thank you! We love it this way. It sounds great with zucchini bread. I will have to try that.
audrey says
hi Rachael. I make a banana bread with crushed pineapple. it is called Hawaiian banana bread. if you use the short can you put the whole can in, but drain it first. if you buy the big can use about 2/3 of it. cause I think it calls for 8 or 10 ozs. it is so good. the pineapple gives it a real good fruit flavor and makes it real moist. I usually make some streusel topping also and put a little in the middle of it and a little on top. I get so many compliments from people. just look up Hawaiian banana bread
Rachael says
That sounds amazing!
Debbie says
Pineapple Banana Nut Bread
3 c flour
2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 c chopped nuts (optional)
3 eggs beaten
1 ½ c vegetable oil
2 c mashed bananas (approx. 5 medium bananas)
1 8oz can drained crushed pineapple
2 tsp vanilla
Combine all dry ingredients. Stir in nuts. Combine remaining ingredients and add to dry ingredients. Pour in 2 greased loaf pans. Bake for 1 hour in 350 degree oven. Cool for 10 minutes in pan.
Jennie says
Carrot cake would be good with the filling.
Rachael says
It totally would!
ChRiStiNE says
If I use zucchini how much would I use and how much pineapple could I mix in with that? ….Thx ✌
Rachael says
I am not sure, I have never tried it before. But I would say start with a cup, and cut down on the other liquid or cook for a longer time.
Deb says
Plan to make the cream chz banana bread in large muffin cups to share with friends and family, have u ever tried it as a muffin?
Carla gabaldon says
About a cup
deb says
A better printable version would be great.. I just printed this out and it was 20 pages long… Looks yummy…
Rachael says
Deb, I am so sorry! There is a print button on the recipe card right under the image. When you click on that it opens a print friendly version in a new window. It should only be 1 page. I just tested it to make sure it was working and it looks fine on my end.
Cheryl Fuscellaro says
OMGoodness Rachael, this looks so scrumptious. Thank you for the recipe, can’t wait to try it.
Kayla S says
This is my new favorite bread!! I made it using the above recipe first, now I am doubling the batch and going gluten free! I will share how it turns out later. 🙂 Thank you!
Rachael says
Kayla! Thank you so much for telling me! I absolutely love when a recipe turns out for others, and I can’t wait to hear how the gluten free version turns out. Please keep me updated.
Dave Thomas says
I was wondering . Can i use All purpose flour in place of bread flour?
Rachael says
Yes, but add in a tsp or so of corn starch, which will help make it a little fluffier!
Monica says
I made this recipe twice: last week I made it as a loaf, and last night I made it as muffins. I used a regular size muffin pan and baked them for 20 minutes. They turned out awesome! Also, I added cinnamon to the banana bread mixture both times. I like my banana bread with cinnamon.
Rachael says
Monica! I am glad you like it, and that it worked so well for you. I too love cinnamon with banana bread. Thanks for sharing. I love comments from happy readers.
Monica says
Oh, and I used whole wheat all purpose flour in the banana bread batter.
Lisa says
Would you be able to give an estimate baking time? I don’t have any glass to see into my oven, and I have two little ones running around my house so keeping the oven door cracked open while it cooks isn’t really an option. Thanks in advance!
Lisa says
Never mind I’m silly and didn’t see it earlier!
Rachael says
It is listed in the baking instructions. Totally understandable with kids, I wouldn’t want to do that either! Thanks
LeeAnn Burgess says
This recipe was super easy and tasted ok, my grandson who is 13 months loved it! Myself, was a little disappointed in the filling, was expecting more of a cheesecake taste, it was more a custard taste. Will make it again and the cinnamon idea sounds good.
Alecia says
You could just make the cream cheese mixture like you would cheesecake using only half of recipe for cheesecake. Or make whole cheesecake filling& use half for bread filling and then make mini cheese cakes in muffin pan w what’s left. I would just check on the bread a little more periodically the first try to get timing right. Most likely be about the same. Good Luck!
Rachael says
Thank you!
Barbara says
This looks amazing. Can’t wait to try it
Rachael says
Thank you!
gloria says
I have a banana bread recipe of my own. Can I use that instead or do I have to use yours?
Rachael says
You can use your own!
Mashugana mueller says
What is the carb, for diabetes
Jerri says
Two of my favorite things: banana bread and cream cheese! I can’t wait to try this!
Mona Perl says
You are my hero! Banana bread is my favorite (plus peanut butter WHAT?)
Pam H says
I must be looking right at it and missing it. Does this recipe say how much flour to use for the cream cheese bananna nut bread? I just am not seeing it.
Pam H says
Oh my word….found it!!
Rachael says
Oh good, sorry it was hard to spot!
Diane says
I’d like to subsitute pumpkin , how much and still use all the other ingredients ?????
Rachael says
Diane, I have no idea, but it sounds delicious. I am going to try it and I will let you know. If you try it first let me know what you find out.
Kristine says
Thank you for the recipe this is an amazing idea I would just like to know how I could substitute the bananas with pumpkin instead
Rachael says
I have never tried before, but it sounds delicious. I will give it a try and report back.