This cream cheese banana bread is soft, rich, and packed with flavor—bananas, brown sugar, vanilla, and a creamy swirl inside!
So here’s the thing. I didn’t set out to create the world’s coziest banana bread. Actually, I was halfway through laundry, the dog had chewed a sock, and I found two sad, overripe bananas on the counter. Classic “oh no” moment, right? I could’ve tossed them, but something about the day called for baking. Maybe it was the rain. Or maybe I just needed a win. Either way, I grabbed what I had and ended up making this cream cheese banana bread—and let me tell you, it saved the day.
I remember my kid walked in, sniffed the air, and asked if I was baking “that banana cake with the gooey part again.” That “gooey part,” of course, is the layer of cream cheese that makes this bread feel like dessert without trying too hard. We sat on the couch, still in pajamas, and ate warm slices right off the cooling rack. Not a fancy moment, but one I’ll definitely remember.
Why You’ll Love This Cream Cheese Banana Bread Recipe?
Here’s what makes this banana bread special—it’s not just banana bread. It’s like banana bread and cheesecake had a baby. It’s soft, sweet, slightly tangy from the cream cheese swirl, and just a little indulgent. The top gets that perfect golden hue while the middle stays rich and moist (ugh, I know we all hate that word, but… it is what it is).
Also? You don’t need a mixer. Or any special tricks. And it works whether your bananas are practically black or just a little speckled. It’s flexible, forgiving, and honestly… kind of magic.
Ingredient Notes:
You don’t need anything wild here, but a few small things make a big difference:
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Very ripe bananas – Like, “almost throw them away” ripe. They’re sweeter and mash like a dream.
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Brown sugar + white sugar – Brown sugar adds moisture and warmth, while white sugar sweetens the deal.
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Sour cream – This one’s a game-changer. Adds a little tang and keeps the crumb super tender.
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Cream cheese – Softened is key. You want it to swirl, not clump.
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Vanilla – Don’t skip it. It’s the background note that makes everything taste like it came from a bakery.
I once forgot the salt and regretted it. Just a heads up: even a tiny bit of salt makes baked goods pop. Don’t skimp.
How To Make Cream Cheese Banana Bread?
Step 1. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. Or butter it up—your call.
Step 2. Make the banana bread base:
In a big bowl, whisk together melted butter, brown sugar, white sugar, vanilla, sour cream, and one egg. Mash the bananas right into that bowl. Stir in flour, baking soda, baking powder, and salt until just combined. No over-mixing—this isn’t a gym.
Step 3. Cream cheese filling time:
In a separate bowl, whisk softened cream cheese with one egg, sugar, and a little flour until smooth and spreadable. Taste it if you want. I always do.
Step 4. Layer it up:
Pour half the banana batter into your pan, then add the cream cheese layer. Smooth it gently, don’t mix. Add the rest of the batter on top.
Want To Save This Recipe?
Step 5. Bake:
Pop it in the oven for around 50 minutes. You’ll know it’s done when the top looks set and springs back. Let it cool in the pan for 5–10 minutes (or until your willpower gives out).
Storage Options:
Keep it in an airtight container on the counter for 2–3 days. Or stash it in the fridge for up to a week. You can also slice and freeze it, which I recommend if you live with banana bread bandits who sneak into the kitchen at midnight.
Variations and Substitutions:
Honestly, this recipe plays well with others. Try these if you feel like mixing things up:
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Add chocolate chips. Not necessary, but never a bad idea.
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Swap sour cream for Greek yogurt. I’ve done it, works just fine.
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Throw in walnuts or pecans for crunch.
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Make it gluten-free with a 1:1 gluten-free flour mix. Just don’t overmix and you’ll be golden.
What to Serve with Cream Cheese Banana Bread?
This bread doesn’t need anything—but it loves a good pairing:
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A hot cup of coffee (preferably one you didn’t reheat three times).
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Cold brew on a summer day.
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A smear of butter when it’s still warm. Or—get this—a scoop of vanilla ice cream. You’re welcome.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! It’s actually better the next day once the flavors settle down and get comfy.
Can I double it?
Definitely. Just use two loaf pans. Or make one and gift one. Or eat both. Who am I to judge?
Can I skip the cream cheese layer?
You can, but I wouldn’t. It’s the surprise middle that makes people think you spent hours in the kitchen (even if you didn’t).
Alright, that’s the scoop on this Cream Cheese Banana Bread. It’s cozy, it’s simple, and it feels like a hug in loaf form. If you try it, come back and tell me how it went. Did your bananas behave? Did someone call it “banana cake”? I wanna hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cream Cheese Banana Bread
Ingredients
For the Banana Bread:
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ¼ cup white granulated sugar
- 1 large egg
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Cooking spray for greasing the pan
For the Cream Cheese Filling:
- 1 4-ounce package cream cheese, softened
- 1 large egg
- ¼ cup white granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly with cooking spray.
Prepare the banana bread batter.
- In a large mixing bowl, combine the melted butter, light brown sugar, white sugar, egg, sour cream, and vanilla extract. Whisk the mixture until smooth. Mash the ripe bananas with a fork and add them to the wet mixture. Stir to incorporate. Add the all-purpose flour, baking soda, baking powder, and salt. Mix gently until the ingredients are just combined. Do not overmix.
Prepare the cream cheese filling.
- In a separate medium bowl, combine the softened cream cheese, egg, sugar, and flour. Whisk or beat until smooth and fully blended.
Assemble the loaf.
- Pour half of the banana bread batter into the prepared loaf pan and spread evenly. Carefully spoon the cream cheese filling over the first layer, smoothing the surface. Top with the remaining banana batter, spreading gently to cover the cream cheese layer.
Bake the bread.
- Place the pan in the preheated oven and bake for approximately 50 minutes, or until the top is firm and springs back when touched lightly. A toothpick inserted near the center may come out with moist crumbs (due to the cream cheese layer).
Cool and serve.
- Allow the loaf to cool in the pan for about 5 to 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
