• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummiest Food Recipes

Enjoy preparing yummiest food with easy recipes from Yummiest Food cookbook!

  • Home
  • About
  • Recipes
    • Beef And Pork
    • Breads
    • Chicken
    • Course
      • Appetizers and Sides
      • Breakfast and Brunch
      • Main Dish
      • Salads
      • Soups and Stews
    • Desserts
      • Cakes and Cupcakes
      • Chocolate
    • Holidays
      • Easter
      • Valentine’s Day
    • Pasta and Italian
    • Side Dish
  • Contact

Cream Cheese Banana Bread

August 7, 2016 By Yummiest Food 105 Comments

Cream Cheese Banana Bread – light, moist and delicious! Cream Cheese Banana Bread – one of the best breads you will ever make! Perfect for breakfast, snack and dessert!

Cream Cheese Banana Bread

All of us who love cooking love to try something new. My favorite ingredient is cheese because we can use it on many different ways. Today I am going to use it for this delicious dessert Cream Cheese Banana Bread. All of us love desserts and I love to make them and surprise my family every time I have a chance. I like to combine many different ingredients and make something different. I especially love to make healthy and quick dessert.

Cream Cheese Banana Bread is quick, delicious and easy to make. It’s very tasty and sweet and perfect way to start your day! This Bread is great combination of cream cheese and bananas. My children like bananas very much, but they don’t like to eat them when bananas got dark spots. This recipe is ideal to use bananas with dark spots, when children don’t want to eat them. Of course, this Cream Cheese Banana Bread isn’t real bread. This is cake which you can make to your taste and make many different combinations. I made this bread so many times and I can say that it is very tasteful. This combination of Cream Cheese and Bananas make this bread absolutely delicious. I made this recipe with pumpkin too, it is very tasty. You can freeze it too, but I don’t have that chance because every time I made this Cream Cheese Banana Bread it disappears from plate for a short time.

I looking for this recipe for long time and I finally found it. You can make it very easy for a very short time. When you make the mixture you can do other things in the kitchen. Your children will get healthy snack for short time. Easy and very good Cream Cheese Banana Bread you can serve it with a cup of tea or coffee with your friends. For a short time spend in kitchen you can enjoy in this delicious dessert with your friend and family. Everyone who like pastry, banana smell and cream cheese this Cream Cheese Banana Bread will be the favorite dessert. When you bake it kitchen smells on bananas, so delicious. Moist, smelly and delicious, you must try to make this recipe and give chance to bananas with dark spots. I know that you haven’t idea to combine bananas and cream cheese, but you must try and you will get delicious breakfast, snack and dessert. I am very happy because I can share with you my favorite recipes. Enjoy!

Cream Cheese Banana Bread - at the tableCream Cheese Banana Bread - served on the plate

Related Posts - More recipes you might like:

  • Strawberry Cream Cheese Filled Banana Bread - Featured Image
    Strawberry Cream Cheese Filled Banana Bread Recipe

    STRAWBERRY CREAM CHEESE FILLED BANANA BREAD - one of the best breads you will ever make! Perfect for breakfast,…

  • Cream Cheese Pumpkin Bread - Featured Image
    Cream Cheese Pumpkin Bread

    Cream Cheese Pumpkin Bread - love at first bite! Perfect healthy way to start your day! Cream Cheese Pumpkin…

  • Chocolate Banana Bread

    Chocolate banana bread, a perfect way to start your day with this healthy dessert! So soft, light and delicious,…

  • Caramel Apple Bread with Cinnamon and Nutmeg Recipe - Featured Image
    Caramel Apple Bread with Cinnamon and Nutmeg

    Caramel Apple Bread with Cinnamon and Nutmeg – delicious dessert, great for snacking or even breakfast! Moist, dense and…


4.9 from 19 reviews
Save Print
Cream Cheese Banana Bread
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
 
Cream Cheese Banana Bread - light, moist and delicious! Cream Cheese Banana Bread - one of the best breads you will ever make! Perfect for breakfast, snack and dessert!
Ingredients
For bread:
  • 1 egg
  • 1 cup brown sugar
  • ¼ cup vegetable oil (or coconut oil)
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 2 mashed ripe bananas
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup all-purpose flour
For Cream Cheese mixture:
  • 1 egg
  • ½ cup granulated sugar
  • 4 ounce cream cheese, softened
  • 3 tablespoon all-purpose flour
Follow Yummiest Food on Pinterest
Instructions
  1. Preheat oven to 350 F. Spray one 8.5 x 4.5 x 3 inches loaf pan with floured cooking spray, or grease and flour the pan, set aside.
  2. In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, vanilla, and whisk to combine. Add the mashed bananas and mix together
  3. Add 1 cup all-purpose flour, baking powder, baking soda, pinch of salt, and stir gently with a spoon until just combined
  4. Spread half of the banana batter into the prepared loaf pan with a spatula
  5. In a separate bowl, combine cream cheese ingredients and spread over mixture on top. Top with remaining banana batter and smooth very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  6. Bake for about 35-40 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean
  7. Cool and serve.
3.5.3208

Cream Cheese Banana Bread - Perfect for breakfast, snack and dessert

Related Posts - More recipes you might like:

  • Strawberry Cream Cheese Filled Banana Bread - Featured Image
    Strawberry Cream Cheese Filled Banana Bread Recipe

    STRAWBERRY CREAM CHEESE FILLED BANANA BREAD - one of the best breads you will ever make! Perfect for breakfast,…

  • Cream Cheese Pumpkin Bread - Featured Image
    Cream Cheese Pumpkin Bread

    Cream Cheese Pumpkin Bread - love at first bite! Perfect healthy way to start your day! Cream Cheese Pumpkin…

  • Chocolate Banana Bread

    Chocolate banana bread, a perfect way to start your day with this healthy dessert! So soft, light and delicious,…

  • Caramel Apple Bread with Cinnamon and Nutmeg Recipe - Featured Image
    Caramel Apple Bread with Cinnamon and Nutmeg

    Caramel Apple Bread with Cinnamon and Nutmeg – delicious dessert, great for snacking or even breakfast! Moist, dense and…

Filed Under: Breads, Desserts

Previous Post: « Lemon Cheesecake Bars
Next Post: Caramel Poke Cake »

Reader Interactions

Comments

  1. Trish says

    August 22, 2016 at 8:11 pm

    I have a Question – I want to make the Cream Cheese Banana Bread. The recipe tells you to grease + flour one loaf pan, ant the recipe tells you to device into 2 floured loaf pans. Which is correct?

    Reply
    • Lidia Simic says

      August 31, 2016 at 10:54 pm

      Hi Trish! I am sorry, it’s a mistake. You need to divide mixture into two bowls, but you need to use one loaf pan for baking. I am sorry again, I will correct the recipe.

      Reply
      • Madalynn says

        September 25, 2016 at 12:06 pm

        I think banana bread is the best so I thought this was a great recipe for me and my family because all of us love banana bread is good.

        Thank you ?
        Yum….. ?

        Reply
        • Lidia Simic says

          September 29, 2016 at 2:54 pm

          You’re welcome, Madalynn! 🙂

          Reply
      • Carla says

        October 24, 2018 at 2:11 am

        What size loaf pan? I doubled it, used 2 pans, and it ran all over while cooking?

        Reply
        • Lidia Simic says

          October 27, 2018 at 2:43 am

          Hi Carla, I used 8.5 x 4.5 x 3 inches loaf pan.

          Reply
      • Teresa says

        December 2, 2018 at 6:10 am

        I love this recipe, I made it and now everyone wants me to make it

        Reply
        • Lidia Simic says

          December 3, 2018 at 4:56 am

          Thank you for such a nice comment, Teresa! I’m glad you like the recipe! 🙂

          Reply
          • Rhonda says

            January 10, 2021 at 12:42 pm

            Can this be made in a bundt pan instead and how long would u bake it

          • Yummiest Food says

            January 11, 2021 at 7:09 am

            Yes, it can.

    • Rhonda says

      January 10, 2021 at 4:18 pm

      I made this today in a bundt pan but it took a long time to bake it almost an hour but it came out good l put a brown sugar glaze on top very tasty.

      Reply
      • Rhonda says

        January 10, 2021 at 4:19 pm

        You need to add a cooking spray and flour to the pan it comes right out

        Reply
  2. Yvonne says

    August 25, 2016 at 2:14 am

    The first line of the instruction says to grease one pan, further down they say to divide the batter between 2 pans ? Which is it please.

    Reply
    • Lidia Simic says

      August 31, 2016 at 10:57 pm

      You need to divide mixture into two bowls, but you need to use one loaf pan for baking. Sorry for the mistake. I’ll correct the recipe.

      Reply
      • Brenda Armitage says

        November 2, 2017 at 7:32 am

        this looks delicious. I am certainly going to make it soon

        Reply
        • Lidia Simic says

          November 2, 2017 at 2:57 pm

          Thanks for sharing this nice comment Brenda! 🙂

          Reply
          • Kim says

            December 22, 2018 at 11:58 pm

            Question is can you make this bread a few days ahead of time and keep in the refrigerator and kind of warm it up before serving

          • Lidia Simic says

            December 24, 2018 at 3:22 am

            Hi Kim, I’m sure it can, but honestly I have never put it back in the oven to re-warm it and I don’t think the majority of people do so either. I would just serve it as-is so you don’t run the risk of drying it out. Enjoy and have a wonderful holiday season!

  3. Kay says

    August 28, 2016 at 12:22 am

    Absolutely awesome

    Reply
    • Lidia Simic says

      August 29, 2016 at 9:38 pm

      Nice comment… Thanks Kay!:)

      Reply
    • Dianna says

      March 28, 2018 at 3:32 am

      This is a great recipe. I love the 1 Tablespoon of vanilla! I used 8 oz of cream cheese and I used Cushaw Squash puree 1 cup because I had some to use up and my bananas were too green. I will make it again with bananas, pumpkin and butternut squash puree. I love this recipe!

      Reply
  4. JudyH says

    September 2, 2016 at 6:38 pm

    made this and my family says- YUMMY!! I did add a handfull of mini chocolate chips too – thanks for the recipe!

    Reply
    • Lidia Simic says

      September 4, 2016 at 8:44 pm

      You’re welcome! 🙂

      Reply
  5. Karen says

    September 5, 2016 at 10:28 pm

    I’m making this recipe right now. Is it really a full Tablespoon of vanilla? Seems like an awful lot. Is it supposed to be one Teaspoon? Thanks

    Reply
    • Lidia Simic says

      September 9, 2016 at 9:25 pm

      Hi Karen, I used 1 Tablespoon of vanilla, but you can use 1 Teaspoon if you want. Good luck and Enjoy!

      Reply
  6. Sheila says

    September 12, 2016 at 6:10 pm

    So baking as directed, the center is still not set after 45 minutes and bread is getting very brown. Any thou g ts?

    Reply
    • Lidia Simic says

      September 19, 2016 at 11:06 pm

      Hi Sheila, you can cover the bread with aluminum foil.. Good luck and enjoy!

      Reply
      • Tc says

        December 22, 2016 at 5:48 am

        Can you leave this out or do you have to store it in fridge it is amazing also

        Reply
        • Lidia Simic says

          December 26, 2016 at 2:12 am

          Yes, I didn’t note that above because it’s never lasted more than a day in our home!

          Reply
          • Anna says

            June 18, 2018 at 5:00 am

            I just finished baking and tried it. Yummmy! I can’t wait for my husband to try it! Also, since it’s you Him and myself, does if need to be in the fridge?
            Thank you for sharing this recipe with us. Be blessed .

          • Lidia Simic says

            June 19, 2018 at 8:30 am

            Hi Anna, I didn’t note that above because it’s never lasted more than a day in our home, but yes you can keep in the fridge. Thanks for trying the recipe and I’m glad it came out great for you!

  7. Annie Urbana says

    October 2, 2016 at 1:06 pm

    IN case this looks as delicious as it is and gluten and sugar are concerns for you, we substituted Splenda and brown sugar Splenda, and for flour we used whole oat flour, sifted. Even exchanges for all, and it’s so good we eat a loaf a day, and my kids don’t realize it’s no sugar, gluten free. Thank you for finally giving us a recipe we all love for breakfast.

    Reply
    • Lidia Simic says

      October 2, 2016 at 10:42 pm

      You’re welcome! 🙂 Thank you Annie for such a nice comment!

      Reply
  8. Sarah says

    February 8, 2017 at 3:43 am

    I had the same problem of it not being completely cooked in the middle…but still delicious! Nice crispy outside and soft, fluffy inside-plus a yummy flavor! Thanks for the recipe. Will definitely be making this again and will try the covering with foil trick.

    Reply
    • Lidia Simic says

      February 10, 2017 at 7:50 pm

      You’re very welcome Sarah! 🙂 I’m glad you like the recipe!

      Reply
  9. Hannah E. says

    June 9, 2017 at 7:31 pm

    great recipe but too much sugar. i think you can make accommodations to preference!

    Reply
  10. Athalie says

    July 22, 2017 at 10:06 pm

    Hi, everytime I mix the cream cheese it doesn’t become thick. And when I finish baking the cream cheese doesn’t stay in one spot but goes to the bottom of the pan. Any suggestions?

    Reply
    • Lidia Simic says

      July 25, 2017 at 11:43 pm

      Hi Athalie, Did you use a large egg? If yours was bigger I could see how it could overwhelm the filling but this filling is not super creamy or loose. You possibly could have overbaked by a bit and that could do it. Make sure that you have at least half of the batter for the top layer. I do half and half. Hope that helps!

      Reply
      • Athalie says

        August 23, 2017 at 4:43 am

        I would definitely try that! Thank you

        Reply
  11. Michelle Coslet says

    July 29, 2017 at 3:57 pm

    Omg. It looks like bread pudding. Followed recipe exact. Baked for 38 minutes. Oven thermometer shows oven is correct. Looked perfect. Went to dump it on the plate once it cooled and it looked like someone threw up on mashed bread. Not sure what happened…

    Reply
    • Lidia Simic says

      August 10, 2017 at 9:12 pm

      Hi Michelle, Baking times will vary based on the bananas you use and their moisture content. Keep an eye on the bread rather than the timer.
      All ovens, bananas, climates, etc. vary and with banana bread, sometimes you just have to keep on baking. I have had loaves that I swore were done, and weren’t. Even using the same recipe, from day to day, baking times can vary. Bake until the center is done and set. If for some reason the top is browning quickly, tent with a sheet of foil over the top in the last 15 minutes or so of baking. Hope that helps!

      Reply
      • Victorine jAMES BLAND says

        August 26, 2019 at 5:20 pm

        Just had same issue… my bread board was covered in liquid when I went to turn over… temp is okay in oven and followed directions and used tooth pick but it was at the bottom of the pan that it was still wet. Please add to instructions so others will be more successful then I. scrapped it all back into the pan and hoping magic pops up in our oven

        Reply
  12. Cheryl says

    August 13, 2017 at 3:35 pm

    These look extremely yummie. I can hardly wait to make them. Thank you for sharing the recipe.

    Reply
    • Lidia Simic says

      August 13, 2017 at 11:29 pm

      You’re welcome Cheryl! 🙂 Thanks for sharing this nice comment!

      Reply
  13. Savannah says

    September 3, 2017 at 2:14 am

    Center of the bread was very undercooked, & didn’t have a good color. Not sure how it tasted, as I made it for a neighbor. Hoping it tasted better than it looked! Never had this issue before when making banana bread, not sure what went wrong.

    Reply
  14. Jodi says

    September 4, 2017 at 10:43 pm

    Mine also did not bake all the way through after 50 minutes 🙁
    I was really looking forward to this but it did t turn out

    Reply
  15. amy says

    October 15, 2017 at 8:23 pm

    Delicious

    Reply
  16. kansas says

    October 17, 2017 at 3:06 am

    It didn’t set up. I’m banana bread obsessed and was excited to switch it up with cream cheese in the center – it was browning on top and the center seemed wiggly so I “cooled” by leaving the oven open and off so it would help prevent center collapse but no luck. Darn. Also the cream cheese thickened and wasn’t quite right. Followed the recipe to the T (additionally baking time though). Good ideas but needs tweaking!

    Reply
  17. Grace says

    October 18, 2017 at 2:06 am

    Hi could you make muffins out of this recipe ?

    Reply
    • Lidia Simic says

      October 24, 2017 at 1:16 pm

      Hi Grace, You could try and bake for probably about 20 minutes. I haven’t done them as muffins yet, but I’d love to know how they turn out.

      Reply
  18. milica says

    October 22, 2017 at 5:01 pm

    I have made this bread 4 times in as many weeks!!! It is usually gone in a few days and the kiddos are begging for more. I cant buy and ripen the bananas fast enough! Looking forward to trying some of your other yummy sounding recipes

    Reply
  19. Loree Smith says

    October 23, 2017 at 12:12 am

    Aaaaahhhh no sour cream! Any substitutes?

    Reply
    • Lidia Simic says

      October 26, 2017 at 5:57 pm

      Hi Loree, Greek yogurt may be substitutes. Enjoy!

      Reply
  20. lea says

    February 20, 2018 at 10:15 am

    Literally best thing ever. I love it and I’ve shared the recipe with many of my friends!

    Reply
    • Lidia Simic says

      February 21, 2018 at 2:54 pm

      Thank you so much for such a nice comment Lea! I’m glad that you like the recipe! 🙂

      Reply
  21. Danielle says

    March 7, 2018 at 11:37 pm

    I made this last night, and although it was exceptionally yummy… I have the same problem as others with it not being fully cooked. I baked for additional minutes, and that didn’t help. I’m wondering if it’s the cream cheese mixture… Mine was not white as it should be, but rather egg colored . Do you think adding 8 ounces of cream cheese, rather than 4 ounces, be better?

    Reply
    • Lidia Simic says

      March 15, 2018 at 11:22 pm

      Hi Danielle, Glad you really enjoyed this banana bread! All ovens, bananas, climates, etc. vary and with banana bread, sometimes you just have to keep on baking. I have had loaves that I swore were done, and weren’t. Even using the same recipe, from day to day, baking times can vary. Bake until the center is done and set. If for some reason the top is browning quickly, tent with a sheet of foil over the top in the last 15 minutes or so of baking. Hope that helps!

      Reply
  22. Gedi says

    April 1, 2018 at 10:09 pm

    Amazing recipe! I baked it today and it is gone 🙂 Everyone like it. At the same day, I baked again, just tried cupcake version, it was perfect! Baking time 30-35 min.

    Reply
    • Lidia Simic says

      April 4, 2018 at 2:58 am

      Thank you for such a nice comment Gedi! I’m glad that you like the recipe! 🙂

      Reply
  23. Mona says

    June 6, 2018 at 4:25 am

    Just baked this…absolutely delicious and cuts beautifully. I doubled the recipe and baked in 2 loaf pans.
    I was also panicking as mine was also under baked after 30mins. I just kept increasing the time by 5 mins and it was nicely brown and baked after 50 mins.
    Need to keep in mind that because it has a cheesecake centre..it will look wet when a toothpick is inserted.
    Overall great recipe!!!

    Reply
    • Lidia Simic says

      June 7, 2018 at 3:39 am

      Thank you for such a nice comment Mona! I’m glad that you like the recipe! 🙂

      Reply
  24. Mona says

    June 6, 2018 at 4:27 am

    Also, I sprinkled chopped walnuts on the top. It added the perfect crunch:)

    Reply
    • Lidia Simic says

      June 7, 2018 at 3:41 am

      A great idea! 🙂 Thanks for sharing it!

      Reply
  25. Valerie Simon says

    June 22, 2018 at 2:49 pm

    About to make this recipe and realized I do not have a loaf pan. Any suggestions??

    Reply
    • Lidia Simic says

      June 24, 2018 at 12:54 pm

      Hi Valerie, you can try one 8-inch square pan or 9 -inch bundt pan. Enjoy!

      Reply
  26. Misty Conol says

    June 26, 2018 at 5:11 pm

    I have made this recipe many times and have never left a review ! This is my go to recipe ! I prefer to use coconut oil over vegetable oil as you have suggested both. I have even made this and given it away to friends and co-workers and I’m always asked for the recipe. Always a hit and with two teenagers in my house its gone almost instantly !

    Reply
    • Lidia Simic says

      June 26, 2018 at 7:53 pm

      Thank you for such a nice comment Misty! I’m glad that you like the recipe! 🙂

      Reply
  27. Melissa says

    July 1, 2018 at 3:43 am

    I am not a huge banana fan, but love cream cheese. Do you think zucchini could be used in place of the banana? If so how much do you think would be a fair substitution amount? Thanks again for the recipe.

    Reply
    • Lidia Simic says

      July 10, 2018 at 12:40 am

      Hi Melissa, I’ve never tried it myself so I can’t say for sure!

      Reply
  28. Karen says

    July 3, 2018 at 7:53 pm

    Can this bread be frozen.

    Reply
    • Lidia Simic says

      July 10, 2018 at 12:41 am

      Hi Karen, I haven’t tried freezing it…it’s gone before I have that option. If you do, I’d love to know how it is, after it’s been frozen. Thank you!

      Reply
  29. Virginia says

    July 19, 2018 at 3:53 am

    Second time making this the first time was beautiful. Even though it took about 50 minutes, I used extra banana. It was gone in a day and they’ve been begging for more. Doubled the recipe today, maybe they can get their fill this time LOL. Will never make plain old banana bread again. I don’t think my family would stand for it.

    Reply
    • Lidia Simic says

      July 20, 2018 at 12:49 pm

      Thank you for sharing this comment Virginia!

      Reply
  30. Jay Gardner says

    August 20, 2018 at 5:21 pm

    tried this recipe last night and it is wonderful. Thanks

    Reply
    • Lidia Simic says

      August 21, 2018 at 3:34 am

      You’re welcome Jay! 🙂 I’m glad that you like the Recipe!

      Reply
  31. Suzanne says

    September 4, 2018 at 9:10 pm

    Hi
    I’m going to make this now cause it looks so YUMMY…………..one ? Why Sour Cream?
    Can you make it without sour cream,just curious
    I like sour cream I just have a hard time putting it in things that don’t really go with it and it throws me off.

    Reply
    • Lidia Simic says

      September 7, 2018 at 12:05 am

      Hi Suzanne, I love making banana bread with sour cream, it just tastes better. Greek yogurt may be substitutes. Enjoy!

      Reply
  32. Debbie says

    September 9, 2018 at 11:11 pm

    Wonderful recipe! This came out perfect, and was delicious! I had to bake for 45 minutes, but that may be my oven.

    Reply
    • Lidia Simic says

      September 10, 2018 at 6:20 am

      Thank you for such a nice comment Debbie! I’m glad you like the recipe! 🙂

      Reply
  33. Stephanie says

    December 10, 2018 at 3:17 pm

    Hi, thank you for the great recipe! Is it possible to use butter instead of vegetables oil? If it can be replaced, how much better will I need? Thank you for your time. 🙂

    Reply
    • Lidia Simic says

      December 14, 2018 at 3:42 am

      Hi Stephanie, Yes I’m sure it can, it should be the same amount but I haven’t personally tried it.

      Reply
  34. Robyn says

    January 21, 2019 at 3:20 pm

    Does it need to be refrigerated after to store since it has cream cheese in it?

    Reply
    • Lidia says

      January 25, 2019 at 3:56 am

      Hi Robyn, Yes I didn’t note that above because it’s never lasted more than a day in our home, but yes you can keep in the fridge. Enjoy!

      Reply
  35. michelle franz says

    January 23, 2019 at 3:37 pm

    hi i was wondering if i can use a glass 9×5 loaf pan would work.??? Mad one time but didn’t get done in the middle., But was awesome.!!! please let me know what i’m doing wrong.! We loved it an gonna try again today. 1-23-2019. Thank You

    Reply
    • Lidia says

      January 27, 2019 at 6:37 am

      Hi Michelle, I haven’t made it any other way than as written so can’t say for sure. You’d have to experiment with things.
      It’s hard to say with banana bread and ovens and pans exactly what went wrong.
      Bananas are very juicy and just take a while to cook through fully. All ovens, bananas, climates, etc. vary and with banana bread, sometimes you just have to keep on baking. I have had loaves that I swore were done, and weren’t. Even using the same recipe, from day to day, baking times can vary. Bake until the center is done and set. If for some reason the top is browning quickly, tent with a sheet of foil over the top in the last 15 minutes or so of baking. Hope that helps!

      Reply
  36. Shelby O says

    February 1, 2019 at 9:04 am

    So to use self rising flour how much should i use? I don’t want to buy all the extra ingredients if I can use self rising flour

    Reply
    • Lidia says

      February 3, 2019 at 7:27 pm

      Hi Shelby, Yes I’m sure it can, it should be the same amount but I haven’t personally tried it.

      Reply
  37. Karmen says

    February 6, 2019 at 2:56 am

    I have a question . Is the cream cheese filling supposed to be like actual kinda thick cream filling like in other desserts or baked like the bread ? I hope I’m making sense. I taste it and it shows white but my filling came out i guess “ baked “ and thin and when i made it was kinda runny but not too runny. By the way i love this recipe and it’s really delicious.

    Reply
    • Lidia says

      February 11, 2019 at 4:27 am

      Hi Karmen, it is still thick and creamy. Have a great day!

      Reply
  38. Qianyi says

    March 15, 2019 at 5:39 am

    Hi, Lidial,

    Thanks for sharing such a wonderful recipe. I actually added three3 bananas instead of 2. The cake turned out to be very moist, full of banana. My husband and 15 months son love it so much!!!

    Reply
    • Yummiest Food says

      March 15, 2019 at 8:07 pm

      You’re very welcome, Qianyi! 🙂 I’m glad you like the recipe! 3 bananas is a great idea!

      Reply
  39. Kelsey says

    August 8, 2019 at 6:05 pm

    My mother in law made this and the cream cheese layer pretty much melted. Any suggestions on how to avoid this?

    Reply
    • Yummiest Food says

      August 9, 2019 at 10:14 pm

      Hi Kelsey! You could use stand mixer, place cream cheese and beat until fluffy, about a minute. Add in powdered sugar and a pinch of salt. Hope it helps! 🙂

      Reply
      • Kelsey says

        August 10, 2019 at 9:55 pm

        Use powdered sugar instead of the 1/4 cup granulated?

        Reply
  40. L. G says

    November 15, 2020 at 5:15 pm

    My family loved it !!! Baking it a second time so I can try it !

    Reply
  41. RAP says

    January 1, 2021 at 10:35 pm

    I used a Bundt cake pan for this and it cooked perfectly. It was delicious.

    Reply
  42. Alishia says

    January 29, 2021 at 9:15 pm

    Does anyone know the carb amount in this recipe

    Reply
  43. Tracy says

    February 3, 2021 at 5:47 pm

    Can I use blueberries instead of bananas?

    Reply
    • Yummiest Food says

      February 4, 2021 at 6:33 am

      Yes, you can.

      Reply
  44. Stephanie says

    February 22, 2021 at 6:01 pm

    Hello!

    Instead of Sour Cream, could I use Yogurt?
    (Silk almondmilk Yogurt?)

    Thank you!

    Stephanie

    Reply
    • Yummiest Food says

      February 23, 2021 at 10:09 am

      Hi Stephanie! Yes, you can use Yogurt.

      Reply
  45. Beth says

    December 13, 2021 at 11:01 pm

    Just made this and it tasted really good! Only thing, it doesn’t look like the picture, the inside part is what I’m referring to. Mine is just fluffy and soft instead of more dense and thick. Did I do something wrong? Did the measurements perfect, and baked it for around 35-40 minutes. Other than that it was perfect and delicious!

    Reply
  46. Megan says

    December 14, 2021 at 8:55 am

    I love this recipe! Super easy with simple ingredients. I make this loaf often exactly as instructed above except I increased cooking time by 5 minutes or so. Really delicious! Happy I came across this recipe!

    Reply
  47. Kristen says

    January 20, 2022 at 1:30 pm

    Hi, I was wanting to try this recipe, but I have a ton of bananas to use up. Could I make several batches and freeze some of them to bake later?

    Reply
    • Yummiest Food says

      January 23, 2022 at 8:07 am

      Hi Kristen. Yes, you can.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Latest Recipes

Unicorn Mini Cheesecakes

Strawberry Jell-o Parfaits

Chocolate Cherry Cake

Cucumber Sandwiches

Bacon Ranch Cheese Crackers

Footer

Stay Connected

  • Email
  • Facebook
  • Pinterest
  • RSS
  • Twitter

Latest Recipes

Unicorn Mini Cheesecakes Recipe - Featured Image
Strawberry Jell-o Parfaits Recipe - Featured Image
Chocolate Cherry Cake Recipe - Featured Image
Cucumber Sandwiches - Featured Image
Privacy Policy

Copyright © 2023 · yummiestfood.com