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Cream Cheese Banana Bread

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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 table

Cream Cheese Banana Bread - served on the plate

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4.9 from 18 reviews
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Cream Cheese Banana Bread
Prep time: 
Cook time: 
Total time: 
 
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
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.

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

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Reader Interactions

Comments

  1. 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

  2. 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

    • 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

          • 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

          • 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!

    • 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

  5. 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

          • 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 .

          • 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. 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

  8. 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

  10. 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

    • 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

  11. 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

    • 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

      • 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

  13. 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. 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

  16. 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

    • 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. 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

  21. 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

    • 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. 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

  23. 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

  26. 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

  27. 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

    • 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. 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

  31. 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

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

      Reply

  33. 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

    • 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. 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

    • 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. 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

  37. 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

  38. 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

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

    Reply

    • 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

  45. 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. 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

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