Strawberry Cream Cheese Filled Banana Bread Recipe
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STRAWBERRY CREAM CHEESE FILLED BANANA BREAD - one of the best breads you will ever make! Perfect for breakfast, snack and dessert!
For bread:
  • 1 egg
  • 1 cup brown sugar
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 2 large mashed ripe bananas
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1⅓ cup all-purpose flour
For cream cheese filling:
  • 4 ounce cream cheese, softened
  • ½ cup granulated sugar
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 1 cup fresh strawberries, chopped and tossed in 1 tablespoon of flour
  1. Preheat oven to 350 F. Spray one 9x5 inch loaf pan with floured cooking spray, or grease and flour the pan, set aside
To make bread:
  1. In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, vanilla and whisk to combine
  2. Add the mashed bananas and mix together
  3. Add all-purpose flour, baking powder, baking soda and salt and stir gently with a spoon until just combined, set aside
To make cream cheese filling:
  1. In a separate bowl, beat cream cheese and sugar until smooth add egg and flour and mix until combined and fold in floured covered strawberries
  2. Spread half of the banana bread batter into prepared loaf pan with a spatula
  3. Carefully and evenly spread strawberry cream cheese mixture in top of the batter
  4. Top with the remaining banana bread batter and smooth very lightly with a spatula as to not disturb strawberry cream cheese layer and pushing batter into corners and sides as necessary
  5. Bake for 45-50 minutes until the center of bread is set and a toothpick inserted in the center comes out clean
  6. If the bread is browning too quickly, tent the pan with aluminum foil loosely to slow the browning process
  7. Allow the bread to cool in the pan for 10-15 minutes before turning out on a wire rack to cool completely before slicing and serving
Strawberry Cream Cheese Filled Banana Bread will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months. Sour cream may be substitute Greek yogurt and vegetable oil may be substitute with canola oil or coconut oil.
Recipe by Yummiest Food Recipes at