Print

Cream Cheese-Filled Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 7 reviews

This Cream Cheese-Filled Banana Bread features a moist and flavorful banana bread base with a luscious, creamy cheesecake layer baked right in the middle. Perfect for breakfast, snack, or dessert, this recipe balances the natural sweetness of ripe bananas with a tangy cream cheese filling, creating a deliciously rich and comforting loaf everyone will enjoy.

Ingredients

Banana Bread Batter

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil (can substitute canola or vegetable oil)
  • 1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
  • 2 teaspoons vanilla bean paste
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt (optional)

Cream Cheese Filling

  • 1 large egg
  • 4 ounces brick-style cream cheese, softened (lite is okay)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with a floured cooking spray; set aside.
  2. Make the Banana Bread Batter: In a large bowl, whisk together 1 large egg, brown sugar, granulated sugar, coconut oil, sour cream, and vanilla bean paste until well combined.
  3. Add Bananas: Stir in the mashed ripe bananas until evenly incorporated into the wet mixture.
  4. Mix Dry Ingredients: Add 1 cup all-purpose flour, baking powder, baking soda, and optional salt. Gently fold or stir with a spatula just until combined, avoiding overmixing to maintain a tender crumb; set aside.
  5. Fill the Pan Partially: Pour about two-thirds of the banana bread batter into the prepared loaf pan, smoothing and pressing gently into the corners and sides.
  6. Prepare Cream Cheese Filling: In another bowl, whisk together 1 large egg, softened cream cheese, granulated sugar, and 3 tablespoons flour until smooth. A hand mixer can be used to achieve a creamy consistency.
  7. Layer Cream Cheese Filling: Pour the cream cheese mixture evenly atop the batter layer in the pan, smoothing it gently across and pushing slightly to the edges.
  8. Top with Remaining Batter: Spoon the remaining banana bread batter over the cream cheese layer and smooth lightly without disturbing the cream cheese layer, ensuring coverage and pressing gently to fill corners.
  9. Bake: Bake for 48 to 50 minutes, or until the top is golden and domed, and the center is set. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Note that the cream cheese layer may remain slightly soft, so this test is less definitive.
  10. Cool and Serve: Allow the bread to cool in the pan for 15 minutes, then carefully remove it onto a wire rack to cool completely before slicing and serving.

Notes

  • Use ripe bananas with plenty of brown spots for the best flavor and sweetness.
  • If substituting sour cream with Greek yogurt, opt for plain, full-fat or lite varieties.
  • Don’t overmix the banana bread batter to keep the texture light and moist.
  • The cream cheese layer won’t fully solidify, so rely on visual cues more than the toothpick test for doneness.
  • Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
  • For a nutty variation, add 1/2 cup chopped walnuts or pecans to the banana bread batter.

Find it online: https://yumntasty.com/cream-cheese-filled-banana-bread-recipe/