why make this recipe

This cream cheese-filled banana bread makes a simple loaf that feels special. It is moist from bananas and sour cream and has a soft, sweet cream cheese layer inside. You can make it for breakfast, a snack, or to share with friends.

introduction

This recipe uses ripe bananas and a cream cheese filling to give texture and flavor. It is easy to follow and uses common ingredients. If you want ideas for a gluten-free version, see this gluten-free banana bread recipe for a starting point.

how to make Cream Cheese-Filled Banana Bread

Make the banana batter first, spread most in the pan, add the cream cheese filling, then top with the rest of the batter. Bake until golden and set. Cool before slicing so the filling firms up a bit and the loaf slices clean.

Ingredients :

1 large egg
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
2 teaspoons vanilla extract
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)
1 large egg
4 ounces brick-style cream cheese (softened; lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions :

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Banana Bread: In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
Add the bananas and stir to incorporate.
Add 1 cup flour, baking powder, baking soda, optional salt, and fold with a spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Make the Cream Cheese Filling: In a large bowl, add all filling ingredients (egg, cream cheese, sugar, 3 Tbsp flour) and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

how to serve Cream Cheese-Filled Banana Bread

Slice the cooled loaf with a sharp knife. Serve plain or with a light spread of butter. It pairs well with coffee or tea and makes a good snack or breakfast.

how to store Cream Cheese-Filled Banana Bread

Let the loaf cool completely. Wrap in plastic wrap or put in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days. You can freeze slices up to 2 months; thaw in the fridge or at room temperature.

tips to make Cream Cheese-Filled Banana Bread

Use very ripe bananas for best flavor and moisture.
Do not overmix the batter; mix until just combined.
Soften the cream cheese to room temperature so the filling mixes smooth.
Smooth the batter layers gently to avoid mixing the filling into the banana batter.
If the top browns too fast, tent with foil for the last 10–15 minutes of baking.

variation (if any)

Add 1/2 cup chopped nuts or chocolate chips to the banana batter.
Swap coconut oil for melted butter for a richer flavor.
Use Greek yogurt instead of sour cream.
For a cinnamon twist, add 1 teaspoon ground cinnamon to the batter.

FAQs

Q: Can I use frozen bananas?
A: Yes. Thaw them and drain any extra liquid, then mash before using.

Q: Do I need to chill the cream cheese first?
A: No. Softened cream cheese mixes best. Let it sit at room temperature for about 20 minutes.

Q: How do I know the bread is done with the cream cheese layer?
A: The top should be golden and set. A toothpick may hit cream cheese, so look for a domed, firm top and only a few moist crumbs on the toothpick.

Q: Can I make muffins instead of a loaf?
A: Yes. Reduce bake time and check muffins after 18–22 minutes.

Q: Can I cut the recipe in half?
A: Yes. Use a smaller pan and reduce baking time; watch bread closely.

Conclusion

If you want to see another tested version of this loaf, check the original recipe page at Cream Cheese-Filled Banana Bread – Averie Cooks.