If you’ve ever wanted to upgrade your classic banana bread, this Cream Cheese-Filled Banana Bread is your answer. Moist, rich, and layered with a luscious cream cheese center, this loaf blends comfort and indulgence in one bite. It’s a must-try if you love cheesecake, banana bread, or simply crave something extra special for breakfast or dessert.

I stumbled on this combo one weekend when I had overripe bananas and leftover cream cheese staring me down. Instead of the usual banana loaf, I decided to add a cheesecake-like layer—and wow, I’m never going back. It’s soft and fluffy on the outside with a surprise creamy swirl inside that makes every slice feel like a treat.

The best part? It’s incredibly easy. No mixer needed, just two bowls and a whisk. You’ll mix up the banana batter, whip up the cream cheese filling, layer it in a loaf pan, and let your oven do the magic. Whether served warm with coffee or chilled for a midnight snack, this banana bread will be your new favorite way to use ripe bananas.

Let’s bake something unforgettable.

What Makes This Cream Cheese-Filled Banana Bread Special?

Creamy cheesecake center: A surprise swirl of sweetened cream cheese makes every bite indulgent.
Ultra-moist banana bread: Thanks to overripe bananas and oil, the loaf stays soft and fluffy.
Two-in-one treat: It’s part banana bread, part cheesecake—perfect for both breakfast and dessert.
Easy to make: No stand mixer required. Just whisk, layer, and bake.
Freezer-friendly: Make ahead and freeze slices for quick snacks or breakfasts.

Whether you’re a banana bread lover or a cream cheese fan, this recipe blends the best of both worlds. The creamy filling adds richness without overwhelming the banana flavor. Plus, it looks impressive when sliced (perfect for gifting or brunch tables).

Ingredient Notes

Overripe bananas: Soft, spotty bananas are key for sweetness and moisture.
All-purpose flour: Standard flour keeps the crumb light and soft.
Baking soda: Reacts with the banana to help the bread rise.
Salt: Balances sweetness and enhances flavor.
Brown sugar: Adds a deep caramel note and extra moisture.
Eggs: Bind the loaf and help it rise.
Vegetable oil: Keeps the bread moist longer than butter (can use melted coconut oil).
Vanilla extract: Enhances the flavor of both the bread and the filling.
Cream cheese: Softened for a smooth, cheesecake-like center (full-fat is best).
Granulated sugar: Used in the cream cheese filling to sweeten.

Special tools: A 9×5-inch loaf pan and parchment paper for easy lifting.

How To Make Cream Cheese-Filled Banana Bread

Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.
Prepare the cream cheese filling:
- In a bowl, mix 8 oz cream cheese (softened), 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth.
Make the banana bread batter:
- In a large bowl, mash 3 large ripe bananas.
- Whisk in 2/3 cup brown sugar, 2 eggs, 1/2 cup oil, and 1 tsp vanilla.
- In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
- Fold dry ingredients into wet until just combined (don’t overmix).
Layer the loaf:
- Pour half the banana batter into the pan.
- Spoon all the cream cheese filling on top.
- Add the remaining banana batter and smooth the top.
Bake for 55–65 minutes:
- Loaf is done when a toothpick comes out with a few moist crumbs.
- Tent with foil halfway if browning too fast.
Cool in pan for 15 minutes before transferring to a wire rack.

Tip: Chill before slicing for cleaner cuts, or serve warm for a gooier center.

Storage Options

Room temperature: Store tightly wrapped for up to 2 days.
Refrigerate: Keeps up to 5 days in an airtight container.
Freeze: Wrap slices in plastic wrap, then foil. Freeze up to 2 months.
Reheat: Warm in microwave for 10–15 seconds for a just-baked feel.

Variations and Substitutions

Chocolate chip version: Add 1/2 cup mini chocolate chips to banana batter.
Nutty twist: Mix in 1/2 cup chopped walnuts or pecans.
Cinnamon swirl: Sprinkle cinnamon sugar between layers.
Pumpkin banana combo: Replace 1 banana with 1/2 cup pumpkin puree.
Gluten-free: Use a 1:1 gluten-free flour blend.

Frequently Asked Questions

Can I use less sugar? Yes! Reduce by 2–3 tablespoons if desired, especially in the filling.

Why did my cream cheese sink? Try layering it gently and avoid overmixing the banana batter.

Can I use frozen bananas? Absolutely. Thaw completely and drain any excess liquid first.

Can I make this ahead? Yes, it’s even better the next day. Make it 24 hours in advance and chill.

What if I don’t have cream cheese? You can skip the filling or use Greek yogurt mixed with sugar as a lighter option.

Can I double the recipe? Yes, bake in two loaf pans or one 9×13 dish and adjust bake time accordingly.

Conclusion

If you’re ready to level up your banana bread game, this Cream Cheese-Filled Banana Bread is the answer. With its tender crumb, tangy-sweet filling, and easy prep, it’s a foolproof recipe that delivers bakery-level results in your own kitchen. Don’t be surprised if it becomes your new favorite quick bread!

Give it a try and let me know how it turns out—especially if you make it your own with one of the fun variations. Happy baking!

Cream Cheese-Filled Banana Bread

Author: Sofia
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x

Print Recipe

Ingredients

Scale

3 overripe bananas
2/3 cup brown sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F. Line a 9×5 loaf pan.
Mix cream cheese, sugar, egg, and vanilla for filling.
In another bowl, mash bananas and mix in brown sugar, eggs, oil, and vanilla.
Stir in flour, baking soda, and salt.
Pour half the batter in pan, add filling, top with rest of batter.
Bake 55–65 minutes. Cool before slicing.

Notes

Let it cool completely before slicing for clean layers.
Use full-fat cream cheese for best texture.

Nutrition

Calories: ~280
Fat: 14g
Carbohydrates: 35g
Protein: 5g