Banana Bread With Cream Cheese

There’s something about the smell of banana bread in the oven—sweet bananas, warm cinnamon, and butter mingling in the air—that makes the whole kitchen feel like a hug.

This banana bread with cream cheese is a cozy, bakery-style dessert that comes together quickly, yet tastes like you fussed for hours.

It’s perfect for sweet-tooth fans, busy families, and anyone who craves a comforting slice with their coffee or tea.

I first leaned on this recipe during a hectic week when overripe bananas stared at me from the counter. In less than an hour, that small problem turned into a golden loaf with a velvety cream cheese layer that soothed everyone’s mood at the table.

It’s ideal for Sunday suppers, last-minute guests, or whenever you need an easy, reliable treat that feels a bit special. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich banana flavor with a luscious, cheesecake-like cream cheese center
• Stays incredibly moist for days thanks to sour cream and ripe bananas
• Uses simple pantry ingredients you likely already have on hand
• Feels special enough for guests yet easy enough for weeknight baking
• Slices beautifully for brunch trays, snacks, or make-ahead desserts

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accuracy
• 1 teaspoon baking soda — make sure it’s fresh for proper rise
• 1/2 teaspoon fine salt — balances sweetness
• 1 teaspoon ground cinnamon — adds warm spice depth
• 1/2 cup unsalted butter, softened — room temp for easy creaming
• 3/4 cup granulated sugar — provides structure and sweetness
• 1/4 cup light brown sugar, packed — adds moisture and caramel notes
• 2 large eggs, room temperature — mix in one at a time
• 1 teaspoon vanilla extract — use pure for best flavor
• 3 medium bananas, very ripe and mashed — heavily speckled or almost black
• 1/2 cup sour cream, room temperature — keeps the loaf extra moist

Cream Cheese Filling

• 8 ounces cream cheese, softened — full-fat for best texture
• 1/4 cup granulated sugar — sweetens the tangy filling
• 1 large egg, room temperature — binds the filling
• 1 teaspoon vanilla extract — adds flavor depth
• 2 tablespoons all-purpose flour — helps the layer set neatly

Step-by-Step Method

Prep the Pan and Oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting some overhang for easy removal.

Smooth the parchment into the corners. Lightly grease the parchment too. Set the pan aside while you prepare the banana bread batter and cream cheese filling.

Combine the Dry Ingredients

Measure the flour, baking soda, salt, and cinnamon into a large mixing bowl. Whisk thoroughly to break up any lumps and evenly distribute the leavening and spices.

Make sure the mixture looks uniform in color. Set this bowl aside. Keeping dry ingredients ready helps prevent overmixing later when you combine them with the wet mixture.

Cream the Butter and Sugars

Add the softened butter, granulated sugar, and brown sugar to another large bowl. Beat with a hand mixer or stand mixer on medium speed until light and fluffy.

Scrape down the bowl as needed. This step should take a few minutes. Proper creaming incorporates air, helping the banana bread rise with a tender texture.

Add Eggs and Vanilla

Crack the eggs into the sugar-butter mixture one at a time. Beat well after each addition until fully incorporated and smooth.

Add the vanilla extract and mix again briefly. Scrape down the sides and bottom of the bowl. Make certain the mixture looks cohesive and creamy with no streaks of egg before moving on.

Fold in Bananas and Sour Cream

Mash the very ripe bananas in a separate bowl until mostly smooth with small lumps. Add the mashed bananas and sour cream to the creamed mixture.

Fold gently with a spatula or mix on low just until combined. Avoid overbeating. The batter should look thick, creamy, and evenly speckled with banana.

Incorporate the Dry Ingredients

Pour the dry ingredient mixture into the wet mixture. Gently fold with a spatula until no dry streaks of flour remain.

Scrape along the bottom and sides to catch hidden pockets of flour. Stop mixing as soon as everything looks uniform. Overmixing at this stage can make the banana bread dense and tough.

Beat the Cream Cheese and Sugar

Place the softened cream cheese and granulated sugar into a medium mixing bowl. Beat with a mixer on medium speed until smooth and creamy.

Scrape the bowl a few times to ensure there are no lumps of cream cheese. The mixture should look glossy, thick, and evenly combined before you add the remaining ingredients.

Finish the Cream Cheese Filling

Add the egg, vanilla extract, and flour to the cream cheese mixture. Beat again until the filling is silky and homogeneous.

Make certain no streaks of yolk or pockets of dry flour remain. The texture should be pourable yet thick enough to spread. Set this bowl aside, ready to layer between the banana bread batter.

Layer the Batter and Filling

Pour half of the banana bread batter into the prepared loaf pan. Use a spatula to spread it into an even layer.

Spoon the cream cheese filling over this layer. Gently spread the filling, leaving about a 1/4-inch border from the edges. Carefully pour the remaining batter on top and spread to fully cover the cream cheese.

Bake and Cool the Loaf

Place the pan in the preheated oven. Bake for 55–65 minutes, checking near the edges with a toothpick.

If browning too quickly, tent loosely with foil. When done, cool in the pan on a wire rack for 15–20 minutes. Run a butter knife around the edges, lift out using parchment, and cool completely before slicing.

Ingredient Swaps

• Substitute the sour cream with Greek yogurt or buttermilk for a similar tang and moisture.
• Use melted coconut oil or a neutral vegetable oil instead of butter for a dairy-light option (texture will be slightly denser).
• Swap cream cheese with Neufchâtel or a dairy-free cream cheese for a lighter or vegan-friendly filling, and use a flax egg (1 tbsp ground flax + 3 tbsp water) per egg for egg-free needs.
• For a less refined-sugar version, you can use coconut sugar in place of granulated and brown sugar, and whole wheat pastry flour for up to half of the all-purpose flour.

You Must Know

– Flavor Boost – For a more intense banana flavor, roast whole unpeeled bananas on a tray for ~15–20 minutes at 300–325°F until black and fragrant, then cool and mash. This concentrates sweetness and aroma without changing the flour or sugar amounts.

Serving Tips

• Serve slightly warm with a dusting of powdered sugar and sliced fresh bananas.
• Plate with a dollop of whipped cream and drizzle of warm caramel sauce.
• Pair a thick slice with hot coffee or chai for an afternoon treat.
• Toast leftover slices lightly and spread with soft salted butter.
• Serve chilled for neat slices, garnished with berries and a mint sprig.

Storage & Make-Ahead

This banana bread keeps in the fridge, tightly wrapped, for 4–5 days.

It’s a great make-ahead dessert: bake, cool completely, then wrap well in plastic and foil.

It also freezes beautifully for up to 2 months; thaw overnight in the fridge before slicing and serving.

Reheating

Reheat slices gently: microwave 10–15 seconds at 50% power.

Or warm in a 300°F (150°C) oven, loosely covered, for 8–10 minutes.

Stovetop: covered skillet on low until just warm.

Banana Bread in Pop Culture

From lazy Sunday sitcoms to glossy food commercials, I keep spotting banana bread as quiet shorthand for comfort, nostalgia, and “home.” It’s the loaf a character pulls from the oven when a relationship needs mending, the slice a neighbor drops off to say “I’m here,” the pan on the counter in movie kitchens that tells us someone in that house cares enough to bake.

When I see it on screen, I can almost smell my own loaf cooling, cream cheese tucked inside like a secret. During lockdown, social feeds turned into banana bread reels—overhead shots of speckled bananas, slow knife slices through plush crumbs and pale centers. It wasn’t just food; it was a collective signal: we’re coping, we’re sharing, we’re still here.

Final Thoughts

Give this banana bread with cream cheese a try the next time you have ripe bananas on hand—it’s simple to make and so rewarding to slice into that creamy center.

Feel free to tweak it with your favorite add-ins, like chocolate chips or chopped nuts, to make it your own.

Frequently Asked Questions

Can I Make This Banana Bread With a Gluten-Free Flour Blend?

Yes, you can, and I’d use a 1:1 gluten‑free blend with xanthan gum. I picture the loaf still golden, moist, fragrant; when I tested it this way, friends never guessed it was gluten‑free.

How Can I Adapt This Recipe for Mini Loaves or Muffins?

You can, and I’d bake mini loaves about 25–30 minutes, muffins 18–22. I fill each ½ full, add a ribbon of filling, then cover. I always test near the edge; centers stay creamy.

Is This Banana Bread Suitable for People With Lactose Intolerance?

No, it’s not suitable as written; it’s full of butter, sour cream, and cream cheese. I’d swap in lactose‑free butter, yogurt, and cream cheese—like I do for my sensitive-stomached friend—so everyone can savor a slice.

Can I Add Mix-Ins Like Nuts or Chocolate Without Affecting the Cream Cheese Layer?

Yes, you can, and I do it often—just fold chopped nuts or chocolate into the batter only, never the filling, and keep pieces small so they don’t drag through or shatter that creamy ribbon.

How Do I Prevent the Cream Cheese Filling From Sinking or Leaking Out?

I prevent sinking by pouring a thick bottom batter layer, then keeping the cream cheese slightly thick, not runny. I leave a ¼-inch border, pour remaining batter fully over, and bake without overfilling the pan.