Cream Cheese Banana Bread

Banana Bread with slices cut on a wooden cutting board

5 from 1 vote

Cream cheese banana bread blends sweet banana flavor with a rich, creamy filling for a luxurious twist on a classic treat. This moist, irresistible bread is perfect for breakfast or as a decadent snack, guaranteed to delight your taste buds.

Prep Time15

Cook Time1 15

Total Time1 29

Course: Breakfast

Cuisine: American

Servings: loaf

Calories: 3665kcal

Author: Shauna

Ingredients

Cream Cheese Filling Ingredients

12 ounces cream cheese softened to room temperature
½ cup granulated white sugar
3 tablespoons sour cream
1 large egg
3 tablespoons all-purpose flour
1 teaspoon vanilla extract

Banana Bread Ingredients

2 medium bananas
2 tablespoons sour cream
⅓ cup butter softened to room temperature
¾ cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon

Instructions

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray (choose a cooking spray with flour in it. I like Baker’s Joy brand) and set aside.
Make the cream cheese mixture. In a medium-sized bowl, beat together 12 ounces cream cheese, ½ cup granulated white sugar, 3 tablespoons sour cream, 1 large egg, 3 tablespoons all-purpose flour, and 1 teaspoon vanilla extract. Set aside.
12 ounces cream cheese, ½ cup granulated white sugar, 3 tablespoons sour cream, 1 large egg, 3 tablespoons all-purpose flour, 1 teaspoon vanilla extract
In another medium-sized bowl, mash 2 medium bananas and combine them with 2 tablespoons sour cream. Set aside.
2 medium bananas, 2 tablespoons sour cream
In a large bowl with an electric mixer, cream together ⅓ cup butter and ¾ cup granulated white sugar until it is fluffy, about 1 minute.
⅓ cup butter, ¾ cup granulated white sugar
Add 1 large egg and 2 teaspoons vanilla extract and beat well.
1 large egg, 2 teaspoons vanilla extract
In a separate bowl, whisk together1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
Add the flour mixture to the creamed butter and sugar mixture, alternating with the mashed banana, blending well after each addition. Set aside.
Scoop half of the banana bread batter into the bottom of the prepared loaf pan. Use a silicone spatula to spread it out evenly. Pour the filling mixture evenly over the top of the batter. Scoop the remaining batter over the top, using the spatula again to spread it out.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Check the loaf at 30 minutes; if browning too quickly, tent it with foil for the remaining 30 to 45 minutes of cook time. Allow to cool in the pan for 20 minutes before removing to a wire rack to cool completely.

Notes

Using very ripe bananas will give you the best results and the best flavor. It’s the perfect way to use up those overripe bananas that may have otherwise gone to waste.
It’s a good idea to use a lighter-colored loaf pan to prevent over-browning.
Always start and end with the flour mixture when mixing with an additional wet ingredient for your batters.
Check the loaf at 30 minutes; if browning too quickly, tent with aluminum foil for the remaining 30 to 45 minutes of cooking time. Depending on the moisture content of the bananas you use, baking times will vary slightly.

Nutrition