Good afternoon, friends! Today I’m bringing you a quick banana bread recipe to start the week with. This cream cheese banana bread is made extra special by a ribbon of cream cheese filling running through the center. It’s perfect to make any afternoon, slice up, and set aside for quick snacks or treats when the mood or need hits throughout the week.
The Ingredients You’ll need are:
- Ripe Bananas
- Eggs
- Butter (at room temp)
- All Purpose Flour
- Baking soda
- Salt
- Sugar
- Milk
- Vanilla
- Walnuts (optional)
- Cream Cheese
How To Make A Cream Cheese Banana Bread Recipe Step By Step
Preheat oven to 350 degrees. Spray a 9×5 loaf pan with non-stick spray and set aside.
In a small bowl, whisk together the 1-cup flour, baking soda and salt. Set aside.
In a large bowl, mix together the 3/4 cup sugar, butter, milk, vanilla, and 2 eggs, until well combined.
Add in flour and baking soda mixture and stir to incorporate.
In a small bowl, mash up the bananas and then fold them into the batter.
Mix until everything is combined
Prepare the filling by cream together the egg, cream cheese, sugar and flour in a medium bowl with an electric mixer. Almost done!
Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top.
Sprinkle with walnuts (if using) topping and bake for 50-60 minutes, until a toothpick comes out clean.
ENJOY this yummy Cream Cheese Banana Bread!
Ingredients
For Batter
- 1/2 cup butter at room temp or softened
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 eggs
- 3 ripe bananas
- 1/4 cup chopped walnuts optional
Cream Cheese Filling
- 1 large egg
- 8 ounces cream cheese softened or at room temp
- 2 tablespoons sugar
- 2 tablespoons all purpose flour
Instructions
Instructions for Bread Batter
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick spray and set aside.
- In a small bowl, whisk together the 1-cup flour, baking soda and salt. Set aside.
- In a large bowl, mix together the 3/4 cup sugar, butter, milk, vanilla, 2 eggs, until well combined. Add in flour and baking soda mixture and stir to incorporate.
- In a small bowl, mash up the bananas and then stir them into the wet mixture until well combined.
Instructions for Cream Cheese Filling
- In a medium bowl, using an electric mixer, cream together the egg, cream cheese, sugar and flour.
- Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top. Sprinkle with walnuts (if using) topping and bake for 50-60 minutes, until a toothpick comes out clean. Cool for 10 minutes and then remove from pan to allow to cool completely. Enjoy!
Nutrition
Christy
In the instructions for the bread you say add the egg and egg yolk. But in the ingredients just say 2 eggs. so which is it do you use both whole eggs or one whole egg and one yolk. I love your blog and recipes and often times I get a sweet reminder of cooking with my Grandma or making cut out Christmas cookies with my Mom. Thanks for the great recipes and memories!
Christy, following the question above about the 2 eggs versus 1 egg and egg yolk. Need to know so I can make it this weekend! Thanks!
Hey y’all! That is my error and I’m so sorry. I sure do appreciate you pointing it out so I could fix it! I just use two whole eggs 🙂 I got this recipe from Mama and that was a change I made. I’ve corrected it now. thanks again! Y’all always look out for me!
I just made this. My cream cheese filling was watery. Thought I added the wrong amount of cream here’s, but nope, I added correct amount. Your picture looks like it was stiff enough to scoop…what could I have possibly done wrong?
Can’t wait to try it.. asked my husband if he would eat banana bread with a cream cheese filling and he said you better believe it…so will give a try..
I can’t wait to hear what y’all think!!
Well, guess I am making this next weekend! I shared on FB this evening and have already had four requests to make it for a birthday party next weekend!
🙂 How exciting!! I hope you love it as much as we do UmMa!!
I made the banana bread twice and both times the cream cheese layer went to the bottom instead of staying in the middle of the bread like it was supposed to. Also my cream cheese batter was thinner that what yours showed. What did I do wrong?
Thank you for all the good recipes, I love them.
Donna, You didn’t do anything wrong. Mine did the same thing. My guess is that Christy used 8oz of cream cheese, That is what the picture looks like. That is how I am going to try it this weekend.
Hey Y’all! I’m not sure what happened as I’ve never had this problem but I’m going to see if I can find time to try to duplicate it next week. It’s really important to just go by the recipe card, though. I always share the accurate recipe there but you will sometimes see whole containers of ingredients in the photos. An example would be a five pound sack of flour when a recipe calls for two cups. 🙂 I would never tell you one measurement while using another, I promise. 🙂 The first thing I would try is using heaping tablespoons of flour in the cream cheese mixture. It may be the difference in flours causing the change.
I lovvvve this recipe. I have tried many different recipes over the years … this IS the very best … one reason is the consistency & density of the bread itself. Occasionally I will add some chocolate chip morsels to the batter. Heavenly!
Heavenly indeed!! Chocolate, Cream Cheese AND Bananas!!!
Oh, the chocolate chips would be wonderful!
It looks like an 8 oz. block of cream cheese in the picture to me as well.
It absolutely is an 8 ounce block of cream cheese. Please read my comment directly above and make sure you follow the recipe in the card at the bottom of the post.
Please correct your recipe card to reflect the above post. Recipe card states 4 oz of cream cheese. You are correcting that error in your post but not on the published recipe card. It will be helpful for most.. Thanks!
It looks like a block of cream cheese in the bowl with the egg, flour and sugar. I used 4 z and my was running too.
I made this last night. I wanted two loaves, so doubled the recipe. My cream cheese was “pourable”, but baked in the middle right where I put it and puffed up a bit with the egg and flour when baking. This came out so moist, with a slightly crispy top and had a wonderful flavor. This recipe will definitely be replacing a different one for the same thing in my recipe box. This recipe was easier and tasted better. Thank you so much.
I am so glad you liked it Debbie, thank you for giving it a try!!
Does this need to be refrigerated?
If you’re going to eat it within 2-3 days you’re fine. Otherwise I’d refrigerate.
I’m a little confused. Before trying this one, I need a clarification. In your commentary above, you say only use half of the cream cheese, but the recipe calls for the entire 8 ounce block. So, please clarify. Thanks.
I have the same question regarding amount of cress as m cheese. The text says 4 oz but the recipe says 8 oz. That’s a major difference that needs to be clarified before I make it.
Thanks Gail for pointing that out. The 8oz is what I use.
Hope that helps
Hi Margie sorry for the confusion. I use 8oz otherwise I find it a bit runny. But you may prefer less. I have adjusted the text so all is consistent. Thanks for pointing it out.
could this be made into muffins ?Richard Grimm