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Banana Cream Cheese Bread

    Banana Cream Cheese Bread

    Banana Cream Cheese Bread


    Banana Cream Cheese Bread

    Banana Cream Cheese Bread

    Honestly believed banana bread was perfect as it was?

    By incorporating cream cheese in large, striking swirls, try this variation on our original banana bread recipe.

    It goes without saying that we at Simply Recipes adore banana bread. Our original banana bread has been baked all over the world, and we also have variations with chocolate and peanut butter, as well as a vegan option.

    I discovered we didn’t have a cream cheese version as I dug deeper into the website and I was unable to sleep until we did. Why? Because, don’t you know, banana bread and cream cheese are practically best friends. You will swoon at how well the banana bread is complemented by the cream cheese mixture’s creamy texture and rich flavor.

    I knew I wanted more than just a layer of cream cheese once I started experimenting with different ways to incorporate that flavor; I wanted SWIRLS of it. My dream was realized! This bread only lasted five minutes after it was baked because my family ate it all.

    How to Get the Best Flavor of Cream Cheese

    4 ounces of cream cheese were the amount I used when I first tested this recipe. My husband, who serves as La Casa de Cash’s official taster, claimed that it lacked flavor, and I didn’t like how fluffy it was. I increased the amount of cream cheese to a full 8 ounces because I wanted a richer flavor and creamier texture. Be bold or leave! My husband’s eyes lit up after tasting that batch, so I knew he liked it right away.

    How to Achieve the Perfect Swirl

    I believe that the swirl’s flaws are what make it so beautiful! Since no two swirls are exactly alike, it’s interesting to see how each new batch will turn out. To become a Champion of Swirls, you must learn a few things, though:

    • In the loaf pan that has been greased, pour half the banana bread batter.
    • The remaining batter should then be added after a few dollops of the cream cheese mixture.
    • Swirl the batter with a butter knife as you cut through it. My preferred method is to run it in a ribbon pattern by first moving horizontally and then vertically.

    It’s okay if your swirl pattern is different from mine. You should swirl the batter several times because the cream cheese batter is a little on the thicker side.

    Banana Bread Preservation and Freezing

    Banana bread can be kept at room temperature for up to 4 days. You can leave it in the loaf pan and cover it with a clean kitchen towel if you’re just storing it for the night. (I employ this strategy because I was taught it as a child.) If you’d like, you can put it in an airtight container. You can freeze banana bread. ABSOLUTELY! Storage options include slices, halves, and whole loaves.

    Cream Cheese Banana Bread

    READY TIME 15 minutes 
    60 minutes to cook 75 minutes in total PORTIONS 8 to 10 portions yield one loaf

    This recipe calls for a tall loaf that will bake in an 8×4-inch pan. The recipe will also turn out well in an 8 1/2 x 4 1/2-inch loaf pan, though the bread will be a little bit shorter.

    The bake time is a little less because the pan is a bit bigger: 47 to 57 minutes. A particularly brief but still delicious bread will result from baking for 45 to 55 minutes in a 9×5-inch pan.

    The recipe for  Classic Banana Bread was modified.


    For the banana bread:

    2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

    1/3 cup (76g) melted butter, unsalted or salted

    1/2 teaspoon baking soda

    Pinch salt

    3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if you want it sweeter)

    1 large egg, beaten

    1 teaspoon vanilla extract

    1 1/2 cups (205g) all-purpose flour

    For the cream cheese filling:

    8 ounces cream cheese, at room temperature

    1 large egg

    1/4 cup sugar

    2 tablespoons flour


    Preheat the oven:

    Preheat the oven to 350°F and grease a 4×8-inch loaf pan.

    Make the banana bread batter:

    Use a fork to thoroughly mash the ripe bananas in a mixing bowl. The mashed bananas are combined with the melted butter.

    Add the salt and baking soda together. Add vanilla extract, sugar, and an egg that has been beaten. Add flour and stir.

    Make the cream cheese swirl:

    Beat all the ingredients for the cream cheese filling together in a separate bowl.

    Swirl the batters in the pan:

    Fill the loaf pan with half of the banana bread batter. One dollop of the remaining cream cheese filling should be placed on top of the batter. Add the remaining batter on top. One dollop of the remaining cream cheese filling should be placed on top. Swirl the cream cheese into the banana bread batter by inserting a butter knife about halfway into the batter and slicing through it both vertically and horizontally.


    A toothpick inserted in the center of the loaf should come out clean after baking for 55 to 60 minutes.

    Cool and store:

    The banana bread should cool for a few minutes in the pan before being taken out and placed on a cooling rack to finish cooling. For up to 4 days, keep covered at room temperature.