Cream Cheese Banana Bread

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You don’t need yeast to whip up this yummy cream cheese banana bread! It’s delicious, simple, and topped with a cinnamon and sugar crust.

That yummy swirl of cream cheese makes it even more delicious!! Wish I had a whole loaf to myself right now. For more heavenly sweet breads try Glazed Lemon Zucchini Bread, Chocolate Chip Banana Bread, and Cinnamon Pull Apart Bread.

Cream cheese filled banana bread

Next Level Banana Bread

I’ve talked about my love for non-yeast bread recipes before. They’re usually super easy, and we are always on the hunt for the yummiest recipes. My mom was able to find one – yet again! It’s similar to our favorite banana bread recipe, only with a few modifications (or upgrades, if you will).

The recipe was darn right delicious, as you could only expect with sour cream, cream cheese, cinnamon/sugar on top. It’s definitely a new favorite, and we can’t wait to make it again.

If you love Banana bread, you’ll definitely want to try this Cream Cheese Filled Banana Bread. It takes regular Banana Bread to that next great yummy level of goodness!

Cream cheese banana bread recipe

How to Make Cream Cheese-filled Banana Bread

MIX BREAD BATTER. Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.

DIVIDE. Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into TWO 9”x5” bread pans.

MIX FILLING. Mix cream cheese, sugar, egg, and flour in a bowl until smooth and creamy. Layer evenly over mixture in both bread pans.

DIVIDE. Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.

TOPPING. Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.

BAKE. Bake at 350 for 50 min. Cool and serve.

Recipe Notes:

A few things to keep in mind…

Cream cheese filled banana bread with cinnamon sugar

Tips + Tricks

How to ripen bananas fast: This recipe calls for 3 RIPE bananas. Generally bananas on the counter take 4+ days to ripen to the point they’re good for bread making. I have some tricks you can use to make this bread much sooner than 4 days. *These times are based off of using bananas that are just a little green.   

  • Brown Paper Bag: Place the fruit in a brown bag and loosely close the top. They should ripen in only about 24 hours
  • Oven: Put the UNpeeled bananas on a baking sheet and bake at 350 degrees until the peels become shiny and black. (They may also leak a bit of juice) Allow them to cool before removing the peel.
  • Microwave: Use a fork to poke several holes over the banana. Microwave in 30 second increments until the banana is soft. This may take up to 2 minutes.
  • Side note: Whenever I have bananas that become too ripe to eat I throw them in the freezer. This way I always have some on hand when I want to make bread. Allow them to thaw, trim the end of the peel, and squeeze the top. The banana will slide right out. 

Cheesecake stuffed banana bread recipe close up image

Other Pan Sizes + Storing

This recipe yields two standard sized bread loaves, but it can easily be made in other types of pans. 

  • 4 or 5 mini loaves: Separate the batter into two bowls. Divide the batter from one bowl into the mini pans. Then, evenly divide the cream cheese mixture and then divide the remaining batter between the pans.  Bake for about 30-35 minutes.
  • Muffins: Separate the batter into two bowls. Divide the batter from one bowl into the cupcake tins filling each tin about ¼ of the way. Next, evenly divide the cream cheese mixture into the tins and then top that with the remaining batter. Bake for about 25 minutes. 
  • Bundt pan: Pour half the batter in a well greased bundt pan. Spread all the cream cheese and top off with the remaining batter. Bake for closer to 1 hour. 
  • In all cases use a wooden skewer or toothpick to check for doneness. 

How to store: You may not have leftovers, but just in case you do…

  • Counter: Due to the cream cheese, you can only keep this bread on the counter for a couple of hours.
  • Fridge: Store the bread in an airtight container/bag in the fridge for up to a week.
  • Freezer: Wrap the bread whole, or as individual slices with plastic wrap. You can wrap it again with foil or place them in an airtight freezer safe container. Label and freeze for up to 3 months. 

Cream cheese banana bread recipe

For more quick bread recipes, check out:

for more banana recipes

Cream Cheese Banana Bread Recipe

4.86 from 14 votes

No yeast involved for this yummy cream cheese banana bread! Delicious, simple and topped with cinnamon and sugar.

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves
Calories 2102 kcal
Author Lil' Luna

Ingredients

  • 1 cup sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs
  • 3 ripe bananas mashed
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp sour cream
  • 2 cups flour
  • 1 tbsp sugar
  • 1/2 tsp cinnamon

Cream Cheese Mixture

  • 8 to 10 oz cream cheese softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tbsp flour

Instructions

  1. Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.

  2. Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into TWO 9”x5” bread pans.

  3. Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.

  4. Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.

  5. Bake at 350 for 50 min. Cool and serve.

 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

    1. a commenter below used plain yogurt in lieu of sour cream, but just a gander that you can’t entirely leave it out

  1. I’ve been looking for a good recipe for cream cheese filled banana bread and this sounds perfect! I love making banana bread with sour cream, it just tastes better. I’ll try this recipe pretty soon!

  2. Made it today, turned out so good, half of the cake was gone before i had a chance to sprinkle some powder sugar on it. My boys loved them 🙂 here are the changes I made. I used two large bananas instead. I substituted sour cream for plain yogurt. And I totally skipped the sugar topping. It was just yummmyyy. Thank you for sharing.

      1. Hi! I usually use a bundt pan too bc I don’t have 2 loaf pans. Did u book for double the time? I find that’s usually the case with other bread recipes I’ve tried like this. Thanks!

  3. Oh this is sooo good. I didn’t realize it was for 2 loafs until I had the cream cheese filling pour on top of the first layer. My fault completely all info was in the recipe. I just read over them.

    I knew it was to late to back up or pour into another pan so I just continued with adding all the cream cheese mixture then the rest of the batter.. The 9×5 bread pan was almost filled to the top, lacking about an inch from batter being a the top.

    I turned the oven to 345 and checked every few minutes to see if it rose over the edge but it never did.I cooked for about 1 hr. To my delight it turned out okay. Not only okay but delicious!!! Hubby took a few pieces to share at break to work and they all raved about it

    It was so good I think I will do it that way again but still might try the two loaf.What size loaf pans did you use?

    Kathy

  4. Can u use margarine instead of butter?… I know butter is better.. But I forgot it at the g-store… I have margarine… If so how much

    1. We love banana bread too! I haven’t tried freezing it…it’s gone before I have that option:) If you do, I’d love to know how it is, after it’s been frozen. Thank you!

  5. This looks so good and sounds so easy! I might just have to give it a go today if time allows. Just wondering, you said divide into two pans. What size loaf pans did you use?

    1. Yes, you will divide the batter into two regular size loaf pans. This is an easy recipe and it is so yummy!! Hope you like it and let me know what you think! Thanks!!

  6. Made this recipe as written with the exception of using whole wheat flour. It turned out great! The cinnasugar topping adds just the right amount of sweetness. I was going to give the 2nd loaf to some friends, but my hubby wants it all to himself, lol!

  7. 5 stars
    I’ve made this recipe twice before the last time, my husband took the second loaf to work to share with his coworkers. Seems to have been a huge hit- he’s been bombarded with requests to bring it in again almost every day in the two weeks since then. I followed the recipe exactly, except I added a touch of butter and brown sugar to the top about 5 min before I pulled it it out of the oven. It’s perfection either way!

    1. Oh, that sounds like a great addition to the top!! That’s the thing, when you find a great recipe…you get asked to make it a lot:) It’s better than it being a flop, right?!:) Thanks so much for sharing!!

  8. 4 stars
    My bread came out exactly like yours is pictured. It was delicious and we had no left overs. Thank you for this recipe, I will be making this for years to come!!

  9. Made this cinnamon covered banana bread recipe and found the directions to be incomplete. What size loaf pans, how is half of the batter divided into four ” as in put 1/2 of the batter into two loaf pans add cream cheese mix and cover with the other half.

    1. They are just regular size loaf pans. You divide the batter in half and pour it between 2 loaf pans, add your cream cheese mixture, then pour the remaining batter on top of the two loafs. So, in a way it’s divided into four. Hope that helps and makes sense 🙂

  10. I have the small loaf pans. If I use them instead, do I turn the temperature down? Or bake for less time?

    Or, if I use a bundt pan, do I adjust the time and temperature?

  11. 5 stars
    Ok, going to try to do some muffins! Have you tried this and did it work?
    Perfect recipe, by the way! I’ve been looking for a cream cheese filled banana bread recipe for a while now, and this is awesome!

  12. 5 stars
    I made this for my BFF and hubby when they visited. They loved it and so did we!!! Making them their own loaf for their anniversary so they don’t have to share!!!

  13. Saw this on Pinterest and had to try it. Turned out exactly as pictured. Tastes amazing, soft texture, and the house smells like goodness! Thanks! Will definitely have to try another one of your recipes.

  14. 5 stars
    Made this a few weeks ago and LOVED it, so I have made it several times since. My family can’t get enough of it! I think they are purposely NOT eating bananas so I make it 🙂 Wondering if you have tried any other types of breads with this? Has anyone tried a pumpkin cream cheese bread?

  15. My banana bread is in the oven right now. I have no loaf pans so baked bread in a bundt pan. My question to you is: do I cool in the bundt pan or ??

  16. Can’t follow this. Can’t divide into two parts, split into 2 pans, and pour “remaining batter on cream cheese… There is nO remaining batter! From comments, I am not the only person confounded, I don’t see a yield explaining two loaves, what gives? So we are making one loaf and hoping for the best. Looks and sounds delicious!

  17. 5 stars
    Great recipe. I added 1/4 cup of chopped walnuts to the batter. I didn’t have 2 loaf pans so I used a bundt pan instead. Baked at 350 for 40 minutes. Added a quick glaze of powdered sugar,milk and vanilla extract after baking. Then, sprinkled the top with more chopped walnuts. Delicious! Thanks for sharing 🙂

  18. 4 stars
    It was very moist and has a nice flavor with the cinnamon sugar topping and the cream cheese layer. Next time I would reduce the sugar a bit though as it was too sweet for us.

  19. This bread is soooo good! My hubby absolutely loved it cause of the cream cheese swirl! I especially love the cinnamon-sugar topping.
    I did make a couple of changes for my tastebuds (hope you don’t mind), I substituted 1/2 c brown sugar and 1/2 c white sugar for the 1C of sugar, & added 1 tsp of vanilla.
    This will definitely be added to my bake-often list! Thank you!!

  20. 5 stars
    Ive made this, and its so good! Better than the other recipe i always use.

    Can i use brown sugar instead of white? As we don’t always use white sugar. And we like brown sugar than white.

  21. 5 stars
    Oh My Goodness – this bRead is amazing!! every recipe we have tried has been so good, and this one is no different. Was thinking I would give the second loaf to a friend but I’m afraid my family is gobbling the first loaf up before it even cools. Next time I’ll make 4 loafs so I can share LOL