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.
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!
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…
- This bread would make delicious french toast or even french toast casserole. Yum!
- Greek Yogurt can be used in place of sour cream for a healthier option.
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.
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.
For more quick bread recipes, check out:
- White Chocolate Lemon Bread
- Glazed Lemon Zucchini Bread
- Blueberry Quick Bread
- Cinnamon Quick Bread
- Best Pumpkin Bread
for more banana recipes
Cream Cheese Banana Bread Recipe
No yeast involved for this yummy cream cheese banana bread! Delicious, simple and topped with cinnamon and sugar.
Instructions
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Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.
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Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into TWO 9”x5” bread pans.
-
Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.
-
Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.
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Bake at 350 for 50 min. Cool and serve.
Looks delicious….we’re big banana bread fans around here so we’ll have to try this recipe! 🙂
You’ll love it, Rebecca!! The added cream cheese makes it even more delicious. Thanks for stopping by. 🙂
this banan bread looks delicious. I will make it this weekend thanks for sharing
Let me know how it goes – it’s so delicious!
Can we leave out the sour cream?
a commenter below used plain yogurt in lieu of sour cream, but just a gander that you can’t entirely leave it out
Does this have to be stored in the fridge after baking because of the cream cheese?
Yes, I didn’t note that above because it’s never lasted more than a day in our home! 😉
Just wanted to double check that is does yield two loaves?
Yes – two loaves. 😉
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!
Would love to know if you’ve tried this yet. Making some today – it’s the hubby’s favorite!!
Just made this tonight and it’s delicious! Simple, easy and so freaking good 🙂
YAY! That cream cheese layer is amazing, huh?!
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.
I wish I can send a picture of it, but can’t attache it…
Oh I forgot to mention it… I used one bunt cake pan, not the loaf ones :)))))
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!
SO glad you made this and liked it. It’s one of my “go-to” recipes when I have some over-ripe bananas on the counter. 😉 Have a great day!
what size loaf pans do you use for 2 loaves?
I love your baking tips I am a young baker but i like to get tips for you
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
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
You can use margarine and it should be the same amount, but I definitely recommend using butter. 😉
Love banana bread , made this today, was getting tired of just plain bread, don’t care for nuts. Can it be frozen?
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!
This looks delicious! Am I reading the recipe correctly? 80 oz. of cream cheese?
It’s 8 to 10 ounces, depending on how much cream cheese you like:) Let me know if you try this recipe!! It’s super good!
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?
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!!
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!
LOL!! You’ll just have to make more:) Thanks for letting me know!
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!
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!!
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!!
sorry I meant to click five stars not four lol
Haha..thanks so much!!!
So glad to hear that!! I’m glad you found a recipe to make for a long time! Thank you for sharing!!
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.
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 🙂
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?
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!
I haven’t done them as muffins yet, but I’d love to know how they turn out!! Thank you so much!
In the oven now used to smaller pans hope it doesn’t run over
How did it turn out? I hope they were ok and that you liked them!! Thanks for giving them a try!
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!!!
Oh, I am so glad!! Thank you for sharing that!
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.
I am so glad!! Thank you so much & I hope you do!
I used one regular size loaf pan and it turned out great delicious.
I also added some chocolate chips. Yum.
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?
I haven’t. I have other pumpkin bread recipes, but I haven’t tried this same one, with pumpkin. I bet it would be delicious though!
I made this and it was wonderful we put caramel sauce over our slice and it was banging
Thank you for the recipe
Yay!! Thank you so much & caramel sounds yum!
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 ??
Nothing wrong with that 🙂 I would let it cool for a few minutes in the pan, then I like to cool mine on the counter 🙂 Hope you liked it!
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!
You divide 1/2 the batter into 2, then pour the remaining batter over the top 🙂 Hope you like it!
I make your recipe all the time. It’s so good!! Thanks for sharing!
Awe, thank you so much!!! Glad you like it!!
is the butter unsalted or salted in the recipe?
I like to use unsalted 🙂
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 🙂
That works too! Thank you for sharing! I am so glad you liked it!
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.
Thank you for trying it! Yes, you definitely could take some out 🙂
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!!
Of course, I don’t mind 🙂 That’s what baking or cooking is all about. I am so glad your hubby liked it! Thank you so much for letting me know 🙂
Does using frozen bananas effect the bread at all?
I would let them thaw out first 😉
No it dOes not affect the taste or texture of the bread.
Why the very high calorie count per serving?
I would just like to know do we bake both pans at the same time>? this is why it takes 50 mins?
Yes, you bake them both at the same time 🙂
How would you cOnvert this tO gluten free?
You would need to substitute the flour, but I am not what other ingredients. I’m not too familiar with the gluten diet, other than the flour.
I have a quesTIon. Does the filling supposed to be actual Thick filling like in Other dEsserts or baked ?
It is still thick & creamy 🙂
Do you have to store it in the fridge Or can you leave it out?
I usually leave it out, but you can put store in the fridge.
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.
That makes me happy to hear! I personally have not tried, but I am sure brown sugar can be used. You’ll have to let me know if you try!
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