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
- Zucchini Bread
for more banana recipes
- Banana Cupcakes
- Frosted Banana Bars
- Banana Oatmeal Cookies
- Banana Pancakes
- Easy Banana Pudding
- Best Banana Bread Recipe
Cream Cheese Banana Bread Recipe
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 3 ripe bananas mashed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons sour cream
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1/2 teaspoon cinnamon
Cream Cheese Mixture
- 8 to 10 oz cream cheese softened
- 1/3 cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F. Spray two 9”x5” bread pans with cooking spray.
- In a large bowl, mix sugar, butter & eggs. In a separate bowl, dissolve baking soda in sour cream and add it to the sugar mixture. Add bananas, salt, and 2 cups flour. Stir until combined.
- 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 cream cheese, sugar, egg, and flour in a bowl until smooth and creamy. Layer evenly over the mixture in both bread pans.
- Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.
- Sprinkle top with 1 tablespoon of sugar mixed with ½ teaspoon cinnamon before baking.
- Bake for 50 min. Cool and serve.
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
I made this recipe as 15 muffins. They are delectable! I think I found my favorite banana muffin recipe.
Yay!! Happy to hear that! Thank you!
This is one of the first things I made as a newlywed and it helped me feel confident in the kitchen! 😃 So easy and yummy!!
I was looking for a variation of my go-to banana bread, and this was super easy and delicious!
This bread makes all my banana bread dream come true. I get rave reviews every time I make it. Thanks for always making me look good in the kitchen 😂 and helping me create a space my family wants to be ❤️
Really really love this recipe!! Such a nice combination of banana bread and cream cheese. Thanks for a great and tasty recipe 🙂
You’re welcome! I’m so happy you enjoyed it! One of my faves for sure! 🙂
This was easy and fantastic. My family devoured it!
I’m so glad you enjoyed it. Easy and delicious are two of my favorite words! 🙂
OK first off the Nutrition Facts for this can’t be correct , Amount Per Serving, (what is the serving both loaves),
Calories 2102
Fat 97g 149%
Saturated Fat 56g 350%
Cholesterol 504mg 168%
Sodium 2679mg 116%
It came out good even though I rushed this one and messed up some, only used 2 bananas and forgot the flour in the Cream Cheese Mixture. also did not use the sugar and cinnamon.
The nutrition facts would be for the recipe as a whole. Glad to hear the recipe still turned out well for you!
this recipe sounds yummy But is reported as over 2000 calories per serving what is a serving? A slice or the whole loaf?
please let me know
Where are directions for the cream cheese?
Hi Jo! It looks like we need to update the recipe card. Thanks for catching that. If you read up in the post, the instructions for the cream cheese are there. We’ll get that card at the bottom updated too. Thanks!