Description

This Cream Cheese Banana Bread combines the rich, moist texture of traditional banana bread with a luscious cream cheese swirl for an irresistible treat. Made with ripe bananas and a smooth cream cheese filling, this loaf is perfect for breakfast, snack, or dessert. The cream cheese adds a tangy contrast that complements the natural sweetness of the bananas, creating a deliciously moist and flavorful bread.

Ingredients

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 of salt
3/4 cup (150g) sugar (1/2 cup for less sweet, 1 cup for sweeter)
1 large egg, beaten
1 teaspoon vanilla flavoring
1 1/2 cups (205g) all-purpose flour

Cream Cheese Filling

8 ounces cream cheese, at room temperature
1 large egg
1/4 cup sugar
2 tablespoons flour

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 4×8-inch loaf pan to prepare for baking.
Make the banana bread batter: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, then mix in baking soda and a pinch of salt. Add the sugar, beaten egg, and vanilla flavoring, stirring to combine. Gradually mix in the all-purpose flour until the batter is evenly blended.
Prepare the cream cheese filling: In a separate bowl, use a hand mixer or stand mixer to beat together the cream cheese, egg, sugar, and flour until smooth and creamy.
Assemble the loaf with swirls: Pour half of the banana bread batter into the greased loaf pan. Spoon half of the cream cheese filling over the batter in dollops. Add the remaining banana bread batter on top, followed by the remaining cream cheese filling dollops. Using a butter knife, insert it halfway into the batter and swirl vertically and horizontally to create a marbled effect.
Bake the bread: Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil to prevent over-browning.
Cool and store: Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Store the bread covered at room temperature for up to 4 days.

Notes

Use very ripe bananas for the best flavor and natural sweetness.
Tenting with foil during baking helps prevent the crust from burning if the bake time is extended.
You can adjust the sugar amount depending on your sweetness preference.
Room temperature cream cheese ensures a smooth filling without lumps.
Make sure to swirl the cream cheese gently to create the marbled effect without mixing it completely.