You’re Going To Love This Cream Cheese-Filled Banana Bread

cream cheese banana bread

When you have leftover bananas, it’s always a good idea to make banana bread. But if you’re sick of the same old recipe, it’s time to take your baking to the next level. This cream cheese-filled banana bread is about to change everything.

It takes the comforting flavor of banana bread that many of us are used to and injects it with the decadence of a fine cheesecake or a cream-filled pastry. What’s not to love?

Here’s how to make it:


  • 9-by-5-inch baking tin
  • Mixing bowls
  • Whisk
  • Wire rack



  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 large bananas, smashed (must be very ripe)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • 1 large egg
  • 4 ounces softened brick-style cream cheese (light is OK)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour


1. Preheat oven to 350 degrees Fahrenheit.

2. Spray pan with cooking spray.

3. For the bread, add the egg, sugars, oil, yogurt and vanilla into a large bowl and whisk to combine. Add bananas; mash and stir to incorporate. Add flour, baking powder and baking soda, and fold with spatula or stir gently with a wooden spoon until just combined. Be careful not to over-mix. Set aside.

4. For the filling, combine egg, cream cheese, sugar and flour in a medium bowl and whisk to combine.

5. Pour about 2/3 of the bread batter into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

6. Evenly pour cream cheese mixture over the bread batter, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

7. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer; push batter into corners and sides as necessary.

8. Bake for about 48 to 50 minutes or until the top is domed, golden and the center is set*. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no batter. Note that the cream cheese never gets totally solid so some may stick to the toothpick.

*Tip: Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before the center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate and oven variances. Bake until done; watch your bread, not the clock.

9. Remove from oven and allow bread to cool in pan for about 15 minutes. Remove from pan and rest bread on wire rack to cool completely before slicing and serving.

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About the Author
Carina Wolff
Carina is a health and wellness journalist based in Los Angeles. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooking and creating recipes for her healthy food blog, Kale Me Maybe. Carina is also an ongoing writer for Bustle, Reader's Digest, FabFitFun, and more.

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