Cream Cheese Banana Bread is the ultimate comfort food, combining the classic charm of banana bread with the cheesecake flavors of cream cheese. With a moist, tender crumb and a hint of tangy sweetness, each slice is so full of flavors that will have you reaching for seconds.
For more delicious desserts, try our black bean brownies, pineapple upside down cake, pancake casserole and chocolate zucchini muffins.
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Ingredients and substitutions
- Cream cheese - It's important to use a whole fat cream cheese, which will set firmer than lower fat varieties.
- Granulated sugar - The granulated sugar (white sugar) could be substituted with brown sugar.
- Vanilla extract - The vanilla extract can be substituted with vanilla essence.
- Eggs - Large sized eggs were used in this recipe.
- All purpose flour - Otherwise known as plain flour.
- Baking powder - Not to be confused with baking soda (bi-carb soda).
- Ground cinnamon - The ground cinnamon is optional and can be omitted, but it adds a nice lightly spiced flavor to the banana bread.
- Salt - The salt content can be increased or decreased to suit personal tastes.
- Milk - Whole fat milk was used in this recipe, however lower fat varieties can also be used.
- Oil - Use a mild flavored oil, such as vegetable or canola oil. Alternatively, the oil can be replaced with ½ cup of melted butter.
- Bananas - You will need to large ripe bananas for this recipe, the riper the better.
See recipe card for quantities.
Instructions
Step 1.
Whisk together the cream cheese, sugar, egg and vanilla until smooth.
Step 2.
Whisk together the flour, sugar, baking powder, cinnamon and salt.
Step 3.
Whisk together the milk, oil, banana, eggs and vanilla.
Step 4.
Mix together the dry and wet ingredients until just combined.
Step 5.
Pour half of the batter into a loaf tin.
Step 6.
Spoon over half of the cream cheese mixture.
Step 7.
Swirl the cream cheese gently with a knife.
Step 8.
Repeat with the remaining banana bread batter and cream cheese. Bake for 60 minutes.
Equipment
- 8 ½ inch x 4 ½ inch baking tin
- Parchment paper
- 3 mixing bowls
- Whisk
Storage
Store this banana bread in an airtight container in the fridge for up to 5 days.
This banana bread is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge before enjoying.
Related
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Pairing
These are my favorite dishes to serve with cream cheese banana bread:
Cream Cheese Banana Bread
Cream Cheese Banana Bread is the ultimate comfort food, combining the classic charm of banana bread with the cheesecake flavors of cream cheese. With a moist, tender crumb and a hint of tangy sweetness, each slice is so full of flavors that will have you reaching for seconds.
Ingredients
Cream Cheese Filling
- 8oz. cream cheese, warmed to room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
Banana Bread
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup milk
- 2 large bananas, mashed
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/180°c. Grease an 8 ½ inch x 4 ½ inch baking tin, or line the tin with parchment paper. Set aside.
- To make the cream cheese filling, whisk together in a micing bowl the cream cheese, sugar, vanilla extract and egg until well combined. Set aside.
- In another large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt until well combined. Set aside,
- In a smaller mixing bowl, whisk together the milk, bananas, oil, eggs and vanilla extract. Pour the wet ingredients into the bowl with the flour mixture and mix until just combined.
- Pour half of the batter into the prepared baking tin. Spoon over half of the cream cheese, and swirl gently with a knife. Top with the remaining batter, follwed by the cream cheese, and swirl gently once again.
- Bake the banana bread for 60 minutes, or until cooked through, covering loosely with aluminium foil halfway through the cooking time to prevent the bread from browning too quickly.
- Allow to cool for 10 minutes in the tin before transferring to a cooling rack and allowing to cool completely.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Suitable for freezing up to 3 months.
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