Dessert

Cream Cheese-Filled Banana Bread Recipe

ByLila Prescott January 29, 2026January 29, 2026

Introduction

This Cream Cheese-Filled Banana Bread is a delightful twist on a classic favorite. Moist banana bread layered with a smooth, creamy cheese filling makes every bite irresistibly rich and comforting. It’s perfect for breakfast, a snack, or dessert.

A close-up image showing a thick slice of cake with three distinct layers, sitting on a wooden surface. The bottom layer is dense and brown with a slightly coarse texture, the middle layer is creamy and smooth in a pale white color, while the top layer is golden brown, moist, and has a slightly shiny surface with small darker spots. Behind this slice, a few more slices with the same layered pattern are visible. The scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
1/2 cup light brown sugar (packed)

1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)

1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
2 teaspoons vanilla extract

1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
Pinch of salt (optional)
1 large egg (for filling)

4 ounces brick-style cream cheese (softened; lite is okay)
1/4 cup granulated sugar (for filling)
3 tablespoons all-purpose flour (for filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare one 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it; set aside.
Step 2: In a large bowl, whisk together the egg, light brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until smooth.
Step 3: Stir in the mashed bananas until well combined.

Step 4: Add the all-purpose flour, baking powder, baking soda, and salt (if using). Fold gently with a spatula or spoon just until combined; avoid overmixing.
Step 5: Pour about two-thirds of the banana batter into the prepared loaf pan, spreading it evenly and pushing it into the corners.
Step 6: To make the cream cheese filling, whisk together the egg, softened cream cheese, granulated sugar, and flour in a separate bowl. A hand mixer can make this easier.

Step 7: Pour the cream cheese mixture evenly over the batter in the pan. Smooth the top gently with a spatula, making sure it reaches the edges.
Step 8: Spoon the remaining banana bread batter over the cream cheese layer, spreading it very lightly to avoid mixing the layers together.
Step 9: Bake for 48 to 50 minutes, or until the top is golden and domed. A toothpick inserted near the center should come out clean or with a few moist crumbs (note the cream cheese layer may remain slightly soft).

Step 10: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Substitute Greek yogurt for sour cream to add protein and a slight tang.

Add chopped walnuts or pecans to the batter for extra texture and flavor.
For a dairy-free version, try a vegan cream cheese and coconut yogurt.

Storage

Store the banana bread tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if desired. The cream cheese filling may become denser when chilled.

How to Serve

The image shows a close-up slice of a three-layer cake with a wooden board beneath it on a white marbled surface. The bottom layer is light brown, crumbly, and textured like banana bread or nut bread. The middle layer is thick, smooth, and creamy white, resembling cheesecake. The top layer is a darker brown, with a glossy, slightly wrinkled surface texture, likely a baked glaze or crust. The cake slice edges are sharp and clean, showing clear separation between the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use oil instead of coconut oil?

Yes, you can substitute canola or vegetable oil for coconut oil with similar results.

Why does the toothpick test not always work with cream cheese-filled bread?

The cream cheese layer never fully solidifies, so the toothpick might come out with moist crumbs even when the bread is done. Look for a golden-brown top and a domed shape as additional doneness indicators.