Description

This Cream Cheese-Filled Banana Bread is a moist and flavorful twist on classic banana bread. Featuring a smooth and tangy cream cheese filling layered between two portions of tender banana batter, this loaf offers a delightful contrast of textures and flavors. Perfect for breakfast, snacking, or dessert, it balances the natural sweetness of ripe bananas with a creamy cheesecake center for a truly indulgent treat.

Ingredients

Scale

Banana Bread Batter

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 salt (optional)

Cream Cheese Filling

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

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan thoroughly to prevent sticking, then set it aside.
Make the Banana Bread Batter: In a large bowl, whisk together the egg, brown sugar, granulated sugar, liquid coconut oil, sour cream, and vanilla extract until well combined. Fold in the mashed bananas gently.
Add Dry Ingredients: Sift together the 1 cup all-purpose flour, baking powder, baking soda, and salt if using. Gently fold these dry ingredients into the wet banana mixture with a spatula or spoon until just combined; avoid overmixing to keep the bread tender. Set this batter aside.
Layer Banana Batter in Pan: Pour about two-thirds of the banana bread batter into the prepared loaf pan. Use a spatula to smooth the top and push the batter evenly into the corners and sides.
Prepare Cream Cheese Filling: In a separate large bowl, whisk together the egg, softened cream cheese, granulated sugar, and 3 tablespoons of flour until smooth. You can also use a hand mixer to get a creamy consistency without lumps.
Add Cream Cheese Layer: Pour the cream cheese filling evenly over the banana bread batter in the pan. Smooth the surface gently with a spatula, allowing the filling to reach the edges.
Top with Remaining Batter: Spoon the remaining banana bread batter over the cream cheese layer. Smooth the top very lightly to avoid disturbing the cream cheese layer, and push the batter into the sides and corners as needed for even coverage.
Bake: Place the loaf pan in the preheated oven and bake for about 48 to 50 minutes. The top should be domed, golden brown, and the center mostly set. Because of the cream cheese layer, the toothpick test can be tricky; it should come out with a few moist crumbs but no raw batter.
Cool the Bread: Remove the loaf from the oven and let it cool in the pan for approximately 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing and serving. This cooling time helps the bread set and makes slicing easier.

Notes

Make sure not to overmix the banana bread batter to keep the bread tender and moist.
If using Greek yogurt instead of sour cream, use the same amount as indicated.
To test doneness, know that the cream cheese filling will not fully solidify, so slight moisture on the toothpick is okay.
Allow the bread to cool completely for clean slices and better texture.
You can substitute the coconut oil with other neutral oils like vegetable or canola oil if preferred.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: banana bread, cream cheese filling, baked banana bread, homemade banana bread, cream cheese banana loaf