Banana bread is a timeless comfort food, and when layered with a luscious cream cheese filling, it becomes an indulgent twist on a classic. This Cream Cheese Swirled Banana Bread combines the moist, dense richness of ripe bananas with a creamy, tangy cheesecake-like ribbon running through the center. Ideal for brunch, snacking, or dessert, this loaf is both visually appealing and irresistibly delicious.
Ingredients
For the Banana Bread Batter:
- 3 ripe bananas (about 1.5 cups, mashed)
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 cups all-purpose flour
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Make the Cream Cheese Filling
In a small bowl, beat the softened cream cheese with 1/4 cup sugar, the egg yolk, and 1/2 teaspoon of vanilla extract. Mix until the mixture is smooth and creamy. Set aside.
3. Prepare the Banana Bread Batter
In a large mixing bowl, mash the bananas with a fork until mostly smooth (a few small lumps are fine). Whisk in the melted butter until fully blended. Add the sugar, whole egg, and 1 teaspoon vanilla extract. Whisk until combined.
Sprinkle the baking soda and salt evenly over the banana mixture, then stir in the flour in two additions. Stir gently after each addition until just combined. Avoid overmixing to maintain a tender crumb.
4. Assemble the Bread
Pour half of the banana batter into the prepared loaf pan and spread it into an even layer. Carefully spoon the cream cheese filling over this layer, being careful to avoid touching the edges. Leave about a 1/2-inch border around the filling so it doesn’t leak out while baking.
Pour the remaining banana batter over the cream cheese layer, using a spatula to gently spread it and ensure it completely covers the filling.
5. Bake
Bake for 60–70 minutes, or until a toothpick inserted into the banana portion (not the cream cheese layer) comes out clean. The loaf should be golden brown and slightly domed.
6. Cool and Serve
Let the bread cool in the pan for about 20 minutes, then carefully transfer it to a wire rack to cool completely. For the cleanest slices, wait until the bread is fully cooled before cutting.
Storage Tips
- Room Temperature: Store tightly wrapped in plastic wrap or an airtight container for up to 3 days.
- Refrigerator: Due to the cream cheese layer, refrigeration is ideal for longer storage (up to 5–6 days).
- Freezer: Wrap slices or the whole loaf in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for several hours.
Serving Suggestions
- Breakfast or Brunch: Serve with a cup of coffee or tea.
- Dessert: Add a drizzle of chocolate or caramel sauce.
- Snack: Slice and toast lightly with a dab of butter or cream cheese.
Variations
- Add-ins: Fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips into the banana batter.
- Topping: Sprinkle a cinnamon-sugar mix or streusel on top before baking.
- Swirled Look: For a marble effect, gently swirl the cream cheese layer into the batter using a knife before topping with the final layer.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen bananas?
Yes! Just thaw them fully and drain any excess liquid before mashing and adding to the batter.
Q2: Why did my cream cheese sink?
Ensure the bottom banana batter layer is thick enough to support the filling. Also, avoid overmixing when layering to maintain structure.
Q3: Can I substitute Greek yogurt for cream cheese?
Not in this recipe. Greek yogurt doesn’t have the same structure or richness needed for the filling.
Q4: Why is my bread raw in the middle?
It may need more time. Oven temperatures can vary, so always check with a toothpick and bake longer if needed. Tent foil over the top if it’s browning too quickly.
Q5: Can I double this recipe?
Yes. Use two loaf pans and bake both simultaneously. Rotate pans halfway through for even baking.
Q6: Is this recipe freezer-friendly?
Absolutely. Wrap slices individually or the whole loaf and freeze for up to two months.
Q7: Can I make muffins with this recipe?
Yes! Use a standard muffin tin. Fill each cavity with banana batter, a spoon of cream cheese filling, then top with more batter. Bake at 350°F for about 20–25 minutes.
Final Thoughts
This Cream Cheese Swirled Banana Bread is a decadent take on a classic favorite. With a soft banana crumb and a velvety cream cheese center, it’s perfect for any occasion—from casual mornings to elegant dessert tables. It’s simple, yet sophisticated—an easy crowd-pleaser that you’ll want to bake again and again.