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Cream Cheese Banana Bread

Cream cheese banana bread with a tangy cheesecake-like swirl, baked into a moist, tender loaf with a visible ribbon in every slice. The cream cheese filling is beaten smooth and swirled gently so it stays distinct through the ivory-toned banana crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

banana batter
  • 3 bananas Ripe bananas, mashed.
  • 0.33333333333333 cup melted butter
  • 0.75 cup sugar
  • 1 egg Large egg.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
cream cheese filling
  • 8 oz cream cheese Softened.
  • 0.25 cup sugar For filling.
  • 1 egg Large egg, for filling.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the loaf
  1. Preheat the oven to 350°F and grease a loaf pan so the banana batter releases cleanly after baking.
  2. Mix the melted butter into the mashed bananas, then stir in the sugar and egg until smooth and glossy.
  3. Whisk the flour, baking soda, and salt together, then fold into the wet mixture just until no dry streaks remain.
Make the filling and assemble
  1. Beat the cream cheese, sugar, and egg together until smooth for a pourable filling.
  2. Pour half the banana batter into the pan, add the cream cheese filling, then top with the remaining batter.
  3. Swirl gently with a knife to create a visible ribbon; avoid overmixing so the streaks stay distinct.
Bake
  1. Bake for 55 to 65 minutes at 350°F, until a toothpick comes out mostly clean with only a few moist crumbs.
  2. Cool the loaf in the pan until warm before slicing so the cream cheese ribbon sets and holds its shape.

Notes

Pro tip: swirl the cream cheese layer gently rather than fully mixing it in to keep a visible ribbon in each slice. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm slices briefly if you like. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-light option, use a lactose-free cream cheese substitute (texture will be slightly softer but the swirl still works).