Cream Cheese Filled Banana Bread
Ingredients
Banana Bread Batter
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil (or more melted butter)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup (240g) sour cream or Greek yogurt
- 3–4 ripe bananas, mashed (about 1½ to 1¾ cups)
Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tbsp all-purpose flour
- 1 egg
- ½ tsp vanilla extract
Optional Topping
- 1 banana sliced in half lengthwise (for the top, like in the picture)
Instructions
1. Preheat oven & prepare pan
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×5 inch (or larger) loaf pan with parchment paper.
2. Make the Banana Bread Batter
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter, oil, and both sugars until light and fluffy (about 2 minutes).
- Add the eggs, one at a time, then add vanilla and mix well.
- Stir in the sour cream and mashed bananas.
- Gradually mix in the dry ingredients until just combined. Don’t overmix.
3. Make the Cream Cheese Filling
- In a separate bowl, beat the cream cheese with the sugar, flour, egg, and vanilla until smooth and creamy.
4. Assemble
- Pour half of the banana bread batter into the pan and spread evenly.
- Gently pour and spread all the cream cheese mixture over the batter.
- Pour the remaining banana batter on top and smooth it out.
- If using, place the banana slices cut-side up on top for decoration.
5. Bake
- Bake for 60–75 minutes, or until a toothpick inserted in the center (not through the cream cheese) comes out mostly clean.
- If the top is browning too fast, loosely cover with foil in the last 20 minutes.
- Cool in the pan for at least 15–20 minutes, then transfer to a wire rack.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Tastes great cold or gently warmed.
- Can be frozen (wrap slices individually).