Cream Cheese Stuffed Banana Bread

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Cream Cheese Stuffed Banana Bread

Description

This Cream Cheese Stuffed Banana Bread is soft, moist, and packed with sweet banana flavor, featuring a rich, creamy cheesecake filling in the center and a buttery cinnamon streusel topping. It’s the perfect breakfast, snack, or dessert with a cup of coffee or tea. Every slice is tender, flavorful, and filled with a luscious cream cheese surprise that makes this banana bread extra special.

Ingredients

For the Banana Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • ¼ cup sour cream or plain Greek yogurt

For the Cream Cheese Filling

  • 8 oz (225g) cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

For the Streusel Topping

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons cold butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla, mashed bananas, and sour cream until fully combined.
  6. Gradually fold the dry ingredients into the wet ingredients. Do not overmix.
  7. In another bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  8. To make the streusel, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork until crumbly.
  9. Spread half of the banana bread batter into the prepared loaf pan.
  10. Carefully spread the cream cheese mixture evenly over the batter, leaving a small border around the edges.
  11. Spoon the remaining banana batter over the cream cheese layer and smooth the top gently.
  12. Sprinkle the streusel evenly over the batter.
  13. Bake for 55–65 minutes, or until a toothpick inserted into the bread portion comes out mostly clean.
  14. If the top browns too quickly, loosely cover it with aluminum foil during the last 20 minutes.
  15. Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  16. Slice and enjoy. Refrigerate leftovers because of the cream cheese filling.

Tips, Notes & Q&A

Can I freeze it?
Yes! Wrap individual slices tightly and freeze for up to 3 months.

Can I use frozen bananas?
Absolutely. Thaw them first and drain any excess liquid.

Can I add nuts?
Yes! Chopped walnuts or pecans make a delicious addition.

How do I know it’s done?
The loaf should be golden brown, and a toothpick inserted into the banana bread portion should come out with only a few moist crumbs.

Storage:
Store in an airtight container in the refrigerator for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.

Servings & Nutrition

Servings: 10 slices

Approximate Nutrition Per Slice:

  • Calories: 340
  • Protein: 6g
  • Carbohydrates: 42g
  • Fat: 17g
  • Saturated Fat: 10g
  • Fiber: 2g
  • Sugar: 24g
  • Sodium: 240mg

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