Cream Cheese Cinnamon Swirl Banana Bread (Print page)

Moist banana bread with creamy cheese filling and aromatic cinnamon swirl layers

# What You Need:

→ Banana Bread

01 - 2 large ripe bananas, mashed
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Cream Cheese Filling

10 - 8 ounces cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1/2 teaspoon vanilla extract

→ Cinnamon Sugar Swirl

14 - 2 tablespoons granulated sugar
15 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, mash bananas until smooth. Stir in melted butter, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt.
04 - Gently fold dry ingredients into banana mixture until just combined. Do not overmix.
05 - Beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
06 - In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon.
07 - Pour half of banana bread batter into prepared loaf pan and smooth the top. Sprinkle with half the cinnamon sugar mixture.
08 - Spread cream cheese mixture evenly over batter. Top with remaining banana bread batter and smooth surface. Sprinkle remaining cinnamon sugar on top.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs acceptable.
10 - Let loaf cool in pan for 10 minutes, then lift out using parchment overhang and transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The cream cheese layer stays soft and tangy even after baking, creating little pockets of richness in every bite.
  • It uses up those forgotten bananas without any fancy equipment or hard to find ingredients.
  • The cinnamon swirl makes it smell like a bakery without any extra effort.
  • It works just as well for breakfast as it does for dessert with ice cream on top.
02 -
  • If your cream cheese isn't fully softened, the filling will be lumpy and won't spread evenly over the batter.
  • Don't skip lining the pan with parchment. I've had loaves stick so badly I had to scoop them out with a spoon.
  • Check the bread at 50 minutes. Ovens vary, and overbaking dries it out fast.
  • Let it cool completely before slicing or the cream cheese layer will smear everywhere.
03 -
  • Use bananas that are almost black for the deepest flavor and easiest mashing.
  • Let the cream cheese and eggs sit at room temperature for smoother blending and fewer lumps.
  • Don't open the oven door in the first 40 minutes or the loaf might sink in the middle.
  • If you don't have parchment paper, grease the pan really well and dust it lightly with flour.
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