Cream Cheese Banana Bread

This moist cream cheese banana bread checks every box for craveable comfort food It has that sweet banana aroma a rich buttery crumb and a tangy creamy swirl middle that takes the classic up a notch With only a handful of pantry staples and no fancy equipment needed this is the ideal recipe for a cozy weekend treat or to use up those ripe bananas

I first tried adding the cream cheese layer on a whim and it turned my usual banana bread into a bakeryworthy loaf Now it is the only version my family requests

Ingredients

• Ripe bananas: Threequarters to one cup mashed They are the key to sweetness and moisture Look for bananas with plenty of brown spots for best flavor
• Salted butter: Six tablespoons Room temperature butter gives richness and balances the sweet
• Granulated sugar: Used in both the bread and cream cheese layer for sweetness and structure Choose white sugar with fine crystals for easy mixing
• Eggs: Two You need one for the bread and one for the filling Large eggs provide structure and help the loaf rise evenly
• Whole milk: Two and a half teaspoons Adds tenderness and moisture If you have cream on hand you can substitute a bit for extra richness
• Allpurpose flour: One cup plus two tablespoons Gives the bread just enough structure Use unbleached for subtle flavor
• Baking soda: Half teaspoon The leavener that gives rise Make sure yours is fresh for a beautifully domed loaf
• Cream cheese: Four ounces Softened so it whips up silky smooth Choose full fat for the creamiest swirl

Step-by-Step Instructions

Prepare the Pan:

Spray a 9 by 5 loaf pan with nonstick spray or line with parchment Get the pan fully coated so the loaf releases cleanly

Mix the Banana Bread Batter:

In a large mixing bowl beat together the sugar and softened butter until pale and fluffy This creates air for a delicate crumb Blend in mashed bananas egg and milk on medium speed until smooth The batter should look cohesive with small banana bits Add flour and baking soda mixing on low until just combined The key is to avoid overmixing which could make the loaf tough

Make the Cream Cheese Filling:

In a separate bowl whisk the cream cheese egg sugar and flour until fully blended and creamy It should be thick but spreadable

Layer the Batter and Filling:

Pour half the bread batter into the prepared pan smoothing it into the corners This will be the sturdy base Carefully spoon and spread the cream cheese filling over the batter making an even middle layer Spoon the remaining bread batter in large dollops then gently spread to cover the filling fully The layers should stay distinct

Bake and Cool:

Bake at 350 degrees Fahrenheit for 50 to 60 minutes until the top is golden brown and a tester in the center comes out clean Let the bread cool completely in the pan This makes slicing easier and keeps the cream cheese layer neat

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The cream cheese center is my favorite part because it tastes like cheesecake tucked inside banana bread One time my daughter swirled in a little extra cinnamon and now that version is our go to for holiday mornings

Storage Tips

Wrap the cooled bread tightly in plastic or foil and refrigerate for up to five days The creamy center stays fresh this way For even longer storage slice the loaf and freeze the pieces individually Always let slices warm to room temperature for best flavor

Ingredient Substitutions

For the cream cheese you can use neufchatel for a lower fat option but I recommend the full fat for flavor Nondairy butter and plant milk work well if you need this dairy free but you do lose some richness Gluten free allpurpose blends let you skip the wheat without drama Just check for a baking soda compatible flour mix

Serving Suggestions

I love serving thick slices lightly toasted with a smear of butter or extra cream cheese Try topping with honey and walnuts or fresh berries for brunch For dessert this bread plays well with vanilla ice cream or a drizzle of warm chocolate

Cultural Context

Banana bread first gained real popularity in the US during the 1930s when baking powder and soda became common pantry items Adding cream cheese filling gives this classic a modern twist reminiscent of bakery loaves but you get all the comfort of home baking

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Frequently Asked Questions

→ What is the best type of banana to use?

Very ripe bananas with brown spots offer the sweetest flavor and mositure, making them ideal for this loaf.

→ Can I make this without a mixer?

Yes, hand mixing works well. Cream the butter and sugar thoroughly, and stir ingredients gently to avoid overmixing.

→ Why layer the batter and cream cheese mixture?

Layering creates a creamy swirl throughout, ensuring both banana and tangy cream cheese flavors shine in every bite.

→ How do I know when it's done baking?

The loaf is ready when the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs.

→ Can I freeze this bread?

Yes, cool completely, wrap tightly, and freeze for up to two months. Thaw at room temperature before serving.