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Cream Cheese-Filled Banana Bread

Cream cheese-filled banana bread with a thick, creamy cheesecake layer running through the center. The banana loaf bakes into a golden, tender crumb while the white filling stays smooth and sliceable.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe; mash until mostly smooth.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar Divided as written.
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Cream cheese filling
  • 8 oz cream cheese Softened.
  • 0.25 cup sugar
  • 1 egg Large.
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Beat cream cheese, sugar, egg, and vanilla until smooth, then set the filling aside.
Banana bread batter and assembly
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas to form the banana bread batter.
  2. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined.
  3. Pour half the banana batter into the pan, spread the cream cheese filling evenly over it, then pour the remaining batter on top.
Bake
  1. Bake at 350°F for 65–75 minutes, until a toothpick inserted in the banana bread (not the cream cheese layer) comes out clean—bake longer if the center needs it.

Notes

Tip: To avoid overbaking the filling, test with a toothpick in the banana crumb area only (not the cream cheese layer), since the center needs extra time to set. Refrigerate leftovers in an airtight container for up to 4 days. Freeze slices for up to 2 months. Dietary swap: use unsalted butter and reduce added salt by 1/4 tsp if you want a less-salty loaf.