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A picture of cream cheese banana bread with swirls
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5 from 4 votes

Cream Cheese Banana Bread

This easy and moist cream cheese banana bread with tangy cream cheese is ultra moist, smooth and buttery in texture. It will stay moist for days too! Just 2 bananas are needed.
Course Breakfast
Cuisine Dessert
Keyword banana bread with cream cheese, cream cheese banana bread, sour cream banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 people
Calories 310kcal
Author April Boller Wright


The cream cheese swirl filling

  • 8 oz Cream cheese
  • 1 large egg
  • ¼ cup powdered sugar

The banana bread batter

  • 2 bananas
  • 3 tbsp melted butter
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour unbleached
  • ½ cup sugar
  • ¼ cup sour cream
  • tiny pinch of salt


How to make the cream cheese filling

  • Preheat oven to 350 degrees Fahrenheit. Grease the loaf pan very well. In a mixing bowl, Add the cream cheese, powdered sugar and egg. Beat until smooth.

How to make the banana bread batter

  • In a mixing bowl, mash the bananas with a fork until smooth.
  • Add in the butter, baking soda, baking powder, vanilla extract, and egg. Mix well until smooth.
  • Mix in the flour, sugar, and salt until all the ingredients are combined. Add the sour cream. Mix until combined.

Make the cream cheese swirl

  • Pour half of the banana bread batter into a nicely greased loaf pan. Top the batter with half of the cream cheese mixture (use a spoon to drop dollops of the cream cheese). 
  • Pour the remaining batter over the cream cheese mixture. Add dollops of the remaining cream cheese. Bake for 45-60 minutes or until toothpick comes out clean when inserted.
  • If you notice your bread is browning too fast, cover with aluminum foil. 



Pro tips
Baking the bread: If you notice the bread is browning too fast, tent the loaf pan with a sheet of foil draped over. The bread is done when a toothpick comes out clean when inserted. Baking times will vary. 
Cool and store:
Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely.
Since this bread has cream cheese, it's best to store in the refrigerator or for longer storage, place in a resealable freezer bag or airtight container and place it into the refrigerator. 
Let the bread come to room temperature by taking the bread out of the refrigerator an hours or so before serving. 
Recipe and photos updated 8/7/2021


Calories: 310kcal | Carbohydrates: 57g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 359mg | Potassium: 207mg | Fiber: 2g | Sugar: 32g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg