This banana bread is next-level delicious. The cream cheese not only adds moisture but gives it a slight tang that balances the sweetness of the bananas beautifully. It’s incredibly easy to make, uses basic pantry ingredients, and stays moist for days. Whether you’re baking to use up ripe bananas or simply craving comfort food, this loaf will hit the spot every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
Cream cheese (softened)
Granulated sugar
Brown sugar
Eggs
All-purpose flour
Baking soda
Baking powder
Salt
Vanilla extract
Butter (softened)
Ground cinnamon (optional)
Chopped walnuts or pecans (optional)
Directions
Preheat oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in mashed bananas and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Add chocolate chips for a sweeter, dessert-style loaf.
Swirl in more cream cheese by reserving some and layering it in the center before baking.
Use whole wheat flour for a heartier, more wholesome version.
Add a crumb topping made of brown sugar, butter, and flour for extra texture.
Bake as muffins for grab-and-go individual servings.
Storage/Reheating
Store the banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To reheat, microwave a slice for 10–15 seconds. You can also freeze the loaf (or individual slices) for up to 3 months—just wrap tightly and thaw at room temperature before enjoying.
FAQs
Can I use bananas that are too ripe?
Yes, overripe bananas with lots of brown spots are ideal. They’re sweeter and mash more easily.
Does the cream cheese go inside the batter or as a swirl?
In this version, the cream cheese is mixed directly into the batter for maximum moisture and flavor throughout the loaf.
Can I make this banana bread gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.
Can I use oil instead of butter?
You can substitute melted coconut oil or vegetable oil, but the texture will be slightly different.
Can I make this recipe into muffins?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for 20–25 minutes.
Why is my banana bread too dense?
Overmixing the batter or using too much flour can cause dense bread. Mix just until combined and measure flour carefully.
Can I add a cream cheese frosting?
Yes, a light layer of cream cheese frosting on top turns this into a sweet dessert-style loaf.
How do I know when banana bread is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s done. The top should be golden and firm.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, especially if your bananas are very ripe, but it will affect the sweetness and texture.
Is it okay to freeze cream cheese banana bread?
Yes, it freezes well. Wrap the loaf or slices tightly in plastic wrap and foil, and freeze for up to 3 months.
Conclusion
Cream Cheese Banana Bread is the ultimate banana bread upgrade—moist, rich, and packed with flavor. Whether you’re making it for breakfast, an afternoon snack, or to share with friends, it’s a guaranteed crowd-pleaser. Once you try it with cream cheese in the batter, you may never go back to regular banana bread again.
Cream Cheese Banana Bread is a rich and ultra-moist twist on the classic banana bread, made with softened cream cheese blended into the batter for added tenderness and subtle tang. It’s perfect for breakfast, snacking, or dessert.
Ingredients
3 ripe bananas, mashed
4 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup unsalted butter, softened
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in mashed bananas and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in chopped nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness.Do not overmix the batter to keep the bread light and tender.Add chocolate chips for a dessert-style twist.Make it into muffins by adjusting the bake time to 20–25 minutes.Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
