This banana bread takes a beloved classic to the next level. The combination of bananas and strawberries adds natural sweetness and moisture, while the cream cheese swirl creates a luscious, cheesecake-like layer inside the bread. It’s a beautiful loaf that’s as tasty as it is visually appealing. Plus, it’s easy to make and uses simple ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas, mashed
Fresh strawberries, chopped
All-purpose flour
Baking soda
Salt
Granulated sugar
Eggs
Vanilla extract
Vegetable oil or melted butter
Cream cheese, softened
Powdered sugar (for the cream cheese filling)
Directions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash the bananas and mix in sugar, eggs, oil (or butter), and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
Fold in the chopped strawberries gently to avoid overmixing.
In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
Pour half the banana batter into the loaf pan. Spoon the cream cheese mixture on top and gently spread it. Add the remaining banana batter over the top.
Use a knife to lightly swirl the cream cheese into the batter.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf (about 8 to 10 slices). Preparation time: 15 minutes Bake time: 60–70 minutes Total time: Approximately 1 hour 25 minutes
Variations
Berry Swap: Use blueberries or raspberries instead of strawberries.
Chocolate Twist: Add mini chocolate chips to the batter for a sweet bonus.
Nutty Addition: Mix in chopped walnuts or pecans for added crunch.
Gluten-Free: Use a 1:1 gluten-free flour blend.
No Cream Cheese: Skip the cream cheese for a more traditional banana-strawberry loaf.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. To reheat, microwave slices for 10–15 seconds or warm in a 300°F oven for about 5 minutes.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
How ripe should the bananas be?
Very ripe bananas with lots of brown spots are ideal for maximum sweetness and moisture.
Can I skip the cream cheese layer?
Absolutely. The bread is still delicious without it — just omit that step and bake as usual.
Why did my bread turn out soggy?
Overripe fruit or underbaking can cause sogginess. Make sure to drain strawberries and bake until a toothpick comes out clean.
Can I make muffins with this recipe?
Yes, just divide the batter into muffin tins and bake at 350°F for 18–22 minutes.
What’s the best way to swirl the cream cheese?
Use a butter knife to lightly drag through the batter and cream cheese in a figure-eight pattern.
Can I make this bread dairy-free?
Yes, use a plant-based cream cheese or skip it entirely, and choose oil instead of butter.
Should I coat the strawberries in flour?
Lightly coating them in flour can help prevent them from sinking to the bottom of the loaf.
How do I know when it’s fully baked?
Insert a toothpick into the center — if it comes out clean or with a few crumbs, it’s done.
Can I reduce the sugar?
Yes, though it may slightly alter the texture. You can cut the sugar by 1/4 cup without major issues.
Conclusion
Strawberry Cream Cheese Banana Bread is a flavorful, comforting treat that blends classic banana bread with a fresh burst of strawberries and a rich cream cheese layer. It’s easy to prepare, perfect for any time of day, and guaranteed to be a hit with friends and family. Whether enjoyed fresh from the oven or toasted the next day, this bread is simply irresistible.
Strawberry Cream Cheese Banana Bread is a moist, rich twist on classic banana bread, made with ripe bananas, sweet strawberries, and a luscious cream cheese swirl. It’s perfect for breakfast, snack, or dessert — and guaranteed to impress.
Ingredients
3 ripe bananas, mashed
1 cup fresh strawberries, chopped
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil or melted butter
6 oz cream cheese, softened
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash bananas. Add sugar, eggs, oil (or butter), and vanilla. Stir to combine.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture and stir until just combined.
Gently fold in chopped strawberries.
In a small bowl, beat cream cheese with powdered sugar until smooth.
Pour half of the banana batter into the loaf pan. Spoon cream cheese mixture over the top and gently spread. Add the remaining batter on top.
Use a butter knife to swirl the cream cheese through the batter.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best flavor and moisture.Thaw and drain frozen strawberries well if using.Lightly coat strawberries in flour to prevent sinking.Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.This recipe also works great as muffins (bake for 18–22 minutes).
