Cream Cheese Cinnamon Swirl Banana Bread (Printable)

Soft banana bread with creamy cheese filling and cinnamon sugar layers

# What You Need:

→ Banana Bread

01 - 2 large ripe bananas, mashed
02 - 1/2 cup unsalted butter, melted
03 - 3/4 cup brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Cream Cheese Filling

10 - 8 ounces cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1/2 teaspoon vanilla extract

→ Cinnamon Sugar Swirl

14 - 2 tablespoons granulated sugar
15 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, mash bananas until smooth. Stir in melted butter, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt.
04 - Gently fold dry ingredients into banana mixture until just combined. Avoid overmixing.
05 - Beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
06 - Combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon in a small bowl.
07 - Pour half of banana bread batter into prepared loaf pan and smooth the top. Sprinkle with half the cinnamon sugar mixture.
08 - Spread cream cheese mixture evenly over batter. Top with remaining banana bread batter, smooth the surface, and sprinkle remaining cinnamon sugar on top.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10 - Let loaf cool in pan for 10 minutes, then lift out using parchment overhang and transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The cream cheese layer adds a tangy richness that balances the sweetness without feeling heavy.
  • Each slice looks bakery-perfect with its marbled swirl, but the process is surprisingly forgiving.
  • It stays moist for days and tastes even better the next morning with coffee.
02 -
  • If your cream cheese isn't fully softened, you'll get lumps that won't smooth out no matter how long you mix.
  • Don't overbake or the edges will dry out. A few moist crumbs on the toothpick are perfect.
  • Let the loaf cool completely before slicing or it will fall apart and the cream cheese layer won't set.
03 -
  • Freeze overripe bananas in their peels and thaw them when you're ready to bake. They mash like butter.
  • For an even swirl, use a butter knife to gently zigzag through the layers before baking.
  • Double the recipe and bake in two pans. One loaf never lasts as long as you think it will.
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