Name: Cream Cheese Swirl Banana Bread
Prep time: 15 min
Cook time: PT-488999H55M8S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 to 3 very ripe bananas, mashed (≈1¼ to 1½ cups); ⅓ cup (76 g) melted butter; ½ teaspoon baking soda; Pinch of salt; ¾ cup (150 g) sugar (use ½ cup if less sweet, 1 cup if sweeter); 1 large egg, beaten; 1 teaspoon vanilla extract; 1½ cups (205 g) all‐purpose flour; **For the cream cheese filling/swirl:** 8 ounces cream cheese, room temperature; 1 large egg; ¼ cup sugar; 2 tablespoons flour

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A moist, rich banana bread with swirls of sweet cream cheese filling running through, giving it a tender crumb and tangy contrast. This recipe takes classic banana bread and turns it into something even more decadent and satisfying. It’s the perfect balance of comfort and indulgence, and I love how the cream cheese swirl adds a cheesecake-like surprise in every slice. Cream Cheese Swirl Banana Bread

Why You’ll Love This Recipe

I love this recipe because it combines the simplicity of banana bread with the creamy richness of a cheesecake-style filling. It’s the kind of loaf I can serve as breakfast, a snack, or even dessert. The texture is incredibly moist, thanks to ripe bananas, and the swirl of tangy cream cheese makes it feel like something I’d get at a bakery. Plus, it’s a great way to use up bananas that are just a little too ripe to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 to 3 very ripe bananas, mashed (≈1¼ to 1½ cups)
⅓ cup (76 g) melted butter
½ teaspoon baking soda
Pinch of salt
¾ cup (150 g) sugar (I use ½ cup if I want it less sweet, 1 cup if I want it sweeter)
1 large egg, beaten
1 teaspoon vanilla extract
1½ cups (205 g) all-purpose flour

For the cream cheese filling/swirl:

8 ounces cream cheese, room temperature
1 large egg
¼ cup sugar
2 tablespoons flour

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 4×8-inch loaf pan.
In a bowl, I mash the ripe bananas until smooth, then stir in the melted butter.
I add the baking soda and salt, then mix in sugar, the beaten egg, and vanilla. After that, I gently stir in the flour until just combined—being careful not to overmix.
In another bowl, I beat together the cream cheese, egg, sugar, and flour until smooth to make the filling.
I pour half the banana batter into the loaf pan, then dollop half of the cream cheese mixture over it.
I repeat with the remaining banana batter and the rest of the cream cheese filling.
Using a butter knife, I swirl the batters together by running the knife vertically and horizontally.
I bake the loaf for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, I tent it with foil.
I let the loaf cool in the pan for a few minutes before transferring it to a rack to cool completely. Then I slice and serve.

Servings and timing

This recipe yields 1 loaf, which I usually cut into 8 slices. It takes about 15 minutes to prep and 55–60 minutes to bake, so I plan for around 1 hour and 15 minutes total.

Variations

Chocolate chip version: Sometimes I add ½ cup of chocolate chips to the banana batter for an extra treat.
Nutty twist: Chopped walnuts or pecans work great in the batter or even sprinkled on top.
Spiced banana bread: A pinch of cinnamon or nutmeg adds a warm depth of flavor that pairs beautifully with the bananas.
Mini loaves or muffins: I divide the batter into mini loaf pans or muffin tins and reduce the baking time accordingly.

Storage/Reheating

I keep the banana bread covered at room temperature for up to 3–4 days. For longer storage, I freeze individual slices—wrapped well—to thaw and reheat later. When I want to enjoy a slice, I pop it in the microwave for about 20–30 seconds or let it sit at room temp for an hour.

FAQs

How ripe should the bananas be?

I always use very ripe bananas—lots of brown spots, soft texture, and sweet aroma. The riper they are, the more flavor and moisture they bring.

Can I make this ahead of time?

Yes, I often bake it the day before. Once fully cooled, I wrap it well and let it sit at room temp or refrigerate it overnight.

Can I freeze this banana bread?

Absolutely. I slice the cooled loaf and freeze the pieces individually. When I want one, I just reheat it in the microwave or let it thaw at room temperature.

Why is my cream cheese layer lumpy?

The cream cheese needs to be completely softened before mixing. If it’s too cold, it won’t blend smoothly and can cause lumps.

What can I substitute for cream cheese?

If I’m out of cream cheese, Greek yogurt or mascarpone can work in a pinch, though the texture and tang will vary slightly.

Conclusion

This cream cheese swirl banana bread is one of my favorite ways to elevate a classic recipe. It’s moist, flavorful, and just indulgent enough to feel special without being fussy. Whether I serve it warm for breakfast or cold as an afternoon snack, it always hits the spot.