Cream Cheese Cinnamon Swirl Banana Bread (Printer-friendly)

Moist 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, allowing overhang for easy removal.
02 - Mash bananas until smooth in a large bowl. Stir in melted butter, brown sugar, eggs, and vanilla extract until fully incorporated.
03 - Whisk together flour, baking soda, ground cinnamon, and salt in a separate bowl.
04 - Gently fold dry ingredients into banana mixture until just combined, avoiding 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 ground cinnamon in a small bowl.
07 - Pour half of banana bread batter into prepared loaf pan and smooth the surface. Sprinkle with half of cinnamon sugar mixture.
08 - Spread cream cheese mixture evenly over batter. Top with remaining banana bread batter, smooth surface, and sprinkle remaining cinnamon sugar.
09 - Bake for 50-60 minutes until a toothpick inserted into center comes out clean with a few moist crumbs allowed.
10 - Cool loaf in pan for 10 minutes. Lift out using parchment overhang and transfer to wire rack to cool completely before slicing.

# Cooking Tips:

01 -
  • The cream cheese filling adds a tangy richness that makes every bite feel indulgent without being too heavy.
  • It uses up overripe bananas perfectly while creating something that feels more special than everyday banana bread.
  • The cinnamon sugar swirl on top gives you a little caramelized crunch that contrasts beautifully with the soft interior.
  • It's easy enough for a weekday morning but impressive enough to serve guests without any fuss.
02 -
  • Make sure your cream cheese is fully softened at room temperature, or it will be lumpy and impossible to spread evenly over the batter.
  • Don't overbake; the loaf will continue to cook slightly as it cools, and you want it moist, not dry.
  • Use parchment paper with overhang; trying to flip the pan without it usually ends with a cracked top or stuck edges.
  • Let the bread cool completely before slicing, or the cream cheese layer will smear and the slices will fall apart.
03 -
  • Use bananas that are almost black; the darker they are, the sweeter and more flavorful your bread will be.
  • Let the cream cheese sit out for at least an hour before you start, or soften it in the microwave in short 10-second bursts to avoid melting it.
  • If the top starts browning too quickly, tent it loosely with foil during the last 15 minutes of baking.
  • For cleaner slices, wipe your knife with a damp cloth between each cut.
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