Cream Cheese Cinnamon Swirl Banana Bread (Printer-friendly)

Soft, aromatic banana bread swirled with creamy cheese filling and cinnamon sugar layers

# What You'll 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 Steps:

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 well blended.
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 cinnamon in a small bowl.
07 - Pour half the banana bread batter into prepared pan and smooth the surface. 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 with remaining cinnamon sugar.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs remaining.
10 - Allow loaf to cool in pan for 10 minutes, then lift out using parchment overhang. Transfer to wire rack and cool completely before slicing.

# Expert Hints:

01 -
  • The cream cheese layer adds a tangy richness that keeps it from being too sweet, almost like cheesecake hiding inside banana bread.
  • It stays incredibly moist for days, which means you can bake it Sunday night and still have perfect slices by Thursday morning.
  • The cinnamon sugar swirl on top bakes into a thin, crackly crust that gives every bite a little texture.
  • It feels fancy enough to serve guests but uses ingredients you probably already have in your fridge.
02 -
  • If your cream cheese isn't fully softened, it will clump and refuse to blend smoothly, leave it out on the counter for at least an hour before starting.
  • Don't overbake this, the center should still feel slightly soft when you press it gently, it will firm up as it cools and overbaking dries it out.
  • Use bananas that are almost black on the outside, the riper they are, the sweeter and more flavorful your loaf will be.
  • If the top starts browning too fast, tent a piece of foil loosely over the pan for the last 15 minutes of baking.
03 -
  • Line your loaf pan with parchment paper that hangs over the sides like a sling, it makes lifting the loaf out effortless and prevents any chance of it sticking.
  • Let the batter rest for five minutes before layering, it gives the flour time to hydrate and results in a more tender crumb.
  • Run a butter knife through the batter after layering to create a marbled swirl, it's optional but makes for a stunning presentation when you slice it.
  • Always check for doneness at the 50 minute mark, every oven is different and overbaking is the fastest way to dry out an otherwise perfect loaf.
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