Cream Cheese Cinnamon Swirl Banana Bread (Print Version)

Moist banana bread swirled with creamy cheesecake filling and aromatic 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 Make It:

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. Do not overmix.
05 - Beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
06 - In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon.
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 and smooth surface. Sprinkle remaining cinnamon sugar on top.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted into center comes out clean with a few moist crumbs acceptable.
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.

# Additional Tips::

01 -
  • The cream cheese layer stays soft and tangy, cutting through the sweetness like the best kind of surprise.
  • It looks impressive when you slice it, but the actual work is just layering and baking.
  • You can eat it for breakfast without guilt or serve it warm as dessert with zero complaints either way.
02 -
  • If your cream cheese isn't fully softened, the filling will have lumps no amount of mixing can fix.
  • Don't skip the parchment overhang. Trying to tip a hot loaf out of the pan usually ends in broken edges and regret.
  • Let it cool all the way before slicing or the cream cheese layer will smear instead of staying clean and pretty.
03 -
  • Use bananas so ripe they're almost black. The sweetness and moisture they give can't be replaced.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking.
  • Run your knife under hot water and wipe it dry between slices for cleaner cuts through the cream cheese layer.
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