Cream Cheese Cinnamon Swirl Banana Bread (Print Version)

Moist banana bread layered with rich cream cheese filling and cinnamon sugar swirl. Perfect for breakfast or dessert.

# 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, 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 thoroughly combined.
03 - Whisk together flour, baking soda, cinnamon, and salt in a separate bowl.
04 - Gently fold dry ingredient mixture 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 batter into prepared loaf pan and smooth the top. Sprinkle with half of cinnamon sugar mixture.
08 - Spread cream cheese mixture evenly over batter. Top with remaining banana 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 only a few moist crumbs.
10 - Allow loaf to cool in pan for 10 minutes. Lift out using parchment overhang and transfer to wire rack to cool completely before slicing.

# Additional Tips::

01 -
  • The cream cheese filling adds a bakery style twist that makes ordinary banana bread feel like a special occasion treat.
  • It uses up those bananas sitting on your counter before they go to waste, and the whole thing comes together in one bowl with minimal fuss.
  • Every slice looks impressive with its swirled layers, but the recipe is forgiving enough for beginners.
  • It stays moist for days and tastes even better the next morning with coffee.
02 -
  • Softening the cream cheese completely is not optional, cold cream cheese will leave lumps that refuse to blend no matter how much you beat it.
  • Do not overmix the banana batter after adding the flour, stirring too much develops gluten and turns tender banana bread into a tough, chewy loaf.
  • If the top starts browning too quickly, tent a piece of foil loosely over the pan for the last 15 minutes of baking.
03 -
  • Use bananas that are almost black on the outside, they mash easier and give the bread the most intense banana flavor and natural sweetness.
  • Let the loaf cool completely before slicing if you want clean, bakery style pieces, warm bread is delicious but falls apart under the knife.
  • Line the pan with parchment paper that hangs over the sides, it turns the loaf into a lift and slide situation instead of a prying and hoping one.
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