Here’s a delicious recipe for Cream Cheese Stuffed Banana Bread—a soft, moist banana bread with a rich, creamy filling that melts in your mouth. 🍌🧀
Ingredients
For the Banana Bread:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easier removal. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Cream Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract. - Combine Bananas & Dry Mix
Fold mashed bananas into the wet mixture. Gradually mix in the flour mixture until just combined (don’t overmix). - Prepare Cream Cheese Filling
In a small bowl, beat cream cheese with sugar and vanilla until smooth. - Assemble Bread
- Pour half of the banana bread batter into the loaf pan.
- Spread the cream cheese filling over the batter, leaving a ½-inch border around the edges.
- Top with the remaining banana bread batter and gently smooth the surface.
- Bake
Bake for 55–65 minutes, or until a toothpick inserted into the banana bread (not the cream cheese) comes out clean. If the top browns too quickly, tent with foil. - Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
- Use very ripe bananas for maximum sweetness and moisture.
- Optional: swirl the cream cheese into the batter for a marbled effect.
- Can add chocolate chips or walnuts for extra flavor and texture.
If you want, I can also give you a quick 30-minute “mini loaf” version that’s perfect for a fast dessert or breakfast treat. It’s even creamier and slightly gooey in the middle.
Do you want me to make that version too?
