Cream Cheese Stuffed Banana Bread

Step by Step Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Prepare filling: Beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 tsp vanilla until smooth. Set aside.

Mash bananas in large bowl until mostly smooth with some small lumps.

Whisk melted butter into bananas until combined.

Add 3/4 cup sugar, whole egg, and 1 tsp vanilla. Whisk until incorporated.

Sprinkle baking soda and salt over mixture. Stir to combine.

Add flour in two additions, stirring until just combined after each.

Pour half of banana batter into prepared loaf pan and spread evenly.

Carefully spread cream cheese filling over batter, leaving 1/2-inch border around edges.

Top with remaining banana batter and spread gently to cover filling.

Bake for 60-70 minutes until toothpick inserted in bread portion comes out clean.

Cool in pan for 20 minutes before transferring to wire rack to cool completely.

FAQ

Can I use light cream cheese?

Full-fat cream cheese is recommended for proper texture and stability.

How ripe should bananas be?

Bananas should have brown speckles and be very soft for optimal sweetness.

Can I add nuts or chocolate chips?

Fold up to 1 cup of chopped nuts or chocolate chips into banana batter before layering.

You Must Know

Cream cheese must be fully softened at room temperature for smooth filling

Overmixing batter develops gluten and creates dense bread

Filling may sink slightly during baking – this is normal

Cool completely before slicing to set cream cheese layer

Storage Tips

Store covered in refrigerator for up to 5 days

Freeze whole or sliced for up to 3 months. Wrap tightly in plastic then foil

Thaw frozen slices in refrigerator overnight

Serve chilled or at room temperature

Enjoy!