The Best Cream Cheese Swirl Banana Bread Recipe
This isn't just a banana bread recipe—it's an experience! This Easy Cream Cheese Swirl Banana Bread takes the classic, moist, and comforting loaf you love and elevates it with a ribbon of sweet, tangy cream cheese filling running through the center. It’s the best homemade treat for breakfast, dessert, or an afternoon snack. Get ready for rave reviews with this perfectly moist banana bread!
Ingredients: Banana bread batter:
- Banana puree – 200g
- All-purpose flour – 190g
- Ground cinnamon – ½ tsp
- Baking soda – ¼ tsp
- Baking powder – ½ tsp
- Salt – ½ tsp
- Large egg – 1
- Brown sugar – 70g
- White sugar – 70g
- Vegetable oil – 40g
- Melted butter – 40g
- Vanilla – 1 tsp
- Sour cream – 60g
Ingredients: Cream cheese mixture:
- Cream cheese – 200g
- Sugar – 30g
- All-purpose flour – 10g
- Vanilla – ½ tsp
- Egg – 1
Instructions: How to Make Cream Cheese Banana Bread:
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt until they are thoroughly combined. Set this mixture aside.
- In a separate, large bowl, combine the egg, brown sugar, white sugar, melted butter, and vegetable oil. Whisk them until the sugars are mostly dissolved and the mixture is well blended. Next, stir in the sour cream and vanilla extract. Finally, fold in the banana puree.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix, which can result in a tough loaf.
- In a small bowl, beat together the softened cream cheese, sugar, all-purpose flour, vanilla extract, and the egg until the mixture is completely smooth and lump-free.
- Grease and flour a 9in x 5in loaf pan. Transfer half of the prepared banana batter into the pan and spread it evenly. Gently pour the entire cream cheese mixture over this base layer. Carefully cover the cream cheese layer with the remaining banana batter. To create the gorgeous cream cheese swirl, run a butter knife gently through the batter in a figure-eight or zig-zag pattern.
- Bake the loaf in a pre-heated oven at 170∘C (340∘F) for about 50-60 minutes. Check the bread around the 35-40 minute mark. If the top is browning too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time. The bread is done when a toothpick inserted into the banana bread batter (avoiding the center cream cheese section) comes out clean.
- Let the moist banana bread cool in the pan for 10-15 minutes before carefully transferring it to a cooling rack. Allow the loaf to cool completely before slicing—this helps the cream cheese layer set perfectly for a beautiful swirl when you cut into it. Enjoy!
