Cream Cheese Cinnamon Swirl Banana Bread (Printable)

Moist banana bread with creamy cheese filling and aromatic cinnamon sugar layers throughout.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, allowing 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 blended.
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. Avoid overmixing.
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 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 batter, smooth surface, and sprinkle remaining cinnamon sugar.
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 for complete cooling before slicing.

# Expert Advice:

01 -
  • The cream cheese layer adds a tangy richness that cuts through the sweetness and makes every bite feel indulgent.
  • It stays incredibly moist for days, so you can bake it ahead and still serve soft, flavorful slices all week long.
  • The cinnamon swirl on top bakes into a slightly crisp, sugary crust that contrasts beautifully with the tender crumb.
02 -
  • If your cream cheese isnt fully softened, youll fight lumps no matter how long you beat it, so leave it out for at least an hour before starting.
  • Dont skip lining the pan with parchment, I once had to chisel out a loaf because I only greased it and the cream cheese glued itself to the sides.
  • Check the loaf at 50 minutes because ovens vary wildly, and overbaking turns moist banana bread into dry cake.
03 -
  • Use a light hand when smoothing the top layer of batter over the cream cheese, pressing too hard can mix them together and lose that clean swirl.
  • Let the loaf cool completely before slicing or the cream cheese layer will smear and the slices will fall apart, patience really pays off here.
  • If the top starts browning too quickly, tent a piece of foil loosely over the pan for the last 15 minutes of baking.
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