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This is the BEST banana bread recipe we’ve ever conjured up (and we’ve experimented witha bagillion and a half combinations). This franken-recipeversion turns out with perfect yummy texture and flavors. To tip the scales from delish toperfection – it’s swirled with scrumptiousvanilla cream cheese fillingelevating it from yummy snack to irresistible dessert status!
Make sure you PIN THE IMAGE BELOW to find your way back to your new favorite banana bread recipe. You’ll want to make it every time you see spots on those bananas on your counter!
It’s really simple to make so don’t be intimidated by the “layering” part. You seriously can’t screw it up. If it turns out more or less swirly than layered it’s going to be SO YUMMYeither way.
The toothpick test is super easy to do despite the cream cheese layer. It’s obvious on the toothpick which is the bread and which is the softer cream cheese layer.
BONUS: Your house is going to smell AMAZING while these babies bake up!
I think the hardest part is the waiting 90 minutes to slice it. I bet if I ever actually waited the entire 90 minutes it would seem like forever….
You can butter it up or eat it plain. It’s got so much flavor already, but I get it if you feel the need to butter all the things. Because: butter.
It’s HEAVENLY, I tell ya. I watched my 18 month old Grandbaby devour 3 BIG slices and still ask for more! Good thing I made TWO loaves.
The Best Easy Cream Cheese Filled Banana Dessert Bread Recipe
Print Recipe
To tip the scales from delish to perfection - this banana bread is swirled with scrumptious vanilla cream cheese filling elevating it from yummy snack to irresistible dessert status!
| Course | Breads, Dessert, Snacks and Treats |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings | loaves |
Ingredients
Bread
- 3 Whole Ripe Bananas mashed by hand (apx 1 1/2 Cups)
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Vegetable or Canola Oil
- 2 Large Eggs
- 1/2 Cup Plain Greek Yogurt or Sour Cream
- 2 teaspoons Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt optional
Cream Cheese Filling
- 8 ounce package Cream Cheese Softened
- 2 Large Eggs
- 1/2 Cup Granulated White Sugar
- 4 Tablespoons All Purpose Flour
- 2 teaspoons Vanilla Extract
Ingredients Bread
Cream Cheese Filling
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Instructions
Bread
Preheat oven to 350 degrees and lightly grease and flour two full size loaf pans.
In a large bowl, mash your bananas with a fork or potato masher to however consistency you like. I prefer leaving some little chunks.
Add the 2 eggs, 1/2 cup each sugars, oil, greek yogurt (or sour cream) and 2 tsp. vanilla and mix by hand to incorporate well.
Add the 1 1/2 cups flour, baking soda, baking powder and salt. Fold in with spatula or spoon until it's just combined - don't over mix it.
Pour 2/3 of this mixture (as equally as you can) into each loaf pan. Smooth lightly with a spatula getting it into the corners creating an even layer. Set aside the remaining 1/3 of the batter and make your cream cheese filling!
Cream Cheese Filling
In a medium size bowl or your stand mixer bowl, add all of the ingredients in the cream cheese filling section (makes sure your cream cheese is softened first!) and beat together on medium until smooth and consistent.
Evenly pour equal halves of the mixture over your bread mixture in each loaf pan.
Smooth the top lightly with a spatula getting it evenly distributed over the bread layer and into the corners. Try to get an even layer but don't fret about it swirling and mixing a little bit.
Top with the remaining bread mixture evenly between the two loaves and spread lightly across the loaves evenly getting it into the corners and sides.
Bake for 48-60 minutes or until the top is domed, golden and the center is set. Check your bread at around the 30 minute mark and tent it with tinfoil if you would like to keep it from getting overly dark in color on top by the time it's done. Use a toothpick to insert in the middle starting at 48 minutes rechecking in 5 minute increments. Bake until the toothpick comes out clean for the bread layers. The cream cheese filling might leave a little more moisture on the toothpick, but it's easy to see the difference. Oven times will vary based on climate, bananas and ingredients moisture and oven variances so do the toothpick test to be sure!
Allow the loaves to cool in the pans for 15 minutes before turning them over on a wire rack to continue to cool for an additional 90 minutes before slicing. Wrap any leftovers or whole loaves tightly in plastic wrap. It keeps well in the fridge for about a week, or you can freeze the extra loaf for another time!
Find this and more yummy recipes online at DreaminginDIY.com
Want to make it RIGHT NOW but don’t have any cream cheese softened? I’ve got the tip to save the day! It’s SO easy to get softened cream cheese in minutes. No more waiting hours and then not being in the mood to make it at all and just putting the cream cheese back in the fridge. We’ve all been there… CLICK HERE or on the image below to learn how to get SOFTENED CREAM CHEESE (NOT MELTED) IN MINUTES!
Don’t forget toPIN THE IMAGE BELOW to find your way back to your new favorite banana bread recipe. You’re goingto salivate every time you start tosee spots on those bananas on your counter!
Looking for more YUMMY Dessert Breads Recipes to try? Come see all of the scrumptious finds we rounded up for you all in one place! CLICK HERE or on the image below to grab some new ones to try and pin and save your favorites:
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