Cream Cheese Stuffed Banana Bread

by

📝 Description:

Cream Cheese Stuffed Banana Bread is a decadent, ultra-moist loaf made with ripe bananas and a surprise layer of sweet, tangy cream cheese filling. It’s the perfect balance of comfort and indulgence — ideal for breakfast, dessert, or a midday treat.

🌍 Origin:

Banana bread became a staple in American kitchens during the 1930s (Great Depression era) when home bakers wanted to reduce waste and use overripe bananas. This cream cheese-stuffed version adds a rich upgrade, inspired by cheesecake fillings and modern coffeehouse treats.

🧾 Ingredients (Quantities):

For the banana bread:

  • Ripe bananas – 3 medium (about 1¼ cups mashed)
  • All-purpose flour – 1¾ cups (220g)
  • Granulated sugar – ¾ cup
  • Brown sugar – ¼ cup (for depth of flavor)
  • Eggs – 2 large
  • Unsalted butter – ½ cup (1 stick / 113g), melted
  • Greek yogurt or sour cream – ¼ cup
  • Vanilla extract – 1 tsp
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Ground cinnamon – 1 tsp (optional but recommended)

For the cream cheese filling:

  • Cream cheese – 8 oz (226g), softened
  • Sugar – ¼ cup
  • Egg – 1 large
  • All-purpose flour – 1 tbsp
  • Vanilla extract – ½ tsp

🧂 Optional Ingredients:

  • Chopped walnuts or pecans – ½ cup
  • Chocolate chips – ½ cup
  • Pinch of nutmeg – for warm spice
  • Lemon zest – ½ tsp (brightens the filling)

👩‍🍳 Instructions:

1. Preheat oven:

  • Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Make banana batter:

  1. In a large bowl, mash the bananas.
  2. Add eggs, sugars, melted butter, yogurt, and vanilla. Mix until smooth.
  3. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
  4. Add dry ingredients to wet ingredients. Stir until just combined — don’t overmix.

3. Make cream cheese filling:

  • Beat softened cream cheese with sugar, egg, flour, and vanilla until creamy and smooth.

4. Assemble the loaf:

  1. Pour half of the banana batter into the prepared pan.
  2. Spread the cream cheese mixture evenly over it.
  3. Top with the remaining banana batter, smoothing the surface.

5. Bake:

  • Bake for 55–65 minutes, or until a toothpick inserted (off-center) comes out mostly clean. Tent with foil after 40 minutes if the top is browning too quickly.

6. Cool:

  • Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

✅ Tips for Success:

  • Use very ripe bananas with black spots — the riper, the better.
  • Don’t overmix the batter — it will make the bread dense.
  • Make sure cream cheese is room temperature for smooth mixing.
  • Let the loaf cool completely before slicing to prevent filling from smearing.

💡 Recommendations:

  • Delicious with coffee or a warm cup of tea.
  • Store in the fridge for up to 5 days or freeze in slices for up to 2 months.
  • Try mini loaf pans or muffins for faster baking and portion control.
  • Drizzle with a simple glaze or powdered sugar for extra presentation.

🧮 Nutrition (Approximate per slice, 10 slices total):

  • Calories: 320–350 kcal
  • Protein: 5g
  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Sugar: 25g
  • Fiber: 2g
  • Calcium: ~6% RDI
  • Iron: ~10% RDI

Would you like a printable recipe card, a gluten-free version, or a no-sugar-added option for your healthy audience on Whaltisapp.com?

Leave a Comment