Here’s a rich and moist recipe for a Loaf of Cream Cheese-Stuffed Banana Bread — ripe bananas in a tender, buttery loaf with a creamy cheesecake-style center. Perfect for brunch, dessert, or as a giftable bake.

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Cream Cheese-Stuffed Banana Bread

Yield: 1 standard 9×5-inch loaf

Prep Time: 20 minutes

Bake Time: 55–65 minutes

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Ingredients

For the Banana Bread:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• ½ cup (115g) unsalted butter, melted and slightly cooled

• ¾ cup (150g) brown sugar (light or dark)

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 very ripe bananas, mashed (about 1 ¼ cups)

• ¼ cup (60ml) sour cream or plain Greek yogurt

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 egg yolk

• ½ teaspoon vanilla extract

• 1 tablespoon all-purpose flour

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Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

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2. Make the Cream Cheese Filling

In a medium bowl, whisk or beat together:

• Cream cheese

• Sugar

• Egg yolk

• Vanilla

• Flour
  Mix until smooth and set aside.

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3. Make the Banana Bread Batter

1. In one bowl, whisk flour, baking soda, salt, and cinnamon (if using).

2. In a large bowl, combine melted butter and brown sugar until smooth.

3. Add eggs, vanilla, mashed bananas, and sour cream. Mix well.

4. Fold in the dry ingredients just until no streaks of flour remain — do not overmix.

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4. Assemble the Loaf

• Pour half the banana bread batter into the prepared loaf pan.

• Spread the cream cheese mixture evenly over the batter.

• Top with the remaining banana bread batter, spreading carefully to cover the filling.

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5. Bake

• Bake for 55 to 65 minutes, or until a toothpick inserted near the center (not through the cream cheese) comes out clean or with just a few moist crumbs.

• If browning too fast, loosely tent with foil around the 40-minute mark.

• Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack.

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Storage

• Store tightly wrapped in the fridge for up to 4 days.

• Best served at room temperature or slightly warmed.

• Freezes well (slice first for convenience).

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Would you like to add chocolate chips, nuts, or make this into muffins instead of a loaf?