Cinnamon Swirl Cream Cheese Banana Bread
Try our mouthwatering recipe for Cinnamon Swirl Cream Cheese Banana Bread. Moist, sweet, and topped with a crackly cinnamon sugar crust.
Here we have it, our family favorite banana bread. Not just any banana bread, mind you. Banana Bread with a sweet cinnamon swirl and cream cheese filling.
I’ve made this a few times now and it has turned out wonderful each time. Please be sure to check my notes above the recipe if you are baking at a high altitude. I make a few key changes to all quick bread recipes to ensure that they don’t burn and those details are found below.
This bread is just so darn good! Sweet and moist with that nice crackly, sugar cinnamon topping.
Cinnamon Swirl Cream Cheese Banana Bread
Try our mouthwatering recipe for Cinnamon Swirl Cream Cheese Banana Bread. Moist, sweet, and topped with a crackly cinnamon sugar crust.
Equipment
- 9×5-inch loaf pan
Ingredients
- 3 medium over-ripe mashed bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg beaten
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
For the Cinnamon Swirl:
- 1/3 cup sugar
- 1 Tbs cinnamon
For the Cream Cheese Center:
- 4 ounce cream cheese room temperature
- 1/4 cup sugar
- 1 large egg
Instructions
- Preheat oven to 350-f degrees. (See notes above for high altitude baking) Line a loaf pan with parchment and set aside. I recommend having the sides of the parchment longer so you can use them to pull the bread out of the pan easily.
- In a large bowl mix bananas, butter, sugar, egg, vanilla, baking soda, salt and flour until just incorporated. Do not over mix. Spread 1/2 of the mixture into the bottom of the loaf pan.
- To make the cinnamon swirl: Mix the cinnamon and sugar in a small bowl and sprinkle a little more than half on top of the banana mixture in loaf pan.
- To make the cream cheese center: In a small bowl beat the cream cheese, sugar, and egg until smooth. Spread on top of the cinnamon sugar mixture.
- Spread remaining banana bread batter on top of the cream cheese mixture. Sprinkle with remaining cinnamon sugar. Bake for 50-60 minutes or until toothpick comes out clean when inserted. Let cool for about 30 minutes and remove from the pan. I kept leftovers in the fridge and it takes just as wonderful chilled.
Notes
Adapted from The Recipe Critic
Notes: For high altitude banana bread baking I lower the temperature to 325-f degrees and bake for about 15 to 20 minutes longer. I draped foil on top for the last 20 minutes of baking. The reason being is that all these changes prevent the banana bread from burning. My bread could have used an extra 5 minutes on top of what I baked it for, but it was very close. Every oven is a little different so please use whichever temperature and time works best in your experience. If in doubt, keep checking with a toothpick to see if the center is baked all the way through and drape foil over the top if it is getting too brown.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 50mgSodium: 227mgPotassium: 163mgFiber: 2gSugar: 26gVitamin A: 276IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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Why haven't I ever thought to put cream cheese in banana bread? This looks so good. I want to steal a slice right off the screen!
Hope you try it Carlee 🙂 Have a great weekend.
I agree with Carlee! I never thought about it either. It looks amaaaazing.
Thank you 🙂
My cream cheese layer turned out very runny so when I put the 2nd half of the banana bread mixture in it kind of just mixed all together. Not sure what I did wrong.
Hi Donna – It sounds like the cream cheese may have been too warm if it was very runny.
after looking at this recipe for months ,I finally made it. it’s delightful!! it’s easy to make and EAT. Even good right out of the oven
Happy to hear that 🙂
Really good!