Description
This Cinnamon Swirl Cream Cheese Banana Bread is a delightful twist on classic banana bread, featuring a luscious cream cheese filling swirled with cinnamon and brown sugar. Perfectly moist and packed with rich flavors, this loaf combines mashed ripe bananas, warm cinnamon spices, and a creamy, tangy layer of sweetened cream cheese for a bakery-quality treat you can make at home.
Ingredients
Scale
Banana Bread Batter
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer on medium speed.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Then stir in vanilla extract to combine evenly.
- Mash the Bananas: In a separate bowl, mash the ripe bananas until mostly smooth, leaving a little texture if desired.
- Add the Bananas to the Wet Ingredients: Fold the mashed bananas into the creamed butter and sugar mixture until fully incorporated.
- Combine the Dry Ingredients: In another medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Gradually Add the Dry Ingredients to the Wet Ingredients: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the bread.
- Make the Cinnamon Swirl: In a small bowl, mix brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture forms coarse crumbs suitable for swirling.
- Prepare the Cream Cheese Filling: In a separate small bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Then mix in vanilla extract and egg yolk until fully blended.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to prevent sticking.
- Layer the Batter, Cinnamon Swirl, and Cream Cheese Filling: Pour half the banana bread batter into the loaf pan. Evenly sprinkle half the cinnamon swirl over the batter, then dollop half the cream cheese filling on top.
- Repeat the Layers: Pour the remaining banana bread batter over the cream cheese filling. Sprinkle the rest of the cinnamon swirl on top, followed by dollops of the remaining cream cheese filling.
- Swirl the Cream Cheese: Using a knife or skewer, gently swirl the cream cheese filling into the batter to create a marbled effect without fully mixing it in.
- Bake the Banana Bread: Bake in the preheated oven for 55 to 70 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs attached.
- Cool the Banana Bread: Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, which helps prevent sogginess.
- Slice and Serve: Once cool, slice the banana bread and serve. Enjoy the creamy cinnamon swirled treat!
Notes
- For best results, use ripe bananas with lots of black spots to ensure maximum sweetness and moisture.
- Do not overmix the batter once the flour is added to keep the bread tender.
- The cream cheese filling can be softened slightly if too stiff to dollop easily.
- Check the bread near the minimum baking time to avoid overbaking and dryness.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
