Cream Cheese Banana Nut Bread
This recipe takes the classic banana nut bread to the next level by adding a rich and creamy cream cheese layer right in the middle. Moist, flavorful, and perfect for breakfast, brunch, or an afternoon treat!
Ingredients
For the Banana Nut Bread:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, softened
¼ cup vegetable oil
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups ripe bananas, mashed (about 3–4 bananas)
½ cup chopped nuts (walnuts or pecans work well)
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Instructions
- Preheat and Prepare the Pan
Heat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Make the Cream Cheese Layer
In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
- Prepare the Banana Nut Bread Batter
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, cream the butter, oil, and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Mix in the mashed bananas until fully incorporated.
Add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the chopped nuts.
- Assemble the Bread
Pour half of the batter into the prepared pan and spread evenly.
Gently spread the cream cheese filling on top, keeping it away from the edges if possible.
Add the remaining batter on top, smoothing it out to cover the filling completely.
- Bake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts browning too quickly, loosely cover the loaf with foil for the last 15–20 minutes of baking.
- Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy!