Marbled Cream Cheese Banana Bread

Looking to level up your banana bread? This Cream Cheese Banana Bread adds a sweet and creamy layer of cheesecake-like filling to an already delicious banana bread base for a marbling that brings an extra element of texture and flavor.

With 3 whole bananas integrated into the bread for natural fruity flavor, this moist banana bread can only be made better by a velvety cream cheese and sugar filling marbled throughout.

As an environmental scientist, I am always looking for ways to reduce food waste. Bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight.

So, I’m always looking for fun ways to use up overripe bananas, and this incredibly easy loaf recipe is undoubtedly one of my favorites!

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Reduce your contribution to food waste by using up overripe bananas in one of these ripened bananas recipes.

Cream Cheese Banana Bread Ingredients

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Here’s everything you need for the banana bread batter:

• Overripe bananas. If your bananas aren’t ripe enough, you can add them to a baking sheet and stick them in the oven while it’s preheating for about 5 minutes until the peels turn black.
• Oil. Vegetable, canola. coconut oil in liquid form, or grapeseed oil.
• Brown sugar. Light brown sugar is my preference here, but you can also use brown sugar in a pinch.
• Egg. to help lift and bind your loaf.
• All-purpose flour. For the base of your banana bread batter.
• Vanilla extract. For flavor.
• Baking soda. This works as a leavening agent to help your loaf rise.
• Cinnamon and salt. To add flavor and aroma to your banana bread.

Here’s everything you need for the marbled cream cheese filling:

• Cream cheese. Block cream cheese is best, and it definitely has to be softened. Full fat, light, or even fat free work here.
• Powdered sugar. Aka confectioner’s sugar or icing sugar.
• Egg. To bind this layer together, almost like a cheesecake.

How to Make Banana Bread Batter

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Use Overripe Bananas

As your banana ripens, it actually gets a bolder, sweeter, fruitier flavor. So, in order to get this bread, well, banana-y, it’s best to use mature bananas that have had time to ripen.

In fact, if they are overripe and the peel is showing brown spots, they’re more than perfect for this recipe! They’ll be packed with flavor, and they will also be softer, which makes them easier to mash.

If you have some bananas that aren’t quite overripe yet, don’t fret! You can quickly brown them in the oven. While your oven is preheating, stick the bananas on a tray, still in their peels, into the oven for about 3 minutes or until the peel turns black.

Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic ingredients for this recipe.

Prep Your Pan and Preheat Your Oven

The first step to a perfect execution of this banana bread with cream cheese is properly prepping. Start by taking your cream cheese out of the fridge to give it a chance to soften. Preheat your oven to 350°F and prep a standard 9″ x 5″ loaf pan.

You can either add a thin layer of butter or oil to the pan, generously spray it with your cooking spray of choice, or line it with parchment paper.

I like to half line it, adding parchment paper to the lengthier side, and then spraying the wider sides as pictured below. The parchment paper acts as two little handles on either side to help you easily lift your loaf cake out of the pan.

Another little kitchen hack that I use constantly in baking is placing two clothes pins on either side to keep the paper in place, making it easier to pour the batter into the pan.

Use a Fork to Mash the Banana

Step one to this banana bread recipe is to peel those bananas and place them in a large mixing bowl. Since they are overripe, it should be very easy to crush them with a fork.

Continue to crush your bananas until they are broken down and almost liquefied. It’s okay, even preferred, to have some clumps left!

Combine Your Banana, Oil, and Sugar

Once your banana is smashed, add the oil and sugar to the bowl, too. Use your fork to beat the sugar, oil, and banana until well-combined.

Beating the fat (in this case the oil) into the sugar will aerate it, making for the perfect batter base for an overall lighter loaf cake.

Add the Egg and Vanilla Extract Next

Once you’ve creamed the banana, oil, and sugar together, it’s time to add the egg and vanilla extract.

The overall goal with adding things in this specific order is to not overbeat the batter once the eggs are added. It’s best to crack your egg into a separate bowl or ramekin before adding it to the batter.

That way, you can remove any accidental eggshells that you may crack in and also asses to make sure your egg is fresh and not bloody.

Green tip: Did you know you can compost egg shells? Check out this article for full details on how to compost egg shells.

Once you add your vanilla extract and eggs, use the hand mixer on medium speed to combine.

Mix in the Dry Ingredients

Now that most of the ingredients are combined, all that’s left to do is add the dry ingredients. Add your all-purpose flour, cinnamon, salt, and baking powder.

Once again, use that hand mixer on medium speed to combine the dry ingredients into the banana bread batter.

Use a rubber spatula to scrape down the sides of the bowl, ensuring that all of the ingredients are combined and you aren’t left with any clumps of dry ingredients.

Now your batter is ready! Set it aside to make your cream cheese filling.

How to Make Your Marbled Cream Cheese Filling

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Consider Sifting Your Powdered Sugar

Start with softened cream cheese. Use your hand mixer to beat it to loosen it before adding the powdered sugar.

It’s best to avoid any clumps of powdered sugar in this cream cheese filling, so if your powdered sugar looks especially clumpy, you may want to sift it for a smoother mixture.

Once you’ve added the sugar, beat to combine it into the softened cream cheese until it’s well-integrated.

Add Your Egg Last

Once your cream cheese and powdered sugar are combined, add the egg and beat again until completely smooth.

Again, I recommend cracking your egg into a separate dish first.

Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.

How to Marble Your Cream Cheese Banana Bread

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Adding the Batter to Your Prepped Loaf Pan

Once both your banana bread batter and cream cheese filling are ready, it’s time to add them to the pan.

Start by filling the prepped loaf pan about 1/3 of the way with the banana bread batter.

Then, pour all of your cream cheese filling on top. Lastly, pour the rest of the banana bread batter on top.

The banana bread batter is much more dense than the cream cheese filling, so the banana bread batter will sink a little bit into the cream cheese filling, creating a slight marbling effect.

I typically just leave it as is, allowing the batters to settle in naturally, but if you want more of a marbling effect, take knife and stick it about halfway down through the batters, swirling back and forth to make a marbling effect.

How to Perfectly Bake Banana Bread with Cream Cheese

Once your batters are in the pan, it’s time to bake your cream cheese banana bread!

Place the pan on the top rack and bake for 50-60 minutes. Check it after 50 minutes by sticking a toothpick in. If the toothpick comes out clean, it’s ready!

Everyone’s oven is different, and the size of the bananas may vary slightly, so I’ve given a ten-minute range for baking time, but for me and my oven, this banana bread is always perfect after 55 minutes.

Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.

How to Store Your Cream Cheese Banana Bread

Your banana bread with cream cheese should be covered or stored in an airtight container to keep it fresh longest. It will keep at room temperature for 3-4 days before it starts to dry out.

You can also stick it in the refrigerator to help it last a few days longer. For the longest shelf life, freeze the banana bread for up to 6 months. Just make sure to allow it to thaw out before slicing into it.

If your banana bread does end up getting stale, consider using it to make this Banana Bread French Toast.

Banana Bread with Cream Cheese Frequently Asked Questions

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Why is there a crack on banana bread?

It is very common (pretty much inevitable!) to get a crack on any bread baked in a loaf pan. This is for two main reasons: a thicker batter and the shape of the pan.

Since most loaf batters, including banana bread batter are relatively thick, and the pan is so deep, the outside of the loaf bakes before the center bakes.

As the center continues to bake, the moisture releases steam, which pushes through the top of the already-baked bread and forms a crack.

The crack will have no effect on the overall texture or taste of your banana bread!

Why is my banana bread not moist?

Getting a moist banana bread is directly related to the ratio of moisture to flour in your batter. This banana bread relies on the bananas and egg for its moisture. If your bananas are not ripe enough, that could lead to a less-moist loaf.

Luckily, the cream cheese filling adds an extra boost of moisture in this recipe!

Why You Should Make this Marbled Cream Cheese Banana Bread

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• The texture. This banana bread is super moist.
• It’s resourceful. Don’t chuck those overripe bananas! Use them to make this delicious loaf cake.
• It’s next level. This banana bread recipe takes it to the next level with a sweet and velvety cream cheese layer.

If you’re loving this Marbled Cream Cheese Banana Bread and want more ripened banana recipes, check out these Fluffy Banana Bread Cookies and Moist Banana Carrot Muffins.