Description

This Cream Cheese Banana Bread is a moist and flavorful loaf that combines ripe bananas and creamy sour cream with a luscious cream cheese swirl. Perfect for breakfast or a sweet snack, it features a tender crumb enriched with vanilla and a slight tang from the sour cream and cream cheese. Easy to make and wonderfully comforting, this banana bread is a delightful twist on the classic recipe.

Ingredients

Scale

Wet Ingredients

1 1/2 cups mashed ripe bananas
1/2 cup sour cream
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Cream Cheese Layer

8 oz cream cheese, softened

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, sour cream, vegetable oil, sugar, eggs, and vanilla extract. Mix well until smooth and fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
Beat Cream Cheese: Using a mixer or by hand, beat the softened cream cheese in a small bowl until smooth and creamy, removing any lumps.
Assemble Layers: Pour half of the banana bread batter into the prepared loaf pan. Spoon the beaten cream cheese evenly over the batter layer. Carefully pour the remaining batter over the cream cheese layer, gently smoothing the top to cover.
Bake: Place the loaf pan in the preheated oven and bake for about 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving for best texture and flavor.

Notes

Use very ripe bananas for the best sweetness and moisture.
Do not overmix the batter to keep the bread tender.
Ensure cream cheese is fully softened for easy beating and smooth layering.
You can substitute sour cream with Greek yogurt if preferred.
Store leftover bread airtight at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well; wrap tightly and freeze for up to 2 months.