Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. Make the Banana Bread Batter
In a bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, mashed bananas, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
3. Prepare the Cream Cheese Filling
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Assemble the Loaf
Pour half of the banana bread batter into the prepared pan.
Spoon the cream cheese mixture evenly over the batter.
Carefully pour the remaining banana bread batter over the cream cheese layer, spreading gently to cover.
5. Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (some cream cheese may stick, which is fine).
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Tips for Best Results
Use very ripe bananas for maximum sweetness and moisture.
Avoid overmixing the batter to keep the bread tender.
For a decorative touch, swirl the cream cheese layer slightly with a knife before baking.
Store leftover bread in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Conclusion
This cream cheese stuffed banana bread is soft, moist, and irresistibly creamy in the center. It’s perfect for breakfast, afternoon tea, or a comforting dessert. One bite and you’ll see why this twist on a classic is a family favorite!
