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You are here: Home / Brunch / Cream Cheese Filled Banana Bread

Cream Cheese Filled Banana Bread

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 12, 2015 by Hugs & Cookies xoxo 37 Comments

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banana bread

 

banana bread cream cheese banana bread slices cream cheese banana bread slices cream cheese banana bread

 

You’ll Need:

10 inch loaf pan

Cooling Rack

Cream Cheese Filled Banana Bread

Print Recipe Pin Recipe

Ingredients
  

  • 2 ripe mashed bananas
  • 2 eggs
  • 1 ½ c. sugar
  • ½ c. canola oil
  • ¼ c. plus 2 T. Buttermilk
  • 1 tsp. vanilla
  • 1 ¾ c. flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt

Cream Cheese Filling

  • 8 ounces cream cheese room temp
  • ⅓ c. sugar
  • 1 egg
  • 1 T. Flour

Instructions
 

  • Grease 10 inch loaf pan well.

Bread

  • Beat bananas, eggs and sugar.
  • Add oil, buttermilk and vanilla till smooth.
  • Add all dry ingredients.
  • Spread half in the pan. Top with cream cheese filling and then spread rest of this batter on top. Bake 350 for 1 hour and 10 mins.
  • Cool 10 mins in pan and then invert onto a rack to cool completely.

Filling

  • Electric mix all ingredients until smooth.

cream cheese filled banana bread snack cream cheese filled banana bread

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Filed Under: Breads, Brunch

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Shirley says

    August 14, 2015 at 9:06 am

    Sounds great! Looks good can’t wait to try it!

    Reply
  2. pat daum says

    August 15, 2015 at 5:09 pm

    What happens if you use regular salt and regular milk

    Reply
    • Hugs & Cookies xoxo says

      August 15, 2015 at 9:51 pm

      YOu will have a different end result.

      Reply
    • Judy Hodum says

      August 25, 2015 at 3:53 pm

      if you have regular milk, add 1tsp lemon juice or vinegar,let it set a few minutes

      Reply
  3. Colleen says

    August 17, 2015 at 11:25 pm

    What dose T stand for? Tablespoon

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:35 pm

      yes

      Reply
  4. Colleen says

    August 18, 2015 at 2:40 pm

    What dose t stand for

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:34 pm

      T=tablespoon

      Reply
      • charles morris says

        February 22, 2016 at 6:52 pm

        T=Tablespoon
        t=Teaspoon

        Reply
  5. Mary featherstone says

    August 18, 2015 at 7:09 pm

    I am going right now to buy all the ingrediagrants. Looks soooo- good.

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:34 pm

      OOOOh! Enjoy!!

      Reply
  6. Craig says

    September 8, 2015 at 2:19 pm

    So I triEd this recipe and my only suggestion is to extend the time to let it rest. When I turned out my bread the middle fell right out of bread, making a mess and with a giant hole I. The middle of my loaf. Tasted great, just not appealing looking when you’re missing 25% of the dessert.

    Reply
  7. Vanessa says

    September 19, 2015 at 1:07 am

    Do I have to refrigerate this because of the cream cheese?

    Reply
    • Hugs & Cookies xoxo says

      September 20, 2015 at 10:15 pm

      yes, I would!

      Reply
      • Vanessa says

        September 21, 2015 at 12:19 am

        You know since this took a day to be moderated I chose to leave it on the counter and it seems fine! I am a little worried because it’s really moist like almost overly moist even. I’m new to baking so that doesn’t have anything to do with not refrigerating does it?

        Reply
        • Hugs & Cookies xoxo says

          September 21, 2015 at 10:37 pm

          Prob so moist from being room temp. Hope it is delish!!!!

          Reply
  8. Cindy Gibbons says

    October 6, 2015 at 1:44 pm

    I found the batter to be to thin so I had to add 1/2 more flour. I also replaced buttermilk with liquid French vanilla coffee creamer. I also added nutmeg and cinnamon. It’s delicious, and it didn’t fall in the middle. Love your filling! ????

    Reply
  9. Julie says

    October 11, 2015 at 1:49 am

    Just made this…should the batter and filling be divided in half and baked in 2 separate loaf pans to make 2 loaves? Mine baked over the edge of the pan and started to burn on the edges before it was cooked in the middle. Any suggestions? I followed the recipe exactly as written above.

    Reply
    • Hugs & Cookies xoxo says

      October 11, 2015 at 5:17 pm

      Did you use a 10 inch pan? Anything smaller and it would overflow.

      Reply
      • Julie says

        October 12, 2015 at 6:00 am

        Yes I did. I am gonna try it again but divide it into 2 loaves.

        Reply
        • Hugs & Cookies xoxo says

          October 12, 2015 at 9:13 pm

          So strange!!

          Reply
    • Julie says

      February 20, 2016 at 7:15 pm

      i had the same problem but read this before i baked it and was prepared to have 2 different loaf pans ready. it was delicious tho.

      Reply
  10. Gloria says

    October 11, 2015 at 6:56 pm

    Does it have to be canola oil, or can we use any other oil?

    Reply
    • Hugs & Cookies xoxo says

      October 11, 2015 at 11:26 pm

      canola 🙂

      Reply
  11. Marlene says

    December 16, 2015 at 3:23 am

    Looks good going to make for christmas

    Reply
  12. Linda Chestnut says

    December 17, 2015 at 11:12 am

    is that all purpose flour or self rising

    Reply
    • Hugs & Cookies xoxo says

      December 17, 2015 at 10:03 pm

      all purpose

      Reply
  13. Lisa says

    February 19, 2016 at 8:16 pm

    all the recipe is not there? Where is the rest of the recipe. what is see….it ends and step 1. under the filling. ???

    Reply
    • Hugs & Cookies xoxo says

      February 19, 2016 at 11:19 pm

      It is all listed above the filling-there is only one step to make the filling itself.

      Reply
  14. Linda says

    February 20, 2016 at 4:29 pm

    Wonder how it would be if you baked it in a spring form pan?

    Reply
  15. Heather Barno says

    March 4, 2016 at 1:42 pm

    Needs a bigger pan than 10 inch

    Reply
    • Hugs & Cookies xoxo says

      March 7, 2016 at 7:42 pm

      Yours didn’t fit? Mine did, hmmm

      Reply
  16. Holly S. says

    April 3, 2016 at 7:17 pm

    I believe there is an error in the filling recipe. Using only one Tablespoon of flour does not make it set up. Shouldn’t it read ‘one CUP’? Also, there is too much batter for one 10″ pan. If I make it again, I will make the change to the filling as well as use two smaller pans.

    Reply
    • Hugs & Cookies xoxo says

      April 3, 2016 at 8:03 pm

      The 1 T. for the filling is correct. As for the pan size, mine was made in a 10 inch and had plenty of room. Perhaps your pan was not as deep? Hmmmm

      Reply
  17. Robyn says

    October 16, 2016 at 6:40 pm

    I made this today. I only had a 8″ x 4″ loaf pan so it was way too much batter, however, I baked it convection at 300 degrees for 60 minutes. it came out fabulous. It is very moist with a crunchy crust. I will defiantly make it again!!! Thank you for a great recipe!!

    Reply
  18. Janet Perry says

    August 7, 2017 at 6:22 pm

    I would like to make this and ship it cross country for my brother’s birthday. Have you tried freezing this?

    Reply

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  1. Popular Recipes - Spaceships and Laser Beams says:
    February 14, 2020 at 7:38 pm

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