5 from 12 votes
Cream Cheese Banana Bread
This Cream Cheese Banana Bread features a moist banana batter layered with a smooth cream cheese filling. The mixture of mashed overripe bananas with Greek yogurt, maple syrup, and warm spices like cinnamon and nutmeg results in a tender, flavorful bread with a fruity sweetness. The cream cheese filling is swirled through for a creamy, tangy contrast that enhances the bread’s texture and taste. Baking in a loaf pan yields a bread suitable for breakfast, snack, or dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
Calories:
179 kcal
Course:
Dessert, Bread
Cuisine:
American
Ingredients
- 1 1/2 cups banana mashed (about 3 large bananas, overripe
- 1 egg room temperature, large
- 1/3 cup Greek yogurt room temperature, nonfat plain
- 1/3 cup pure maple syrup or honey
- 2 tablespoons coconut oil melted and cooled, or canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract pure
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 4 ounces cream cheese room temperature, reduced-fat
- 3 tablespoons granulated sugar
- 2 tablespoons Greek yogurt room temperature, nonfat
- 2 tablespoons all-purpose flour
- 1 egg room temperature, large
Instructions
- Preheat your oven to 350°F. Line an 8x4-inch loaf pan with lightly greased parchment paper.
- In a medium bowl, whisk together the cream cheese, granulated sugar, 2 tablespoons Greek yogurt, 2 tablespoons flour, and 1 egg until smooth. Set aside.
- In a large bowl, mash the bananas, aiming for a creamy texture with a few lumps. Whisk in the egg, 1/3 cup Greek yogurt, maple syrup, and oil until combined. Mix in the brown sugar and vanilla extract.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mix. Stir just until you can't see any flour.
- Pour a third of the banana bread batter into your prepared pan. Spoon alternating cream cheese filling and banana batter on top, creating a mosaic. Swirl a knife through in a figure-eight pattern.
- Bake for 55 to 70 minutes. Tent with foil if the top burns. The bread is done when a knife comes out clean (internal temperature 200 °F).
- Let the bread cool in the pan 15 mins, use the parchment "handles" to lift out the bread and let it cool completely.
- Slice up and DEVOUR!
Cup of Yum
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
33mg
(11%)
Sodium
188mg
(8%)
Potassium
158mg
(3%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
105IU
(2%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 188mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.