This recipe takes the classic comfort of banana bread and elevates it with a luscious cream filling running through the center. Moist, dense, and naturally sweet from ripe bananas, the bread is enriched with a creamy layer that adds indulgence and balance. The halved banana baked on top not only enhances flavor but also creates a striking presentation, making this loaf as beautiful as it is delicious.
Banana bread has long been a favorite for its simplicity and nostalgic charm. By adding a creamy filling, this version transforms into a show-stopping dessert or tea-time treat. The bread remains tender and flavorful, while the filling provides a smooth contrast that melts into each slice. It’s a recipe designed to impress yet remains approachable for home bakers.
INGREDIENTS
For the banana bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (plus 1 halved banana for topping)
- 1 teaspoon vanilla extract
- ½ cup sour cream or yogurt
For the cream filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
INSTRUCTION
- Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in mashed bananas and vanilla extract.
- Add sour cream: Blend in sour cream or yogurt for extra moisture. Gradually fold in the dry ingredients until just combined.
- Prepare the filling: In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Layer the batter: Pour half of the banana bread batter into the loaf pan. Spread the cream filling evenly over it. Top with the remaining batter. Place the halved banana on top for decoration.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the bread (avoiding the cream layer) comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool and slice: Allow the loaf to cool completely before slicing to ensure the filling sets properly.
SERVINGS
This recipe yields 8–10 slices, depending on thickness. It’s perfect for sharing at gatherings or enjoying as a special treat throughout the week.
NOTE
The Cream-Filled Banana Bread is best enjoyed fresh, though it can be stored in the refrigerator for up to three days. Allow it to come to room temperature before serving to fully appreciate the creamy filling and moist texture.
The halved banana on top not only adds flavor but also creates a rustic, eye-catching finish. The cream filling provides a delightful surprise in every slice, balancing the sweetness of the bananas with a smooth, tangy richness.
This recipe is a celebration of comfort and creativity. It transforms a familiar classic into something extraordinary, reminding us that small twists can elevate everyday baking. Preparing it is a rewarding process, from the aroma of bananas and cinnamon filling the kitchen to the moment you slice into the loaf and reveal the creamy center.