Banana Bread with a surprise center

We’ve all baked and eaten banana bread before, yes it is wonderfully satisfying for breakfast, lunch or tea.  But this particular amazing loaf of goodness has a surprise ingredient that for me was love at first bite.  A layer of cream cheese runs through the center of the bread.  It’s like eating banana bread and cheesecake in one sitting 🙂

When I first saw it come up on my feed, I knew I just had to bake it.  Our younger daughter Carol was visiting that weekend, I sent her the link and asked her what she thought?  “Yes please Mama” she texted right back.  Thanks Shari @ Cooking AZ I do.   When I reached out to Shari and told her how wonderful her bread looked and that I would perhaps be trying it with less sugar, she alerted me to another link on her page from Averie Cooks.  You see Shari incorporated 2 recipes, her grandmother’s and Averie’s.  Averie’s recipe called for less sugar, she also uses Greek yogurt and coconut oil which kept the bread beautifully moist.  Both their recipes and images are nothing short of magnificent.  So guess who got to enjoy the bread when visiting her parents?  Carol also put in an order of “one to go, please” and naturally I obliged 🙂




IMG_7150The coconut oil and Greek yogurt definitely made this bread moist, soft and pillowy.  Once you’ve tried this, you’ll never go back to plain old banana bread ever again 🙂

IMG_7140Enjoy this beautiful cream cheese filled banana bread for breakfast, lunch or tea.  Here is the recipe.

Cream Cheese filled Banana Bread

  • Servings: 10 slices
  • Print


  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • pinch salt, optional and to taste
  • Cream Cheese Filling
  • 1 large egg
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour


  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread – In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t over mix; set aside.
  5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  6. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  9. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


Linking this moreish banana bread to Fiesta Friday #117

Thanks to Angie and our co-hosts Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

70 thoughts on “Banana Bread with a surprise center

  1. Loretta,
    I can almost smell the aroma of that yummy bread baking. I love banana bread and cheesecake, so this bread is doubly delicious. Also adding coconut oil and substituting the sour cream with Greek yogurt is such a fabulous idea. I am going to make it soon.
    The hardest part of this recipe is to let the bread cool for 15 minutes:)

    Liked by 1 person

    1. Ha ha, you’re absolutely right Sandhya, that WAS the hardest part. I had a lot of self-control though, I just tasted a slice and was on my best behavior all weekend when my daughter visited. I think this is her new favorite banana bread with a swirly twist 🙂

      Liked by 1 person

      1. I know that this banana bread will be a hit with my husband too. I should make it when the children are there to share too…because if not, I know I will eat it all:)

        Liked by 1 person

      2. Sandhya, that’s one reason, I don’t make desserts when it is just my husband and myself…I did bake a pecan pie tonight though as we are expecting company from Canada for the next 4 days. I just don’t trust myself with desserts anymore, I wish I could discipline myself, but it is so hard isn’t it?

        Liked by 1 person

  2. I love this! I’ve tried something similar (with the cream cheese filling) for pumpkin muffins and everybody just loved them. I don’t know why I haven’t made them again or tried it with banana bread. Now that you’ve reminded me and seeing that I have brown bananas (always!) I’m set to make this. Hopefully this weekend. If it keeps raining I might actually have time to do it 😄😃 Otherwise, you know, the garden is my priority. My tomato plants are looking so healthy. They’re my babies!! 😄

    Liked by 1 person

    1. This will probably be my favorite banana bread too. Your pumpkin muffins sound great too. This is my favorite time in the garden too, and I have 2 gardens to look after….my own, and the one I volunteer at. You’ve put out your tomato plants already? Brrrrr, hasn’t it turned a bit cool suddenly? After temps in the 80’s a couple of days this week, we are down to 40’s at night? Spring is behaving like a yo-yo these days. Thanks for the visit Angie, always love to have you stop by 🙂

      Liked by 1 person

      1. My tomato plants have been back indoors for almost two weeks now! I was hardening them off successfully prior to that. They’re still small but look pretty robust. I started them from seeds myself! Btw, Loretta, just to let you know I’ve been waiting for Kaila to confirm if she can cohost this Friday, but she hasn’t replied. I think she may be traveling. Would you be willing to take her place if she can’t do it or if she doesn’t reply in time? I guess by Thursday morning? If that’s too little time to prepare, then I’ll understand.

        Liked by 1 person

      2. This coming week will work fine…. I need to decompress anyway after company from Canada this week. So let me know, I haven’t prepared a post for this week yet, but I will. So sick of this constant gloomy, rainy weather. I’m hoping to have a gardening post ready (pictures taken before all this wet weather)

        Liked by 1 person

  3. I was also intrigued by Shari’s post and here you are, giving me a double whammy of banana bread envy! Mmm, mmm… Looks so yummy, Loretta! Just looking at the pics, I think I know why Carol asked for one to go! 😋

    Liked by 1 person

    1. Thank you Nancy, her photos were just top-notch! I have a miserable point and shoot camera, would love to be able to try different lenses and get the desired effect,but alas…….will have to stick with what I have 🙂 Thanks for visiting Nancy, always appreciate your presence, enjoy your weekend 🙂

      Liked by 1 person

    1. Thank you Nadia. We had been enjoying some glorious weather this week, till the last couple of days…it’s been pretty dreary, so you’re right, a nice cuppa and a slice of this heavenly bread, will be just the ticket 🙂

      Liked by 1 person

    1. Thanks so much for all those wee hearts Sonal :)) Always appreciate your presence on my blog. Did you notice that I finally jumped on the Instagram bandwagon? You and a few others have mentioned how important it is for a blogger. Another social media distraction that I will now have to keep up with ha ha! Don’t know how you do it all. 🙂

      Liked by 1 person

    1. Thanks Julie, I hope Shari gets to see this. I know she’s not always a frequent blogger, but wow! what a find that was! Ha ha I had to laugh at your last comment, everything in moderation right? Too bad I can’t live by those rules 🙂 Enjoy the weekend!

      Liked by 1 person

    1. Thanks Teresa, this has to be hands down my new favorite banana bread for sure. That cream cheese titillates ones tastebuds for sure. Thanks so much for stopping by and commenting 🙂


  4. I was very happy with my Classic Banana Bread until I saw this!! Darn you, Loretta – this looks AH MAZE ING!! I need more bananas, I need more bananas….

    Thanks for bringing this to Fiesta Friday!


    Liked by 1 person

    1. Ha ha, thanks Mollie, nothing quite like the classics, but sometimes a swirly twist is what one needs? Thank YOU for co-hosting Fiesta Friday, I hope you’re enjoying yourself 🙂

      Liked by 1 person

  5. Wow, Loretta! Your banana bread turned out so perfectly! It makes me very glad that I could steer you to Averie’s recipe. I want to try her recipe, too. I bet the coconut oil and brown sugar give it such a good flavor. Your pictures are beautiful, and I am so glad your family enjoyed it. My heart is happy! I apologize for taking so long to get back with you. Both my husband’s dad and my dad were in the hospital this week (for different reasons), and I have been very distracted from blogging. Thank you again for letting me know and the link on your blog!

    Liked by 1 person

    1. So sorry to hear that both your Dads were in the hospital Shari. I hope things are better now. Thanks so much for inspiring us all with your wonderful recipe, so many people have tried it since. Yes the coconut oil and brown sugar really added to the recipe. I tried to cut back on the sugar the second time around with Averie’s recipe, but my daughter kindly informed me that it was not the same as the first time I tried it with the required amount of sugar. So I made a mental note of that. Anyway, thanks again, it was just lovely, my images were no where near the quality of yours though 🙂


      1. Most likely Linda @ fabulousfaresisters. I talked to her a while ago. I hope she still remembers. I’d better send her a reminder. Thanks, Loretta! Oh btw, May 20 would make it FF120, so it’ll be in 2 weeks.

        Liked by 1 person

  6. Eating banana bread and cheesecake in one sitting, I ditto, ‘Yes, please! and ‘One to go, please!’. I am always looking for a new cake recipe to treat my friends with, and this moist and two in one cake if fabulous! Thanks, Loretta! 🙂

    Liked by 1 person

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