Save The smell of cinnamon drifting through the house on a rainy Sunday morning is one of those small pleasures that makes everything feel right. I first attempted this cinnamon swirl banana bread when I had three overripe bananas sitting on my counter and a sudden craving for something cozy. The cream cheese layer was a happy accident, I originally meant to just add it as frosting but decided to swirl it through the batter instead. Now I can not imagine making banana bread any other way.
Last autumn my neighbor came over unexpectedly while this was baking and she literally stood in my kitchen waiting for it to come out of the oven. We ended up eating warm slices with coffee while the rain poured outside, and she begged me for the recipe right there at my kitchen table. Now she makes it every weekend and says her family complains if she does not.
Ingredients
- 2 large ripe bananas mashed: The blacker the peels the better because that is where all the sweet concentrated flavor lives
- ½ cup unsalted butter melted: Use room temperature butter for the smoothest texture in your batter
- ¾ cup brown sugar: Dark brown sugar gives you deeper molasses notes and a softer crumb
- 2 large eggs: Room temperature eggs incorporate better and help create that tender structure
- 1 teaspoon vanilla extract: Pure vanilla makes all the difference in baked goods
- 1 ½ cups all purpose flour: Spoon and level your flour instead of scooping directly to avoid dense bread
- 1 teaspoon baking soda: This is your main leavening agent so make sure it is fresh
- 1 teaspoon ground cinnamon: Ceylon cinnamon has a more delicate flavor if you can find it
- ¼ teaspoon salt: Just enough to balance all that sweetness and let flavors pop
- 8 oz cream cheese softened: Full fat cream cheese gives you that velvety smooth layer we love
- ¼ cup granulated sugar: For the cream cheese filling to offset the tanginess
- 1 large egg: Helps bind the cream cheese layer so it does not sink into the batter
- ½ teaspoon vanilla extract: A little vanilla in the filling makes it taste like cheesecake
- 2 tablespoons granulated sugar: Mixed with cinnamon for that signature swirl
- 1 teaspoon ground cinnamon: Extra cinnamon for the swirl because you can never have too much
Instructions
- Prep your pan and oven:
- Heat your oven to 350°F and generously butter a 9x5 inch loaf pan then line it with parchment paper so those overhangs become handles later
- Mix the banana base:
- Mash those speckled bananas until smooth then stir in melted butter brown sugar eggs and vanilla until everything is well combined
- Combine the dry ingredients:
- Whisk flour baking soda cinnamon and salt in a separate bowl then gently fold this into your banana mixture just until no flour streaks remain
- Make the cream cheese filling:
- Beat the softened cream cheese with granulated sugar egg and vanilla until perfectly smooth and creamy like frosting
- Prepare the cinnamon sugar:
- Stir together the 2 tablespoons sugar and 1 teaspoon cinnamon in a tiny bowl until evenly mixed
- Layer it all up:
- Spread half the banana batter in your pan then sprinkle with half the cinnamon sugar then spread all the cream cheese mixture then the remaining batter and finish with the rest of the cinnamon sugar on top
- Bake until golden:
- Bake for 50 to 60 minutes until a toothpick comes out with just a few moist crumbs but not wet batter
- Let it cool properly:
- Wait 10 minutes before lifting it out then cool completely so those layers set before you slice into it
Pin it This bread became my go to when my best friend had her baby and I needed something comforting that would keep well in her freezer for those middle of the night nursing sessions. She still texts me every time she bakes a loaf.
Getting The Perfect Swirl
The trick to distinct layers is spreading each layer completely to the edges before adding the next one. Use an offset spatula or the back of a spoon to gently spread the cream cheese without mixing it into the batter underneath.
Testing For Doneness
Start checking at the 50 minute mark because ovens vary wildly. The cream cheese layer makes the center take longer to set so if the top is browning too quickly tent it with foil.
Storage and Serving Tips
This bread actually tastes better the next day when flavors have melded. Wrap it tightly and store at room temperature for up to 2 days or refrigerate for up to a week.
- Warm individual slices in the microwave for 15 seconds before serving
- Spread a little salted butter on top while it is still warm
- Freeze whole slices wrapped in plastic then foil for up to 3 months
Pin it There is something so satisfying about slicing into this bread and seeing those beautiful layers. Hope it becomes a favorite in your kitchen too.
Frequently Asked Questions
- → How do I ensure my banana bread is moist?
The key is to use very ripe bananas (with brown spots) for natural sweetness and moisture. Also, be careful not to overmix the batter; mix until just combined to keep it tender. Baking until a toothpick comes out with a few moist crumbs is perfect.
- → Can I prepare the cream cheese filling ahead of time?
While you could, it's best to prepare the cream cheese filling just before assembling. This ensures it's perfectly smooth and spreadable, which helps in creating a beautiful swirl and even distribution throughout the loaf.
- → What if I don't have ripe bananas?
If your bananas aren't quite ripe enough, you can bake them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black. Let them cool completely before mashing. This quickens the ripening process for a sweeter, more flavorful result.
- → How is the cinnamon sugar swirl incorporated?
The "swirl" effect comes from layering. You'll spread half the banana batter, then sprinkle half the cinnamon sugar, followed by the cream cheese filling, and then the rest of the banana batter. The remaining cinnamon sugar is sprinkled on top before baking. This creates distinct layers that bake into a delicious, aromatic pattern.
- → How should I store leftovers?
Due to the cream cheese filling, it's best to store any leftover slices wrapped tightly in an airtight container in the refrigerator for up to 4 days. It tastes delicious served slightly warm or toasted.
- → Can I add nuts or chocolate chips?
Absolutely! For extra flavor and texture, you can fold about ½ cup of chopped walnuts or chocolate chips into the banana batter during step 4. This is a common and delightful addition that complements the existing flavors beautifully.