Cream Cheese Banana Bread with Sweet Cinnamon Topping
This soft and fluffy cream cheese banana bread recipe with that yummy sweet cinnamon topping is the banana bread you didn’t know you needed!
I fully believe there is room in this world for a multitude of banana bread recipes. However, if you are looking for a new variation to try, this amazing cream cheese banana bread cannot be beat. It is so good!
Cream Cheese Banana Bread Batter
I think a lot of people see this recipe and think that cream cheese is swirled into the batter. Nope! It’s mixed right in. You can’t taste the cream cheese at all, but it contributes to a delightfully soft and creamy crumb texture. It’s amazing!
Along with the cream cheese, we have the usual banana bread ingredient suspects:
- sugar
- butter
- mashed bananans
- eggs
- vanilla
- flour
- baking powder + baking soda + salt
- cinnamon + a touch of nutmeg
Once mixed, the batter will be lusciously thick and not runny.
Sweet Cinnamon Topping
The other unique part of this cream cheese banana bread recipe is the sweet cinnamon topping.
It’s less of a heavy streusel and more of a light sprinkly mixture of cinnamon-sugar, and it adds the most delicious, sweet crunch to the top of the soft and fluffy banana bread.
This cream cheese banana bread is a bit sturdier than other light and cakey banana bread recipes. It reminds me of coffee cake or (a slightly fluffier) pound cake.
The crumb is so creamy and soft, and because it is different than traditional banana bread, it is always met with exclamations of delight and request for the recipe.
Rave Reviews
So many of you have fallen in love with this banana bread recipe. With over 300 five-star reviews, it is a must-make! I hope you love it, too!
Here are a few of your comments:
Joan A. says: Best Banana Bread ever even without the topping. I added a hint of cardamom.
Robin has this rave review: I’ve tried so many banana bread recipes in my 50 years of baking. This one is by far the best. It will be the only one I’ll use from now on. It is so moist it melts in your mouth. The cinnamon crunch on top is just enough without taking any flavor away from the banana. Everyone loves it. Should you have extra it freezes exceptionally well.
Tara left this comment: Absolutely delicious! I have made these like the recipe, into loaves, and I also have made them a few times into muffins! They always get rave reviews. Super moist and full of flavor. You can never go wrong with a crumb topping! I bake my muffins around 16-18 minutes they come out perfect every time! Thanks for another delicious recipe!
FAQs for Cream Cheese Banana Bread
Yes, the bread can be baked without the topping. Baking time and temperature remain the same.
Yes, you can freeze the baked and cooled bread. I freeze it in gallon-size freezer ziploc bags. I suggest slicing after the bread has been thawed.
I would suggest using the same temperature, but check the muffins at about 15-16 minutes.
No, they can be stored, covered, at room temperature, for 1 to 2 days. Any longer, and I would suggest freezing the bread.
Cream Cheese Banana Bread with Sweet Cinnamon Topping
Ingredients
Bread:
- ¾ cup (170 g) salted butter, softened to room temperature
- 8 ounces (227 g) cream cheese, light or regular, softened to room temperature
- 1 ½ cups (318 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (about 226 g) mashed ripe bananas, about 3 large bananas
- 3 cups (426 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Topping:
- 1 tablespoon salted butter
- 1 tablespoon flour
- ¼ cup plus 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
- In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.
- In a small bowl, mash together the topping ingredients until combined and crumbly.
- Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.
- Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
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Recipe Source: adapted from my friend Heather (I cut down the sugar and increased the bananas among a few other minor changes)
Recipe originally posted March 2014; updated January 2023 with new photos and recipe details.
I made these 2 weeks ago and they were great! beautiful and moist! however, i ended up baking it in a cake pan because i didnt realize the recipe was for 2 loaves! usually a recipe only makes 1 and i didnt realize this until i got all my ingredients out to room temperature and i was greasing the pan. so i ended up making banana CAKE lol. oh well….it was too much cake so i ended up giving half away to friends. the topping was nice too but i found it too sweet to have it too often and i make banana breads quite often. I think i’ll stick to my original banana bread recipe and make this one for special occasions :).
Love it – when my husband tasted it, he said, “This is it. From NOW on, when I ask you to make banana bread, THIS is the recipe I want you to use.” (he gets a little weary of me trying new recipes all the time). The whole family went crazy for it. 🙂 Thanks!!
Also, you should check out the succanat with honey granules that http://www.breadbeckers.com sells. It’s a GREAT alternative to white sugar or even the regular organic sugar. Much less processed and not as dark as regular succanat. Not sure how to convert recipes to plain honey so I love this sweetener!
Finally made these! I used all hard white wheat (same amount as called for in regular white flour though I just made half the recipe). I made muffins as well. Turned out amazing!!! The topping is a nice touch! Bread a are so much better tasting with wheat! Give it a try!!
I have a banana bread recipe which I have been VERY faithful to… But given the reputation of Every.Single.Recipe from your site that I have made, and the fact that I love cream cheese in a big way, I am about to stray for the very first time. I can’t wait to taste it! (Please don’t tell my other recipe)
Hi Mel,
I have a question for you. I made this into muffins today and substituted coconut oil for the butter (1:1) as I have never baked or cooked with coconut oil and I wanted to try it in this recipe as others have said it worked well. I am wondering if I can freeze them the same way even though I made them with coconut oil…I just wasn’t sure. Thanks a bunch!
Melissa – Yes, you can definitely freeze even with coconut oil.
I was a little nervous because I’ve never made banana bread but my kitchen aid made it super easy and it is HANDS DOWN the best banana bread I’ve ever had in my life. I would hate to admit it to her, but it’s better than my moms.
Hands down the best banana bread I have ever made – thank you for this recipe! I halved it last week and it came out beautifully using 2 large ripe bananas. Incredibly moist, flavorful, and not “heavy” tasting, like some recipes. Thanks again for another winner!
been making this since you posted it. i use the smaller disposable bread pans and can get three out of it. i used half butter half coconut oil since i didn’t have enough butter the first time and it is delish!!! everyone loves it. thanks for another tasty recipe.
I just pulled it out of the oven, they look and Smell Delicious!!
Have you made this with whole wheat yet?
Amanda – Nope. Not yet. Good luck if you try it though!
This is my new favorite banana bread recipe! Thanks so much for sharing! I’m still getting used to my high altitude baking so next time I will decrease the cooking time, but it is still moist and yummy!
I love the buttermilk banana bread and nearly have the recipe memorized. I only need to look at amounts, no longer need to know the process. When I made this bread the batter seemed AWFULLY thick, almost to cookie dough consistency. It made me nervous it wasn’t going to turn out. Thankfully it still tastes fantastic.
I always struggle with the topping recipe. The softened butter never seems to make it crumby enough(but yet I can always makes scones or biscuits). I always end up just melting butter and stirring it into the other ingredients. Do you think it matters much on the state of the butter when it comes to a topping recipe like this one has?
Fmandds – No, I don’t think it really matters, as long as the butter/sugar mixture is pretty evenly combined. I am glad you liked the new banana bread recipe!
This bread was delish! The crumb was soft…more like a coffee cake rather than a dense bread. It was a nice change to an old favorite.
Hi, Mel. Thank you for this recipe! I have been looking for a ‘less dense’ banana bread recipe for a while now so I was so happy to find yours. I made this yesterday and it’s fantastic. The topping just takes it over the edge making an already delicious banana bread even better.
Awesome. A bit more like cake than bread. Mmm.
My 10 year old made this for us. We didn’t have a loaf pan so she made these into muffins instead. Uh-mah-gawd these were so wonderful. We didn’t even have 8 oz. of cream cheese…more like 6 oz. and they were scrumptious. They were gone within a day. These are keepers.
As muffins, of course, the cooking time was much less. I can’t remember the time we took them out but I’m guessing it was around 30 minutes.
I am a banana bread junkie (tried about a billion recipes, not too many more than twice!) and this is completely, totally, insanely AMAZING!!!! Try it, try it, try it!! Thank you Mel, it is/was absolutely delicious!!
Hi Mel – I am a new follower of yours and you have inspired me! I had NEVER made buns before, ever, until I cam across your blog. Well, I think I have tried them all now and my family truly thanks you! I want to try this cream cheese banana bread recipe – but all I have is the whipped cream cheese and I really need to use it up – I have 6 large containers of it (don’t ask haha). Do you know of a way I can convert the brick cream cheese qty to the whipped?? Appreciate any advice! thanks again!
Katherine – The best way would be to probably use the same weight of whipped cream cheese (8 ounces for this recipe). I’m not positive that converts exactly but it’s a good start. Good luck!
My anti cream cheese family LOVED the bread! It was great!!! Another hit from the famous Mel! (You are like a celebrity around here)
I made this bread into muffins this morning. Worked out beautifully! Amazing texture, did mix it up a bit. Replaced 1/4 cup of coconut oil for part of the butter and used half white wheat flour and half regular flour. The crumb topping takes them to another level of yummyness!! Thanks for sharing!!
I had been wanting to make this ever since you posted it the other day on facebook, and I finally made it last night. Quite possibly the best banana bread I have ever made. Delish! Thanks so much for sharing.
I just made this and all I can say is OH MY WORD!!! They are so tender and so light and I have NO IDEA how they will make it to breakfast tomorrow morning. 12 hours is a LONG TIME for these muffins to sit and tempt me. I’m never going to lose this baby weight! Lol
I know every oven is different, but this recipe worked beautifully as muffins. I put the batter in muffin cups and baked them for 20 minutes. They didn’t brown as beautifully as Mel’s loaf, but they are super moist and tender. I’m in heaven — again. Thanks for sharing, Mel.
I made this tonight and all the above comments are right on. Wonderful twist to an old favorite — cream cheese and the topping is oh so good! Thank you Heather and Mel!
Thanks for the great recipe! I made one loaf and muffins – really delicious! Mel would these keep okay stored in an airtight container for 3 days and then afterwards freeze what we don’t finish?
Melissa – I would probably freeze them right off the bat and then defrost, gently reheat the ones out of the freezer. I think they would be a bit stale after three days. I am glad you liked it!
Yummy!
Okay, after a few more bites, it’s official…this is my new favorite! I love the texture and topping!!!
I made these into muffins, and they are delicious! This recipe yields a perfect 24 muffins! Thanks for sharing!
Okay, I’m the same way. I always only make my mom’s banana bread but I might have to make this. Cream cheese? Perfect. And that topping!
I meant to put a topping like that on the last banana bread I made but forgot. Guess I’ll just have to make another!
I made your sausage/tortellini soup last night and holy cow!! Delish! My aunt told me about your site when I was in a recipe rut a few weeks ago. (apparently we are related…I think she said your dad and my mom are Johnson cousins.) I have loved everything I have made so far, the soup and the linguine with ham and peas and oatmeal chocolate chip cookies were my favorite. My husband loved the soup but said the smothered chicken with mushroom gravy was the best meal he has ever had in his life. So, thanks! Keep up the good work!!
It’s pretty good!!! I overbaked it a smidge, it really only needed 50 minutes. Crumb topping is delicious!
It’s in the oven! Can’t wait to try it tonight!
Made a loaf and a dozen muffins. Success! Amazingly delicious! Wow we can’t get enough of it. Think I’ll incorporate that yummy crumb topping to your coconut cinnamon sugar muffins as well. It’s awesome! Thanks for another home run! You rock!
Congrats on the homie win!
Wishhh me luck….banana bread on the brain!
Thanks for the recipe….it looks really good! I will do one loaf and muffins with what’s left over….which me luck!
My husband’s favorite dessert is your frosted banana bars, he is away now but I will have these waiting for him when he returns!
This bread looks amazing! I can’t wait to try it!
Two loaves are cooling on my kitchen counter, as I type. Smells so yummy and looks just as yummy:) perfect for our snowy day!
Just in case you don’t have any over ripe bananas laying around, you can put your yellow bananas in the oven (on a baking sheet lined with foil for easy clean up). Put the oven on the warm setting (170 – 200) until the bananas get mushy and the skins are a lovely banana bread black (about 20 minutes). It really brings out the flavor and sweetness of the banana.
It’s the perfect solution for those Banana Bread Emergencies! 🙂
Good idea. I’ve also, in a pinch, thrown non-overly ripe bananas in the microwave (inspired by America’s Test Kitchen) until they get mushy. The time depends on the ripeness of your bananas, but I’d start with a couple minutes and work up from there. I help cool them down by mashing them with the milk because I found they will dry a bit if you leave them out sitting too long while you’re mixing your other ingredients.
So excited! I have had 2 pounds of cream cheese languishing in my fridge (I know, really?) for awhile and I need to make multiple loaves of banana bread this week…win/win! I am off to the store in search of overripe bananas.
Well, I had to make this today. I had exactly half of a package of cream cheese left over from making your garlic alfredo sauce last night. So I made one loaf. Oh, it is so delicious. Very tender, like you said, and so different than the buttermilk one, which I also love. I did eliminate the topping (and the cinnamon and nutmeg), but I loved the crispy outside and soft cake inside. A delicious winner again!
Teresa – I love that you tried this already! Thanks for checking in with the results!
Yum! I love banana bread, and this one looks especially delicious!
This banana bread looks so good!!
I’m so glad this recipe can move on to others. It’s just too good to share and it is great for muffins as well:) keep up the great work Mel and thanks for the trust;)
Too funny! I just made your buttermilk banana bread on Friday for the first time, but I added a streusel topping, because…streusel. It was delicious and gobbled up at work in minutes! Love your blog.
Could you do these as muffins? I have bananas on my counter and planned to make my favorite banana chocolate chip muffins today when I saw this. Muffins are perfect for my 2 year old to eat… And me. 🙂
Bethany – good question on the muffins. I haven’t tried the banana bread as muffins but I’ve found that {usually} quick breads transition pretty well to muffins.
Hello, Mel! I was attracted by your blog when I saw that we sort of share the same ‘cooking philosophy’! I love easy, simple recipes that are great for day-to-day, busy-people cooking, too! I also made some banana bread yesterday for the first time in a while … and put cream cheese frosting on the top! Yours with cream cheese actually in it sounds great!
I need this in my life. That cinnamon topping is calling my name!!