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.
Mel’s other recipe “Buttermilk Banana Bread” is my favorite, but BOTH banana breads are delicious.
The banana bread recipe I’ve made!! So moist and not overpowering with banana flavor! This is definitely my go to recipe from now on ♥️
I had tried banana bread before and I thought I actually didn’t like banana bread, because I don’t really like bananas. So, when I made this, I was just going to use up some bananas and give it to my husband to eat.
……. But this bread is AMAZING. I keep going on about how good it is. I brought it to work and everyone who tried it had seconds, and one person asked for the recipe! Usually when I want to bake something, I just google around until I find a recipe I have all the ingredients for but not this time. I am saving this recipe and I will definitely be making it again and again.
I’m so happy this was such a great success, Lily! Thanks for letting me know!
Mine is in the oven now! I added chocolate chips because #pregnacy. I plan to keep a loaf for my husband and I and will take the other one to my teaching co workers on Tuesday!
I want to make this! What do I add for high altitude baking? Thank you
I’m not entirely sure – but I’ve read that adding a couple tablespoons extra flour should help but you might want to do a quick google search about varying baking soda/baking powder for high elevation.
My husband have this an A+! I’m back to make it again!
This is the best banana bread recipe ever!!
Yum! I love banana bread (because who doesn’t?) and this looks good. I like the sound of the cream cheese and the topping. On my “to bake” list!
Mel, I was visiting my Daughter and had some overripe Bananas left over and I decided to make some Banana Bread. Ihave tried numerous recipes over the years finding them in Cookbooks and now Online. . I was very Happy to Discover your Receipe . I made the Bread and it turned out Great . Very Tasty, Moist, and makes A very Large Loaf plus 4 muffins which was fine. I didn’t do the Topping or add Spices because she didn’t have any Cinnamon but will definitely make theTopping the day next time I make it❣️ This Recipe will definitely go in My Tested Tried and True Receipe File ❤️ Thanks Mel Continous Success wished for You and all Your Future Endeavors .
Oh Mel! Mind blown right now. My son wanted your Aunt Marilyn’s chocolate chip cake, my daughter wanted this cream cheese banana bread… just combined the recipes and made a delicious concoction! Used this recipe as the base for the “cake” and then layered in the cinnamon sugar mixture and chocolate chips in a 9×13. You have to try!
Oh wow… that sounds AMAZING!!
Queda espectacular y huele delicioso cuando se esta horneando.A mi me salieron cuatro panes grandes con esta receta en esos moldes descartables qye son de aluminio.La super recomiendo,una delicia!!,a los proximos que haga les agregare manzana verde ,han de quedar tsn espectaculares como estos.Gracias por compartir tu receta.
This bread is incredible. It is so fluffy and moist and divine. And that pairs super well with the crunchy topping!
I added 2/3rds of the sugar called for (first by accident but then I tasted it and it was sweet enough so I went with it) and added chopped walnuts. The batter was on the very thick and sort of sticky side so I was apprehensive but persevered because of my deep trust in Mel. And of course it came out amazing! It tastes like a delicious hybrid of coffee cake and a traditional banana bread.
Thanks for your feedback on this one, Chelsea!!
For sure the best banana bread in existence.
This is by far, hands down, the best banana bread I have ever made! And ive made a lot of banana bread!
Very good! I baked it in a glass 9 x 13 dish and it turned out great though more cake like than bread. Only left it in for 45 minutes and it was perfect. Next time I’m going to replace the bananas for blueberries or another fruit and see how that goes. Can’t wait until morning to have this with my coffee. Thanks for posting!
Just made this into a cake pan because I don’t have loaf pans. So yummy. I need to slab some butter on my next piece. The batter quantity is huge.. I was going to do muffins, but would take a while to get all of it used up. Being 36 weeks pregnant, I don’t have the energy for all of that. I started at 350 for 20 minutes, Checked it and put it on for another 10 minutes, checked again and put back in for another 5. My oven cooks hot so I do it in small increments to not over bake. So altogether 35 minutes.. Great recipe!
By far the best banana bread recipe out there. I had been making a old favorite for years and was always told it was the best, but when I made this one it blew everyone away!
I made this- delicious!. Very easy. Thank you very much for sharing.
1/2 batch recipe for 12 muffins:
1/2 c butter
1/2 c cream cheese
3/4 c sugar
1 egg
1/2 tsp vanilla
2 medium bananas
1.5 c flour
1/2 tsp bp
1/4 tsp bs
1/4 tsp salt
1/4 tsp cinnamon
shake of nutmeg
bake for 20 mins at 350 degrees. I omit the crumb topping as these muffins are stand-alone good. Thank you Mel!!!!
I made this about a month ago, and immediately made it again! Very moist, with a delicious topping. Turned out perfectly both times! I would use two smaller loaf pans, as this really is quite a lot of batter. You would need to increase the amount of topping, to allow for the two loaves.
Oops! I meant to say that you could use 3 smaller loaf pans, rather than 2 large. This makes very large loaves.
This banana bread was so moist and delicious. Easy to make and the end result had my children asking for more next weekend. My one daughter does not even like bananas and she wanted a second piece. Thank you for sharing this recipe
This recipe is soo good! I didn’t have 2 bread pans so I use my 11×14 casserole dish, didn’t need to adjust time and it was perfect! Will make this again and again
So just made this recipe and had to substitute a few things. I didn’t have enough banana for 2 cups because I doubled the recipe as I had 2 packs of cream cheese that I wanted to use up,
So I had some cut up peaches and cherries in the frig and that was about 3/4 cup and that gave me just enough for the 2 cups of bananas that I needed, I saw that some else had to substitute with some strawberries so I figured why not something else that I already have on hand. I also put a few nuts and some coconut in the batter and in the sugar crumbles.
They look really good and I got 2 regular bread pans and 5 what I call personal size give away bread pans.
I won’t be able to tell you how it tastes as I can’t eat flour and sugar, but I do love to bake and cook.
Mel this is a really easy recipe to follow and yes it was very thick.
I have put it in the oven to back for 35 minutes and will check from that point especially for the small loaveas.
I’ll get back to the review and let you know how my husband likes it when he gets home and if the baking needed more time.
Absolutely the best banana bread I’ve ever made! Delicious, moist bread with perfect crunch topping.
I had to write about our banana bread bc it’s still the best. As shania says, “you’re still the one I run to.” Lol
https://writeitout2017.wordpress.com/2017/03/22/whats-cookin-wednesday-cream-cheese-banana-bread/
My first time visiting this site and since I had all the ingredients already, I decided to try my hand at this recipe. Whoa! It. was. perfect! And made a great accompaniment to my tea. My son enjoyed his with a glass of cold milk too… Now I’ll have to check out the other recipes here… Thank you!
Glad you liked the bread, Marjorie! Thanks for taking the time to comment.
Just made this tonight as muffins in my pampered chef brownie pan! Turned out great. I got a dozen and a half baked them at 350 for 25 min!
Just as a close guess. If I used the small loaf pans 5×3 how long should I bake them? I have seen 50 -60 min for a larger loaf, and 25min or so for muffins. I also seen the wooden pick come out clean thing. Thought maybe you could get me closer to a number than for me to just start picking at them at 30 to 40 min. thanks so much. this is a first for me 62 year old male wanting a good moist Banana bread for Christmas. Thank you so much.
Hi Douglas, for the smaller loaf pans, I’d suggest 40 minutes. Hope that helps!
Thank you for the info, I just went ahead and jumped in. I too guessed 40 min. and it came out great. I don’t know of any one who makes better Banana bread than myself now. Ha ha ha much thanks to you.
I can’t view the directions,
I made this recipe. OMG!! So fluffy, so delicious, so easy to make. This recipe is the new banana bread favorite on my family. Thanks so much for sharing!!
I don’t like bananas very much, but I make banana bread still for my children when the bananas get brown. This bread was still delicious, even to me, a nonbanana person. Thank you for another delicious and simple recipe!!
Can’t wait to try these! Do they freeze OK?
Yes, this bread freezes pretty well.
My mom loves banana bread, so I decided to make this today for her. She called and couldn’t stop talking about it. She said that even my dad, who doesn’t like banana bread loved it and he plans to have it as his breakfast tomorrow! It was also super easy to make, and this coming from someone new to baking. Thank you for a delicious recipe!
Yay! So happy they loved it, Natalie!
OMG….just made this tonite. SOOOO good!
I wanted to take a “test bite” before going to bed, & I ended up eating 2 slices!! :O
Did not do the topping. Don’t care for nor need all that extra sugar. Super good!!
Will probably eat a slice in AM with my coffee!!
Well my son could NOT wait for the loaves to cool so we dug in 15 minutes after they were out of the oven, and even that long was torture for him. Poor kid. 🙂 We both give this recipe two thumbs up! i really love the wonderful soft texture. I put a brown butter glaze over the top, which for me was perfect b/c I like sweeter banana bread, and without it, I don’t think it would have been sweet enough for me. Next time I will try the 2 cups sugar, and then it will probably be perfect for my personal tastes! Thanks, Mel!
Finally got around to trying this recipe. They’re baking now and the house smells amazing. Can’t wait to try them.
Can I substitute 10-inch tube pan for the cream cheese bannana bread. I’m cooking it tomorrow. Sounds delicious — and it’s for company, but I trust your recipes completely!
I haven’t tried baking this in a tube pan, my only concern is if there’s enough batter to fill it up.
I chickened out and used the loaf pans. Afraid all my work would be wasted on tube pan. I licked the bowl –loaves are in oven — and if the bread tastes anything like that, I have a winner. They are beautiful and just waiting for weekend guests arriving tomorrow. Thanks so much for your feedback. I’m fixing the bar-b-que macaroni tomorrow — it sounds awesome.
This is the BEST bread ever — the texture is so smooth, it’s a recipe I’m already planning to make to give as a b-day present to my best friend. One problem: my topping got hard in baking and fell apart when I took out of pans. Did not ruin the bread, but it’s not pretty. Do you know what I may have done wrong? Thanks.
Hmmm, I’m not sure, Nancy. You might try adding a bit more butter or less flour to the topping.
I just made this with some strawberries that I had getting a little too ripe, it is so good! I like to experiment with recipes, but this one just looked to good to play with, so all I added was the strawberries to make it a strawberry banana bread. I am in love! I may not be playing with banana bread recipes anymore! My kids kept coming into the kitchen while it was baking and asking when it was going to be done, it smells phenomenal!! Thank you for sharing!
This is delicious and I hate to ask because it is just SO GOOD, but do you have nutrition info? Thanks
I don’t, sorry!
Hi Mel! First of all, I wanted to say thank you so much for making baking so easy! I have never “baked” anything that didn’t come out of a package and my poor mixer I got as a wedding gift has sat in the pantry for 9 years 🙁 Now it’s going non stop and I am at the store constantly for flour! You have taught me so much! Anyhoo, could you tell me what the consistency of the batter should be? Mine is in the oven already, but it wasn’t very liquidy, a little less dense than cookie dough I would say… Is that ok?
Hi Tiffany – so happy you have found a love for baking! The consistency of this batter is pretty thick. The way you described yours might be slightly thicker than when I make it – try measuring the flour with just a bit of a lighter hand (don’t compress it into the cup).
I made this recipe it was out of this world I substituted the plain cream cheese for jalapeno cream cheese it was fabulous.
I am going to make this tomorrow – I came to print out the recipe. My sister has made this and raves about it, so she has convinced me to stray from your buttermilk banana bread. I notice this didn’t make your ‘best recipe’ page. Do you still add to those? I thought the roast potatoes would have made the side dish page 🙂
Hey Lauren – yep, I still update the Best Recipe page, I’m just really, really particular about what gets there. I mean, to be honest, I think 90% of my recipes could go there because I love them all so much so I try to stick with just the classics. Good idea on the roast potatoes, though, and actually now I’m thinking I should probably add the banana bread. Too much deliciousness!!
I made this recipe today while enjoying a snow day with my four children. It was delicious! We made four small loaves and gave two away. I had to hide half a loaf to make sure we had some for daddy when he gets home! We will definitely make this again. Thanks for this and all of your great recipes. I have yet to try one that we didn’t like!
I’m anxious to try your recipe, it sounds delicious. Can I add nuts to it? Or would it make it too heavy?
I haven’t tried it but I think you could definitely experiment with nuts.
Thank you so much for this recipe, it was absolutely delightful!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie 🙂
Anyone do any subs for this recipe? I’m wondering about subbing out 1/2 the butter for applesauce. When I make the buttermilk banana bread recipe I always do that so I feel slightly less guilty when I consume entirely too much. That and I add an extra banana and put in a bit less sugar. I’m wondering how those changes would do on this beauty. Anyone try any of that?
Joy – I haven’t tried either of those adjustments but I’d say it’s certainly worth experimenting especially if it has worked well in the past!
Forgive me if you’ve already mentioned this before, but what loaf pans do you use? Your bread always looks perfect – not too dark and nicely domed.
Veronica Miller – Most of my loaf pans are the aluminum ones by Chicago Metallic.
The uncoated or nonstick? If the former, is it hard to keep the bread from sticking?
Veronica Miller – I use the light colored uncoated ones. I use cooking spray with parchment on the bottom or the Baker’s Joy spray with flour in it and it works great.
Is the batter suposed to be thick? I substituted Greek yogurt for butter and used coconut flour and batter was thick. Tasted good tho. Find out how it cooks
amanda – The batter is fairly thick although I’m not sure if omitting the butter will change the consistency. Hope it works out!
I don’t know I missed this recipe, but I stumbled on it today and made it. It is delicious! My husband couldn’t keep his hands off the second loaf that was meant for a neighbor. Oh, well–more for us!
Mel!!!! After too many years of being to busy to cook/bake for real- my family has LOVED everything fajitas, whole wheat bread, chili etc. With 3 very ripe bananas daring me to make them into a tempting treat…this was the choice:-) Son number 4 wants to know if you have a daughter his age! Thanks for being such a fun blessing!
Thank you so much for your sweet comment, Anne! If your son is right around the advanced toddler stage, I’d say let’s set he and my daughter up in about 16 years! 🙂
Made this today. Delicious. I used whole wheat flour for one of the three cups of flour, and I found it to be delicious.
And it made my house smell like love.
I don’t usually leave comments but this is too delicious!! This is not your typical moist / super fragrant ‘banana’ bread, instead, this has hints of banana and definitely more like a very light pound cake. I also only used 1 cup of sugar and it was perfect. I made 1/2 cup of a classic cinnamon streusel topping for more crunch + drizzled a coconut milk salted caramel on top (after baking)! The salty sweet and silky caramel fuses and sticks to the cinnamon crumb and has the perfect crunchy addition to this cake like bread – to absolutely die for!! Thanks Mel
I’m wondering about refrigerating these, since they contain cream cheese. Do they need to be refrigerated?
LC Ishida – I just store covered at room temperature.