Cream Cheese Banana Bread with Crumb Topping

Cream Cheese Banana Bread with Crumb Topping a rich and ultra-moist banana bread meets a creamy swirl of sweetened cream cheese, all crowned with a buttery cinnamon crumb topping. I find this to be the perfect cross between a breakfast treat and a dessert loaf—ideal for brunch, cozy weekends, or just when I want to indulge in something truly comforting.

Why You’ll Love This Recipe

I love how this banana bread takes a familiar classic and transforms it into something special. The cream cheese layer adds a cheesecake-like richness, while the cinnamon crumb topping brings a sweet crunch that contrasts beautifully with the soft interior. It’s the kind of loaf that feels like a bakery-worthy treat but is simple enough to make at home. I like serving it warm, with coffee or tea, or even packing it in lunchboxes as a sweet surprise.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Banana Bread:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/4 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/4 cup sour cream

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour

1/3 cup light brown sugar

1/2 teaspoon cinnamon

1/4 cup unsalted butter, cold and cut into cubes

Directions

I preheat my oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with parchment paper for easy removal.

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

I beat in the eggs one at a time, then mix in the vanilla, mashed bananas, and sour cream until smooth.

I add the dry ingredients to the banana mixture and stir just until combined, making sure not to overmix.

For the cream cheese layer, I beat together the cream cheese, sugar, egg, flour, and vanilla until smooth and creamy.

To make the crumb topping, I combine the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter until it resembles coarse crumbs.

I pour half of the banana batter into the loaf pan, then spoon the cream cheese filling evenly over it. I top with the remaining banana batter.

Then I sprinkle the crumb topping generously over the surface.

I bake the loaf for 60–70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, I loosely cover it with foil halfway through baking.

I let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 1 hour 25 minutes

Calories: 385 kcal per slice

Variations

When I feel like switching things up, I sometimes add mini chocolate chips or chopped walnuts to the banana batter for added texture. For a fall-inspired version, I add a pinch of nutmeg or a dash of pumpkin spice. If I’m feeling indulgent, I drizzle the cooled loaf with a vanilla glaze for an extra layer of sweetness.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I wrap slices individually and freeze them for up to 2 months. To reheat, I warm a slice in the microwave for about 15–20 seconds, which brings back that just-baked softness.

Related Recipes:

• Banana Crumb Cake
• Lemon Crumb Bars
• Blueberry Cream Cheese Crumb Cake

FAQs

How ripe should the bananas be for banana bread?

I always use very ripe bananas—those with dark spots or even black skins. The riper they are, the sweeter and more flavorful the bread will be.

Can I make this banana bread without the cream cheese layer?

Yes, I can skip the cream cheese filling and just make the banana bread and crumb topping. It still turns out moist and delicious, but the cream cheese definitely adds a special touch.

Why is my crumb topping sinking into the batter?

If the batter is too thin or the crumb topping is too fine, it might sink. I make sure the topping has distinct chunks and gently press it on top before baking to help it stay in place.

Can I use Greek yogurt instead of sour cream?

Absolutely. I often substitute an equal amount of plain Greek yogurt for the sour cream when I want a slightly tangier flavor or if that’s what I have on hand.

How do I know when the banana bread is done?

I insert a toothpick in the center—if it comes out with a few moist crumbs (not wet batter), it’s done. The top should be golden and the crumb topping firm to the touch.

Conclusion

This Cream Cheese Banana Bread with Crumb Topping has quickly become one of my go-to bakes when I want something comforting, rich, and just a bit indulgent. It brings together the nostalgic flavor of banana bread with the decadence of cheesecake and the crunch of coffee cake. Whether it’s for a weekend breakfast, a bake sale, or just to satisfy my sweet cravings, I always find myself reaching for another slice.

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