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.
Second time this week I’ve made this bread. Delicious!
How do I turn this out of the pan without losing all my crumb topping when I turn it upside down? 😂🙃
Good question! I wait until it’s cooled enough where I can kind of hold the top while tipping the pan to the side and slide it out that way (instead of going fully upside down).
My favorite Banana Bread!
Another winner!!! I happened to have ripe bananas just sitting on the counter and cream cheese! I didn’t have 2 loaf pans so I made it in an 8×8 square pan and it fit perfectly. Even the banana bread haters loved it!!! Sooo good!
I loved them. My husband likes them more dense. But he did enjoy them also. You have such wonderful recipes and I know whatever I try I will love!! Very light and great texture. I did make them as cupcakes. Took about 40 minutes to bake love the topping and will use for other banana bread recipes.
Would you consider putting a “cook mode” on your site for your recipes? It would be most helpful. Love your blog and your recipes too!
I’ll look into it, Jacquie!
That would be great, thanks! I made this recipe the other day. It looked really good and tasted amazing. My bananas were not that overripe as the banana flavour was not there. However, it is definitely one of my favourites now and I like that it makes 2. One for now and one for later. Thanks again Mel!
Delicious!
This was Delicious! I bought UNripe bananas from the store and used the oven trick–baking them at 200o for ~25 minutes until black–perfect!!! Then I used 100% fresh ground whole wheat (kept in the freezer), of which 3 cups equaled 420g and was the perfect moistness. I used 4 of my hen’s eggs, which are smaller than store-bought. To avoid the topping separating (as some experienced), I gently pressed the topping (also made with whole wheat) into the batter, resulting in a perfect topping. I baked it until it looked done, an internal temperature of 175 (which is perfect for my yeast sandwich breads)–but it was still gooey in the middle. Research showed that for quick breads, 200o internal temperature is appropriate. So, I stuck them back in the oven until 200 degrees internal and they somehow still turned about amazing in spite of my blunder. Exceptional! Whole family loved–kids and adults–and my son even remarked on how filling it was. Yes, I said, treats with a purpose (to nourish!). 🙂 Well done, Mel. THANK YOU AGAIN. Can’t wait for your cookbook.
P.S. I also used my homemade Bourbon vanilla in this–yum!
Can you make this using gluten free flour?
I haven’t tried, but I believe others have with good results.
Can I add chocolate chips to this recipe, and if so, do you recommend milk, dark chocolate or maybe a combination of the two? I just love chocolate with my banana bread. Thanks for this recipe. Very eager to try!
Hi Ann, yes, you could definitely add chocolate chips. I think the type is really up to your preference! I prefer semisweet – and I love mini semisweet chocolate chips in banana bread, personally.
Fabulous banana bread. I used 12 mini muffins and a small bundt pan to make this in my Bravo XL Air Fryer. ThankQ. Will definitely make this again.
How long did you bake the Bundt in the air fryer, if you don’t mind me asking?
This was so good. I was using one of my bread pans for meatloaf and don’t have a third so I baked it in a Bundt pan. Came out beautifully wouldn’t change a thing!
Wow! I’ve been obsessed with baking cream cheese based breads because I like the crumb and lightness. This recipe is a big winner. Subtle banana flavor and the streusel topping makes this recipe special. I added a tablespoon of olive oil as I was concerned with how thick the batter is and baked for 45 minutes. Came out light, moist, and delicious. Thank you for the recipe.
My boyfriend (now my husband since Aug 2022) made this recipe during covid to share with neighbors. Huge hit. I finally made this for my mom and dad. My dad couldn’t stop raving about it. He said it should be in a contest and that it would win first prize! My mom of course wanted the recipe so I hooked her up with your website Mel! She also needed a zucchini bread recipe. Of course I pointed her in the right direction!!
Oh yay! Congratulations on your wedding, Kelli!! Love that you two cook and bake together.
Wonderful, and a perfect texture for banana bread. I had to use up 5 medium-ish bananas, and when my batter didn’t seem wet enough, I added 1/4 c banana liqueur. Perfect, although I am inexperienced enough to not really know if the liqueur was needed. Thanks for the recipe.
So so good! I normally make your sour cream banana bread but wanted one with less eggs these days (lol), decided to try this one. I think the cinnamon changes it up a bit. Not quite as banana-y as that recipe either; it’s almost more like a coffee cake with the crumble topping. So excited to have this in my collection and hopefully will make it again to serve as a breakfast cake. 🙂
I made one normal loaf and three mini loaves. I had never made a banana bread where the batter was thicker, almost like a dough- but I filled them all up about halfway and am so impressed with how high they rose!
For the mini loaves I baked them for about 35 minutes. I was skeptical about the crumb topping bc of the lack of chunks (was like a thick sugar) but the way it sits on top of the textured top of the loaf makes it perfect!! Wouldn’t change a thing.
Anyway those are my notes, haha. Thank you for always posting the most delicious things Mel- you’re my go to, forever and ever!
Excellent. I followed the recipe exactly (totally unlike me!) and it was delish. Remarkably tender, but still a solid banana flavour. I’m headed to look up more of your recipes now…right after I share this one with everyone!!! Thank you
Yes!!
Best Banana Bread ever even without the topping. I added a hint of cardamom.
How can i use whole wheat flour?
Try subbing in half whole wheat flour and using half all-purpose flour.
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.
I always lightly grease my pans then line them with parchment paper.
Used this recipe and it was incredible. I had to sub out a bit of Greek yogurt because I only had about 100g’s of cream cheese, and I used a mix of brown and white sugar, poured these into muffin tins and skipped the topping and it turned out imcredible!! Great base recipe! Delicious.
I will be making this tomorrow, I can’t wait, my friends tell me I make the best banana bread they ever had, and always want to give me bananas. I can’t wait to give them your banana bread to hear their remarks
A couple of years ago a wildfire destroyed our California town, our homes and possessions. Sadly my recipes are all gone. I’ve been looking for a new banana bread recipe and this is perfect. It’s not very sweet and the cream cheese makes the texture a little creamier. The topping was just perfect. This is a new tradition for my family now.
Lisa, I’m so, so sorry for the devastation you’ve experienced. I’m happy you loved this recipe and hope you find many other recipes to replace the ones you’ve lost.
Wow! Delicious! Thank you for a great recipe!
This was delicious and simple make!
I feel tricked. This is ok, but doesn’t come close to the buttermilk banana bread
Love this recipe, the cream cheese and the way it’s put together give this a different type crumb, it’s a sweeter bread than some. I make it also with a cinnamon streusel topping for more of a dessert and just for a change. Have made this several times and always give one to a friend or one of my neighbors and have only received compliments galore‼️♥️
I’ve made this over 4 times and it’s so delicious that I end up trying to give it away because otherwise I’d eat two loaves in one week and gain 10lb.
Made muffins today, actually was able to get 24 out of the batter. They were delicious! Neighbors enjoyed them, as well as the guys that were cleaning up all the dead branches off the streets from our storm last week in Atlanta. Thanks for a terrific recipe. Love recipes that make 2 loaves or muffins, etc., instead of just a single loaf. While making a mess in the kitchen, I like to get as much bang for the mess as I can! Thanks again! So enjoy your blog/recipes!
This was a great recipe. I did modify it a bit I used 4 small eggs, as that’s what my girls give me at the moment, 1 tsp cinnamon & 1/2 tsp allspice. I also added walnuts . I baked in a jumbo muffin pan for 20 mins and they were perfect! Also tired the rest in a Bundt pan layered in the strudel the results are not in yet as it is still baking…
Well they didn’t turn out too badly. Nice and light and airy…but I broke my mixer because it got too doughy. Which was my own fault because my bananas were frozen and I was trying to thaw them in the mixing Bowl. Added all the set ingredients before putting the creamed butter/cream cheese.
Forgot the crumb topping because I was trying to see if my mixer would come too after it cooled down. It’s a complete goner .
But hey the bread turned out nice!
I made the banana bread with cream cheese and it turned out very dry? Csn you give me advice? I had to put butter on it in microwave to be able to eat it!
Is it possible you added too much flour? Also over baking it can cause it to be dry as well.
I used this recipe to make muffins and added some semisweet chocolate chips, my family LOVED them!! Thank you so much for sharing, making again right now and taking them to work tomorrow ❤❤
This recipe needs to be doubled because intentionally serving one loaf and with plans to freeze the second gets automatically thwarted. True story, was such a crowd favorite that the loaf that went into the freezer was taken and shared hours later. THANK YOU!!!
Will try as muffins, do you have a recommended baking time and temp?
For muffins, I’d suggest same baking temp but check around 15-16 minutes.
Great thank you very much.
So delicious! But for some reason the crumb topping on both loaves rose above the top of the bread (I.e., there was a layer of air/space between topping and the bread) and much of it cracked off when taking loaves out of the pans. Any suggestions or insight into what I did wrong?? Thank you!
Hi Lisa, I’m sorry, I don’t know what would have caused that! What was the texture of the crumb topping when you put it on the bread? Crumbly or wet?
Tried this cream cheese banana bread recipe with some self modifications and it taste amazing! Thank you for sharing such a wonderful recipe!:)
I’m more of a cook than a baker so not very confident in my bakes. Love this receipt but think I underbaked?! I didn’t dare leave it in any longer in case it burnt. It was browned right the way round but uncooked right through the middle. Any advice?
What kind of bread pan are you using? Glass? Dark coating?
Omg!! Absolutely the best banana bread I ever tasted. I did have two loaf pans so I baked it in an 11.5x 7.5 glass pan. It is spectacular and I do t bake very much. Next time I may add chocolate chips. Yum!!
Holy moly. This was beyond delicious. I’ve been struggling to find a banana bread recipe that produces a lighter texture – found it! I made one large loaf and several muffins with the leftover batter. I also skipped the topping and mixed a cup of chocolate chips into the batter. I also reduced the sugar by about 1/2 cup. Beautiful, full loaf and the perfect texture! Five stars, no doubt about it. Thank you for this recipe!
Thanks, Lori!
Best banana bread I’ve make in years!
I made this recipe today and posted pictures! This is the best Banana Bread recipe I ever tasted! It was amazingly moist and the taste, made my taste buds happy!
Suuuuper soft and moist banana bread. I followed the recipe exactly and it was amazing. I added a streusel topping and was great. Will be saving this recipe to make again!
Update! I tried a different recipe the other day that called for coconut oil and sour cream and the result was drastically different. Both your recipe and the sour cream recipe were equally as good but very different. The one with oil and sour cream was dense and moist and the top became soft and shiny. I loved that part the most but I also loved your recipe too!!!! I think your recipe would keep longer and be better to freeze for sure. Just food for thought and experimentation!
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!