This bread is perfect for breakfast, brunch, dessert, or even as a snack with coffee. It’s also a great way to use up overripe bananas, which add natural sweetness and moisture to the loaf. Serve it warm or at room temperature, and you’ll have a comforting homemade treat that feels both indulgent and familiar.
Ingredients
For the banana bread
2 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the cream cheese layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
For the crumb topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup cold butter, cubed
1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the mashed bananas, melted butter, and sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in the flour, baking soda, and salt until just combined. Set aside.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter with a fork or pastry cutter until crumbly.
- Pour half of the banana bread batter into the prepared loaf pan.
- Spread the cream cheese mixture evenly over the batter.
- Add the remaining banana bread batter on top.
- Sprinkle the crumb topping evenly over the loaf.
- Bake for 55–65 minutes, or until a toothpick inserted into the bread portion comes out mostly clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices 🍌🍞🧀