This Cream Cheese Chocolate Banana Bread recipe combines moist chocolate banana bread with a tangy cheesecake-like filling. So, If you love chocolatey banana bread with a thick layer of cream cheese in the middle, this one is for you.
Grab those overripe bananas and make this Cream Cheese Chocolate Banana Bread! The banana bread itself is incredibly soft and tender, then you get this rich, creamy, cheesecake-like layer in the middle. The creamy texture of the cream cheese complements the chocolate banana bread so well and adds a depth of flavor that will make you back for another slice! It’s truly heaven in every single bite.
WHY YOU’LL LOVE THIS CREAM CHEESE CHOCOLATE BANANA BREAD
- It’s super easy to make and the perfect way to use up overripe bananas.
- The chocolate banana bread is incredibly soft, moist, and packed with rich chocolate flavor.
- The thick cream cheese layer adds a creamy, cheesecake-like center that makes every bite so good.
- Cream cheese and chocolate banana bread are basically best friends. Rich, tangy, and chocolatey, perfectly balanced.
- It tastes like a mix between banana bread, chocolate cake, and cheesecake all in one.
- It stays soft and moist for days, making it perfect for breakfast, dessert, or an afternoon snack.
- It looks bakery-style impressive, but is actually really simple to make at home.
INGREDIENTS NEEDED & NOTES
Banana – Use very ripe bananas with some brown spots. Those will be sweetened perfectly with maximum flavor. Mash these really well using a fork or a potato masher.
Butter – You can use salted or unsalted butter, but unsalted butter allows you to control the salt content in the recipe. If you’re using salted butter, skip or reduce the added salt.
Eggs – Bring the eggs to room temp for better incorporation into the batter. If you forget to take them out of the fridge ahead of time, then pop the eggs in warm water for ten minutes. Also, make sure you’re using large eggs!
Cream Cheese – Make sure you’re using bricks full-fat cream cheese and not the cream cheese spread.
Flour – No need for fancy flour, regular all-purpose flour works great in this recipe.
Cocoa – Grab unsweetened cocoa powder or dutch process cocoa powder. Do not use sweetened cocoa powder.
Leavening Agent – This recipe uses baking soda and baking powder.
Sugar – This recipe uses 2 types of sugar, granulated sugar and brown sugar. Light brown sugar or dark brown sugar, both work perfectly for this recipe.
Chocolate Chips – You can use semi-sweet chocolate chips or dark chocolate chips. I don’t recommend milk chocolate chip because it will make this too sweet.
Salt – This will do the job of balancing out the flavor.
Vanilla – a lil bit of vanilla extract enhances the flavors. Don’t skip it.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer or a whisk
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CREAM CHEESE CHOCOLATE BANANA BREAD
(Be sure to check the recipe card below for the full ingredients list & instructions)
CREAM CHEESE:
226g (8oz) cream cheese
50g (1/4 cup) granulated sugar
1/2 teaspoons vanilla extract
1 large egg
CHOCOLATE BANANA BREAD:
230g (1 cup, about 3 medium banana) mashed banana
113g (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
110g (1/2 cup) brown sugar
67g (1/3 cup) granulated sugar
156g (1+1/4 cups, spoon and level method) all-purpose flour
43g (1/2 cup) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
130g (3/4 cup) chocolate chips
STEP 1 – Prepare the oven and loaf pan
Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides to create a sling for easy removal later. Set aside.
STEP 2 – Make the Cream Cheese Filling
Make sure the cream cheese is softened to room temperature.
In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, then mix just until combined. Avoid overmixing.
STEP 3 – Make the Banana Bread Batter
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the overripe bananas until mostly smooth with no large chunks remaining. Add the melted butter, granulated sugar, brown sugar, and vanilla extract, then whisk until well combined. Add the eggs and whisk until smooth.
Gradually add the flour mixture, mixing just until combined and no streaks of flour remain. Do not overmix the batter. Then, fold in the chocolate chips using a rubber spatula.
STEP 4 – Assemble and Bake
Pour about ¾ of the chocolate banana bread batter into the prepared loaf pan and spread evenly.
Spoon about ¾ of the cream cheese filling over the batter and gently spread it into an even layer.
Top with the remaining chocolate banana bread batter, then dollop the remaining cream cheese filling over the top. Use a butter knife to gently swirl it into the batter to create large swirls.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Let the banana bread cool in the pan for about 15 minutes, then use the parchment paper sling to carefully lift it out of the pan. Transfer to a wire rack and allow it to cool completely before slicing.
TIPS FOR MAKING THE BEST CREAM CHEESE CHOCOLATE BANANA BREAD
- Measure your flour correctly. Always spoon and level the flour instead of scooping directly from the bag. Scooping packs in too much flour, which can make the banana bread dense and dry. For best results, use 125 grams of flour per cup.
- Use a kitchen scale if possible. It gives the most accurate measurements and helps ensure consistent results every time.
- Use very ripe bananas. The riper the bananas, the sweeter, softer, and more flavorful your banana bread will be.
- Don’t overmix the batter. Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing can make the bread tough instead of soft and tender.
- Whisk the wet ingredients well. Mixing the wet ingredients for 2–3 minutes helps incorporate air into the batter, giving the loaf a softer texture.
- Make sure the cream cheese is softened. Room temperature cream cheese blends much more smoothly and creates the best creamy filling.
- Let the banana bread cool completely before slicing. The cream cheese layer needs time to set properly. Slicing while warm can cause the loaf to fall apart.
- If the top is browning too quickly, loosely tent the loaf with aluminum foil during the remaining bake time to prevent over-browning.
HERE’S HOW TO STORE THIS CREAM CHEESE CHOCOLATE BANANA BREAD
This Cream Cheese Chocolate Banana Bread is best enjoyed slightly warm, fresh from the oven, or on the same day it’s baked. The texture is extra soft and moist, and the cream cheese layer is perfectly rich and creamy.
For leftovers, store the banana bread in an airtight container or tightly wrapped in plastic wrap for up to 4 days in the refrigerator to keep the cream cheese filling fresh.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
When ready to enjoy, let the slices thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
Cream Cheese Chocolate Banana Bread
This Cream Cheese Chocolate Banana Bread recipe combines moist chocolate banana bread with a tangy cheesecake-like filling. So, If you love chocolatey banana bread with a thick layer of cream cheese in the middle, this one is for you.
Ingredients
Cream Cheese
- 226g (8oz) cream cheese
- 50g (1/4 cup) granulated sugar
- 1/2 teaspoons vanilla extract
- 1 large egg
Chocolate Banana Bread
- 230g (1 cup, about 3 medium banana) mashed banana
- 113g (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 110g (1/2 cup) brown sugar
- 67g (1/3 cup) granulated sugar
- 156g (1+1/4 cups, spoon and level method) all-purpose flour
- 43g (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 130g (3/4 cup) chocolate chips
Instructions
STEP 1 – Prepare the oven and loaf pan
- Preheat the oven to 350°F.
- Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides to create a sling for easy removal later. Set aside.
STEP 2 – Make the Cream Cheese Filling
- Make sure the cream cheese is softened to room temperature.
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, then mix just until combined. Avoid overmixing.
STEP 3 – Make the Banana Bread Batter
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, mash the overripe bananas until mostly smooth with no large chunks remaining.
- Add the melted butter, granulated sugar, brown sugar, and vanilla extract, then whisk until well combined.
- Add the eggs and whisk until smooth.
- Gradually add the flour mixture, mixing just until combined and no streaks of flour remain. Do not overmix the batter.
- Then, fold in the chocolate chips using a rubber spatula.
STEP 4 – Assemble and Bake
- Pour about ¾ of the chocolate banana bread batter into the prepared loaf pan and spread evenly.
- Spoon about ¾ of the cream cheese filling over the batter and gently spread it into an even layer.
- Top with the remaining chocolate banana bread batter, then dollop the remaining cream cheese filling over the top. Use a butter knife to gently swirl it into the batter to create large swirls.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Let the banana bread cool in the pan for about 15 minutes, then use the parchment paper sling to carefully lift it out of the pan. Transfer to a wire rack and allow it to cool completely before slicing.
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