This perfectly moist banana bread has a thick layer of cheesecake filling. Top with a generous layer of chocolate chips and each bite is a little taste of heaven!

I had the wonderful opportunity to try out this recipe using Purecane™ Baking Sweetener and you can’t even taste the difference! Order it today and use my discount code, SWEET20, to get 20% off of your order. For this recipe, you can just do a 1:1 swap of the 1 ½ cups of granulated sugar for 1 ½ cups of Purecane. This simple substitution removes over 1,000 calories from this loaf. Talk about guilt-free indulgence!

Tips for making this recipe:

Use the blender or hand mixer to mash your ripe bananas.
Make sure that the consistency of the cream cheese filling matches the consistency of the banana bread dough. If the filling is too runny, the weight of the batter will cause the cream cheese filling to thin/mix in with the dough. Refrigerate the filling for 1-2 hours if needed to allow it to thicken before adding it to your loaf.
Top the dough with your favorite chocolate chips to add extra flavor!
I prefer to eat this loaf chilled due to the cream cheese filling, but it can also be stored & enjoyed at room temperature.

Cream Cheese Swirl Banana Bread

This perfectly moist banana bread has a thick layer of cheesecake filling. Top with a generous layer of chocolate chips and each bite is a little taste of heaven!

Print Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Ingredients

For the banana bread

½ cup butter-flavored shortening
1 cup granulated sugar
2 eggs
1 cup mashed bananas about 3 large bananas
1 teaspoon vanilla extract
2 cups all-purpose flour sifted
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips for topping

For the cream cheese filling

4 ounces cream cheese softened
½ cup granulated sugar
1 egg
3 tablespoons all-purpose flour

Instructions

To make the banana bread

Preheat the oven to 350 degrees.
Line a standard (9inx5inx3in) loaf pan with parchment paper, or grease well. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream shortening and sugar for 1-2 minutes or until fluffy. Scrape down the bowl once complete.
Add in eggs one at a time, beating well after each addition.
Add mashed bananas and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk together dry ingredients (flour, baking soda, salt).
Add dry ingredients to wet ingredients in 2-3 portions, mix until combined.

To prepare the cream cheese filling

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese until smooth and fluffy.
Add the sugar, mix well on medium-high speed until smooth.
Add egg and flour, mix until combined.
Refrigerate for 1-2 hours if necessary to ensure that the thickness matches that of the banana bread batter.

To assemble and bake the loaf

Pour half of the banana bread batter into the prepared loaf pan.
Spoon all of the cream cheese filling on top of the batter. Lightly spread it so that it is evenly distributed throughout the pan.
Pour the remaining banana bread batter over the cream cheese filling and evenly spread it throughout the pan. Top with chocolate chips if desired.
Bake for 1 hour or until a toothpick comes out clean from the middle of the loaf.
Remove from oven and let cool for 15-20 minutes before turning out from the pan.
Store at room temperature or in the fridge.