The ultimate Peanut Butter Cream Cheese Filled Banana Bread! Moist, easy-to-make banana bread with a rich, velvety peanut butter cheesecake swirl. This recipe takes just 15 minutes of prep for the perfect breakfast or dessert. Get the full recipe and pro tips here!
Amazing Peanut Butter Cream Cheese Filled Banana Bread Recipe
Forget your plain old banana bread, we’re making Peanut Butter Cream Cheese Filled Banana Bread. Yes, you read that right. Peanut butter. Cream cheese. All drizzled inside of your favorite comforting quick bread. It’s like a dessert superpower!
When those bananas on the counter start looking a little too spotty, my brain immediately goes into “what magical creation can I make?” mode. I love my Instant Pot Banana French Toast Casserole and peanut butter breakfast recipes like my Peanut Butter French Toast Roll-Ups, but wanted to try something new.
Lately, this recipe has been my go-to. It’s a twist that feels both gourmet and totally doable, perfect for a cozy morning, an afternoon pick-me-up, or even dessert!
Why This Recipe is Your New Go-To Banana Bread:
- Easy Peasy: No fancy equipment, no crazy techniques. If you can mash a banana, you can make this!
- Flavor Explosion: The tangy cream cheese and salty peanut butter cut through the sweetness of the banana bread in the most divine way.
- Super Moist: Thanks to those ripe bananas and the creamy filling, this bread stays incredibly moist for days (if it even lasts that long!).
- Living Locurto Approved: It’s fun, it’s delicious, and it’s perfect for sharing (or hoarding, we won’t judge).
Get Ready to Go BANANAS!
Why choose between banana bread and cheesecake when you can have both? Take your banana bread from “oh, that’s nice” to “OMG, I need another slice RIGHT NOW”! Because today, we’re making a recipe that’s so ridiculously good, so perfectly moist, and so unbelievably easy, it might just change your life.
Ready to get baking? Let’s do this!
Peanut Butter Cream Cheese Filled Banana Bread
Ingredients
For the Banana Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 2-3 medium bananas
For the Peanut Butter Cream Cheese Filling:
- 4 oz cream cheese softened
- ⅓ cup creamy peanut butter
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Peanut Butter Layer:
- ¼ cup creamy peanut butter
- 1-2 tablespoons milk or heavy cream, for extra richness
Optional Toppings:
- Extra melted peanut butter for drizzling
- A sprinkle of powdered sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×4 or 9×5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy lifting.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until just combined.
- Combine: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are totally fine.
Peanut Butter Cream Cheese
- In a small bowl, beat the softened cream cheese, peanut butter and sugar until smooth. Stir in the egg and vanilla extract until well combined.
Peanut Butter Layer
- In another small bowl, whisk together the peanut butter, and 1 tablespoon of milk until smooth. If it's too thick to drizzle, add a second tablespoon of milk gradually until it reaches a thick, pourable consistency.
Assemble Your Loaf
- Pour about half of the banana bread batter into your prepared loaf pan, spreading it evenly.
- Carefully spoon dollops of the cream cheese filling over the banana bread batter. Leave a few spoonfuls for another layer. Don’t worry about spreading it perfectly; imperfect is beautiful!
- Drizzle spoonfuls of the peanut butter mixture over the cream cheese.
- Drizzle the remaining cream cheese mixture over the peanut butter layer.
- Top with the remaining banana bread batter, gently spreading it to cover most of the filling.
- Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the banana bread (avoiding the filling if possible) comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
- Cool: Let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. This is crucial for the filling to set properly!
- Serve: Once cooled, drizzle with extra melted peanut butter and a dusting of powdered sugar if desired. Slice and enjoy!
Nutrition
Living Locurto Pro Tips:
- Ripe Bananas are Key: The spottier, the better! They provide natural sweetness and moisture.
- Don’t Overmix: Overmixing develops gluten, which can make your banana bread tough. Mix until just combined.
- Check your bread after 30 minutes: If the top looks like it’s darkening too quickly, cover it loosely with a sheet of foil to shield it from direct heat while the bread bakes all the way through.
- Make it for Chocolate Lovers: Add a 1/4 cup of chocolate chips for a chocolate peanut butter cheesecake banana bread mash up!
- Storage: Store any leftover banana bread covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days due to the cream cheese filling.
- Make it Mini: This recipe also works great as muffins! Adjust baking time to about 20-25 minutes.
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I seriously can’t wait for you all to try this. It’s truly a game-changer! Imagine waking up to this with your coffee… pure bliss!
If you make this, please tag me on social media @LivingLocurto! I absolutely LOVE seeing your creations. Happy baking, friends!
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