If you’re craving something special, this pumpkin cream cheese banana bread recipe will make your kitchen smell fantastic and warm. The combination of ripe bananas and creamy pumpkin will give you something your family won’t forget.
This pumpkin cream cheese banana bread recipe solves dryness, uneven baking, and sinking cream cheese problems, offering a moist, tender texture with consistent cream cheese swirls throughout.
I’ve wrestled with getting the right moisture level in banana bread in the past, it can get tricky! This recipe tackles common issues like dryness or sinking cream cheese, so you don’t have to worry about fiddling with the oven. I guarantee your friends and family will be asking for seconds.
This recipe is straightforward and comes together quickly in about 15 minutes of prep time, then you’ll just pop it in the oven for about an hour. You’ll have a tasty loaf that’s soft and rich, perfect for breakfast or a comforting snack.
If you want another tasty way to use banana, try my Sourdough Banana Muffins for a wonderful treat!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of regular wheat flour in the ingredient list.
- The recipe contains cream cheese, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the combined banana and sugar content.
- The recipe is nut-free as it contains no nut-derived ingredients or additives.
- The recipe is vegetarian because it includes no meat, fish, or animal-derived gelatin.
Why You Will Love This Recipe
- Rich and Creamy Swirls The cream cheese filling adds a tangy richness that contrasts beautifully with the sweet banana base, creating a delightful experience in each bite.
- Moist and Tender Texture The combination of ripe bananas and cream cheese keeps the bread incredibly moist, ensuring it stays fresh longer than typical banana bread.
- A Touch of Fall Flavor Incorporating pumpkin brings warmth and seasonal flair, making this banana bread a cozy treat perfect for cool weather or festive gatherings.
- Simple Preparation With just a few straightforward steps, you can whip up this tasty loaf in no time, making it an easy addition to your baking repertoire.
How to Make Pumpkin Cream Cheese Banana Bread
- Prep Time: 15 minutes
- Cool Time: a few minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Deliciously moist and creamy pumpkin cream cheese banana bread, perfect for breakfast or dessert.
Ingredients
- 2 to 3 very ripe bananas, mashed completely smooth
- 1/3 cup (76 g) butter, melted, unsalted or salted
- 3/4 cup (150 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205 g) all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 8 ounces cream cheese, at room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
Instructions
- Step 1: Preheat the oven: Set your oven to 350°F (177°C). Grease a 4×8-inch loaf pan thoroughly to ensure the bread does not stick and bakes evenly, resulting in a well-formed crust.
- Step 2: Make the banana bread batter: In a mixing bowl, mash 2 to 3 very ripe bananas completely smooth with a fork. Stir the melted butter into the mashed bananas until combined. Next, mix in the baking soda and pinch of salt. Stir in the granulated sugar, beaten egg, and vanilla extract until the mixture is consistent. Finally, mix in the flour until the batter is just combined. Fully mashed bananas are essential here to keep the bread moist and tender.
- Step 3: Make the cream cheese swirl: In a separate bowl, beat the cream cheese, large egg, 1/4 cup sugar, and 2 tablespoons flour together with a hand mixer or stand mixer until completely smooth. Beat for an additional 2 minutes on medium speed if the filling appears lumpy to achieve the right creamy texture.
- Step 4: Swirl the batters in the pan: Pour half of the banana bread batter into the prepared loaf pan. Distribute half of the cream cheese filling in dollops evenly on top of this batter. Pour the remaining banana batter over and then add the remaining cream cheese filling in dollops. Using a butter knife, insert it about halfway into the batter and swirl vertically and horizontally through the layers to create a marbled effect. If the cream cheese swirl is not visible after swirling, you can gently swirl again halfway through baking for better distribution.
- Step 5: Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean. If uneven baking occurs, rotate the pan 180 degrees about 30 minutes into baking for consistent heat distribution. Avoid undercooking which may cause the bread to sink.
- Step 6: Cool and store: Let the banana bread cool in the pan for a few minutes. Then remove it from the pan and transfer to a cooling rack to cool completely. Cooling helps the bread set and prevents density. Store covered at room temperature in an airtight container for up to 4 days.
Notes
- Room Temperature: Store in an airtight container away from moisture and direct sunlight for up to 4 days.
- Refrigeration: Store in an airtight container and refrigerate for up to 7 days. Allow the bread to come to room temperature before serving.
- Freezing: Wrap the entire loaf or individual slices tightly in plastic wrap and place inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If the banana bread batter seems too thick, add 1 tablespoon of milk to reach a more pourable consistency before baking.
- Beat the cream cheese filling for an additional 2 minutes on medium speed if lumps are present for a smooth texture.
- Use a butter knife to swirl the cream cheese filling during baking if it becomes less visible after initial swirling.
- Rotate the loaf pan halfway (at 30 minutes) during baking to ensure even heat distribution.
- Use an oven thermometer to monitor the temperature precisely at 350°F to avoid sinking bread centers.
- Serve warm slices of cream cheese banana bread with a cup of coffee or chai tea.
- Complement with a side of apple slices or mixed berries.
- Use leftovers for French toast or bread pudding.
- Add slices to breakfast parfaits or trifles.
- Top with a light dusting of powdered sugar or drizzle maple syrup over slices.
- Add a dollop of creamy vanilla yogurt to finish.
Ingredient Notes
- Canned pumpkin: Look for 100% pure pumpkin, not pie filling. It adds moisture and a rich pumpkin flavor that’s key for this bread.
- Bananas: Use very ripe bananas with lots of brown spots. They’re sweeter and more flavorful, perfect for that moist crumb you want.
- Cream cheese: Use regular cream cheese for richness and a smooth texture. Make sure it’s softened to blend easily into the batter.
- Granulated sugar: Choose fine sugar to help with even mixing. It sweetens nicely and creates that light, tender crumb you’re aiming for.
- Baking soda: An important leavening agent, it provides the lift you need. Always check the expiration date for the best rise.
- Cinnamon: Ground cinnamon adds warmth and flavor. Opt for fresh ground, as it packs better flavor than older jars.
- Allspice: This spice gives depth to the flavor. Use a good quality ground variety for the best results. It’s a unique twist in the mix.
- Vanilla extract: Use pure vanilla extract for optimum flavor enhancement. It rounds out the sweet notes beautifully in the final bread.
- Flour: All-purpose flour works well for structure. Make sure it’s fresh and properly measured to maintain the right texture in your bread.
- Vegetable oil: Use a neutral oil to keep the bread moist without affecting flavor. It helps the bread stay soft and tender longer.
Recipe Tips
- If your banana bread batter seems too thick, add 1 tablespoon of milk to reach a more pourable consistency before baking.
- When the cream cheese filling appears lumpy, beat it for an additional 2 minutes on medium speed to achieve a smooth texture.
- If your cream cheese swirl isn’t visible, use a butter knife to gently swirl it halfway through baking for better distribution.
- For uneven baking, rotate the loaf pan 180 degrees 30 minutes into baking to ensure even heat distribution.
- If your bread sinks in the middle, check the oven temperature; an oven thermometer helps maintain the correct baking temperature of 350°F.
Serving Suggestions
Serve warm slices of pumpkin cream cheese banana bread with a cup of coffee or chai tea. A side of apple slices or mixed berries pairs well.
Use to make French toast or a delicious bread pudding. Add to breakfast parfaits or use in a trifle.
Top with a light dusting of powdered sugar or a drizzle of maple syrup. Creamy vanilla yogurt makes a rich finish.
Recipe variations
- You can use canned pumpkin puree instead of mashed bananas for a pumpkin cream cheese banana bread with a seasonal twist in flavor and texture.
- Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter to introduce warm autumn spices that complement the cream cheese swirl.
- Either all-purpose flour or a gluten-free baking blend can be used for the flour in both the batter and cream cheese filling to suit dietary needs.
- If using frozen bananas, thaw completely and mash before mixing. You can double this recipe for two loaves in two 8×4-inch loaf pans, baking longer as needed.
Save This Recipe!
How to Store?
To keep your pumpkin cream cheese banana bread fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature and store up to 4 days. Keep away from moisture and direct sunlight.
Refrigeration: Use an airtight container and refrigerate for up to 7 days. Allow the bread to come to room temperature before serving.
Freezing: Wrap loaf or slices tightly with plastic wrap and place in a freezer bag for up to 3 months. Thaw thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cheese Banana Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
