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Cream cheese banana bread topped with crumb topping fresh out of the oven

Cream Cheese Banana Bread with Crumb Topping

A warm, spiced banana bread featuring a creamy cream cheese filling and a crunchy cinnamon streusel topping, perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the banana bread
  • 2 cups All-purpose flour Spoon and level for accuracy.
  • 1 cup Brown sugar Adds molasses depth.
  • 1/2 cup Sugar Granulated for batter.
  • 1 teaspoon Cinnamon Freshly ground if possible.
  • 1/2 cup Butter Unsalted to control salt.
  • 1/2 cup Pecans Lightly toasted for more flavor.
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 3 medium Mashed bananas Very ripe = best sweetness.
  • 1 teaspoon Vanilla
  • 1/2 cup Sour cream Adds moisture and tang.
  • 1 cup Chocolate chips
For the cream cheese filling
  • 8 oz Cream cheese
  • 1/4 cup Sugar For filling.
  • 2 tablespoons Flour For filling.
  • 1 large Egg yolk
  • 1 cup Powdered sugar For a smooth glaze.
  • 1 tablespoon Milk A splash thins the glaze.
For the crumb topping
  • 1/2 cup Brown sugar
  • 1/2 cup All-purpose flour
  • 1/2 cup Butter Melted.
  • 1 teaspoon Cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Mix the cinnamon streusel ingredients in a bowl until crumbly; set aside.
  3. Whisk the dry ingredients for the banana bread in one bowl.
  4. In another bowl, cream together butter and sugar until light.
  5. Add eggs, mashed bananas, and vanilla, and mix until smooth.
  6. Gradually fold the dry mix into the wet batter. Stir in sour cream, chocolate chips, and pecans.
  7. Beat the cream cheese, sugar, flour, and egg yolk until silky for the filling.
Assembly
  1. Pour half the banana batter into the pan.
  2. Dollop the cream cheese filling across it, and top with the remaining batter.
  3. Scatter the crumb topping evenly over the loaf.
Baking
  1. Bake for 60–70 minutes until the top is golden and a toothpick in the center comes out mostly clean with a few moist crumbs.
  2. Let the loaf cool for about 20 minutes.
  3. Drizzle a glaze made of powdered sugar, vanilla, and milk.

Notes

Store wrapped tightly in the fridge for 3–4 days or freeze slices for up to 3 months. Reheat slices for a few seconds in the microwave or toast to maintain their texture.