Cinnamon Swirl Cream Cheese Banana Bread

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Cinnamon Swirl Cream Cheese Banana Bread has a delicious cinnamon swirl and cheesecake filling with walnuts hidden inside. This will easily be one of the best quick breads that you ever make!

Cinnamon Swirl Cream Cheese Banana Bread

I sure do love a good quick bread recipe and this one immediately became an instant favorite! I had some over ripe bananas and my favorite thing to do is to make a fresh loaf of banana bread. But when you add in a cinnamon swirl, a cream cheese center, and walnuts, you are about to take your banana bread to the next level!

You start with making a simple banana bread mixture. Then you add the cinnamon sugar swirl and fill it with cream cheese. This is my favorite because its like a cheesecake center right in the middle of each bite! The top of the bread gets this delicious cinnamon sugar crust as it bakes and it comes out perfectly moist and tender!

Cinnamon Swirl Cream Cheese Banana Bread slices.

I know that you guys are going to love this bread just as much as we did! We just couldn’t seem to get enough of it and I can’t wait to make it again!

Cinnamon Swirl Cream Cheese Banana Bread slice close up.

Cinnamon Swirl Cream Cheese Banana Bread

4.86 from 7 votes
Cinnamon Swirl Cream Cheese Banana Bread has a delicious cinnamon swirl and cheesecake filling with walnuts hidden inside. This will easily be one of the best quick breads that you ever make!
Prep Time 15 minutes
Cook Time 50 minutes


  • 3 over-ripe mashed bananas
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 cup chopped walnuts
  • For the cinnamon swirl:
  • 1/3 cup sugar
  • 1 Tbs cinnamon

For the Cream Cheese Center:

  • 4 ounce cream cheese room temperature
  • 1/4 cup sugar
  • 1 egg


  • Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan and set aside.
  • In a large bowl mix bananas, butter, sugar, egg, vanilla, baking soda, salt and flour until just incorporated. Do not over mix. Fold in walnuts. Spread ½ of the mixture into the bottom of the loaf pan.
  • Next make the cinnamon swirl. Mix the cinnamon and sugar in a small bowl and sprinkle a little more than half on top of the banana mixture in loaf pan.
  • To make the cream cheese center: In a small bowl beat the cream cheese, sugar, and egg until smooth. Spread on top of the cinnamon sugar mixture.
  • Spread remaining banana bread batter on top of the cream cheese mixture. Sprinkle with remaining cinnamon sugar. Bake for 50-60 minutes or until toothpick comes out clean when inserted.



Calories2642kcal (132%)Carbohydrates430g (143%)Protein46g (92%)Fat87g (134%)Saturated Fat29g (145%)Cholesterol452mg (151%)Sodium2338mg (97%)Potassium737mg (21%)Fiber13g (52%)Sugar273g (303%)Vitamin A2000IU (40%)Calcium324mg (32%)Iron13mg (72%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.

More delicious recipes made with walnuts:

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I made this a couple of weeks ago and immediately wanted to make it again since it only lasted … one day. It’s absolutely delicious!!!

    I read a few reviews that mentioned concern for how thin the cream cheese mixture is but it turned out perfectly so just follow the recipe 🙂

  2. This banana bread is the best I’ve ever baked and the cinnamon cream cheese swirl put it over the top! It’s going on my “favorite” list.
    Thanks for sharing such a great recipe!

  3. 5 stars
    This is my holy grail banana bread recipe! The house smells amazing when it’s cooking! It’s moist, delicious, and full of flavor! I add in an extra banana when I have 4 super ripe bananas. I’m going to make it again tonight!

  4. 4 stars
    My cream cheese was very runny. I made a double batch and cooked them in stoneware 9 x 5 pans and they took longer than 60 minutes to cook (the middle wasn’t cooked), but everyone loved the flavor. Is the cream cheese supposed to be that runny? I followed the directions exactly. Just like Jane Marie I have made a recipe that called for flour in the cream cheese layer, but wasn’t very good alters the flavor too much. Will try recipe again, maybe in a bundt pan.

  5. 5 stars
    I’m putting this together as I’m typing this! Can’t wait to sink my teeth into a warm slice with melt butter! I’ve made this b4 but without the cinnamon swirl. I’m not sure but I thought the other recipe called for some flour in the cream cheese mixture. I hope this isn’t too thin & runny, but will try it as written! Thanks in advance for a awesome recipe!

  6. 5 stars
    Love the Cinnamon-swirl cream cheese banana bread recipe. Your recipe calls for 3 bananas but I had 5 overly ripe ones on hand and wanted to use them all. I made it therefore with 5, being uncertain about the outcome. I normally like to try a recipe first exactly the way it’s written and if need be, start altering from that point. In this case, I made the alteration from the beginning. It was a hit. Family loved it and they are begging me for more. I’ve made it again a few other times with the 5 bananas. Also, I put a little of the sugar/cinnamon mix around the greased pan before I put the batter inside.
    Thank you for sharing this wonderful recipe with us. It’s indeed a hit!!

  7. 5 stars
    I made this bread for a church Memorial Day picnic. I didn’t have walnuts so I used pecans. Everyone loved this…it was a hit. Thanks for the delicious recipe!

  8. 5 stars
    Wonderful recipe. One of the best banana breads I’ve ever made. My oven/bakeware tends to burn things, so I baked this at 310f and lined the pan with parchment so it was easy to lift out of the pan. It was perfect and no burned edges. It was so moist and flavorful. I think this will be my go to from now on. Thanks so much for the recipe!

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