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Tender Brown Butter Banana Bread with Cream Cheese Center

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A moist and flavorful banana bread featuring nutty brown butter and a luscious cream cheese filling at the center, perfect for breakfast or a snack.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups or 375 grams)
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup packed brown sugar (50 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220 grams) or gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (225 grams)
  • 1/3 cup powdered sugar (40 grams)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Brown the Butter: In a small saucepan, melt 6 tablespoons (85 grams) of unsalted butter over medium heat. Whisk continuously as the butter foams and turns golden brown with nutty aromas, about 4-5 minutes. Remove from heat and let cool slightly.
  2. Mix the Cream Cheese Filling: Beat 8 ounces (225 grams) softened cream cheese with 1/3 cup (40 grams) powdered sugar and 1 teaspoon lemon zest (if using) until smooth and creamy. Set aside.
  3. Prepare the Wet Ingredients: In a mixing bowl, combine the browned butter, 3/4 cup (150 grams) granulated sugar, and 1/4 cup (50 grams) packed brown sugar. Whisk in 2 large eggs (room temperature), 1 teaspoon vanilla extract, and the mashed bananas (about 1 1/2 cups or 375 grams). Mix for 3-4 minutes until uniform.
  4. Combine Dry Ingredients: In another bowl, sift or whisk together 1 3/4 cups (220 grams) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold Dry Into Wet: Gently fold the dry ingredients into the wet banana mixture just until combined. Avoid overmixing to keep the bread tender.
  6. Assemble the Loaf: Grease a 9×5 inch loaf pan. Pour half the batter into the pan and spread evenly. Spoon the cream cheese filling in a long strip down the center, leaving space around edges. Top with remaining banana batter and smooth the surface.
  7. Bake the Bread: Preheat oven to 350°F (175°C). Bake for 55-65 minutes, or until a toothpick inserted near the edges comes out clean. Tent with foil halfway through if the top browns too fast.
  8. Cool and Slice: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for best sweetness and moisture. Do not overmix the batter to keep the bread tender. Brown the butter carefully to avoid burning and to develop a nutty flavor. Avoid inserting the toothpick in the cream cheese center when testing doneness. Tent with foil if the top browns too quickly. For dairy-free, substitute browned coconut oil for butter and vegan cream cheese. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: banana bread, brown butter, cream cheese center, moist banana bread, easy banana bread, homemade banana bread, breakfast bread, snack bread

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