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Cozy Pumpkin Spice Banana Bread with Cream Cheese Swirl

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This cozy pumpkin spice banana bread with cream cheese swirl is the kind of recipe that makes you question why you waited so long. The banana keeps it incredibly moist, the pumpkin spice adds that warm, nostalgic kick, and the cream cheese swirl melts into little pockets of tangy richness.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed short sides with butter or non-stick spray.
  2. Make the cream cheese swirl first. In a small bowl, beat the softened cream cheese with 2 tablespoons sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth and lump-free. Set aside at room temperature.
  3. Mash the bananas. In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine. You should have about 1 ½ cups.
  4. Add the wet ingredients. To the mashed bananas, add the melted (and slightly cooled) butter, ¾ cup sugar, 2 eggs, and 1 teaspoon vanilla. Whisk until well combined.
  5. Combine the dry ingredients. In a separate medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  6. Fold the dry into the wet. Pour the dry ingredients over the wet mixture. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix.
  7. Layer the batter and swirl. Pour half the batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture over the batter in dollops. Use a butter knife or skewer to gently swirl the cream cheese into the batter. Pour the remaining batter on top and spread carefully. Add a few more dollops of cream cheese on top if desired, and give it one or two gentle swirls.
  8. Bake for 55 to 65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil at the 40-minute mark.
  9. Cool in the pan for 15 minutes. Then lift the bread out using the parchment overhang and transfer to a wire rack. Let it cool completely before slicing — at least 1 hour.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Use an oven thermometer for accuracy. Check for doneness with a thermometer (internal temp 200°F to 205°F). Let it cool completely before slicing. This bread actually tastes better the next day as the spices meld together.

Nutrition

Keywords: pumpkin spice, banana bread, cream cheese swirl, fall baking, easy banana bread, autumn recipe

Find it online: https://tablemira.com/cozy-pumpkin-spice-banana-bread-with-cream-cheese-swirl/