Name: Strawberry Cream Cheese Banana Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 2
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened; 8 ounces cream cheese, softened; 1 1/2 cups granulated sugar; 2 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup mashed ripe bananas (about 2-3 bananas); 1 1/2 cups fresh strawberries, chopped

Strawberry Cream Cheese Banana Bread

Looking for a delightful twist on classic banana bread? This Strawberry Cream Cheese Banana Bread recipe infuses sweet, juicy strawberries with rich cream cheese for a flavor explosion. It’s perfect for a satisfying breakfast, afternoon snack, or decadent dessert.

This recipe is surprisingly easy to make. Combining ripe bananas with the moist texture of cream cheese creates a tender and flavorful loaf. The addition of fresh strawberries adds bursts of sweetness and a delightful pop of color in every bite.

This recipe is also easily customizable. Don’t have fresh strawberries? You can substitute other fruits like blueberries, raspberries, or chopped nuts. Feeling fancy? Add a streusel topping for extra texture.

So preheat your oven, grab your favorite loaf pan, and whip up a batch of this delicious Strawberry Cream Cheese Banana Bread. We guarantee it will become a new favorite!

Questions I often get asked about this recipe:

Can I use frozen strawberries instead of fresh?
Yes, you can! Thaw the frozen strawberries completely and drain any excess moisture before folding them into the batter. You might need to reduce the baking time by a few minutes since frozen strawberries tend to release more liquid.

I don’t have cream cheese. Can I use something else?
You can substitute the cream cheese with plain Greek yogurt in a 1:1 ratio. However, the texture of the bread might be slightly less moist and rich.I’m out of ripe bananas.

Can this recipe work with less ripe bananas?
The riper the bananas, the sweeter and moister the bread will be. If your bananas aren’t very ripe, you can try letting them sit in a brown paper bag with an apple for a day or two to speed up the ripening process.

My banana bread isn’t baking all the way through. How can I fix that?
Make sure your oven temperature is accurate. You can also try using a loaf pan with a lighter color, as dark pans tend to absorb more heat and cook the outside faster than the inside.

The top of my banana bread is getting too brown. How can I prevent that?
If the top starts to brown too quickly, you can tent a piece of aluminum foil loosely over the loaf pan for the last 15-20 minutes of baking.

Can I add chocolate chips to this recipe?
Absolutely! Stir in about 1 cup of semi-sweet chocolate chips or chopped dark chocolate along with the strawberries.

What you need to make Strawberry Cream Cheese Banana Bread:

3/4 cup (1 1/2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

1 1/2 cups granulated sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2-3 bananas)

1 1/2 cups fresh strawberries, chopped

How to make it:

Preheat oven to 350°F (175°C). Grease and flour two 8×5 inch loaf pans.

In a large bowl using an electric mixer, cream together the softened butter and cream cheese until light and fluffy. Gradually add the sugar and beat until well combined.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined. Do not overmix.

Gently fold in the mashed bananas and chopped strawberries.

Divide the batter evenly between the prepared loaf pans.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Tips:

For extra moist banana bread, use very ripe bananas with lots of brown spots.

If your strawberries are very juicy, you can toss them with a tablespoon of flour before folding them into the batter to prevent them from bleeding too much.

To add a streusel topping, mix together 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter until crumbly. Sprinkle over the batter before baking.

This bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Latest Reviews:

This recipe was a hit with my family! The cream cheese adds a wonderful richness, and the strawberries burst with flavor in every bite. It was so moist and delicious, even my picky eater loved it. Will definitely be making this again! Sean H.

I was looking for a new banana bread recipe and this one did not disappoint! It’s so easy to follow and uses ingredients I already had on hand. The streusel topping added a nice textural contrast, and the fresh strawberries were the perfect touch of sweetness. Highly recommend! Jenny T.

This banana bread is amazing! It’s become my new go-to recipe. The combination of cream cheese and strawberries is divine, and the bread itself is so moist and flavorful. I love that it’s easily customizable with different fruits or nuts. Thanks for sharing! Carole Y.

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