Peanut Butter Cream Cheese Filled Chocolate Banana Bread
Peanut Butter Cream Cheese Filled Chocolate Banana Bread is a rich and indulgent twist on classic banana bread, featuring moist chocolate banana batter layered with a creamy peanut butter cheesecake-style filling. Perfect for dessert, brunch, or a special treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the chocolate banana bread:
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- For the peanut butter cream cheese filling:
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix mashed bananas, melted butter, and sugar until smooth.
- Add eggs, vanilla extract, and milk. Stir until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into wet mixture until just combined. Stir in chocolate chips.
- In another bowl, beat cream cheese, peanut butter, sugar, egg, and vanilla extract until smooth and creamy.
- Pour half of the chocolate banana batter into the prepared pan and spread evenly.
- Spread the peanut butter cream cheese filling over the batter layer.
- Top with remaining chocolate banana batter and gently smooth the surface.
- Bake for 55–65 minutes, until a toothpick inserted into the chocolate portion comes out with a few moist crumbs but no wet batter.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
- Store in the refrigerator for up to 5 days due to the cream cheese filling.
- Freeze whole or sliced for up to 2 months.
- Allow to cool completely before slicing for clean layers.
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg
