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| Meta Title | Cream Cheese Walnut Banana Bread • Red Currant Bakery |
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Red Currant Bakery
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn’t your thing.
How do you make a moist banana bread?
This banana bread is PACKED with bananas which helps to keep it moist but it also has sour cream and oil to keep it moist!
How to quickly ripen bananas?
In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool before using for the bread.
Can I use frozen bananas?
I developed this recipe to use frozen bananas so yes! But if you only have spotty fresh ones that will work too! Make sure not to skip the cooking of the frozen bananas because otherwise your banana bread will be dense and mushy.
Tips for making a Banana Bread
Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use
this banana bread recipe
.
No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
I used my favorite
9″ x 5″ loaf pan
for this but if you aren’t adding the cream cheese swirl, this
8.5″x4.5″ small loaf pan from USA pan
is the perfect size.
The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
Additional Cake Recipes to try!
Chocolate Chunk Banana Bread
Zucchini Lemon Loaf
Morning Glory Loaf
Banana Bread Ingredients
Brown Sugar: Dark Brown sugar is used in the batter but light brown will work in a pinch.
Bananas: Ideally you want to use 3 large frozen bananas and one fresh spotty one but it’s important to go based on the weight not the number of the bananas.
Vanilla: Vanilla extract enhances the sweetness and flavor of the bread.
Eggs: I use standard large eggs from the store.
Salt: A little bit of salt enhances the flavors and balances out the sweetness.
Sour Cream: This banana bread uses sour cream to add moisture and keep the loaf tender.
Oil: Any neutral(ish) oil such as vegetable, canola, or avocado will work for this cake to keep it moist. I use olive oil for this loaf but I wouldn’t use something like sesame oil.
Flour: I used all purpose flour but you could substitute half whole wheat flour in this bread.
Baking Soda & Baking Powder: Baking soda and baking powder help the banana bread rise and keep a tender texture.
Nuts: Any nuts from walnuts to hazelnuts, pecans, or pistachios will work but you can also leave them out.
Cream Cheese: For the cream cheese swirl you need one full block of full fat cream cheese. Make sure it is at room temperature to allow it to swirl easily.
How to make Cream Cheese Walnut Banana Bread
Preheat the oven to 350 F and place a rack in the middle of the oven.
Banana Bread Batter
In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. *if you don’t have a fresh ripe banana to add in later, add in another banana here.
Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
Chop up your choice of nuts and set aside.
In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams. Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
Cream Cheese Swirl
In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
Add about half or slightly less than half of the banana bread batter into the loaf pan.
Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
Bake
Bake the loaf on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn’t wobble when you move the pan.
Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
Store leftovers, tightly wrapped in an airtight container.
Cream Cheese Walnut Banana Bread
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn't your thing.
Prep Time
20
minutes
Cook Time
1
hour
Cooling
45
minutes
Total Time
2
hours
5
minutes
Course:
Afternoon Kaffee, Bread, Breakfast
Cuisine:
American
Keyword:
banana, banana bread, Cream Cheese, walnut
Servings:
10
Calories:
487
kcal
Equipment
9" x 5" metal loaf pan
Ingredients
Banana Bread Batter
3
bananas
large, frozen or 4 small
125
grams
dark brown sugar
2
eggs
large
1/4
teaspoon
fine sea salt
1
teaspoon
vanilla extract
1
teaspoon
cinnamon
100
grams
sour cream
100
grams
olive oil
1
banana
medium spotty or add an extra frozen banana
200
grams
all purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
120
grams
walnuts
Cream Cheese Swirl
227
grams
cream cheese
room temperature, 1 8 ounce block
1
egg
large
1/4
teaspoon
fine sea salt
Topping
30
grams
dark brown sugar
40
grams
walnuts
finely chopped
Instructions
Preheat the oven to 350 F and place a rack in the middle of the oven.
Banana Bread Batter
In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. *if you don't have a fresh ripe banana to add in later, add in another banana here.
Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
Chop up your choice of nuts and set aside.
In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams.
Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
Cream Cheese Swirl
In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
Add about half or slightly less than half of the banana bread batter into the loaf pan.
Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
Bake
Bake the loaf on the middle rack in the preheated oven for 30 minutes.
After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn't wobble when you move the pan.
Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
Store leftovers, tightly wrapped in an airtight container.
Notes
Tips for making a Banana Bread
Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use
this banana bread recipe
.
No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
I used my favorite
9″ x 5″ loaf pan
for this but if you aren’t adding the cream cheese swirl, this
8.5″x4.5″ small loaf pan from USA pan
is the perfect size.
The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
Nutrition
Calories:
487
kcal
|
Carbohydrates:
46
g
|
Protein:
8
g
|
Fat:
32
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
78
mg
|
Sodium:
367
mg
|
Potassium:
344
mg
|
Fiber:
3
g
|
Sugar:
23
g
|
Vitamin A:
472
IU
|
Vitamin C:
4
mg
|
Calcium:
99
mg
|
Iron:
2
mg
This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally.Â
Read our privacy policy here
.
 Thank you for supporting Red Currant Bakery.
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[Afternoon Kaffee](https://redcurrantbakery.com/category/afternoon-kaffee/), [Bread](https://redcurrantbakery.com/category/bread/), [Breakfast](https://redcurrantbakery.com/category/breakfast/), [Cake](https://redcurrantbakery.com/category/cake/), [Recipes](https://redcurrantbakery.com/category/recipes/) / February 22, 2026
# Cream Cheese Walnut Banana Bread
by [Red Currant Bakery](https://redcurrantbakery.com/author/redcurrantbakery/)
[Jump to Recipe](https://redcurrantbakery.com/cream-cheese-walnut-banana-bread/#recipe)
[Print Recipe](https://redcurrantbakery.com/wprm_print/cream-cheese-walnut-banana-bread)
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn’t your thing.
## How do you make a moist banana bread?
This banana bread is PACKED with bananas which helps to keep it moist but it also has sour cream and oil to keep it moist\!
## How to quickly ripen bananas?
In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool before using for the bread.
## Can I use frozen bananas?
I developed this recipe to use frozen bananas so yes! But if you only have spotty fresh ones that will work too! Make sure not to skip the cooking of the frozen bananas because otherwise your banana bread will be dense and mushy.
## Tips for making a Banana Bread
- Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use [this banana bread recipe](https://redcurrantbakery.com/chocolate-chunk-banana-bread/).
- No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
- You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
- The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
- Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- I used my favorite [9″ x 5″ loaf pan](https://go.shopmy.us/p-8464313) for this but if you aren’t adding the cream cheese swirl, this [8\.5″x4.5″ small loaf pan from USA pan](https://www.usapan.com/loaf-pan-1-lb-vol-1140lf) is the perfect size.
- The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
- Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
- Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
## Additional Cake Recipes to try\!
- [Chocolate Chunk Banana Bread](https://redcurrantbakery.com/chocolate-chunk-banana-bread/)
- [Zucchini Lemon Loaf](https://redcurrantbakery.com/zucchini-lemon-loaf/)
- [Morning Glory Loaf](https://redcurrantbakery.com/morning-glory-loaf/)
## Banana Bread Ingredients
- Brown Sugar: Dark Brown sugar is used in the batter but light brown will work in a pinch.
- Bananas: Ideally you want to use 3 large frozen bananas and one fresh spotty one but it’s important to go based on the weight not the number of the bananas.
- Vanilla: Vanilla extract enhances the sweetness and flavor of the bread.
- Eggs: I use standard large eggs from the store.
- Salt: A little bit of salt enhances the flavors and balances out the sweetness.
- Sour Cream: This banana bread uses sour cream to add moisture and keep the loaf tender.
- Oil: Any neutral(ish) oil such as vegetable, canola, or avocado will work for this cake to keep it moist. I use olive oil for this loaf but I wouldn’t use something like sesame oil.
- Flour: I used all purpose flour but you could substitute half whole wheat flour in this bread.
- Baking Soda & Baking Powder: Baking soda and baking powder help the banana bread rise and keep a tender texture.
- Nuts: Any nuts from walnuts to hazelnuts, pecans, or pistachios will work but you can also leave them out.
- Cream Cheese: For the cream cheese swirl you need one full block of full fat cream cheese. Make sure it is at room temperature to allow it to swirl easily.
## How to make Cream Cheese Walnut Banana Bread
- Preheat the oven to 350 F and place a rack in the middle of the oven.
### Banana Bread Batter
- In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. \*if you don’t have a fresh ripe banana to add in later, add in another banana here.
- Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
- Chop up your choice of nuts and set aside.
- In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
- Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams. Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
- Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
- Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
### Cream Cheese Swirl
- In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
- Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
- Add about half or slightly less than half of the banana bread batter into the loaf pan.
- Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
- Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
- In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
### Bake
- Bake the loaf on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn’t wobble when you move the pan.
- Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
- Store leftovers, tightly wrapped in an airtight container.
[Print Recipe](https://redcurrantbakery.com/wprm_print/cream-cheese-walnut-banana-bread)
5 from 1 vote
## Cream Cheese Walnut Banana Bread
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn't your thing.
Prep Time20 minutes mins
Cook Time1 hour hr
Cooling45 minutes mins
Total Time2 hours hrs 5 minutes mins
Course: Afternoon Kaffee, Bread, Breakfast
Cuisine: American
Keyword: banana, banana bread, Cream Cheese, walnut
Servings: [10](https://redcurrantbakery.com/cream-cheese-walnut-banana-bread/)
Calories: 487kcal
### Equipment
- 9" x 5" metal loaf pan
### Ingredients
#### Banana Bread Batter
- 3 bananas large, frozen or 4 small
- 125 grams dark brown sugar
- 2 eggs large
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 100 grams sour cream
- 100 grams olive oil
- 1 banana medium spotty or add an extra frozen banana
- 200 grams all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 120 grams walnuts
#### Cream Cheese Swirl
- 227 grams cream cheese room temperature, 1 8 ounce block
- 1 egg large
- 1/4 teaspoon fine sea salt
#### Topping
- 30 grams dark brown sugar
- 40 grams walnuts finely chopped
### Instructions
- Preheat the oven to 350 F and place a rack in the middle of the oven.
#### Banana Bread Batter
- In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. \*if you don't have a fresh ripe banana to add in later, add in another banana here.
- Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
- Chop up your choice of nuts and set aside.
- In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
- Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams.
- Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
- Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
- Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
#### Cream Cheese Swirl
- In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
- Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
- Add about half or slightly less than half of the banana bread batter into the loaf pan.
- Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
- Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
- In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
#### Bake
- Bake the loaf on the middle rack in the preheated oven for 30 minutes.
- After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn't wobble when you move the pan.
- Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
- Store leftovers, tightly wrapped in an airtight container.
### Notes
**Tips for making a Banana Bread**
- Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use [this banana bread recipe](https://redcurrantbakery.com/chocolate-chunk-banana-bread/).
- No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
- You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
- The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
- Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- I used my favorite [9″ x 5″ loaf pan](https://go.shopmy.us/p-8464313) for this but if you aren’t adding the cream cheese swirl, this [8\.5″x4.5″ small loaf pan from USA pan](https://www.usapan.com/loaf-pan-1-lb-vol-1140lf) is the perfect size.
- The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
- Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
- Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
### Nutrition
Calories: 487kcal \| Carbohydrates: 46g \| Protein: 8g \| Fat: 32g \| Saturated Fat: 8g \| Polyunsaturated Fat: 9g \| Monounsaturated Fat: 12g \| Trans Fat: 0\.01g \| Cholesterol: 78mg \| Sodium: 367mg \| Potassium: 344mg \| Fiber: 3g \| Sugar: 23g \| Vitamin A: 472IU \| Vitamin C: 4mg \| Calcium: 99mg \| Iron: 2mg
*This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally.* [***Read our privacy policy here***](https://redcurrantbakery.com/privacy-policy/)[***.***](https://asassyspoon.com/disclosure-privacy-policy/) *Thank you for supporting Red Currant Bakery.*
## Post navigation
[Cardamom Blood Orange Buns](https://redcurrantbakery.com/cardamom-blood-orange-buns/)
[Marble Layer Cake](https://redcurrantbakery.com/marble-layer-cake/)
### Related posts
[Afternoon Kaffee](https://redcurrantbakery.com/category/afternoon-kaffee/), [Cake](https://redcurrantbakery.com/category/cake/), [Recipes](https://redcurrantbakery.com/category/recipes/) / March 8, 2025
by [Red Currant Bakery](https://redcurrantbakery.com/author/redcurrantbakery/) / [39 Comments](https://redcurrantbakery.com/banana-cake/#comments)
### [Banana Cake](https://redcurrantbakery.com/banana-cake/)
[Afternoon Kaffee](https://redcurrantbakery.com/category/afternoon-kaffee/), [Breakfast](https://redcurrantbakery.com/category/breakfast/), [Cake](https://redcurrantbakery.com/category/cake/), [Recipes](https://redcurrantbakery.com/category/recipes/) / June 2, 2021
by [Red Currant Bakery](https://redcurrantbakery.com/author/redcurrantbakery/) / [37 Comments](https://redcurrantbakery.com/almond-pear-butterkuchen/#comments)
### [German Butter Cake (Butterkuchen)](https://redcurrantbakery.com/almond-pear-butterkuchen/)
[Cake](https://redcurrantbakery.com/category/cake/), [Recipes](https://redcurrantbakery.com/category/recipes/) / April 2, 2024
by [Red Currant Bakery](https://redcurrantbakery.com/author/redcurrantbakery/) / [34 Comments](https://redcurrantbakery.com/vanilla-layer-cake/#comments)
### [Vanilla Layer Cake](https://redcurrantbakery.com/vanilla-layer-cake/)
### 1 comment
- Nestora Frankel
[February 23, 2026](https://redcurrantbakery.com/cream-cheese-walnut-banana-bread/#comment-42429)
Awesome h
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| Readable Markdown | by [Red Currant Bakery](https://redcurrantbakery.com/author/redcurrantbakery/)
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn’t your thing.
## How do you make a moist banana bread?
This banana bread is PACKED with bananas which helps to keep it moist but it also has sour cream and oil to keep it moist\!
## How to quickly ripen bananas?
In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool before using for the bread.
## Can I use frozen bananas?
I developed this recipe to use frozen bananas so yes! But if you only have spotty fresh ones that will work too! Make sure not to skip the cooking of the frozen bananas because otherwise your banana bread will be dense and mushy.
## Tips for making a Banana Bread
- Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use [this banana bread recipe](https://redcurrantbakery.com/chocolate-chunk-banana-bread/).
- No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
- You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
- The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
- Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- I used my favorite [9″ x 5″ loaf pan](https://go.shopmy.us/p-8464313) for this but if you aren’t adding the cream cheese swirl, this [8\.5″x4.5″ small loaf pan from USA pan](https://www.usapan.com/loaf-pan-1-lb-vol-1140lf) is the perfect size.
- The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
- Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
- Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
## Additional Cake Recipes to try\!
- [Chocolate Chunk Banana Bread](https://redcurrantbakery.com/chocolate-chunk-banana-bread/)
- [Zucchini Lemon Loaf](https://redcurrantbakery.com/zucchini-lemon-loaf/)
- [Morning Glory Loaf](https://redcurrantbakery.com/morning-glory-loaf/)
## Banana Bread Ingredients
- Brown Sugar: Dark Brown sugar is used in the batter but light brown will work in a pinch.
- Bananas: Ideally you want to use 3 large frozen bananas and one fresh spotty one but it’s important to go based on the weight not the number of the bananas.
- Vanilla: Vanilla extract enhances the sweetness and flavor of the bread.
- Eggs: I use standard large eggs from the store.
- Salt: A little bit of salt enhances the flavors and balances out the sweetness.
- Sour Cream: This banana bread uses sour cream to add moisture and keep the loaf tender.
- Oil: Any neutral(ish) oil such as vegetable, canola, or avocado will work for this cake to keep it moist. I use olive oil for this loaf but I wouldn’t use something like sesame oil.
- Flour: I used all purpose flour but you could substitute half whole wheat flour in this bread.
- Baking Soda & Baking Powder: Baking soda and baking powder help the banana bread rise and keep a tender texture.
- Nuts: Any nuts from walnuts to hazelnuts, pecans, or pistachios will work but you can also leave them out.
- Cream Cheese: For the cream cheese swirl you need one full block of full fat cream cheese. Make sure it is at room temperature to allow it to swirl easily.
## How to make Cream Cheese Walnut Banana Bread
- Preheat the oven to 350 F and place a rack in the middle of the oven.
### Banana Bread Batter
- In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. \*if you don’t have a fresh ripe banana to add in later, add in another banana here.
- Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
- Chop up your choice of nuts and set aside.
- In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
- Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams. Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
- Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
- Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
### Cream Cheese Swirl
- In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
- Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
- Add about half or slightly less than half of the banana bread batter into the loaf pan.
- Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
- Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
- In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
### Bake
- Bake the loaf on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn’t wobble when you move the pan.
- Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
- Store leftovers, tightly wrapped in an airtight container.
## Cream Cheese Walnut Banana Bread
A classic banana bread, with a cream cheese swirl, and chunks of walnuts, this Cream Cheese Walnut Banana Bread is simple and yummy. Ps you can totally leave out the cream cheese swirl if that isn't your thing.
Prep Time20 minutes
Cook Time1 hour
Cooling45 minutes
Total Time2 hours 5 minutes
Course: Afternoon Kaffee, Bread, Breakfast
Cuisine: American
Keyword: banana, banana bread, Cream Cheese, walnut
Servings: [10](https://redcurrantbakery.com/cream-cheese-walnut-banana-bread/)
Calories: 487kcal
### Equipment
- 9" x 5" metal loaf pan
### Ingredients
#### Banana Bread Batter
- 3 bananas large, frozen or 4 small
- 125 grams dark brown sugar
- 2 eggs large
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 100 grams sour cream
- 100 grams olive oil
- 1 banana medium spotty or add an extra frozen banana
- 200 grams all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 120 grams walnuts
#### Cream Cheese Swirl
- 227 grams cream cheese room temperature, 1 8 ounce block
- 1 egg large
- 1/4 teaspoon fine sea salt
#### Topping
- 30 grams dark brown sugar
- 40 grams walnuts finely chopped
### Instructions
- Preheat the oven to 350 F and place a rack in the middle of the oven.
#### Banana Bread Batter
- In a medium pan, add in the frozen bananas. I used 3 large frozen bananas but if yours are a bit smaller, use four. \*if you don't have a fresh ripe banana to add in later, add in another banana here.
- Cook over medium low heat, stirring and mashing occasionally until all of the excess moisture has evaporated and they just begin to caramelize.
- Chop up your choice of nuts and set aside.
- In a medium bowl whisk together the 125 grams of dark brown sugar, 2 eggs, salt, vanilla, and cinnamon until a bit thick and frothy.
- Add in the oil and sour cream and whisk again until smooth. Then add in the reduced bananas but weigh them, they should be at least 200 grams.
- Then add in one fresh but ripe banana to up the weight to at least 260. Whisk the banana additions into the previous wet ingredients.
- Pour in the flour, baking soda, and baking powder as well as 120 grams of the chopped nuts.
- Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.
#### Cream Cheese Swirl
- In a separate mixing bowl, whisk together the cream cheese, salt, and an egg. You can use an electric mixer but try not to whip air into it, you just want a smooth mixture.
- Line the loaf pan with a rectangle of parchment that reaches down one long side, across the bottom and up the other long side.
- Add about half or slightly less than half of the banana bread batter into the loaf pan.
- Dollop about half of the cream cheese mixture over the batter and lightly swirl it into the batter.
- Add 3/4 of the remaining batter over the cream cheese swirl. Spoon the remaining cream cheese over the top, then dollop the remaining batter next to the spoonfuls of cream cheese and lightly swirl them together with a knife or spoon.
- In a small bowl mix together the remaining 30 grams of brown sugar and remaining 40 grams of chopped nuts. Sprinkle the mixture over the banana bread and lightly swirl it into the top of the loaf.
#### Bake
- Bake the loaf on the middle rack in the preheated oven for 30 minutes.
- After 30 minutes rotate the pan 180 degrees and bake for another 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn't wobble when you move the pan.
- Once baked, remove the pan from the oven and set aside to cool for 20 minutes. Then use the parchment to lift it out onto a cooling rack and leave it to cool completely before slicing.
- Store leftovers, tightly wrapped in an airtight container.
### Notes
**Tips for making a Banana Bread**
- Base your banana count not on the number of bananas but on the weight. The size of bananas has a huge impact on the moisture of the bread so it’s important to base it on weight. This recipe is based on using frozen bananas, if you’re using fresh I would freeze them the night before or use [this banana bread recipe](https://redcurrantbakery.com/chocolate-chunk-banana-bread/).
- No matter the brand be sure to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
- You can really use any nuts you want or leave them out all together. In my mind this recipe is made with walnuts but when I filmed it I was out so I used hazelnuts.
- The cream cheese swirl is light and fluffy and adds a little something extra to the bread which I love but you can absolutely leave it out.
- Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- I used my favorite [9″ x 5″ loaf pan](https://go.shopmy.us/p-8464313) for this but if you aren’t adding the cream cheese swirl, this [8\.5″x4.5″ small loaf pan from USA pan](https://www.usapan.com/loaf-pan-1-lb-vol-1140lf) is the perfect size.
- The brown sugar nut topping is optional but I love the extra crunch that it gives the bread. You can also just leave it plain.
- Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
- Make sure to let the cake cool for 20 min before lifting it out. Allow it to cool completely before slicing.
### Nutrition
Calories: 487kcal \| Carbohydrates: 46g \| Protein: 8g \| Fat: 32g \| Saturated Fat: 8g \| Polyunsaturated Fat: 9g \| Monounsaturated Fat: 12g \| Trans Fat: 0\.01g \| Cholesterol: 78mg \| Sodium: 367mg \| Potassium: 344mg \| Fiber: 3g \| Sugar: 23g \| Vitamin A: 472IU \| Vitamin C: 4mg \| Calcium: 99mg \| Iron: 2mg
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