I can never resist a loaf that bakes up this moist, rich, and studded with juicy strawberries. This Cream Cheese Strawberry Banana Bread has the kind of tender crumb that makes one slice feel impossible.

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I’m obsessed with this Cream Cheese Strawberry Banana Bread because it tastes like my favorite bakery loaf got a little reckless. The crumb is ridiculously moist, the cream cheese gives it that rich tang I keep coming back for, and the fresh strawberries break through with juicy pockets that make each slice disappear fast.

I like it plain, I like it thick-cut, and I like it standing over the counter pretending I’m only having one more bite. But nope.

Never one more bite. This is the kind of sweet, fruity quick bread I crave when banana bread feels too polite.

Ingredients

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Butter makes the loaf rich, soft, and just a little bakery-level indulgent.
Cream cheese adds tang and keeps every slice seriously moist.
Sugar brings sweetness, but also helps that tender crumb happen.
Eggs hold everything together so it slices instead of crumbles.
Vanilla gives cozy flavor that makes the fruit taste even better.
Bananas add natural sweetness, moisture, and that classic banana bread vibe.
Strawberries bring juicy little pops, plus a fresh, sunny bite.
Flour gives the bread structure, so it’s soft but not mushy.
Baking powder and soda help it rise without getting heavy.
Salt keeps the sweetness balanced.
Basically, don’t skip it.
Milk loosens the batter and helps everything bake up tender.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ripe bananas, mashed (about 1 cup)

1 cup chopped fresh strawberries

1 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment.

2. In a large bowl, cream 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until smooth.

3. Beat in 1 cup granulated sugar until light, then add 2 large eggs one at a time, mixing after each. Stir in 1 teaspoon vanilla extract.

4. Fold in 2 ripe mashed bananas (about 1 cup) until incorporated.

5. In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

6. Add the dry ingredients to the wet mixture in two additions, gently mixing to combine.

7. Stir in 1/4 cup milk to loosen the batter, then fold in 1 cup chopped fresh strawberries until evenly distributed.

8. Scrape the batter into the prepared loaf pan and smooth the top.

9. Bake 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden.

10. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan (plus parchment paper or cooking spray)
3. Large mixing bowl
4. Electric mixer or hand mixer
5. Rubber spatula
6. Whisk
7. Measuring cups and spoons
8. Potato masher or fork (for bananas)
9. Wire cooling rack and toothpick for doneness

FAQ

What oven temperature and baking time should I use?

Bake at 350°F in a greased 9×5 inch loaf pan for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

How ripe should the bananas be?

Use very ripe bananas with brown spots for the best sweetness and moisture. Mash them well so they incorporate evenly into the batter.

My strawberries sink to the bottom. How can I prevent that?

Toss chopped strawberries with 1 to 2 tablespoons of the flour from the recipe before folding them into the batter. This helps suspend them and reduces extra moisture sinking.

Can I use frozen strawberries instead of fresh?

Yes. Do not thaw them first. Toss frozen pieces in a little flour and fold gently into the batter to limit extra liquid and reduce sinking.

How should I store the bread and how long does it keep?

Cool completely, then wrap tightly and refrigerate. Because of the cream cheese, it will keep 4 to 5 days in the fridge. You can freeze slices for up to 3 months.

Can I substitute milk with another liquid or make this dairy free?

You can use buttermilk or a plant milk for a small flavor change. For a dairy free version, use dairy free cream cheese, vegan butter, and plant milk for similar results.

Cream Cheese Strawberry Banana Bread Recipe Substitutions and Variations

Butter: substitute equal parts softened coconut oil or stick margarine. Coconut oil will add a subtle tropical note and slightly different crumb.
Cream cheese: swap with mascarpone at a 1:1 ratio for a richer, silkier filling, or use full fat Greek yogurt strained for a tangier, lighter option (use slightly less yogurt to avoid excess moisture).
Granulated sugar: replace with 3/4 cup honey or maple syrup, reduce milk by 1 to 2 tablespoons, and lower oven temperature by 25 degrees F to prevent overbrowning.
Eggs: use flax eggs for each egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. Texture will be a bit denser but still moist.

Pro Tips

1. Make sure the butter, cream cheese and eggs are truly at room temperature so they whip together silky smooth; it gives a lighter batter and prevents lumps that can create dense spots.
2. Fold the dry ingredients in gently and stop as soon as they disappear; overmixing develops gluten and will make the loaf tough instead of tender.
3. Toss the chopped strawberries with a teaspoon of flour before folding them in to help them stay suspended in the batter instead of sinking to the bottom.
4. If the top is getting too brown near the end of baking, loosely tent with foil and continue until a toothpick shows a few moist crumbs; let the loaf cool completely before slicing for neater, cleaner slices.

Cream Cheese Strawberry Banana Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. Oven
2. 9×5 inch loaf pan (plus parchment paper or cooking spray)
3. Large mixing bowl
4. Electric mixer or hand mixer
5. Rubber spatula
6. Whisk
7. Measuring cups and spoons
8. Potato masher or fork (for bananas)
9. Wire cooling rack and toothpick for doneness

Ingredients

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed (about 1 cup)
1 cup chopped fresh strawberries
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

Directions

Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment.
In a large bowl, cream 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until smooth.
Beat in 1 cup granulated sugar until light, then add 2 large eggs one at a time, mixing after each. Stir in 1 teaspoon vanilla extract.
Fold in 2 ripe mashed bananas (about 1 cup) until incorporated.
In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Add the dry ingredients to the wet mixture in two additions, gently mixing to combine.
Stir in 1/4 cup milk to loosen the batter, then fold in 1 cup chopped fresh strawberries until evenly distributed.
Scrape the batter into the prepared loaf pan and smooth the top.
Bake 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden.
Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.