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Cream Cheese-Filled Banana Bread
x 1
Soft, moist banana bread with a baked-in cream cheese layer.
Tent the pan with foil at 30 minutes if the top is browning too quickly. Let loaf cool completely before slicing so the cream cheese layer sets.
1/4 cup liquid-state coconut oil canola or vegetable may be substituted
1/4 cup sour cream lite is okay; Greek yogurt may be substituted
2 teaspoons vanilla extract
1 cup mashed ripe bananas about 2 large bananas
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 salt pinch; optional
Preparation
Preheat oven to 350 F and grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk together the egg, brown sugar, granulated sugar, coconut oil, sour cream, and vanilla.
Stir in the mashed bananas until incorporated.
Add the flour, baking powder, baking soda, and salt and fold with a spatula or stir gently until just combined; do not overmix.
Turn about two-thirds of the batter into the prepared pan and smooth the top, pushing batter into corners and sides as necessary.
Cream Cheese Filling
Ingredients
1 egg
4 ounces brick-style cream cheese softened; lite is okay
1/4 cup granulated sugar
3 tablespoons all-purpose flour
Preparation
In a bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth; alternatively, use a hand mixer.
Pour the filling evenly over the batter in the pan and smooth lightly with a spatula, pushing into corners as necessary.
Top with the remaining batter, smoothing lightly so as not to disturb the cream cheese layer.
Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set; a toothpick inserted in the center should come out clean or with a few moist crumbs.
Allow bread to cool in the pan for about 15 minutes, then turn out onto a wire rack and cool completely before slicing.