Cream Cheese Banana Bread
Banana bread stuffed with cream cheese – this is the best recipe for homemade banana bread! This banana bread tastes like it’s been baked
The taste of banana and cream cheese is somewhat similar to cheesecake with cream cheese. It’s moist, delicious, amazing, and comforting.
Have you tried whole cheese in bread?
I love doing this because it makes the bread (think zucchini, pumpkin, or banana) taste a bit like cheesecake.
And I love cheesecake! But it’s also a fun way to change up your banana bread.
The bread is definitely a weak point for me! Whisk some butter and I have my favorite snack on hand!
Take a closer look at this photo because you’ll see how I didn’t do a great job of spreading the cream cheese layer evenly on this cream cheese banana bread.
I used my favorite, but I was in a hurry. So it wasn’t very equal.
But you want to know the secret? It still tastes amazing! Like really amazing.
INGREDIENTS
Bread
●1 large egg
●1/2 cup light brown sugar, packed
●1/4 cup granulated sugar
●1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
●1/4 cup cup sour cream (lite is okay; or 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
●pinch salt, optional and to taste
Cream Cheese Filling
●1 large egg
●4 ounces softened brick-style cream cheese (lite is okay)
●1/4 cup granulated sugar
●3 tablespoons all-purpose flour
INSTRUCTIONS
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Banana Bread
1) In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
2) Add the bananas and stir to incorporate.
3) Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
4) Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Make the Cream Cheese Filling
1) In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
2) Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
3) Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
4) Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.
5) Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
6) Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months
➤That’s it, all you have to do is Enjoy !
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