Cream Cheese Banana Bread
This Cream Cheese Banana Bread recipe combines ripe bananas and a creamy filling, resulting in a moist and delicious loaf perfect for any occasion.
Equipment
- loaf pan
Ingredients
For the banana bread
- 2 to 3 bananas very ripe bananas (about 1 ¼ to 1 ½ cups mashed)
- ⅓ cup melted butter unsalted or salted
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar (½ cup if you would like it less sweet, 1 cup if you want it sweeter)
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
For the cream cheese filling
- 8 ounces cream cheese at room temperature
- 1 large egg
- ¼ cup sugar
- 2 tablespoons flour
Instructions
Method
- Preheat the oven to 350°F and grease a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- In another bowl, beat together all the ingredients for the cream cheese filling with a hand mixer or in a stand mixer.
- Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time.
- Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
- Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely.
- Store covered at room temperature for up to 4 days.
Notes
If the top starts to brown too much before the middle is done, tent the top with foil.
Nutrition
Serving: 1sliceCalories: 331kcalCarbohydrates: 45gProtein: 5gFat: 15g
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