Cream Cheese-Filled Banana Bread

Cream Cheese-Filled Banana Bread
Cream Cheese-Filled Banana Bread
The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use melted coconut oil so there’s no mixer to dirty and oil keeps bread softer and springier than butter. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if desired. Sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. The big river of cream cheese is thick, bold, unmistakeable, and really makes this bread out of this world.
  • Preparing Time: 10 minutes
  • Total Time: 50 minutes
  • Served Person: 10
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • bread
  • 1/2 cup light brown sugar packed
  • 1/4 cup liquid-state coconut oil (canola or vegetable may
  • 1/4 cup cup sour cream (lite is okay or greek yogurt may be substituted)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • pinch salt optional and to taste
  • cream cheese filling
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • Carbohydrate 28.4391729381242 g
  • Cholesterol 69.108333333002 mg
  • Fat 11.4234129584247 g
  • Fiber 0.652781267548809 g
  • Protein 4.2946429597451 g
  • Saturated Fat 6.73391241664735 g
  • Serving Size 1 1 Serving (78g)
  • Sodium 347.090725208995 mg
  • Sugar 27.7863916705754 g
  • Trans Fat 0.981522275050454 g
  • Calories 234 calories

Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate. 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. 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. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. 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. 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. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Honey Butter, Cinnamon-Sugar Butter, Blueberry Butter, Strawberry Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.