Cream Cheese-Filled Banana Bread

Cream Cheese-Filled Banana Bread

from averiecooks.com
Bread, Rolls, Muffins & Breakfast
60 min
261 kcal / serving

🍌🍞🎉 This is the BEST homemade banana bread recipe! This cream cheese banana bread tastes like it has cheesecake baked in! Soft, fluffy and tastes ahhhh-mazing and it'll be your new FAVORITE banana bread recipe! A total winner that will impress your friends and family!

Ingredients

  • 1 largeegg
  • ½ cuplight brown sugar (packed)
  • ¼ cupgranulated sugar
  • ¼ cupliquid-state coconut oil (canola or vegetable may be substituted)
  • ¼ cupcup sour cream (lite is okay greek yogurt may be substituted)
  • 2 teaspoonsvanilla extract
  • 1 cupmashed ripe bananas (about 2 large bananas)
  • 1 cupall-purpose flour
  • ½ teaspoonbaking powder
  • ½ teaspoonbaking soda
  • salt (optional)
  • 1 largeegg
  • 4 ouncesbrick-style cream cheese (softened lite is okay)
  • ¼ cupgranulated sugar
  • 3 tablespoonsall-purpose flour

Directions

  1. 1

    Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

  2. 2

    Make the Banana Bread

  3. 3

    In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.

  4. 4

    Add the bananas and stir to incorporate.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Make the Cream Cheese Filling

  8. 8

    In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

  9. 9

    Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

  10. 10

    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.

  11. 11

    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.*

  12. 12

    Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.