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–+ servings

cream cheese-filled banana bread

This banana bread is soft, fluffy, and filled with a creamy layer of rich cream cheese that bakes in perfectly. A delicious twist on the classic banana bread that tastes like cheesecake!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 large egg
  • 0.5 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.25 cup liquid-state coconut oil can substitute canola or vegetable oil
  • 0.25 cup sour cream lite is okay; Greek yogurt can be substituted
  • 2 tsp vanilla extract
  • 1 cup mashed ripe bananas about 2 large bananas
  • 1 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • pinch salt optional
  • 1 large egg for cream cheese filling
  • 4 oz brick-style cream cheese, softened lite is okay
  • 0.25 cup granulated sugar for cream cheese filling
  • 3 tbsp all-purpose flour for cream cheese filling

Instructions
 

Preparation Steps

  • Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
  • In a large bowl, whisk together the egg, light brown sugar, granulated sugar, coconut oil, sour cream, and vanilla until combined.
  • Add the mashed bananas and stir to incorporate.
  • Add 1 cup all-purpose flour, baking powder, baking soda, and optional salt and fold gently until just combined; do not overmix.
  • Pour about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula, pushing it into corners and sides as necessary.
  • In a separate bowl, mix the cream cheese filling by whisking together the cream cheese, egg, granulated sugar, and 3 tablespoons flour until smooth. A hand mixer can be used for best results.
  • Pour the cream cheese filling evenly over the banana bread batter, smoothing the top lightly.
  • Top with the remaining banana bread batter, smoothing the top lightly to cover the cream cheese filling.
  • Bake for 48 to 50 minutes, until the top is domed and golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Note the cream cheese filling never fully solidifies.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing and serving.

Notes

This banana bread keeps well at room temperature for up to 1 week if stored airtight. Use very ripe bananas with black spots for the best flavor. Brick-style cream cheese is necessary for the filling to hold properly.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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