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banana bread

cream cheese-filled banana bread

This homemade banana bread features a luscious cream cheese filling baked right inside for a moist, flavorful loaf that's perfect for breakfast or dessert.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 large egg
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.25 cup coconut oil liquid-state; canola or vegetable oil may be substituted
  • 0.25 cup sour cream lite is okay; Greek yogurt may 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

Cream Cheese Filling

  • 1 large egg
  • 4 oz brick-style cream cheese softened; lite is okay
  • 0.25 cup granulated sugar
  • 3 tbsp all-purpose flour

Instructions
 

Preparation Steps

  • Preheat oven to 350°F. Spray one 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
  • In a large bowl, whisk together one egg, light brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until combined.
  • Stir in mashed ripe bananas.
  • Add flour, baking powder, baking soda, and salt (if using). Fold gently until just combined; do not overmix. Set the batter aside.
  • Pour about two-thirds of the banana bread batter into the prepared loaf pan, smoothing the top lightly.
  • For the cream cheese filling: In a medium bowl, whisk together one egg, softened cream cheese, granulated sugar, and flour until smooth and creamy.
  • Evenly pour the cream cheese filling over the banana bread batter in the loaf pan.
  • Top with the remaining banana bread batter, smoothing the top carefully so as not to disturb the cream cheese layer.
  • Bake for 48 to 50 minutes, or until the top is golden and a toothpick inserted comes out mostly clean (some moist crumbs are okay due to cream cheese).
  • Let the bread cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with plenty of black spots for the best flavor. Store the banana bread airtight at room temperature for up to one week.