Cream Cheese-Filled Banana Bread
A soft, buttery banana bread with a creamy cream cheese filling that's perfect for breakfast or dessert.
Ingredients
For the banana bread
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt (optional)
For the cream cheese filling
- 4 ounces brick-style cream cheese (softened; lite is okay)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
Preparation
- 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, add the egg, sugars, coconut oil, sour cream, and vanilla, and whisk to combine.
- Add the mashed bananas and mix to incorporate.
- Add 1 cup flour, baking powder, baking soda, and optional salt; fold gently with a spatula until just combined. Do not overmix; set aside.
Layering and Baking
- Turn about two-thirds of the batter out into the prepared loaf pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- In another bowl, add all cream cheese filling ingredients and whisk to combine, or mix with a hand mixer.
- Pour the cream cheese filling evenly over the bread batter.
- Top with the remaining batter, smoothing the top lightly so as not to disturb the cream cheese layer.
- Bake for about 48 to 50 minutes, or until the top is domed, golden, and the center is set. A toothpick inserted should come out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
Serve warm or at room temperature. Add butter or cream cheese on top for an extra touch. Store in an airtight container for up to 3 days or freeze for up to 3 months.