Cream Cheese-Filled Banana Bread Recipe

Introduction

This Cream Cheese-Filled Banana Bread is a delightful twist on a classic favorite, combining moist banana bread with a rich, creamy cheese center. Perfect for breakfast, snack, or dessert, it’s sure to impress with its soft texture and luscious filling.

Ingredients

• 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 oil 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)
• 1 large egg (for filling)
• 4 ounces brick-style cream cheese (softened; lite is okay)
• 1/4 cup granulated sugar (for filling)
• 3 tablespoons all-purpose flour (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it; set aside.
2. Step 2: In a large bowl, whisk together the egg, brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until combined.
3. Step 3: Stir in the mashed bananas until incorporated.
4. Step 4: Add the flour, baking powder, baking soda, and salt if using. Fold gently with a spatula or spoon until just combined; avoid overmixing. Set the batter aside.
5. Step 5: Pour about two-thirds of the banana bread batter into the prepared loaf pan, spreading it evenly and pushing it into the corners and sides as needed.
6. Step 6: To make the cream cheese filling, whisk together the egg, cream cheese, granulated sugar, and flour in a separate bowl until smooth. A hand mixer can be used for easier blending.
7. Step 7: Pour the cream cheese mixture evenly over the banana bread batter in the pan, smoothing the top lightly with a spatula.
8. Step 8: Carefully spread the remaining banana bread batter over the cream cheese layer, smoothing it gently to avoid disturbing the filling, and press it into the corners and sides.
9. Step 9: Bake for 48 to 50 minutes, or until the top is golden and domed. The center should be set and a toothpick inserted comes out clean or with a few moist crumbs—keep in mind the cream cheese layer may never be completely firm.
10. Step 10: Allow the bread to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing and serving.

Tips & Variations

• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the banana bread batter before baking.
• Substitute Greek yogurt for sour cream to add extra protein and tang.
• If coconut oil is not preferred, use canola or vegetable oil without affecting the taste much.
• Ensure the cream cheese is softened to room temperature for a smooth filling texture.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave for 15-20 seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw completely and drain any excess liquid before mashing to avoid altering the batter consistency.

Why does the cream cheese layer stay soft after baking?

The cream cheese filling contains eggs and sugar but little flour, so it remains creamy rather than firming up completely. This texture is intended and adds a delightful moist contrast within the bread.