Food & Recipes

You’re Going To Love This Cream Cheese-Filled Banana Bread

Take your banana bread recipe up a notch.

When you have leftover bananas, it’s always a good idea to make banana bread. But if you’re sick of the same old recipe, it’s time to take your baking to the next level. This cream cheese-filled banana bread is about to change everything. Here’s how to make it:

Materials

  • 9×5 baking tin
  • Bowls
  • Whisk
  • Wire rack

Ingredients

Banana Bread

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 large bananas, smashed (must be very ripe)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened brick-style cream cheese (light is OK)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350 Fahrenheit.

2. Spray pan with cooking spray

3. Bread: In a large bowl, add the egg, sugars, oil, yogurt, vanilla, and whisk to combine. Add bananas; mush and stir to incorporate. Add 1 cup flour, baking powder and baking soda, and fold with spatula or stir gently with a spoon until just combined. Be careful not to over-mix. Set aside.

6. Cream Cheese Filling: In a large bowl, add all ingredients and whisk to combine.

7. Put about two-thirds of the bread batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

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

9. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer; push batter into corners and sides as necessary.

10. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no batter.

*Note* the cream cheese never gets totally solid so some may stick to the toothpick.

*Tip* Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate and oven variances. Bake until done; watch your bread, not the clock.

11. Remove from oven and allow bread to cool in pan for about 15 minutes. Put on a wire rack to cool completely before slicing and serving.