Description
This Cream Cheese-Filled Banana Bread is a moist, flavorful loaf that combines the natural sweetness of ripe bananas with a rich, creamy cheesecake-like filling. Baked to golden perfection, it offers a delightful contrast of textures and makes for a perfect breakfast treat or afternoon snack.
Ingredients
Scale
Bread
- 1 large egg
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- ¼ 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
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt (optional)
Cream Cheese Filling
- 1 large egg
- 4 ounces brick-style cream cheese, softened (lite is okay)
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly to prevent sticking. Set aside.
- Make the banana bread batter: In a large bowl, whisk together the egg, light brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until well combined. Stir in the mashed bananas. Then, add the all-purpose flour, baking powder, baking soda, and a pinch of salt if using. Fold gently with a spatula or stir with a spoon until just combined to avoid overmixing.
- Layer the banana batter: Pour about two-thirds of the banana bread batter into the prepared loaf pan, spreading it evenly and pushing it lightly into the corners and sides to create an even base layer. Set aside.
- Prepare the cream cheese filling: In a separate large bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth and creamy. You may use a hand mixer for a smoother consistency.
- Add cream cheese layer: Evenly pour the cream cheese filling over the banana bread batter in the loaf pan. Smooth the top lightly with a spatula and gently push it into the corners and sides to evenly distribute.
- Top with remaining banana batter: Spoon the remaining banana bread batter over the cream cheese layer, smoothing lightly with a spatula without disturbing the cream cheese filling. Push the batter gently into the pan edges and corners.
- Bake the banana bread: Bake in the preheated oven for 48 to 50 minutes, or until the top is domed, golden brown, and the center is set. Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter. The cream cheese layer remains slightly soft, so relying on the toothpick test alone can be tricky.
- Cool and serve: Let the banana bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving. This helps the layers set properly for clean slices.
Notes
- Using ripe bananas enhances the bread’s sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- The cream cheese layer will not fully solidify – expect a soft, creamy texture inside.
- Sour cream can be substituted with Greek yogurt for a slight tang and reduced fat.
- Ensure the loaf pan is well-greased and floured to prevent sticking.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana bread, cream cheese filling, baked banana bread, moist banana bread, breakfast bread, dessert loaf
