Cream Cheese-Filled Banana Bread

By lihui

10 Person

60 Minutes

261 Calories

This is the BEST homemade banana bread recipe! This cream cheese banana bread tastes like it has cheesecake baked in! Soft, fluffy and tastes a-amazing!! 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 the moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.

Ingredients

Cream Cheese Filling

3 tbsp. All-purpose flour
1/4 cup Granulated sugar
4 oz. Softened brick-style cream cheese
1 Large egg

Bread

Pinch salt
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1 cup All-purpose flour
1 cup Mashed ripe bananas
2 tsp. Vanilla extract
1/4 cup Sour cream
1/4 cup Liquid-state coconut oil
1/4 cup Granulated sugar
1/2 cup Light brown sugar, packed
1 Large egg

Method

01

Preheat oven to 350℉. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
02

In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
03

Add the bananas and stir to incorporate.
04

Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
05

Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
06

In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
07

Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
08

Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
09

Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.
10

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
11

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Related Tags

Breakfast Recipes

Bread Recipes

Banana Bread Recipes

Cream Cheese-Filled Banana Bread

4.2

( By lihui )

01 Information

Grade easy
Serving 10 servings
Calorie 261 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Cream Cheese Filling

3 tbsp. All-purpose flour

1/4 cup Granulated sugar

4 oz. Softened brick-style cream cheese

1 Large egg

Bread

Pinch salt

1/2 tsp. Baking soda

1/2 tsp. Baking powder

1 cup All-purpose flour

1 cup Mashed ripe bananas

2 tsp. Vanilla extract

1/4 cup Sour cream

1/4 cup Liquid-state coconut oil

1/4 cup Granulated sugar

1/2 cup Light brown sugar, packed

1 Large egg

03 Method

Step 1

Preheat oven to 350℉. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Step 2

In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.

Step 3

Add the bananas and stir to incorporate.

Step 4

Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.

Step 5

Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

Step 6

In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

Step 7

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

Step 8

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

Step 9

Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.

Step 10

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Step 11

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

04 Author