Cream Cheese Banana Bread

Published April 16, 2015 by ashleymelvin34

Ingredients:

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)- I used vegetable oil
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)-I used the sour cream
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 salt, optional and to taste

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread – In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.

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3. Add the bananas and stir to incorporate.

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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.

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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

6. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

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

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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.

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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. 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.

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.

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My family and I were getting tired of the same old sweet stuff and I remember that my dad used to make our family banana bread all the time. He used to make it with nuts, I did not. I came across this recipe and instantly knew I needed to try it banana bread and cream cheese, who could ask for something better! The recipe was very easy to follow. I did however make my bananas ripe my self by putting them in the oven at 300 and cooked them for 40 minutes. It does the same as when the sit out for to long or are put into a bag. The bread was a success and definitely something I will make again.

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12 comments on “Cream Cheese Banana Bread

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