Cream Cheese Banana Bread

Save Recipe

Print Recipe

Ingredients

For the Banana Bread
• 1 large egg
• 1/2 C. light brown sugar (packed)
• 1/4 C. granulated sugar
• 1/4 C. liquid-state coconut oil
• 1/4 C. Greek yogurt (or sour cream)
• 2 t. vanilla extract (I used vanilla paste)
• 1 C. mashed ripe bananas (about 2 bananas)
• 1 C. all-purpose flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• Powdered sugar to garnish
For the Cream Cheese Filling
• 1 large egg
• 4 oz. softened brick-style cream cheese
• 1/4 C. granulated sugar
• 3 T. all-purpose flour

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 9 inch by 5 inch loaf pan by oiling it and dusting it with flour. Alternatively, spray with a flour and oil baking spray.
3. Mix the egg, brown sugar, granulated sugar, coconut oil, Greek yogurt (or sour cream) and vanilla extract (or paste) together.
4. Mash bananas and stir into the sugar and oil mixture.
5. Whisk all-purpose flour, baking powder, baking soda and salt together. Add the flour mixture to the banana/sugar mixture. Stir to combine ingredients but do not overmix.
6. Prepare cream cheese filling. Combine egg, cream cheese, sugar and flour in a bowl. Mix with a hand mixer until the mixture is smooth.
7. Pour about 1/2 of the banana batter into your prepared loaf pan. Smooth the top of the batter. Spoon all of the cream cheese filling over the banana batter. Smooth the cream cheese mixture and, using a spatula, spread the mixture evenly across the top of the batter and to the edges of the pan. Top with the remaining batter. Using a spatula, smooth the top to spread the batter to the edges of the pan.
8. Bake for 50 minutes at 350 degrees F. or until the top of your banana bread is rounded and golden brown. (At 30 minutes, remove the bread from the oven and cover it with a layer of foil to keep the top of the bread from burning.) Return the covered bread to the oven. At the end of baking, you will want to check that the cake batter is set with a skewer inserted into the center of the cake. The skewer should come out clean. Remember that you have a cream cheese layer in the middle of your banana bread and that part of the bread will not give you a totally clean skewer. Remember, too, that this bread, with the cream cheese and the mashed bananas, is a very moist bread.
9. Cool the bread on your counter. When it is cooled, cover it with plastic wrap and let it sit overnight before cutting.

Nutrition

Calories

4636 cal

Fat

93 g

Carbs

629 g

Protein

80 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Banana Banana Bread

Save Recipe

Print Recipe

Ingredients

For the Bread
• 1/4 pound cool butter (1 stick)
• 3/4 C. dark brown sugar
• 2 eggs (at room temperature)
• 2 1/2 C. very ripe bananas (about 5)
• 2 C. all-purpose flour
• 1 t. baking soda
• 1/4 t. salt
For The Topping
• 3 T. chopped walnuts
• 1 T. granulated or coarse sugar
• 1/8 t.cinnamon

Instructions

1. Preheat oven to 350 degrees F. Grease a 9 inch by 5 inch loaf pan. You can line the bottom of the loaf pan with parchment to ensure that it will come out of the pan easily after baking.
2. Cream the butter in the mixer bowl of your stand mixer until the butter is light-colored and fluffy. Add the sugar and continue beating for about 2 more minutes. Add room-temperature eggs one at a time, mixing thoroughly after the addition of each egg. Mash the bananas and mix in the bananas. You only want small lumps of banana to remain in your batter after it is mixed.
3. Whisk dry ingredients (flour, baking soda and salt) together. Add the banana mixture to the dry ingredients and mix until all the ingredients are just combined. Pour batter into your prepared pan. Prepare topping and sprinkle it over the batter.
4. Bake in preheated oven for about 65 minutes. The bread is done when you can insert a toothpick into the center of the bread and the toothpick comes out clean. If you have a digital baking thermometer, the internal temperature of the bread should read between 190-200 degrees F. when the bread is done.
5. When the banana bread is finished, remove the pan from the oven and let it sit on the counter for about 10 minutes. After ten minutes, run a knife around the edges of the bread to make it easier to remove the bread from the pan and turn the bread out onto a wire rack. Allow the bread to cool completely.