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Cream Cheese-Filled Banana Bread

Cream Cheese-Filled Banana Bread

This cream cheese banana bread tastes like it has cheesecake baked in! Soft, fluffy and tastes ahhhh-mazing.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Bread, Rolls, Muffins & Breakfast
Cuisine American
Servings 12 slices
Calories 261 kcal

Equipment

  • 9×5-inch Loaf Pan

Ingredients
  

Bread

  • 1 large egg
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.25 cup coconut oil liquid-state; canola or vegetable may be substituted
  • 0.25 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
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt optional

Cream Cheese Filling

  • 1 large egg
  • 4 ounces brick-style cream cheese softened; lite is okay
  • 0.25 cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions
 

Making the Bread

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
  • Add the bananas and stir to incorporate.
  • Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently until just combined; don’t overmix; set aside.
  • Turn about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula.

Making the Cream Cheese Filling

  • In a large bowl, add all ingredients and whisk to combine.
  • Evenly pour filling mixture over the bread, smoothing the top lightly.
  • Top with remaining batter, smoothing the top very lightly.
  • Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set.
  • Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely.

Notes

Tent the pan with foil at the 30 minute-mark if tops and sides become too browned before center cooks through. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition

Serving: 1sliceCalories: 261kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 3gCholesterol: 52mgSodium: 155mgFiber: 1gSugar: 22g
Keyword banana bread, bread, breakfast, cheesecake, cream cheese banana bread, dessert
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