Description
This Cream Cheese Banana Bread is a moist, flavorful twist on classic banana bread, featuring a rich cream cheese swirl that adds a delightful creaminess and subtle tang. Perfect for breakfast, snacks, or dessert, it combines ripe bananas with a smooth cream cheese filling, baked to golden perfection in a loaf pan.
Ingredients
Scale
Bread Batter
- 1/2 cup melted butter (plus more butter for pan)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 ripe bananas, mashed
Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1 large egg
- 1/3 cup sugar
- 2 tablespoons flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9″ x 5″ loaf pan or spray it with non-stick spray, then set it aside.
- Mix dry ingredients for bread: In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Combine wet ingredients for bread: In a separate large bowl, combine the sugar, melted butter, sour cream, vanilla extract, and eggs. Whisk until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mashed bananas carefully without overmixing.
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese until smooth. Add the egg, sugar, and flour, and mix until fully combined and creamy.
- Layer the batter and cream cheese: Pour half of the banana bread batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining banana bread batter and lightly swirl with a knife to create a marbled effect.
- Bake the bread: Place the loaf pan in the oven and bake for about 60 minutes, or until a toothpick inserted into the center (avoiding the cream cheese swirl) comes out clean.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Ripe bananas with brown spots yield the best natural sweetness and flavor.
- Do not overmix the batter to keep the bread tender.
- Allow the bread to cool completely before slicing for cleaner slices.
- You can substitute sour cream with Greek yogurt if desired.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
