Cream Cheese Filled Banana Bread

Cream Cheese Filled Banana Bread

Ingredients

Banana Bread Batter

• 2 ½ cups (310g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional)
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) vegetable oil (or more melted butter)
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup (240g) sour cream or Greek yogurt
• 3–4 ripe bananas, mashed (about 1½ to 1¾ cups)

Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 tbsp all-purpose flour
• 1 egg
• ½ tsp vanilla extract

Optional Topping

• 1 banana sliced in half lengthwise (for the top, like in the picture)

Instructions

1. Preheat oven & prepare pan

• Preheat your oven to 350°F (175°C).
• Grease and line a 9×5 inch (or larger) loaf pan with parchment paper.

2. Make the Banana Bread Batter

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• In a large bowl, beat the butter, oil, and both sugars until light and fluffy (about 2 minutes).
• Add the eggs, one at a time, then add vanilla and mix well.
• Stir in the sour cream and mashed bananas.
• Gradually mix in the dry ingredients until just combined. Don’t overmix.

3. Make the Cream Cheese Filling

• In a separate bowl, beat the cream cheese with the sugar, flour, egg, and vanilla until smooth and creamy.

4. Assemble

• Pour half of the banana bread batter into the pan and spread evenly.
• Gently pour and spread all the cream cheese mixture over the batter.
• Pour the remaining banana batter on top and smooth it out.
• If using, place the banana slices cut-side up on top for decoration.

5. Bake

• Bake for 60–75 minutes, or until a toothpick inserted in the center (not through the cream cheese) comes out mostly clean.
• If the top is browning too fast, loosely cover with foil in the last 20 minutes.
• Cool in the pan for at least 15–20 minutes, then transfer to a wire rack.

Storage

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days. Tastes great cold or gently warmed.
• Can be frozen (wrap slices individually).