Saturday, October 4, 2014

Banana Bread Filled With Cream Cheese

The layer of cream cheese brings this Banana Bread recipe to the next level! I found this recipe on the Averie Cooks website ( I tweaked it a little) and she has some fantastic recipes.



1 egg

1/2 cup brown sugar, packed

1/4 cup sour cream

2 teaspoons vanilla

1 cup mashed ripe bananas 

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

Cream Cheese Filling

1 egg

4 ounces of brick style cream cheese, softened

1/2 cup granulated sugar

2 tablespoons flour


Set out the cream cheese to soften. Preheat oven to 350 degrees and spray a 9x5" loaf pan with a floured cooking spray.

In a large bowl add the egg, brown sugar, canola oil, sour cream, vanilla and whisk to combine.

Add the mashed bananas and stir to incorporate.

In a medium bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients with a spatula and gently fold in with a spatula until the mixture is just combined.

Pour about 2/3 of the batter into the prepared loaf pan.

Make the cream cheese filling by adding all of the ingredients into a medium bowl and use a hand mixer or an immersion blender to mix the filling.

Evenly pour the cream cheese filling over the layer of banana filling. Use a spatula to get the filling evenly over the banana bread. Top the filling with the rest of the banana batter. Smooth the top lightly with the back of a spoon.

Bake for 45 to 50 minutes. You will know when the bread is done - when the top is golden brown and domed up a little. The toothpick test isn't accurate because of the cream cheese layer.

Allow the bread to cool in the pan for at least 15 minutes. Then turn the bread onto a wire rack to continue cooling then onto a cutting boat to slice.

I placed the loaf on a large serving platter! Perfect for breakfast or an after school snack.