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