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Easy Cream Cheese-Filled Banana Bread

Easy Cream Cheese-Filled Banana Bread

Cream Cheese-Filled Banana Bread

This is the most delicious homemade banana bread recipe! This banana bread tastes like a baked cheesecake! Soft, fluffy, easy and tastes amazing!
Why do people love this banana bread so much? It’s filled with cream cheese and has a sweet glaze on top.
I have made this banana bread recipe countless times and it is always a hit. It is one of those recipes that you can keep in your back pocket for when you need to bake something and you don’t know what. You can even freeze the banana bread if you want to make it ahead of time.

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Ingredients:

Bread

  • 2 large bananas mashed
  • 1 cup flour
  • 1/4 cup liquid coconut oil (canola or vegetable can be substituted)
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt to taste

Cream Cheese Filling

  • 4 ounces cream cheese softened with bricks (lite acceptable)
  • 3 tbsp flour
  • 1 large egg
  • 1/4 cup granulated sugar
Instructions:

To Make the Banana Bread :

  1. Spray a baking tray with cooking spray or grease a pan with flour and preheat the
    oven to 350 F.
  2. In a large bowl, whisk together the eggs, sugars, coconut oil, sour cream, and vanilla
  3. add bananas and stir until combined.
  4. Add flour, baking powder, baking soda, and optional salt, stirring gently with a spoon
    until completely combined.
  5. Flip about two-thirds of the mixture into the prepared pan, gently smoothing the top on all corners and sides with a spatula.

To make the Cream Cheese Filling :

  1. In a large bowl add all ingredients and beat until combined with a hand mixer.
  2. Pour the filling mixture evenly over the bread, gently pushing it with a flat spatula into the corners and sides.
  3. Pour the mixture with the remaining mixture, then gently smooth the top with a spoon so as not to disturb the cream cheese layer and push the mixture into the corners and sides.
  4. Bake for 48 to 50 minutes until the surface is golden brown, and the center is set, inserting a toothpick in the center to come out clean, or with a few moist crumbs.
    Note that this is tricky because the cream cheese does not become completely solid, so the toothpick test is not the most accurate.
  5. Slice the bread, then serve after letting the bread cool in the pan for about 15 minutes, then turn it out to a wire rack to cool completely.

Notes: The bread can be kept airtight at room temperature for up to a week or in the freezer for
up to 6 months.

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