What could be more comforting than the smell of fresh banana bread wafting through your kitchen? Picture a loaf, golden brown on the outside and bursting with rich, creamy sweetness on the inside—specifically, a luscious cream cheese filling that elevates the classic banana bread to new heights. This recipe substitutes traditional ingredients with lighter options, making it not just indulgent but also a bit lighter on the waistline. With a harmonious blend of familiar flavors and delightful textures, each slice promises to be a hit at any gathering or simply enjoyed as a cozy treat at home. Get ready to dive into this delightful Cream Cheese-Filled Banana Bread that’s as scrumptious as it is easy to whip up.
Why make this recipe? There are a multitude of reasons to whip up a loaf of Cream Cheese-Filled Banana Bread. First and foremost, the combination of sweet, ripe bananas and creamy cheese creates a melt-in-your-mouth experience that no one can resist. Additionally, this recipe is incredibly easy to follow, making it perfect for both novice and experienced bakers alike. You won’t be spending hours in the kitchen, and the cleanup is just as simple! Furthermore, it’s a budget-friendly way to transform basic pantry staples into a delicious treat, providing the perfect excuse to use up overripe bananas. Finally, it’s an incredibly versatile dish, suitable for breakfast, dessert, or even a snack anytime throughout the day.
Ingredients
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- 1/4 cup sour cream (lite is acceptable; Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (optional)
Cream Cheese Filling:
- 1 large egg
- 4 ounces brick-style cream cheese (softened; lite is acceptable)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Helpful Notes:
- Find coconut oil in the baking section of most supermarkets, or opt for canola or vegetable oil if preferred.
- Sour cream can be swapped for Greek yogurt for a lighter option, and both contribute to a tender loaf.
- Make sure all your ingredients are at room temperature to ensure a smooth batter.
Directions
- Preheat Oven: Start by preheating your oven to 350°F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan to prevent sticking. Set aside.
- Make the Banana Bread: In a large mixing bowl, add in the egg, both types of sugar, coconut oil, sour cream, and vanilla extract. Whisk everything together until well combined.
- Add the Bananas: Fold in the mashed bananas, stirring gently until they are fully incorporated into the mixture.
- Incorporate Dry Ingredients: Add in the flour, baking powder, baking soda, and optional salt. With a spatula, carefully fold the dry ingredients into the wet ingredients until just combined; be careful not to overmix.
- Assemble in Pan: Turn about two-thirds of the banana batter into the prepared loaf pan, smoothing the top lightly with a spatula, making sure to reach the corners and sides. Set the remainder aside.
- Make the Cream Cheese Filling: In a separate bowl, add the softened cream cheese, egg, sugar, and flour. Whisk or use a hand mixer to combine the ingredients thoroughly until smooth.
- Layer the Filling: Evenly pour the cream cheese filling over the banana bread batter in the pan, smoothing the top gently to ensure it reaches the edges.
- Top with Remaining Batter: Carefully dollop the remaining banana batter over the cream cheese filling, smoothing it lightly without disturbing the filling layer.
- Bake: Place your prepared loaf in the oven and bake for about 48 to 50 minutes. Look for a domed, golden top, and check for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs; a little cream cheese may cling to it.
- Cooling Process: Once baked, allow the bread to cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing and serving.
How to Serve Cream Cheese-Filled Banana Bread
Serving this decadent loaf is best when it’s warm or at room temperature. You can slice it thick or thin, depending on your personal preference. For a delightful presentation, consider serving with a dusting of powdered sugar on top or a dollop of whipped cream for indulgence. Pair it with a hot cup of coffee or tea, or even a scoop of vanilla ice cream for a sweet treat. For special occasions, consider garnishing with sliced fresh bananas or chopped nuts to enhance that homemade feel.
How to Store Cream Cheese-Filled Banana Bread
To store your Cream Cheese-Filled Banana Bread, place it in an airtight container to keep it fresh for up to 4 days in the refrigerator. If you’d like to keep it longer, you can easily freeze it. Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and it can last in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently in the oven or microwave. Always check for freshness before eating; if it smells off or has changed texture, it’s best to discard it.
Tips to Make Cream Cheese-Filled Banana Bread
- Prep Ahead: Mash your bananas in advance and store them in the fridge, making it quicker to prep on baking day.
- Room Temperature Ingredients: Allow eggs, cream cheese, and sour cream to come to room temperature for better mixing and creaminess.
- Gentle Mixing: Avoid overmixing your batter; it could compromise the fluffy texture of your bread.
- Non-Stick Spray: Use a good quality non-stick spray for easier cleanup and removal from the pan.
- Use Ripe Bananas: The riper the bananas, the sweeter your bread will be, so don’t hesitate to use ones that are heavily speckled.
- Flavor Variations: Add chopped nuts or chocolate chips into the batter for an extra flavor kick.
- Avoid Overbaking: Since the cream cheese filling might give a false indication, keep an eye on the baking time to prevent the loaf from becoming dry.
- Batch Your Baking: Consider making two loaves at once; one for yourself and one to share or give as a gift!
- Cream Cheese Swirl: For an artistic touch, try swirling the cream cheese layer with a knife before topping it with the banana batter.
- Adapt for Allergies: For gluten-free needs, substitute with a gluten-free flour blend.
Variations
- Vegan Banana Delight: Swap the egg for flaxseed meal and use dairy-free yogurt along with plant-based cream cheese for a fully plant-based option.
- Protein-Packed Bread: Stir in a scoop of your favorite protein powder into the banana batter for an added healthy twist.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend, ensuring all other ingredients are certified gluten-free.
- Zesty Lime Infusion: Add the zest of a lime into the batter for a refreshing citrus twist that balances the richness of the cream cheese.
- Choco-Nut Crunch: Mix in semi-sweet chocolate chips and chopped walnuts to create a decadent and textured banana bread experience.
FAQs
- Can I make this ahead of time? Absolutely! You can prepare the batter a day in advance and store it in the fridge until you are ready to bake. Just give it a gentle stir before baking to reincorporate the ingredients.
- How do I store leftovers? Store any remaining banana bread in an airtight container in the refrigerator for up to 4 days, or freeze it for longer storage.
- Can I freeze this dish? Yes! Wrap the cooled loaf tightly in plastic wrap followed by aluminum foil for freezing. It can be stored in the freezer for up to 3 months.
- What can I substitute for the sour cream? Greek yogurt is a great substitute for sour cream, or you can use buttermilk in a pinch.
- How do I prevent sticking? Ensure your loaf pan is well-greased and floured, or use parchment paper for easier removal.
- Is this recipe dairy-free? It can be easily modified for a dairy-free version by using plant-based cream cheese and yogurt.
- Can I use frozen bananas? Sure! Just make sure to thaw them fully and drain any excess liquid before using them in the batter.
- How do I know when it’s done? Aside from checking for a golden top, the bread is done when it springs back lightly when touched and a toothpick inserted into the center comes out with moist crumbs but not wet batter.
Embrace the joy of baking with this Cream Cheese-Filled Banana Bread—perfect for any occasion and guaranteed to become a favorite in your household. Happy baking!
Cream Cheese-Filled Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan to prevent sticking.
- In a large mixing bowl, add the egg, both types of sugar, coconut oil, sour cream, and vanilla extract. Whisk everything together until well combined.
- Fold in the mashed bananas, stirring gently until they are fully incorporated into the mixture.
- Add in the flour, baking powder, baking soda, and optional salt. Carefully fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour about two-thirds of the banana batter into the prepared loaf pan, smoothing the top lightly with a spatula, reaching the corners and sides.
- In a separate bowl, add the softened cream cheese, egg, sugar, and flour. Mix thoroughly until smooth.
- Evenly pour the cream cheese filling over the banana bread batter in the pan, smoothing the top gently to ensure it reaches the edges.
- Dollop the remaining banana batter on top of the cream cheese filling, smoothing it lightly without disturbing the filling layer.
- Bake the loaf in the oven for about 48 to 50 minutes. Look for a domed, golden top, and check for doneness with a toothpick inserted into the center.
- Allow the bread to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.