Cream Cheese Filled Banana Bread
A delightful filled banana bread with a creamy, tangy cream cheese layer, perfect for breakfast or a sweet snack.
Ingredients
For the Banana Bread
- 3 medium very ripe bananas, mashed About 1 and 1/2 cups when mashed
- 1/2 cup granulated sugar Plus 1/2 cup brown sugar packed
- 1/2 cup unsalted butter Melted and cooled slightly
- 2 large eggs At room temperature
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup chopped walnuts or pecans Lightly toasted
For the Cream Cheese Filling
- 4 ounces cream cheese Softened
- 1/4 cup granulated sugar For the filling
- 1 large egg yolk
- 1 teaspoon lemon juice Or 1/2 teaspoon lemon zest
- 1 tablespoon flour For the filling
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Instructions
Preparation
- Heat oven to 350°F. Line a 9 by 5 inch loaf pan with parchment so the long sides hang over. Lightly grease the short sides.
- In a small bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg yolk, lemon juice, and flour, then mix until velvety.
- In a large bowl, whisk mashed bananas, melted butter, both sugars, eggs, and vanilla until combined.
- In a second bowl, whisk flour, baking soda, baking powder, and salt. Fold the dry mix into the wet mix gently.
Baking
- Spoon half the banana batter into the pan. Dollop all the cream cheese filling over the top and spread it gently. Add the remaining batter and smooth the surface.
- Bake for 55 to 68 minutes, until the center springs back and a toothpick meets moist crumbs. If the top browns too fast, tent with foil during the last 15 minutes.
- Cool in the pan for 15 minutes, then lift out and cool fully on a rack before slicing.
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Note
For the best flavor, use speckled bananas and room temperature cream cheese. Do not overmix the batter to keep the crumb soft.