Cream Cheese-Filled Banana Bread
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 may be substituted)
1/4 cup cup sour cream (lite is okay; or 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 salt, optional and to taste
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Bread: In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate.
- Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- Cream Cheese Filling: In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Bake until done; watch your bread, not the clock.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
With little time in the morning to grab something to eat before my classes, I always like to buy some cake loaves that I can quickly eat. Decided to make some banana bread and ended up looking for some with cream cheese in it too. I really liked when Starbucks had their Pumpkin Cream Cheese Muffin. Tim Horton’s (for my fellow Canadians) also had one, but I actually like Starbucks a lot more. More moist and the cream cheese tasted nice and rich. It made me wish I had some pumpkin seeds to sprinkle onto the top of this bread!
This recipe was nice and moist. I used canola oil instead of coconut oil because I wasn’t sure if it’d affect the taste. I didn’t want my bread to have a coconut scent. Maybe next time I’ll try it with coconut oil to see if it changes the taste much. I have some lying around anyway haha!
I also substituted the sour cream with Greek yogurt instead. Didn’t affect the moistness of the banana bread. We also used a bit of honey instead of all sugar. I think next time I want to substitute more of the sugar with honey to see how it’ll affect the taste. We were originally gonna add some cinnamon and nutmeg but forgot LOL.
We didn’t have enough batter to cover the cream cheese filling completely when we did 2/3 and then 1/3. I think next time I’ll just do 1/2 and 1/2? Not sure if I should’ve used more bananas or something. But the bread turned out fine.
The cream cheese filling reminds me of Japanese cheese cakes. Western cheese cakes are more like a block of cheese whereas Japanese ones are more similar to fluffy vanilla cakes. I wish the cream cheese layer was thicker LOL.