Cream Cheese Filled Banana Bread
Description
Is it cake, is it a bread, is it a dessert? Who cares? It is so delicious, you can enjoy it anytime. This banana bread is a delight because it has a wonderful cream cheese filling.
Ingredients
Bread:
1 large egg
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
1/4 c. canola or vegetable oil
1/4 c. sour cream
2 t. vanilla extract
1 c. mashed ripe bananas, from about 2 large bananas
1 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
pinch salt, optional and to taste
Filling:
1 large egg
4 oz. softened brick-style cream cheese
1/4 c. granulated sugar
3 T. all-purpose flour
Directions
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Preheat oven to 350. Spray a 9x5 inch loaf pan with cooking spray and flour the pan, or grease and flour the pan; set aside.
Bread:
In a large bowl, add egg, sugars, oil, sour cream, vanilla; whisk to combine. Add bananas; stir to incorporate.
Add 1 cup flour, baking powder, baking soda, optional salt; fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
Turn about 2/3 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 top lightly with a spatula and pushing it into corners and sides as necessary.
Top with remaining batter, smoothing top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake about 48 - 50 minutes or until 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. Note this is tricky because the cream cheese never gets totally solid, so the toothpick test isn't the most accurate. Tip: Tent the pan with a sheet of foil draped over it at the 30 minute mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. 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 in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.