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A slice of moist Cream Cheese Banana Bread with tangy cream cheese filling.

Cream Cheese Banana Bread

A cozy and moist banana bread featuring a creamy swirl of cream cheese, perfect for using up spotty ripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces very ripe bananas, mashed (about 1 and 1/2 cups)
  • 1/2 cup melted butter (or neutral oil)
  • 3/4 cup sugar (use 1/2 cup if you like it less sweet)
  • 2 pieces eggs
  • 1 tsp vanilla
  • 1 and 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)
Cream Cheese Swirl
  • 4 oz cream cheese, softened
  • 2 tbsp sugar (for the cream cheese swirl)
  • 1 piece egg yolk (for the swirl)

Method
 

Preparation
  1. Heat oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
  2. In a bowl, mix mashed bananas, melted butter, sugar, eggs, and vanilla.
  3. Sprinkle in flour, baking soda, salt, and cinnamon. Stir just until you don’t see dry flour anymore. Do not overmix.
  4. In a second bowl, mix cream cheese, 2 tbsp sugar, and egg yolk until smooth.
Assembly
  1. Pour about half the banana batter into the pan.
  2. Spoon cream cheese mixture over it, then add remaining banana batter on top.
  3. Swirl gently with a knife, making a few figure eights.
Baking
  1. Bake for 50 to 60 minutes. Check at 50 minutes; a toothpick should come out mostly clean with a few moist crumbs.
  2. Cool in the pan for 15 minutes, then transfer to a rack.
  3. Slice when it’s warm, but not piping hot, for best texture.

Notes

Let the loaf cool to help the crumb set for better texture. For storage, the bread tastes even better the next day; wrap it tightly and keep at room temperature for up to 2 days or refrigerate.