Cream Cheese Banana Bread is a delicious twist on the classic banana bread recipe, featuring a rich and creamy layer of sweetened cream cheese. This recipe results in a moist, flavorful bread with a delightful surprise in every bite.
Cream Cheese Banana Bread
Ingredients:
For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup sour cream or Greek yogurt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Banana Bread Batter:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, mashed bananas, and sour cream (or Greek yogurt) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Assemble the Bread:
- Pour half of the banana bread batter into the prepared loaf pan and spread it evenly.
- Carefully spread the cream cheese filling over the batter layer in the pan.
- Pour the remaining banana bread batter over the cream cheese layer and spread it evenly to cover the filling.
- Bake the Bread:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
- Cool and Serve:
- Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
- Bananas: The riper the bananas, the better the flavor. Look for bananas with brown spots for the best results.
- Storage: Store the banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy your Cream Cheese Banana Bread, a perfect treat for breakfast, dessert, or anytime in between!
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