Cream Cheese Banana Bread is a delightful twist on a classic favorite that adds a rich, creamy layer to the traditional banana loaf. Perfect for enjoying year-round, it’s an easy recipe that combines sweet bananas with a smooth cream cheese filling, making it a delicious addition to any brunch or snack time.
If you’re looking for alternatives, you can swap the coconut oil for canola or vegetable oil. Greek yogurt can be used in place of sour cream for a slightly different flavor and texture. For those with allergies, ensure that all ingredients are suitable, especially when considering dairy or gluten. When using pumpkin puree instead of banana, remember that the taste and texture will differ significantly, so it won’t be a direct substitute.
Bread & Rolls
Cream Cheese Banana Bread Recipe
Ingredients
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil, or canola oil
- 1/4 cup sour cream, or Greek yogurt
- 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
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Start off by warming up your oven to a cozy 350 degrees Fahrenheit. Don’t forget to grease up a 9×5-inch loaf pan or grab some floured cooking spray for easy release when it’s time to serve.
- In a big mixing bowl, get together 1 large egg, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/4 cup coconut oil, 1/4 cup sour cream, and 2 teaspoons vanilla extract. Give it a good whisk until it all looks nicely blended.
- Now, toss in 1 cup of mashed ripe bananas and mix it in until it’s all combined smoothly.
- Grab another bowl and whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overdo it.
- Spoon about two-thirds of the batter into your prepared loaf pan, and smooth out the top with a spatula for that nice finish.
- In a different bowl, whip up the cream cheese filling by combining 4 ounces of softened cream cheese, 1/4 cup granulated sugar, and 3 tablespoons of flour until it’s smooth and well blended. Pour the creamy mixture over the batter in the pan, spreading it evenly.
- Now, take the remaining batter and layer it on top of the cream cheese mixture, being gentle to avoid messing up that delicious filling underneath.
- Pop it into the preheated oven and let it bake for about 48 to 50 minutes. You’ll know it’s ready when the top is beautifully domed and golden, plus if you insert a toothpick into the center, it should come out clean or with just a few moist crumbs, even though the cream cheese might complicate that a bit.
- After it’s baked to perfection, let the bread cool in the pan for about 15 minutes before moving it to a wire rack to cool completely. Patience is key before slicing into the treat.
Tips
- You can make the batter ahead of time and store it in the fridge for up to a day before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For freezing, wrap the cooled bread tightly in plastic wrap and then in aluminum foil for up to 3 months.
If you love banana bread, try Moist Banana Bread for a rich, flavorful experience that pairs wonderfully with coffee or tea. It’s a classic recipe that never disappoints.