Banana Bread With Cream Cheese
Equipment
- 2 large mixing bowls
- 1 medium mixing bowl
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Wire rack
- 1 set measuring cups
- 1 set measuring spoons
- 1 Butter knife
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 medium bananas very ripe and mashed
- 1/2 cup sour cream room temperature
- 8 ounce cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl whisk together the flour, baking soda, salt, and cinnamon, then set aside.
- In another large bowl beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Fold in the mashed bananas and sour cream until well combined.
- Gently fold the dry ingredients into the wet ingredients just until no dry streaks remain, then set the batter aside.
- In a medium bowl beat the cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla, and flour to the cream cheese mixture and beat until fully combined and silky.
- Pour half of the banana bread batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese filling over the batter and gently spread it into an even layer, avoiding the edges by about 1/4 inch.
- Pour the remaining banana bread batter over the cream cheese layer and carefully spread to cover completely.
- Bake the loaf for 55–65 minutes, or until the top is golden brown and a toothpick inserted near the edge (not center cream cheese) comes out clean.
- If the loaf browns too quickly, loosely tent the top with foil during the last 15–20 minutes of baking.
- Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 15–20 minutes.
- Run a butter knife around the edges, lift out using the parchment, and cool completely on the wire rack before slicing.
Notes
For best results, use bananas that are heavily speckled or almost black, as they add more sweetness and moisture to the bread; ensure all dairy ingredients are at room temperature so the batter and filling combine smoothly without lumps; avoid overmixing once the dry ingredients are added to keep the crumb tender; always test doneness at the edges so the cream cheese center doesn’t mislead you into thinking the bread is underbaked; and for cleaner slices and a more pronounced cream cheese layer, let the loaf cool completely or even chill briefly before cutting with a sharp knife.
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