Ultimate Cream Cheese Banana Bread (Print version)
Moist banana bread baked with a tangy cream cheese swirl, ripe bananas, vanilla, and a tender bakery-style crumb.
# Ingredients:
For the banana bread
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon fine salt
04 -
1/2 teaspoon ground cinnamon
05 -
3 very ripe medium bananas, mashed, about 1 1/2 cups (340 g)
06 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
07 -
3/4 cup (150 g) packed light brown sugar
08 -
2 large eggs, room temperature
09 -
1/4 cup (60 g) sour cream
10 -
2 teaspoons vanilla extract
For the cream cheese filling
11 -
8 oz (225 g) block cream cheese, softened
12 -
1/4 cup (50 g) granulated sugar
13 -
1 large egg, room temperature
14 -
1 tablespoon all-purpose flour
15 -
1 teaspoon vanilla extract
For the pan
16 -
Nonstick baking spray or softened butter for greasing
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
02 -
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
03 -
In a large bowl, whisk the mashed bananas, melted butter, brown sugar, eggs, sour cream, and vanilla. Fold in the dry ingredients just until no dry flour remains.
04 -
In a separate bowl, beat the softened cream cheese, granulated sugar, egg, flour, and vanilla until smooth and thick.
05 -
Spread half of the banana batter in the pan. Spoon the cream cheese filling over it, then add the remaining banana batter. Run a knife through the batter 3-4 times to make a light swirl.
06 -
Bake for 60-70 minutes, until the top is golden and set and a tester inserted into a banana bread section comes out with moist crumbs. Tent loosely with foil if the top browns too quickly.
07 -
Cool in the pan for 15 minutes, then lift the loaf onto a rack. Let it cool completely or until barely warm before slicing so the cream cheese layer sets.
# Good to know:
01 -
Use about 1 1/2 cups mashed banana for the best texture.
02 -
A metal 9x5-inch loaf pan gives the most reliable bake.
03 -
The loaf slices cleanest after it cools fully.