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Cream Cheese Banana Bread

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This Cream Cheese Banana Bread takes a classic banana bread recipe to the next level with a rich and creamy layer of sweetened cream cheese. Moist, tender, and indulgent, it’s the perfect treat for breakfast, a snack, or dessert!

Ingredients

Scale

For the banana bread:

  • 2–3 ripe bananas (about 1 cup mashed)
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)

For the cream cheese layer:

  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. 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.
  2. Prepare the banana bread batter:
    • In a large bowl, mash the bananas until smooth. Stir in the melted butter, granulated sugar, and brown sugar.
    • Add the eggs and vanilla extract, mixing until well combined.
    • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  3. Prepare the cream cheese layer:
    • In another bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
  4. Assemble the bread:
    • Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly.
    • Spoon the cream cheese mixture over the batter, spreading it out carefully to form an even layer.
    • Top with the remaining banana bread batter, spreading it to cover the cream cheese layer.
  5. Bake the bread:
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
  6. Cool and serve:
    • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Ripe bananas: The riper the bananas, the better! Look for bananas with lots of brown spots for the sweetest flavor.
  • Storage: Store leftover banana bread in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Find it online: https://ukfinda.com/cream-cheese-banana-bread/