Cream Cheese Filled Banana Bread
Banana bread is kind of a staple for breakfast meetings, but I had promised to bring something really great for a video conference some of my colleagues and I were attending in our office. When I told them I had brought banana bread, the comment was, “I thought you were bringing something special”. Well after one look at this, they changed their tune and there were no further complaints.
This version is extra moist from both the bananas and cream cheese, and it looks amazing once cut. I experimented with this when my college girls were home last week. The first attempt was very good but I thought I could make it a little better, so I tweaked it a bit and added some vanilla to the cheesecake layer and some pecans to the top and the second batch was even better. If you are not a fan of nuts, it’s still delicious without them but pecans on top gave it a nice crunch.
This stayed moist for at least two days which was as long as it lasted in our house. I froze the second loaf and took it out of the freezer the night before the morning meeting. It’s made with coconut oil and yogurt which evens out the fact that there is a cheesecake layer.
Adapted from Averie Cooks
PrintCream Cheese Filled Banana Bread
- Category: Breakfast
Ingredients
- BREAD
- 1 egg
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup coconut oil, oil state
- ¼ cup greek yogurt
- 2 teaspoons vanilla
- 1 cup ripe banana mashed, about 2 bananas
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ½ cup pecans, chopped
- CREAM CHEESE FILLING
- 1 egg
- 4 ouces cream cheese, lite
- ¼ vup sugar
- 3 tablespoons flour
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350º. Spray a 9 x 5 inch loach pan with cooking spray.
- In a large bowl, add the egg, sugars, coconut oil, yogurt and vanilla and whisk to combine. Add the bananas and combine.
- In a separate bowl, whisk together flour, baking powder, soda and salt and fold into banana mixture until just combined, do not over mix.
- In a small bowl, combine the cream cheese filling ingredients and beat with a hand mixer until combined.
- Pour two-thirds of the cake batter into the prepared pan. Add cream cheese filling to the top spreading evenly. Top with remaining batter, smoothing the top. Add pecans to the top.
- Bake for 45-50 minutes or until a toothpick comes out with no batter and the center is set.
- Adapted from Averie Cooks
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