Banana bread with cream cheese filling.
Ingredients
- cooking spray
Cream Cheese Filling
- 1 (4 ounce) package cream cheese, softened
- 1 large egg
- ¼ cup white sugar
- 3 tablespoons all-purpose flour
Banana Bread
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- 1 large egg
- ¼ cup sour cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with cooking spray.
Step 2
Make bread: Combine melted butter, brown sugar, egg, sour cream, white sugar, and vanilla in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in flour, baking soda, baking powder, and salt until just combined.
Step 3
Make filling: Whisk together cream cheese, egg, white sugar, and flour in a medium bowl until smooth.
Step 4
Pour 1/2 of the banana batter into the prepared loaf pan. Spread with cream cheese filling. Pour remaining banana batter on top.
Step 5
Bake in the preheated oven until top is firm and bounces back when gently pressed, about 50 minutes. Cool in the pan for about 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 381 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 59% |
Cholesterol96mg | 32% |
Sodium324mg | 14% |
Total Carbohydrate48g | 17% |
Dietary Fiber1g | 5% |
Total Sugars30g | |
Protein5g | |
Vitamin C3mg | 13% |
Calcium63mg | 5% |
Iron2mg | 8% |
Potassium192mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: PEGGY BELL
- 6 years ago
I’ve made this recipe twice, it is so good. Think it helps to use a 9X5 GLASS baking dish. And the temp in your oven is correct. Might want to invest in an oven thermostat.
The second time I made it, I didn’t put enough dough mixture on the bottom. It didn’t raise as well as the first time I made it. Did not change a thing. I’m making it again tomorrow. Will make sure that I do it like I did the first time. thanks for the recipe. It’s going to be made at Christmas time for our neighbors. -
- by: Tiffany94553
- 6 years ago
Yum, yum, and yum. This loaf isn’t as high as other loaf recipes, but who cares?! It tastes amazing! Very moist. The sour cream flavor doesn’t come through or make it taste ‘sour’. My guess is it’s used for moisture. The cream cheese filling is light and almost bread-like with the addition of the 3 Tbsp flour. So it’s not like a cheese Danish with a big blob of cream cheese in the middle. It’s absolutely perfect. The only change I made was a few swipes of fresh nutmeg on the microplane, just because.
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- by: Chelsea Richey
- 5 years ago
Delicious. it is quite sweet. The cream cheese filling is smooth and is a delightful addition to banana bread. I added about 1/2 cup of chopped walnuts. I used a round 4 cup pyrex bowl. It was not big enough so I put part of the batter in another Pyrex bowl and cooked them for about 45 minutes. It came out perfect. Moist and crisp at the same time.
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- by: Shelshaw
- 5 years ago
Hands down the best banana bread I’ve ever made, and I am super picky! It is moist, flavorful, with just the right balance of sweetness. I doubled the recipe and made a loaf with half and 20 muffins with the other half. Both were incredibly delicious. After 25 years of cooking my search for the perfect banana bread recipe has finally ended!
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- by: Sami
- 4 years ago
I have to admit, I almost never follow a recipe exactly. This was no exception. I wanted to get rid of more bananas, so I used 2 large and 1 smaller. Also, I don’t even buy light brown sugar, so dark it was. Other than that, I followed the recipe exactly. The extra banana made a dense, moist bread which was fine by me, but might be denser than you would like.
This turned out EXCELLENT. When I had a still-warm piece, I thought the cream cheese filling was pretty tasteless, but it improved after cooling. I still may add a little extra sugar and maybe a few drops of lemon juice next time. I did add a couple drops of vanilla to it.
It was fairly easy to make and I had all the ingredients without having to go out and buy anything special. This is definitely going into my favorite recipes folder!
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- by: Lily Schnapp11
- 4 years ago
This was so yummy and easy to make! I used 3 bananas instead of 2. It came out a little mushy on the top so I’d recommend leaving it in the oven a bit longer but that may just be because I don’t have the greatest oven. Overall it’s a delicious recipe that I will definitely be making again.
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- by: Deborah H.
- 4 years ago
At about 240 ft above sea level in Seattle area mine took 53 minutes. I was expecting a cheese danish like cheese layer but it really did not add anything spectacular. Yes it was banana bread, yes it was moist but it?s supposed to be. Not sure it was worth the extra calories and effort.
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- by: France C
- 3 years ago
I thought this was really tasty but next time I would leave the flour out of the cream cheese mixture, and add some vanilla to it. The flour gave it a weird, firm texture, whereas I prefer a softer cream cheese filling. The filling was also lacking in flavor, which the vanilla would help. I made this to take to work and it disappeared crazy fast!
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- by: FSJ
- 3 years ago
I followed the recipe as written and was very pleased with the result. The bread was moist and the cream cheese and banana created a very nice texture, flavor and appearance. I misjudged and put more than half of the dough on the bottom layer so that the top layer did not entirely cover the banana/cream cheese layer, but it still turned out fine. Will definitely try this again!
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- by: Andrea Alpaugh
- 3 years ago
Scrumptious! This recipe exceeded my expectations by a mile exactly as written. So of course I made 3 small alterations and they dialed up perfection to 11. I added 1 Tablespoon of fresh lemon juice to the cake and 2 teaspoons to the filling. I creamed the bananas with the butter and sugar with a hand mixer, and I made 12 cupcakes (20 – 25 minutes) instead of a loaf.
Next batch I am adding chopped walnuts. -
- by: 89G22fbyqf
- 2 years ago
This banana bread recipe is simply delicious! The first time I made it exactly from the recipe and it was so good, everybody loved it. the second time I only had a little sour cream so I used an 1/8cup of sour cream and a few tablespoons of cinnamon applesauce.. It was so moist with a perfect combination of moist banana & cream cheese filling.
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- by: Cookdap Member
- 2 years ago
Made muffins with this recipe.
I added one tea spoon of vanilla to the cream cheese mixture. I spooned the mixture into a makeshift piping bag. Before baking I gave each muffin a generous dollop.
Sprinkled cinnamon and sugar on top for good measure. Decreased cook time to 35 minutes.
Yields 14
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- by: Cookdap Member
- 2 years ago
The recipe worked great! Moist and delicious. One thing though. The cream cheese filling was runny so it cooked in a more swirl pattern rather than a “filling”. Mine didn’t look like the photo. It is still a great recipe and I will make again. (I may have made the filling incorrectly 🙁 )
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- by: Struggle Up
- 2 years ago
The recipe was easy to follow after baking at 350 for 50 minutes we took out the bread and the top was very wet and raw dough looking. Baked longer…then longer and longer. After 90 mins the edges are very dark but the spots on top still look a little wet we think it might be okay now.
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- by: Jacqueline
- 2 years ago
I have made this delicious bread twice now. The first time with the cream cheese and OMGoodness it was sooo good! The second time without the cream cheese, and still sooo delicious, moist and melts in your mouth like butter. The only change I made was that I added raisins. My husband loves the raisins in this bread. The whole family loves this recipe.
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- by: Ashley
- 2 years ago
I tweaked it,
Used 2 1/2 bananas,
1/2 tsp cinnamon
Added peanut butter chips to the bread and sprinkled on top
Added crushed mazap?n Crunch bars to the bread and cream cheese?
Used a good amount of butter to grease the glass loaf pan that I have..
Baked at 350 for 1 Hr 3 Min (perfection!)
Best banana bread ever. Ever!!!
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