Banana Bread with a surprise center

We’ve all baked and eaten banana bread before, yes it is wonderfully satisfying for breakfast, lunch or tea.  But this particular amazing loaf of goodness has a surprise ingredient that for me was love at first bite.  A layer of cream cheese runs through the center of the bread.  It’s like eating banana bread and cheesecake in one sitting 🙂

When I first saw it come up on my feed, I knew I just had to bake it.  Our younger daughter Carol was visiting that weekend, I sent her the link and asked her what she thought?  “Yes please Mama” she texted right back.  Thanks Shari @ Cooking AZ I do.   When I reached out to Shari and told her how wonderful her bread looked and that I would perhaps be trying it with less sugar, she alerted me to another link on her page from Averie Cooks.  You see Shari incorporated 2 recipes, her grandmother’s and Averie’s.  Averie’s recipe called for less sugar, she also uses Greek yogurt and coconut oil which kept the bread beautifully moist.  Both their recipes and images are nothing short of magnificent.  So guess who got to enjoy the bread when visiting her parents?  Carol also put in an order of “one to go, please” and naturally I obliged 🙂

 

 

The coconut oil and Greek yogurt definitely made this bread moist, soft and pillowy.  Once you’ve tried this, you’ll never go back to plain old banana bread ever again 🙂

Enjoy this beautiful cream cheese filled banana bread for breakfast, lunch or tea.  Here is the recipe.

Cream Cheese filled Banana Bread

• Servings: 10 slices
• Time: 48-50 minutes
• Print

Ingredients:

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup liquid-state coconut oil
• 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• pinch salt, optional and to taste
• Cream Cheese Filling
• 1 large egg
• 4 ounces softened brick-style cream cheese (lite is okay)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread – In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
3. Add the bananas and stir to incorporate.
4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t over mix; set aside.
5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
6. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
9. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Linking this moreish banana bread to Fiesta Friday #117

Thanks to Angie and our co-hosts Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife