Banana Loaf with Cream Cheese (Printer-Friendly Version)
# What You'll Need:
→ For the Filling
01 -
1 block of cream cheese (8 oz), softened to room temp
02 -
1/2 cup of regular white sugar (100g)
03 -
1 room-temperature large egg
04 -
1 tsp pure vanilla extract
05 -
1 tbsp plain all-purpose flour
→ For the Bread
06 -
3 very ripe bananas
07 -
1/2 cup of butter (113g), melted down
08 -
1/2 cup (100g) granulated white sugar
09 -
1/2 cup (100g) of packed light brown sugar
10 -
2 large eggs, also at room temperature
11 -
1/2 cup of sour cream that’s been left out to warm up
12 -
2 teaspoons of vanilla flavoring
13 -
2 cups of all-purpose flour (256g)
14 -
1 tsp of baking soda
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1/2 tsp of baking powder
# Let's Cook:
01 -
Set your oven to 350°F to preheat and grease up two 9x5 loaf pans with non-stick spray.
02 -
Whip together the softened cream cheese and sugar until smooth and creamy. Add the egg plus vanilla and keep beating till it's all mixed. Stir the flour into it thoroughly, then set aside.
03 -
Smush your bananas in a big bowl. Stir in the melted butter and both sugars until blended well. Beat in the eggs, sour cream, and vanilla so it comes together.
04 -
In another bowl, whisk up the flour, baking soda, and baking powder. Gently mix this dry stuff into the banana mixture until combined.
05 -
Take 2 cups of batter and pour into each pan. Evenly spread the cream cheese filling over it. Finally, pour the rest of your batter on top.
06 -
Pop your pans in the oven and bake them for 50-55 mins, or until you stick a toothpick in the middle and it comes out with some moist crumbs. Let the bread cool totally before eating.
# Cook's Notes:
01 -
Make sure all your ingredients are at room temperature for the smoothest results.
02 -
Keep it fresh by storing it in something airtight.
03 -
This recipe is a fantastic way of using those bananas that are overripe.