Description
Moist and tender banana bread stuffed with a rich, velvety cream cheese cheesecake filling in the center.
Ingredients
For the banana bread:
2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) melted butter, unsalted or salted
1/2 teaspoon baking soda
Pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if you want it sweeter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour
For the cream cheese filling:
8 ounces cream cheese, at room temperature
1 large egg
1/4 cup sugar
2 tablespoons flour
Instructions
1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mash ripe bananas and stir in melted butter, baking soda, pinch salt, sugar, beaten egg, vanilla, and 1 1/2 cups flour.
3. In a separate bowl, beat room temperature cream cheese, 1 egg, 1/4 cup sugar, and 2 tbsp flour until smooth.
4. Pour half the banana batter into the pan, spread the cream cheese filling over top, and cover with remaining banana batter.
5. Bake at 350°F for 50 to 60 minutes until a toothpick inserted in the bread comes out clean.
6. Cool in pan 15 minutes, transfer to a wire rack to cool completely, and slice.
Notes
Use very ripe spotty bananas for best flavor. Refrigerate leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 12g
- Protein: 5g