Description
This Cream Cheese Banana Bread is a moist, flavorful twist on traditional banana bread, featuring creamy layers of smooth cream cheese swirled throughout the loaf. Perfectly balanced sweetness and a soft crumb make it ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Batter
- 1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Cream Cheese Layer
- 8 oz cream cheese, softened
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, sour cream, vegetable oil, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined, careful not to overmix.
- Prepare Cream Cheese: In another bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or by hand with a whisk.
- Assemble the Bread: Pour half of the banana bread batter into the prepared loaf pan. Spoon the beaten cream cheese evenly over the batter layer. Pour the remaining banana bread batter on top, spreading it gently to cover the cream cheese layer.
- Bake: Bake in the preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving to allow the cream cheese layer to set.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Ensure the cream cheese is fully softened to create a smooth, easy-to-spread layer.
- Do not overmix the batter to keep the bread tender and light.
- This bread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Freeze slices wrapped tightly in plastic wrap and foil for up to 3 months.
- For a nuttier twist, consider adding 1/2 cup chopped walnuts or pecans to the batter.
