Well I’m pretty sure everyone has their own banana bread recipe up their sleeves. I often regard banana bread as a breakfast or tea time treat, not like a cake cake kinda thing. Whenever I have any brown bananas or those often too ripe, I will make them into banana breads and it won’t last long in the household.
Relatively easy to make, kinda a 1-bowler banana bread recipe.
However, banana bread will not be the same again for me with this new edition of having a cream cheese filling inside. I mean, seriously. It’s time to add this into the repertoire of recipes that wow. If you already have a winning banana bread recipe, I urge you to just make the cream cheese layer and add it in it. It’s like a cream cheese layer but not as creamy. It just gives it a tangy taste and different texture to an otherwise plain banana bread.
When I saw this recipe here, I knew that one day I’m going to make it. So when my nieces came over for the weekend, I asked them to help me make it, since they are always “Let me help u crack eggs” “Let me help u pour in” whenever I bake, I just asked them to make it entirely.
So they measured everything and mixed everything by hand (whisk and spatula I meant). Out came a soft, moist banana bread with cream cheese inside! The next time I make this, I want to substitute the flour to nuts meal and make it a little healthier and wholesome.
- 1 large egg
- 90g light brown sugar, packed
- 50ml liquid-state coconut oil (canola or vegetable or melted butter may be substituted)
- 50g sour cream (Greek yogurt may be substituted)
- 1 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 3-4 berangan bananas)
- 150g self-raising flour (If using all-purpose flour, add ½ tsp baking powder and ½ tsp baking soda)
- pinch salt, optional and to taste
- 1 large egg
- 125g cream cheese
- ¼ cup caster sugar
- 15g all-purpose flour
- Preheat oven to 175C. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To make Banana Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
- Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
- 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 in the fridge.
- To make the Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- 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.
- 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.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
