Cream Cheese Filled Banana Bread by Kimmy Crowder - Musely
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Cream Cheese Filled Banana Bread

posted in Food & Drink > Recipes
03/31/2015
  • INGREDIENTS:

    Bread
    1 large egg
    1/2 cup light brown sugar, packed
    1/4 cup granulated sugar
    1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
    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 9x5-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; 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 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

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