Description
Deliciously moist and creamy pumpkin cream cheese banana bread, perfect for breakfast or dessert.
Ingredients
Scale
- 2 to 3 very ripe bananas, mashed completely smooth
- 1/3 cup (76 g) butter, melted, unsalted or salted
- 3/4 cup (150 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205 g) all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 8 ounces cream cheese, at room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
Instructions
- Step 1: Preheat the oven: Set your oven to 350°F (177°C). Grease a 4×8-inch loaf pan thoroughly to ensure the bread does not stick and bakes evenly, resulting in a well-formed crust.
- Step 2: Make the banana bread batter: In a mixing bowl, mash 2 to 3 very ripe bananas completely smooth with a fork. Stir the melted butter into the mashed bananas until combined. Next, mix in the baking soda and pinch of salt. Stir in the granulated sugar, beaten egg, and vanilla extract until the mixture is consistent. Finally, mix in the flour until the batter is just combined. Fully mashed bananas are essential here to keep the bread moist and tender.
- Step 3: Make the cream cheese swirl: In a separate bowl, beat the cream cheese, large egg, 1/4 cup sugar, and 2 tablespoons flour together with a hand mixer or stand mixer until completely smooth. Beat for an additional 2 minutes on medium speed if the filling appears lumpy to achieve the right creamy texture.
- Step 4: Swirl the batters in the pan: Pour half of the banana bread batter into the prepared loaf pan. Distribute half of the cream cheese filling in dollops evenly on top of this batter. Pour the remaining banana batter over and then add the remaining cream cheese filling in dollops. Using a butter knife, insert it about halfway into the batter and swirl vertically and horizontally through the layers to create a marbled effect. If the cream cheese swirl is not visible after swirling, you can gently swirl again halfway through baking for better distribution.
- Step 5: Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean. If uneven baking occurs, rotate the pan 180 degrees about 30 minutes into baking for consistent heat distribution. Avoid undercooking which may cause the bread to sink.
- Step 6: Cool and store: Let the banana bread cool in the pan for a few minutes. Then remove it from the pan and transfer to a cooling rack to cool completely. Cooling helps the bread set and prevents density. Store covered at room temperature in an airtight container for up to 4 days.
Notes
- Room Temperature: Store in an airtight container away from moisture and direct sunlight for up to 4 days.
- Refrigeration: Store in an airtight container and refrigerate for up to 7 days. Allow the bread to come to room temperature before serving.
- Freezing: Wrap the entire loaf or individual slices tightly in plastic wrap and place inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If the banana bread batter seems too thick, add 1 tablespoon of milk to reach a more pourable consistency before baking.
- Beat the cream cheese filling for an additional 2 minutes on medium speed if lumps are present for a smooth texture.
- Use a butter knife to swirl the cream cheese filling during baking if it becomes less visible after initial swirling.
- Rotate the loaf pan halfway (at 30 minutes) during baking to ensure even heat distribution.
- Use an oven thermometer to monitor the temperature precisely at 350°F to avoid sinking bread centers.
- Serve warm slices of cream cheese banana bread with a cup of coffee or chai tea.
- Complement with a side of apple slices or mixed berries.
- Use leftovers for French toast or bread pudding.
- Add slices to breakfast parfaits or trifles.
- Top with a light dusting of powdered sugar or drizzle maple syrup over slices.
- Add a dollop of creamy vanilla yogurt to finish.