I can still remember the smell of banana bread filling the house when I came home from school as a young girl. My Mom would always serve this heavenly scented bread with our choice of toppings, I would always ask for cream cheese!
This is why I was so intrigued with the idea of baking swirls of cream cheese directly into banana bread. After making this bread multiple times to perfect it, I came up with a great recipe. In addition to cream cheese, you will also notice of few other changes from traditional recipes that will give you delicious results. If you love cream cheese on banana bread, you will definitely love my recipe for this updated classic!
- 1 cup very ripe mashed bananas (about 3 medium bananas)
- 1 large egg, lightly beaten
- ¼ cup coconut oil
- ¼ cup Greek yogurt
- ¼ cup sugar
- ½ cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Cream Cheese Swirl
- 8 ounces Challenge Cream Cheese, softened
- 2 eggs, lightly beaten
- ½ cup sugar
- 1 teaspoon vanilla
- 5 tablespoon flour
Crunchy Cinnamon Topping
- ¼ cup large granule, natural raw cane sugar
- 1 teaspoon cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, combine banana, egg, coconut oil, yogurt, sugar, brown sugar, and vanilla.
In a small bowl, combine flour, salt, baking powder and baking soda. Stir flour mixture into banana mixture, stirring until well combined.
To make Cream Cheese Swirl, combine cream cheese and eggs in a small bowl. Stir in sugar, vanilla and flour until smooth and creamy.
To make Crunchy Topping, combine sugar and cinnamon.
To assemble, pour half of batter into a well-greased loaf pan.
Pour Cream Cheese Swirl batter on top, spreading lightly out to edges of pan.
Spoon the remaining banana batter on top of Cream Cheese Swirl. Spread out banana batter to cover cream cheese filling with a spatula.
Place in preheated oven for 40-45 minutes or until a toothpick can be inserted and comes out clean.
Let cool completely before slicing.