Cream Cheese Filled Banana Bread just sounds great. Take a great banana bread recipe and kick it up a notch with a layer of cream cheese for extra taste and moisture.
Several version of this has made the internet rounds recently, so I just had to try it. Now I’m picky… very picky. I love my old fashion banana nut bread. Nothing else will do but I’m willing to buff it up some, and I do love cream cheese.
So my plan. I would use my banana bread recipe but make two smaller loaves. I usually make a single very large and tall loaf but adding more height with the filling just would not work. So spread in into two pans, more like most people make banana bread and cut back the cooking time some.
A five mainly because the banana bread is a 5. The banana flavor overwhelms the cream cheese some.
Notes: Due to the cream cheese, the old toothpick method of checking for done does not work well. Watch the edges for dark brown.
Allow 8 oz cream cheese to rest at room temperature until softened. Preheat the oven to 350, not convection.
Grease and flour two four by eight loaf pans with a tablespoon of butter and a little flour.
In a large mixing bowl mash 2-3 over ripe bananas. Add 2½ cup AP flour, 1 cup sugar, four teaspoon baking powder, one teaspoon salt, three tablespoon oil, ¾ cup milk, one egg, 1 cup chopped walnuts (optional).
Beat at medium speed with a hand mixer for 1-2 minutes occasionally stopping to scrape sides to be sure to incorporate all the ingredients.
Mix the cream cheese filling. Combine 8 oz of softened cream cheese with 1/2 cup sugar, 1/4 cup flour, and one egg. Mix until almost smooth.
Transfer 1 3/4 cup of the banana mixture into each floured pan. Spread the cream cheese mixture evenly over each pan. Then top with the remaining banana mixture.
Bake for about 45 minutes until edge is browning well. The toothpick method may not work well due to the cream cheese.
Remove from pan and cool on a rack.
June 10, 2016