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 teaspoons baking powder, one teaspoon salt, three tablespoons 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.
Several have complained of not much banana taste. The bananas must be over ripe. If you bananas are yellow, you won't be happy.
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