banana bread filled with cream cheese.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- cooking spray
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- 1 large egg
- ¼ cup sour cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (4 ounce) package cream cheese, softened
- 1 large egg
- ¼ cup white sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with cooking spray.
- Make bread: Combine melted butter, brown sugar, egg, sour cream, white sugar, and vanilla in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in flour, baking soda, baking powder, and salt until just combined.
- Dotdash Meredith Food Studios
- Make filling: Whisk together cream cheese, egg, white sugar, and flour in a medium bowl until smooth.
- Dotdash Meredith Food Studios
- Pour 1/2 of the banana batter into the prepared loaf pan. Spread with cream cheese filling. Pour remaining banana batter on top.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until top is firm and bounces back when gently pressed, about 50 minutes. Cool in the pan for about 5 minutes.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 324 mg |
| Sugars | 30 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Incredibly moist and delicious make with Cana butter and thank me later!!
Verry good as is, for sure! Moist but cook time was a bit longer. Can definitely alter to accommodate cooking preferences with nuts, chocolate chips, zucchini, cinnamon, coco, etc. Will do again!
No changes and it was perfect! My whole family loved it. (Even the ones that don’t eat sour cream loved it!
I added a little orange zest to the cream cheese. Delicious! I can see tweaking the recipe for the seasons. Warm spices and nuts in the fall. Almond extract and almond butter in spring. Love the silky, Custard like texture of this bread .
Meh. Made recipe as printed except added cinnamon. Not worth the trouble. Cream cheese mixture was basically tasteless. Will stick to my grandmother’s banana nut bread recipe in the future.
Was just ok for me. Wouldn’t make it again. Looked better than it tasted. I followed the recipe exactly as it was.
I tweaked it, Used 2 1/2 bananas, 1/2 tsp cinnamon Added peanut butter chips to the bread and sprinkled on top Added crushed mazapán Crunch bars to the bread and cream cheese… Used a good amount of butter to grease the glass loaf pan that I have.. Baked at 350 for 1 Hr 3 Min (perfection!) Best banana bread ever. Ever!!!
I have made this delicious bread twice now. The first time with the cream cheese and OMGoodness it was sooo good! The second time without the cream cheese, and still sooo delicious, moist and melts in your mouth like butter. The only change I made was that I added raisins. My husband loves the raisins in this bread. The whole family loves this recipe.
The recipe was easy to follow after baking at 350 for 50 minutes we took out the bread and the top was very wet and raw dough looking. Baked longer…then longer and longer. After 90 mins the edges are very dark but the spots on top still look a little wet we think it might be okay now.
The recipe worked great! Moist and delicious. One thing though. The cream cheese filling was runny so it cooked in a more swirl pattern rather than a “filling”. Mine didn’t look like the photo. It is still a great recipe and I will make again. (I may have made the filling incorrectly 🙁 )
I added nuts.. Can’t wait to taste… Looks delicious .
Made muffins with this recipe. I added one tea spoon of vanilla to the cream cheese mixture. I spooned the mixture into a makeshift piping bag. Before baking I gave each muffin a generous dollop. Sprinkled cinnamon and sugar on top for good measure. Decreased cook time to 35 minutes. Yields 14
This banana bread recipe is simply delicious! The first time I made it exactly from the recipe and it was so good, everybody loved it. the second time I only had a little sour cream so I used an 1/8cup of sour cream and a few tablespoons of cinnamon applesauce.. It was so moist with a perfect combination of moist banana & cream cheese filling.
Made it again. Double batch this time. 2 neighbor bachelor’s tried it the last time and liked it so much that they brought Bananas and asked me to make it again. I saved out enough batter to make myself a stuffed waffle out of it. We’ll see how that turns out!
OMG this bread is absolutely delicious. From now on this will be my go to for banana bread
Was a hit with everyone.
I didn’t think it was anything special. The cream cheese layer kind of got lost. I was expecting a more defined taste. Also it took about 10 minutes longer to bake than was specified. I think I will stick with my regular banana bread recipe.
This turned out beautifully, and the cream cheese and sour cream added a unique flavor!
My family absolutely loved it. They call it a cheesecake banana bread. I used a 9 inch round pan and reduced baking time by half. It was great!
Scrumptious! This recipe exceeded my expectations by a mile exactly as written. So of course I made 3 small alterations and they dialed up perfection to 11. I added 1 Tablespoon of fresh lemon juice to the cake and 2 teaspoons to the filling. I creamed the bananas with the butter and sugar with a hand mixer, and I made 12 cupcakes (20 – 25 minutes) instead of a loaf. Next batch I am adding chopped walnuts.
Great recipe, I just used yogurt instead of sour cream and for the cream cheese filling I used powder sugar instead of regular sugar… turned out great , very very tasty