Cream cheese stuffed banana bread

Here’s a detailed, step-by-step recipe for cream cheese stuffed banana bread. This version gives you a moist banana loaf with a rich, slightly tangy cream cheese layer in the center.

---

Ingredients

For the banana bread batter:

• 2 to 3 ripe bananas (mashed, about 1 cup)
• 1/2 cup unsalted butter (melted)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the cream cheese filling:

• 8 oz (225 g) cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract

---

Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Whisk or hand mixer
• Spatula

---

Instructions

Step 1: Prepare the oven and pan

Preheat your oven to 175°C (350°F).
Grease a loaf pan with butter or oil and lightly dust with flour, or line it with parchment paper for easy removal.

---

Step 2: Make the cream cheese filling

In a medium bowl:

1. Add softened cream cheese and sugar.
2. Beat until smooth and creamy.
3. Add the egg, flour, and vanilla extract.
4. Mix until fully combined and lump-free.
   Set aside.

---

Step 3: Prepare the banana mixture

In a large bowl:

1. Mash the ripe bananas until mostly smooth.
2. Add melted butter and mix well.
3. Stir in sugar.
4. Add eggs and vanilla extract, and mix until combined.

---

Step 4: Combine dry ingredients

In a separate bowl:

1. Whisk together flour, baking soda, and salt.

---

Step 5: Make the batter

1. Gradually add the dry ingredients into the banana mixture.
2. Stir gently until just combined.
   Do not overmix; the batter should be slightly lumpy.

---

Step 6: Assemble the loaf

1. Pour half of the banana batter into the prepared loaf pan.
2. Spread it evenly.
3. Carefully pour the cream cheese mixture over this layer.
4. Gently spread it out without mixing into the batter.
5. Add the remaining banana batter on top and spread evenly.

---

Step 7: Bake

Place the pan in the preheated oven and bake for 50 to 60 minutes.

Check for doneness:

• Insert a toothpick into the banana bread portion (avoid the cream cheese layer).
• If it comes out clean or with a few crumbs, it’s ready.

If the top browns too quickly, cover loosely with foil during the last 15 minutes.

---

Step 8: Cool

1. Remove from oven and let it cool in the pan for 10–15 minutes.
2. Transfer to a wire rack to cool completely before slicing.

---

Tips for best results

• Use very ripe bananas with dark spots for maximum flavor.
• Make sure cream cheese is fully softened to avoid lumps.
• Let the bread cool completely before cutting to keep the cream layer intact.
• Store in the refrigerator due to the cream cheese filling; bring to room temperature before serving for best texture.