1/2 cup light brown sugar, packed
1/4 cup oil
1/4 cup cup sour cream (or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese
1/4 cup granulated sugar
3 tablespoons all-purpose flour
- Preheat oven to 350F. Spray a 9 x 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Bread – In a large bowl, add the egg, brown sugar, oil, sour cream/yogurt, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate.
- Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined. Don’t overmix. Set aside.
- Pour about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- Cream Cheese Filling – In a large bowl, add all ingredients and mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top with remaining batter, smoothing the top very lightly with a spatula as to avoid disturbing cream cheese layer. Push batter into corners and sides as necessary.
- Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Note: this is tricky because the cream cheese never becomes completely solid so the toothpick test isn’t the most accurate. Tip – Cover the pan with a sheet of foil draped over it at the 30 minute-mark if you think the tops and sides will become too browned before the center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.10. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely prior to slicing and serving. Optional: serve bread with Honey Butter, Cinnamon-Sugar Butter, Blueberry Butter, Strawberry Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Bread turned out moist, but didn’t have enough time to let it completely cool before slicing into it. As a result, some of the slices started to fall apart, but it was still delicious. Beautiful color. Cream cheese adds a nice, unexpected touch. Definitely should be eaten warm.