Cream Cheese Stuffed Banana Bread

 This is a fantastic upgrade to classic banana bread. A rich, creamy cheesecake-like layer swirled through spiced banana bread takes it to a whole new level of deliciousness.

Here is a detailed recipe for Cream Cheese Stuffed Banana Bread.

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Cream Cheese Stuffed Banana Bread

This recipe creates a moist, flavorful banana bread with a surprise ribbon of sweetened cream cheese running through the center.

Yields: 1 loaf (approx. 10 slices)

Prep time: 20 minutes

Bake time: 60-70 minutes

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Ingredients

For the Cream Cheese Filling:

• 8 oz (225g) block cream cheese, softened to room temperature

• ¼ cup (50g) granulated sugar

• 1 large egg yolk

• ½ teaspoon vanilla extract

For the Banana Bread:

• 3 very ripe bananas (about 1 ½ cups mashed)

• 1 ¾ cups (220g) all-purpose flour

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• ½ cup (115g or 1 stick) unsalted butter, softened

• ¾ cup (150g) packed light brown sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

Optional Add-Ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

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Instructions

1. Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, egg yolk, and vanilla extract. Beat until just combined and smooth. Set aside.

2. Make the Banana Bread Batter

• Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.

• Mash Bananas: In a small bowl, mash the ripe bananas with a fork until mostly smooth. Set aside.

• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

• Cream Wet Ingredients: In a large mixing bowl, cream the softened butter and brown sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.

• Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.

• Combine: With the mixer on low, alternately add the dry ingredients and the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Gently fold in any optional add-ins like nuts or chocolate chips.

3. Assemble the Loaf

• Pour about two-thirds of the banana bread batter into the prepared loaf pan and spread it into an even layer.

• Carefully pour all of the cream cheese filling over the batter, spreading it evenly to the edges. Try to keep it away from the very edges of the pan to prevent burning.

• Dollop the remaining banana bread batter over the cream cheese layer. Use a spoon or knife to gently swirl the two layers together. Don’t over-swirl; you want distinct ribbons.

4. Bake

• Bake for 60-70 minutes. The bread is done when the top is deeply golden brown, the edges are pulling away from the pan, and a toothpick inserted into the banana bread part (not the cream cheese swirl) comes out clean or with a few moist crumbs.

• The cream cheese layer will stay soft, so the toothpick test will not work in that section.

5. Cool (This is Crucial!)

• Let the bread cool in the pan on a wire rack for at least 1 hour. This allows the structure to set.

• Then, carefully remove it from the pan using the parchment paper overhang or by running a knife around the edges and inverting it. Let it cool completely on the wire rack before slicing. If you slice it while warm, the cream cheese layer will be runny.

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Tips for Success

• Room Temperature Ingredients: This is vital for a smooth, lump-free cream cheese filling and a well-emulsified banana batter.

• Very Ripe Bananas: Use bananas that are covered in brown spots. They are sweeter, easier to mash, and provide the strongest banana flavor.

• Don’t Overmix: Overmixing the batter after adding the flour will develop gluten, leading to a tough, dense bread. Mix until the ingredients are just combined.

• Test for Doneness: Oven temperatures vary. Start checking at the 55-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil for the remainder of the baking time.

• Storage: Store cooled bread in an airtight container in the refrigerator for up to 5 days due to the cream cheese. It can be eaten cold or warmed slightly in the microwave for 10-15 seconds.

Enjoy your incredible, bakery-quality stuffed banana bread