Cream Cheese Filled Banana Bread Fit for a King
I’m really excited about this banana bread recipe! I love how it looks as much as how it tastes. It would be so pretty for a Mother’s Day brunch or as a gift or for overnight company to go with an egg dish. I have yet to find anyone who doesn’t like banana bread, and this one is extra special because of the cream cheese layer baked right in.
I really didn’t have a banana bread recipe so when I wanted to make it one day, I looked through my folder of bread recipes. I found a recipe from my great-grandmother (Mimi) that I didn’t even know I had! I was so excited to find it, and it was exactly what I was looking for. I also had saved a cream cheese filled banana bread recipe from Averie Cooks. That cream cheese layer just looked so pretty! But I wanted to make the one from my grandmother. So I decided to combine the 2 recipes.
It took a couple of tries as I kept overfilling the pan due to the cream cheese layer. I finally have the proportions figured out now so I am looking forward to having a go to banana bread recipe. Another tricky part was figuring out how long to cook it. If you undercook it, there will be a big hole in the middle of your bread. Guess how I know that? 🙁 And if you overcook it, the edges burn and dry out. And if you over fill your pan, you get to clean your oven when it really wasn’t in your schedule that day! The trials and tribulations of a food blogger! But if you follow these directions, you get a beautiful loaf of banana bread that tastes great!
This recipe works perfectly for a regular glass loaf pan (9x5x2 1/2). Just pay close attention at the end of the cooking time, and make any adjustments for your pan shape and size. My grandmother mentioned in her recipe that she used a cleaned out coffee can to get round slices. I love seeing things like that in old recipes. I would love to try that someday. In the meantime, I am looking forward to banana bread for breakfast. The bonuses and benefits of being a food blogger! 🙂
“Life is so full of a number of things,
I’m sure we should all be as happy as kings.”
(a poem Mimi used to quote often by Robert Louis Stevenson)
Shari and Mimi – 1984
Cream Cheese Filled Banana Bread
For the Banana Bread:
- 2 c sugar
- 3 c flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. cinnamon (this amount is correct)
- 1 c oil
- 2 beaten large eggs
- 1 Tbsp. vanilla
- 3 large mashed bananas (old, brown bananas are better as they are sweeter and add more banana taste to the bread)
For the Cream Cheese Filling:
- 1 large egg
- 4 oz. cream cheese, softened
- 1/4 c sugar
- 3 Tbsp. all-purpose flour
- Preheat oven to 350 degrees.
- Place all banana bread ingredients into mixing bowl.
- Mix on low until ingredients are incorporated, but don’t overmix.
- In a separate bowl, stir ingredients for cream cheese filling until completely mixed together.
- Spray a loaf pan(9x5x2 1/2) generously with baking spray.
- Place 1 1/2 cups of banana bread batter in the bottom of the pan and spread evenly with a knife.
- Gently pour the cream cheese filling on top of the banana bread batter. Carefully smooth out.
- Pour another 1 1/2 cups of banana bread batter on top of the filling. Gently smooth out top so it is even. You will have batter left. I made a mini loaf with it. Other times I have made a few banana muffins with the leftover batter.
- Bake for 40 minutes. Then place foil loosely over top of banana bread so it doesn’t burn. Cook 15-20 more minutes (mine took 20, but you might want to check it at 15) or until toothpick inserted in center is clean.
- Let cool in pan for 30-60 minutes. Then take bread out of pan and let cool the rest of the way on a wire rack. Place on cutting board to slice when ready to serve. Keep in refrigerator for up to 1 week. Freezes well.
Banana Bread recipe from Cook AZ I Do, originally made by my great grandmother, Mimi. Cream Cheese Filling recipe from Averie Cooks.