Creamy Banana Bread (Print Version)
# Ingredients:
→ For the Filling
01 -
1 block (8 ounces) cream cheese, softened
02 -
½ cup (100g) white sugar
03 -
1 large egg, at room temperature
04 -
1 teaspoon pure vanilla
05 -
1 tablespoon plain flour
→ For the Bread
06 -
3 overripe bananas
07 -
½ cup (113g) melted butter
08 -
½ cup (100g) white sugar
09 -
½ cup (100g) packed brown sugar
10 -
2 large eggs, at room temperature
11 -
½ cup sour cream, softened
12 -
2 teaspoons pure vanilla
13 -
2 cups (256g) plain flour
14 -
1 teaspoon baking soda
15 -
½ teaspoon baking powder
# Instructions:
01 -
Turn the oven on to 350°F. Coat two 9x5-inch loaf tins with spray that stops sticking.
02 -
Blend cream cheese with sugar until there are no lumps. Add the egg and vanilla, mixing well. Stir in the flour just to combine. Put aside for later.
03 -
In a big bowl, mash bananas. Add melted butter and both types of sugar, stirring until smooth. Mix in eggs, sour cream, and vanilla until fully blended.
04 -
In a separate bowl, whisk baking powder, baking soda, and flour together. Slowly mix this into the banana mixture until just combined.
05 -
Split 2 cups of the batter evenly between the two pans. Gently spread the cream cheese mix on top. Cover with the rest of the batter.
06 -
Pop into the oven for 50 to 55 minutes, or until a toothpick in the middle comes out mostly clean with a few moist crumbs. Let it cool before enjoying.
# Notes:
01 -
Using room temp items gives better results
02 -
Keep airtight for freshness
03 -
Perfect for using up old bananas