Cream Cheese Banana Bread
User Reviews
5
Cream Cheese Banana Bread
Description
The Cream Cheese Banana Bread recipe combines mashed ripe bananas with a blend of all-purpose and white whole wheat flours, sweetened naturally with maple syrup and brown sugar. Spices such as cinnamon and nutmeg add a warm aroma and subtle depth. A distinctive cream cheese filling, made with reduced-fat cream cheese, sugar, Greek yogurt, and an egg, is spooned alternately with the banana bread batter and gently swirled to create a marbled effect. This dual-layer structure provides a tender crumb with creamy pockets throughout.
The baking process involves a slow oven temperature of 350°F, aligning with the loaf pan size to ensure even cooking and a moist interior. The result is a golden crust with a moist, soft center accented by the luscious cream cheese swirls. The banana’s natural sweetness and moistness make it ideal for a comforting snack or an accompaniment to coffee or tea.
Handling the cream cheese gently during mixing and swirling prevents over-mixing and maintains distinct layers. This bread is best served slightly cooled and can be stored wrapped to retain its softness. Its combination of wholesome ingredients and cream cheese makes it a slightly richer take on traditional banana bread recipes.
Ingredients
- 1 1/2 cups banana mashed (about 3 large bananas, overripe
- 1 egg room temperature, large
- 1/3 cup Greek yogurt room temperature, nonfat plain
- 1/3 cup pure maple syrup or honey
- 2 tablespoons coconut oil melted and cooled, or canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract pure
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 4 ounces cream cheese room temperature, reduced-fat
- 3 tablespoons granulated sugar
- 2 tablespoons Greek yogurt room temperature, nonfat
- 2 tablespoons all-purpose flour
- 1 egg room temperature, large
Instructions
- Preheat your oven to 350°F. Line an 8x4-inch loaf pan with lightly greased parchment paper.
- In a medium bowl, whisk together the cream cheese, granulated sugar, 2 tablespoons Greek yogurt, 2 tablespoons flour, and 1 egg until smooth. Set aside.
- In a large bowl, mash the bananas, aiming for a creamy texture with a few lumps. Whisk in the egg, 1/3 cup Greek yogurt, maple syrup, and oil until combined. Mix in the brown sugar and vanilla extract.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mix. Stir just until you can't see any flour.
- Pour a third of the banana bread batter into your prepared pan. Spoon alternating cream cheese filling and banana batter on top, creating a mosaic. Swirl a knife through in a figure-eight pattern.
- Bake for 55 to 70 minutes. Tent with foil if the top burns. The bread is done when a knife comes out clean (internal temperature 200 °F).
- Let the bread cool in the pan 15 mins, use the parchment "handles" to lift out the bread and let it cool completely.
- Slice up and DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 188mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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