Cream Cheese Banana Bread
User Reviews
5
Cream Cheese Banana Bread
Description
The recipe mixes sugar, softened butter, eggs, ripe banana mash, baking soda dissolved in sour cream, salt, and flour to create the banana bread base. The batter is then split, with a smooth cream cheese mixture—cream cheese, egg, sugar, and flour—layered between portions of the banana batter in loaf pans before baking.
Baking develops a tender crumb with a creamy, slightly tangy middle layer from the cream cheese. A cinnamon-sugar sprinkle on top adds gentle spice and a slight crystallized texture at the crust.
Suitable for a breakfast table or snack, the bread benefits from using ripe bananas and softened cream cheese to ensure uniform texture. Mini loaf pans can be used for smaller portions with reduced baking time.
This bread stores well refrigerated for up to a week or can be frozen tightly wrapped for up to three months, preserving freshness.
Ingredients
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 egg
- 3 banana mashed, ripe
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons sour cream
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Cream Cheese Mixture
- 8-10 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F. Spray two 9x5-inch bread pans with cooking spray.
- In a large bowl, mix sugar, butter, and eggs. In a separate bowl, dissolve baking soda in sour cream and add it to the sugar mixture. Add bananas, salt, and 2 cups flour. Stir until combined.
- Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into two bread pans.
- Mix cream cheese, sugar, egg, and flour in a bowl until smooth and creamy. Layer evenly over the mixture in both bread pans.
- Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.
- Sprinkle top with 1 tablespoon of sugar mixed with ½ teaspoon cinnamon before baking.
- Bake for 50 min. Cool and serve.
Notes
- Mini loaf pans can be used for smaller portions; bake 30-35 minutes accordingly.
- Store banana bread airtight in the refrigerator for up to one week.
- Wrap well for freezing to maintain quality up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2102 kcal
% Daily Value*
| Calories | 2102kcal | 105% |
| Carbohydrates | 284g | 95% |
| Protein | 31g | 62% |
| Fat | 97g | 149% |
| Saturated Fat | 56g | 280% |
| Cholesterol | 504mg | 168% |
| Sodium | 2679mg | 112% |
| Potassium | 1048mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 165g | 330% |
| Vitamin A | 3560IU | 71% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 222mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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