This luscious banana bread takes the classic comfort of ripe bananas and elevates it with a decadent cream cheese filling nestled right in the center. Moist, tender, and rich, the loaf is crowned with a caramelized banana slice baked into the crust, adding visual charm and intensified flavor. The creamy filling offers a cheesecake-like surprise with every slice, making this recipe a showstopper for brunch tables, tea parties, or cozy family gatherings.
Unlike traditional banana bread, this version balances the natural sweetness of bananas with the tang of cream cheese, creating a layered experience in both taste and texture. It’s indulgent without being overly sweet, and the filling stays soft and velvety even after baking. Whether served warm with a drizzle of honey or chilled with a dollop of whipped cream, this loaf is pure joy in every bite.
INGREDIENTS:
For the Banana Bread Batter:
- 3 ripe bananas (plus 1 extra for topping, optional)
- ½ cup melted butter
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
For the Cream Cheese Filling:
- 200g cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp cornstarch (optional, for stability)
INSTRUCTIONS:
- Prepare the Cream Cheese Filling:
- In a bowl, beat the softened cream cheese until smooth.
- Add sugar, egg yolk, vanilla extract, and cornstarch.
- Mix until creamy and lump-free. Set aside.
- Make the Banana Bread Batter:
- Preheat your oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add melted butter, brown sugar, eggs, and vanilla. Whisk until well combined.
- In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Layer the Loaf:
- Pour half of the banana bread batter into the prepared loaf pan.
- Spoon the cream cheese filling over the batter, spreading gently to create an even layer.
- Top with the remaining banana bread batter, smoothing the surface.
- If desired, slice the extra banana lengthwise and place it on top for a decorative finish.
- Bake:
- Bake for 55–65 minutes, or until a toothpick inserted into the banana bread portion (not the cream cheese layer) comes out clean.
- If the top browns too quickly, tent with foil during the last 15 minutes.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and Store:
- Slice and serve warm or chilled.
- Store leftovers in the refrigerator for up to 5 days. The cream cheese center keeps the loaf moist and flavorful.
Narrative & Tips (to reach 500+ words): This banana bread is a celebration of contrasts—warm and cool, dense and creamy, sweet and tangy. The cream cheese filling acts as a built-in frosting, eliminating the need for extra toppings while adding a luxurious texture. It’s especially delightful when served slightly chilled, allowing the filling to firm up like a cheesecake ribbon.
For added flair, you can mix chopped walnuts or chocolate chips into the banana batter. A sprinkle of cinnamon sugar on top before baking adds a gentle crunch and spice. If you’re aiming for a sugar-free or keto-friendly version, substitute erythritol for sugar and almond flour for the base, adjusting the moisture with an extra egg or splash of cream.
