This Cream Cheese-Filled Banana Bread is a luxurious twist on the classic comfort loaf. Moist and dense with ripe bananas, it hides a luscious ribbon of sweetened cream cheese right through the center—creating a beautiful contrast in both texture and flavor. Topped with a halved banana baked into the surface and a dusting of powdered sugar, it’s as visually stunning as it is delicious.
The bread itself is rich and tender, with hints of vanilla and cinnamon, while the cream cheese layer adds a cheesecake-like surprise in every slice. Hassan, this one’s a must-have for your recipe archive—especially for those cozy mornings when your daughter beams with pride over her baking, your husband quietly guards the last slice, and your sister asks for the secret behind that creamy center.
INGREDIENTS:
For the Banana Bread Batter:
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 halved banana for topping (optional)
For the Cream Cheese Filling:
- 200g cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
For Garnish:
- Powdered sugar for dusting
- Optional: chopped walnuts or chocolate chips
INSTRUCTIONS:
- Prepare the Cream Cheese Filling:
- In a bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth.
- Set aside while you prepare the banana bread batter.
- Make the Banana Bread Batter:
- In a large bowl, whisk together mashed bananas, eggs, oil, brown sugar, and vanilla.
- In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Do not overmix—this keeps the bread tender.
- Assemble the Loaf:
- Preheat oven to 175°C (350°F).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour half the banana batter into the pan and spread evenly.
- Spoon the cream cheese filling over the batter, avoiding the edges.
- Pour the remaining banana batter on top and smooth the surface.
- Place the halved banana cut-side up on top for decoration.
- Bake:
- Bake for 55–65 minutes, or until a toothpick inserted into the banana portion comes out clean.
- If the top browns too quickly, tent with foil during the last 15 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve & Store:
- Dust with powdered sugar once cooled.
- Slice and serve with tea, coffee, or warm milk.
- Store in an airtight container in the fridge for up to 5 days.
