Whip It Up Wednesday: Cream Cheese-Filled Banana Bread

Happy Thursday!  Since yesterday's post was all about our one month blogiversary, we missed our "Whip It Up Wednesday" post.  So, I bring you a recipe on Thursday instead! :)  Our recipe today is one that I found on Pinterest.  I had bananas that were browning and cream cheese that needed to be used by August, so this recipe was perfect. You may find the original recipe here.

Cream Cheese-Filled Banana Bread:

Ingredients for Bread:

1 egg
1/2 c. brown sugar, packed
1/4 c. canola oil (the original recipe calls for coconut oil, but I used canola)
1/4 c. sour cream (I used Light French Vanilla Yogurt Fruit Dip because it's all I had)
2 tsp. vanilla extract
1 c. ripe bananas, mashed
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch salt, to taste

Cream Cheese Filling:

1 egg
4 oz. cream cheese, softened
1/4 c. granulated sugar
3 Tbsp. flour


The How To:

1. Preheat your oven to 350 degrees.  Spray a 9x5 inch loaf pan with cooking spray.

2. To make bread, mix egg, brown sugar, canola oil, sour cream, and vanilla in a large bowl.

3. After mashing the bananas, add them to the bread mixture. 

4. Fold in 1 cup of flour, baking powder, baking soda, and salt.  Do not overmix!

5. Pour approximately two-thirds of the batter into the loaf pan.  Smooth the top with a spatula, making sure to push the mixture into the corners.

6. To make the cream cheese filling, add all of the filling ingredients listed above and whisk together.

7. Pour filling mixture on top of the bread mixture that is already in the loaf pan.  Smooth the top with a spatula, making sure to push the filling into the corners.

8.  Pour the remaining bread batter into the loaf pan, smoothing the top with a spatula.

9. Bake bread for around 48-50 minutes or until the top is golden brown.  If you put a toothpick in it to check if it is done, be aware that the cream cheese mixture will never really harden, so the toothpick may come out a bit moist.

10.  Allow bread to cool for approximately 15 minutes before cutting and removing it from the pan.  This particular bread will keep airtight at room temperature for up to a week, or for up to six months if put in the freezer.

Enjoy!  I think the inside of the bread looks pretty awesome!  If you ask me, this bread is best served warm. :)

Have you ever tried cream cheese-filled banana bread?  If so, did you like it?  Or do you have another awesome banana bread recipe?  Share it with us!  We'd love to try it! :)