Cream Cheese Filled Banana Bread

Cream Cheese Filled Banana Bread

I have been absolutely craving banana bread, but when I look at recipes online, everything looks like it is going to have a million calories. I think this is a great alternative to those 300+ per slice recipes. I know we are enjoying it and I hope you will too.

Ingredients

Bread

  • 1 egg

  • 1/2 c brown sugar

  • 1/4 c sugar

  • 1/4 c coconut oil (canola or vegetable may be substituted)

  • 1/4 c lite sour cream (Greek yogurt may be substituted)

  • 2 t vanilla extract

  • 1/2 t almond extract

  • 1 c mashed ripe bananas (about 2 large bananas)

  • 1 c flour

  • 1/2  t baking powder

  • 1/2  t baking soda

Filling

  • 1 large egg

  • 4 ounces softened light cream cheese

  • 1/4 c sugar

  • 1/2 t vanilla

  • 3 T flour


Instructions

  1. Preheat oven to 350F.

  2. Spray one 9×5-inch loaf pan with floured cooking spray (I use Bakers Joy), but greasing and adding flour to the pan will work too.

  3. For the Bread – Using your standing mixer combine egg, sugars, coconut oil, sour cream, vanilla.

  4. Add the bananas.

  5. Slowing add in flour, baking powder, and baking soda.

  6. Pour two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula. I like to bang the pan lightly on the table a couple of time to make sure it gets into the corners.

  7. For the Filling – Using your standing mixer, add all ingredients and combine.

  8. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula.

  9. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer.

  10. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.Bake until done; watch your bread, not the clock.

  11. Tip – Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. 

  12. Yields 1 large bread pan, 12 slices. (Omitting the filling reduces calories per slice by 40)

Calories: 181, Total Fat: 6.7g, Fiber: 0.7g, Sugars: 16.3g, Protein: 2.9g

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