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.
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
1 large egg
4 ounces softened light cream cheese
1/4 c sugar
1/2 t vanilla
3 T flour
Preheat oven to 350F.
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.
For the Bread– Using your standing mixer combine egg, sugars, coconut oil, sour cream, vanilla.
Add the bananas.
Slowing add in flour, baking powder, and baking soda.
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.
For the Filling – Using your standing mixer, add all ingredients and combine.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula.
Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer.
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.
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.
Yields 1 large bread pan, 12 slices. (Omitting the filling reduces calories per slice by 40)