Cream Cheese Banana Bread
Our no-yeast cream cheese banana bread is a delicious twist on a classic with a sweet and tangy center and cinnamon sugar crust.
Servings: 16 slices (2 loaves)
Ingredients
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons sour cream
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Cream Cheese Mixture
- 8-10 ounces cream cheese, softened
- ⅓ cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F. Spray two 9x5-inch bread pans with cooking spray.
- In a large bowl, mix sugar, butter, and eggs. In a separate bowl, dissolve baking soda in sour cream and add it to the sugar mixture. Add bananas, salt, and 2 cups flour. Stir until combined.
- Divide the batter into 2 bowls. Now take the batter from the first bowl and pour it evenly into two bread pans.
- Mix cream cheese, sugar, egg, and flour in a bowl until smooth and creamy. Layer evenly over the mixture in both bread pans.
- Divide the batter from the second bowl evenly in both pans, covering the layer of cream cheese.
- Sprinkle top with 1 tablespoon of sugar mixed with ½ teaspoon cinnamon before baking.
- Bake for 50 min. Cool and serve.
Video
Notes
Mini loaves. Divide and layer the batter and cream cheese into 4-5 mini loaf pans and bake for 30-35 minutes.
Store the bread in an airtight container or bag in the fridge for up to a week or wrap it tightly with plastic and again with foil and freeze for up to 3 months.
Nutrition
Calories: 264kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 272mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg