You’ll Need:
10 inch loaf pan
Cooling Rack
Cream Cheese Filled Banana Bread
Ingredients
- 2 ripe mashed bananas
- 2 eggs
- 1 ½ c. sugar
- ½ c. canola oil
- ¼ c. plus 2 T. Buttermilk
- 1 tsp. vanilla
- 1 ¾ c. flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
Cream Cheese Filling
- 8 ounces cream cheese room temp
- ⅓ c. sugar
- 1 egg
- 1 T. Flour
Instructions
- Grease 10 inch loaf pan well.
Bread
- Beat bananas, eggs and sugar.
- Add oil, buttermilk and vanilla till smooth.
- Add all dry ingredients.
- Spread half in the pan. Top with cream cheese filling and then spread rest of this batter on top. Bake 350 for 1 hour and 10 mins.
- Cool 10 mins in pan and then invert onto a rack to cool completely.
Filling
- Electric mix all ingredients until smooth.
Shirley says
Sounds great! Looks good can’t wait to try it!
pat daum says
What happens if you use regular salt and regular milk
Hugs & Cookies xoxo says
YOu will have a different end result.
Judy Hodum says
if you have regular milk, add 1tsp lemon juice or vinegar,let it set a few minutes
Colleen says
What dose T stand for? Tablespoon
Hugs & Cookies xoxo says
yes
Colleen says
What dose t stand for
Hugs & Cookies xoxo says
T=tablespoon
charles morris says
T=Tablespoon
t=Teaspoon
Mary featherstone says
I am going right now to buy all the ingrediagrants. Looks soooo- good.
Hugs & Cookies xoxo says
OOOOh! Enjoy!!
Craig says
So I triEd this recipe and my only suggestion is to extend the time to let it rest. When I turned out my bread the middle fell right out of bread, making a mess and with a giant hole I. The middle of my loaf. Tasted great, just not appealing looking when you’re missing 25% of the dessert.
Vanessa says
Do I have to refrigerate this because of the cream cheese?
Hugs & Cookies xoxo says
yes, I would!
Vanessa says
You know since this took a day to be moderated I chose to leave it on the counter and it seems fine! I am a little worried because it’s really moist like almost overly moist even. I’m new to baking so that doesn’t have anything to do with not refrigerating does it?
Hugs & Cookies xoxo says
Prob so moist from being room temp. Hope it is delish!!!!
Cindy Gibbons says
I found the batter to be to thin so I had to add 1/2 more flour. I also replaced buttermilk with liquid French vanilla coffee creamer. I also added nutmeg and cinnamon. It’s delicious, and it didn’t fall in the middle. Love your filling! ????
Julie says
Just made this…should the batter and filling be divided in half and baked in 2 separate loaf pans to make 2 loaves? Mine baked over the edge of the pan and started to burn on the edges before it was cooked in the middle. Any suggestions? I followed the recipe exactly as written above.
Hugs & Cookies xoxo says
Did you use a 10 inch pan? Anything smaller and it would overflow.
Julie says
Yes I did. I am gonna try it again but divide it into 2 loaves.
Hugs & Cookies xoxo says
So strange!!
Julie says
i had the same problem but read this before i baked it and was prepared to have 2 different loaf pans ready. it was delicious tho.
Gloria says
Does it have to be canola oil, or can we use any other oil?
Hugs & Cookies xoxo says
canola 🙂
Marlene says
Looks good going to make for christmas
Linda Chestnut says
is that all purpose flour or self rising
Hugs & Cookies xoxo says
all purpose
Lisa says
all the recipe is not there? Where is the rest of the recipe. what is see….it ends and step 1. under the filling. ???
Hugs & Cookies xoxo says
It is all listed above the filling-there is only one step to make the filling itself.
Linda says
Wonder how it would be if you baked it in a spring form pan?
Heather Barno says
Needs a bigger pan than 10 inch
Hugs & Cookies xoxo says
Yours didn’t fit? Mine did, hmmm
Holly S. says
I believe there is an error in the filling recipe. Using only one Tablespoon of flour does not make it set up. Shouldn’t it read ‘one CUP’? Also, there is too much batter for one 10″ pan. If I make it again, I will make the change to the filling as well as use two smaller pans.
Hugs & Cookies xoxo says
The 1 T. for the filling is correct. As for the pan size, mine was made in a 10 inch and had plenty of room. Perhaps your pan was not as deep? Hmmmm
Robyn says
I made this today. I only had a 8″ x 4″ loaf pan so it was way too much batter, however, I baked it convection at 300 degrees for 60 minutes. it came out fabulous. It is very moist with a crunchy crust. I will defiantly make it again!!! Thank you for a great recipe!!
Janet Perry says
I would like to make this and ship it cross country for my brother’s birthday. Have you tried freezing this?