Cream Cheese-Filled Banana Bread


The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use melted coconut oil so there’s no mixer to dirty and oil keeps bread softer and springier than butter. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if desired. Sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. The big river of cream cheese is thick, bold, unmistakeable, and really makes this bread out of this world.

INGREDIENTS:
Bread
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • pinch salt, optional and to taste

Cream Cheese Filling
  • 1 large egg
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

DIRECTIONS:
For full directions kindly visit averiecooks.com.

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