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cream cheese banana loaf
5 from 3 reviews

Cream Cheese Banana Loaf

Stella Drivas
If you want to combine cheesecake and banana bread this loaf is for you!
Servings: 8
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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Equipment

Ingredients
 

Cream Cheese Mixture:

  • 1 egg, lightly beaten
  • 5 oz (140 g) cream cheese, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 3 tbs flour

Instructions
 

  • Preheat oven to 350℉. Line a 9x5 inch loaf pan with parchment paper.
  • In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, Greek yogurt and vanilla until smooth. Next, add in your bananas, flour, cinnamon, baking powder, baking soda, salt and mix together until combined.

Cream Cheese Mixture:

  • In a medium bowl using an electric hand mixer, beat the egg, cream cheese, sugar and flour until smooth.
  • Transfer 3/4 of the batter into the loaf pan and spread out evenly. Then, pour on the cream cheese mixture and spread out evenly. Transfer the remaining batter on top. Bake for 50-55 minutes or until toothpick comes out mostly clean. If the top starts to brown too much before the bread is done, loosely tent the top with aluminum foil. Allow to set in the pan for 10 minutes and transfer to a wire rack to cool completely.

Notes

You may also like this Pumpkin Cream Cheese Bread
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use sour cream instead of Greek yogurt. 
  3. You can use melted butter instead of oil or any neutral oil like olive oil or melted coconut oil.
  4. Recipe is adapted from AverieCooks.Com
Calories: 336kcal, Carbohydrates: 48g, Protein: 5g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 59mg, Sodium: 150mg, Potassium: 204mg, Fiber: 1g, Sugar: 31g, Vitamin A: 319IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 1mg
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