Cream Cheese filled Banana Bread

So I'm kinda lovin' all my recent recipes. Pinterest wins again. This is a nice variation to a tradition banana bread. Hope you enjoy it too!

Cream Cheese-Filled Banana Bread

Bread

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/4 cup oil
• 1/4 cup cup sour cream 
• 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

Cream Cheese Filling

• 1 large egg
• 4 ounces softened brick-style cream cheese
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Directions:

1.      Preheat oven to 350F. Grease  and flour one 9x5-inch loaf pan; set aside.

2.      Bread - In a large bowl, add the egg, brown sugar, oil, sour cream, brown sugar, vanilla, and whisk to combine.

3.      Add the bananas and stir to incorporate.

4.      In separate bowl combine 1 cup flour, baking powder, baking soda, salt. Then add to wet ingredients. Fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.

5.      Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

6.      Cream Cheese Filling - In a large bowl, add all ingredients mix well.

7.      Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

8.      Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

9.      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, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. 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. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.

10.   Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 

Happy Summer!