The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into the banana loaf so feels super indulgent and will no doubt impress any friends that pop by, it also keeps very well.
I love baking with bananas whatever the recipe it always turns out great and is super quick to make. The use of coconut oil in this recipe means you won’t require a mixer, it also adds a sweet nutty taste to the loaf. The use of coconut oil also keeps the loaf softer and springier than butter. The addition of sour cream (or Greek yoghurt) is an extra insurance for a soft, springy, bouncy, fluffy loaf.
Ingredients:
Banana loaf
- 1 large egg
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup sour cream (Greek yoghurt can be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
Cream cheese filling
- 1 large egg
- ½ cup softened cream cheese
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
Directions:
Preheat oven to 180C and grease a 9×5-inch loaf pan.
Banana loaf
In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
Add the bananas and stir to incorporate.
Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
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.
Cream cheese filling
In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
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.
Bake for about 48 to 50 minutes or until the top is domed, golden, and the centre is set, and a toothpick inserted in the centre 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 centre 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.
Allow the loaf to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.