This Cream Cheese Banana Bread is one of the most comforting breads you can ever make. If you like banana bread you should definitely try this cream cheese banana eggless banana bread recipe. Its moist, flavorful crumb and silky cream cheese filling makes it simply irresistible. For the banana cake batter, you don’t need special utensils, a whisk and a bowl are just enough.
Mix egg with both white and brown sugar, add butter, vegetable oil, sour cream and vanilla. Mix in banana puree and incorporate dry ingredients. It is really quick and ready in a matter of minutes. For the banana batter, I like to use both butter and oil for this recipe.
The oil for extra moisture and butter for its great flavor. Once the banana batter is prepared, quickly mix the cream cheese filling ingredients. Pout about two-thirds of the banana batter into a parchment paper-lined loaf pan. Add the cream cheese filling and cover with the remaining banana batter.
At this point, if you like, you can add walnuts or pecans on top of the cake to add more texture and flavor. Bake the cake until a toothpick inserted into the center comes out clean. Let it cool before slicing it. If you like banana desserts you may also like this Banana Coconut Bread. Hope you will give this amazing Cream Cheese Banana Bread a try and let me know how it turned out for you.
Place the bananas in a medium bowl and mash with a fork. In a medium bowl combine flour, salt, baking powder, baking soda and cinnamon. In a large bowl, using a whisk or an electric hand mixer, cream together the egg with both sugars, butter and oil. Add sour cream and vanilla extract and mix until well incorporated.
In a medium bowl whisk together the cream cheese, with egg, sugar, vanilla extract and flour. Pour about two-thirds of the banana batter into the prepared loaf pan. Add the cream cheese mixture and cover with the remaining cake batter. Use a knife to create swirls. Bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
If the bread browns too fast, cover with aluminum foil and continue baking. Let bread cool in the pan for 10 minutes, and then invert onto a wire rack to cool completely. Please let me know how it turned out for you! Join thousands of Home Cooking Adventure subscribers and get our best recipes delivered each week!