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This ultimate cream cheese banana bread transforms ordinary banana bread into a decadent treat with a rich cream cheese layer swirled throughout. The combination creates a perfectly moist, flavorful loaf that balances sweetness with the tangy cream cheese for an irresistible baked good that disappears quickly whenever I make it.
I developed this recipe after experimenting with ways to elevate classic banana bread for a family gathering. After watching everyone reach for second slices and request the recipe, it became my signature contribution to brunches and potlucks.
Ingredients
- All purpose flour: Provides the structure for our bread without making it too dense
- Baking soda: Gives the perfect rise and tender crumb
- Unsalted butter: Adds richness while allowing you to control the salt content
- Ripe bananas: With plenty of brown spots offer the most flavor and natural sweetness
- Sour cream: The secret ingredient that makes this bread exceptionally moist
- Cream cheese: Creates that luxurious swirl throughout the bread use full fat for best results
- Vanilla extract: Enhances both the banana batter and cream cheese filling
Step-by-Step Instructions
- Prepare Your Oven and Pan:
- Preheat your oven to 350°F and prepare your loaf pan with either butter or parchment paper. Taking time to properly prepare your pan ensures your beautiful loaf will release perfectly after baking.
- Mix Dry Ingredients:
- Whisk together flour baking soda and salt in a medium bowl until thoroughly combined. This step distributes the leavening agents evenly throughout the flour ensuring a consistent rise throughout your bread.
- Create Banana Batter:
- Cream the butter and sugar until truly light and fluffy which incorporates air into the batter. Add eggs one at a time letting each fully incorporate before adding the next. Mix in vanilla mashed bananas and sour cream until well combined. The mixture may look slightly curdled which is completely normal. Fold in dry ingredients with a gentle hand until just combined being careful not to overmix as this develops gluten and creates a tougher bread.
- Prepare Cream Cheese Filling:
- Beat cream cheese and sugar until smooth and completely lump free which takes about 2 minutes. Add egg and vanilla and continue beating until the mixture is silky and pourable. A properly mixed cream cheese filling will create beautiful swirls throughout your bread.
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The first time I served this bread was at a holiday breakfast where my niece declared it better than birthday cake. Now I always make two loaves one for immediate enjoyment and another to freeze for unexpected guests or late night cravings.
Swirling Technique
For the perfect marble effect pour half the banana batter into your prepared loaf pan then add half the cream cheese mixture in dollops. Use a knife to gently swirl these together with just 2 or 3 figure eight motions. Add remaining banana batter topped with the rest of the cream cheese mixture and swirl again. Avoid overmixing the two batters which would eliminate the beautiful contrast between layers.
Storage Tips
This banana bread stays fresh at room temperature for up to 2 days when wrapped tightly in plastic wrap. For longer storage refrigerate for up to 1 week which actually enhances the flavor as the cream cheese component melds with the banana bread. For freezing wrap the completely cooled loaf in plastic wrap then aluminum foil before placing in a freezer bag. This triple protection prevents freezer burn and preserves the moist texture.
Creative Variations
Transform this already amazing bread by adding a half cup of chocolate chips to the banana batter for a more dessert like treat. Chopped walnuts or pecans add wonderful texture and complementary flavor. For a tropical twist mix in a quarter cup of shredded coconut and replace vanilla with coconut extract in the banana portion. During fall substitute a quarter teaspoon of cinnamon nutmeg and cloves for seasonal warmth.
Frequently Asked Questions
- → How can I ensure my bread stays moist?
Use ripe bananas, sour cream, and avoid overmixing the batter to keep the bread tender and moist.
- → Can I substitute sour cream?
Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream.
- → How should I store this bread?
Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- → Can I use frozen bananas?
Yes, just make sure to thaw and drain the excess liquid before mashing them.
- → What size loaf pan works best?
A standard 9×5 inch loaf pan is ideal for this recipe.