My Cream Cheese Banana Bread recipe has a delicious, sweet, and gorgeous cream cheese swirl running right through it.
- 1 ⅔ cups (8oz/225g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ½ cups (12oz/360g) bananas (around 3 medium bananas)
- 1 large egg
- ⅓ cup (2 ½ fl oz/71ml) flavorless oil (sunflower, vegetable, canola)
- 2 teaspoons vanilla extract
- ¾ cup (6oz/170g) cream cheese softened
- 2 tablespoons plain yogurt
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
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Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 12.5cm) loaf pan and line with parchment.
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In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.
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In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.
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Combine the dry ingredients with the mashed banana mixture until just combined. Do not over mix.
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In a small bowl make the cream cheese swirl: beat together cream cheese, yogurt. egg, sugar, and vanilla extract until smooth.
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Pour 2/3 of the banana bread batter into the prepared loaf pan. Pour the cream cheese mixture evenly on top of the batter. Pour the remaining banana bread batter over the cream cheese. With a knife, swirl the cream cheese mixture gently into the batter a few times.
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Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Enjoy warm! Store leftovers in an airtight container in the refrigerator for 3 days or freeze in an airtight container for up to 2 months.