Cream Cheese Swirl Banana Bread

Cream Cheese Swirl Banana Bread ingredients

• 1.75 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp ground cinnamon
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed
• 4 oz cream cheese, softened
• 0.25 cup granulated sugar
• 1 large egg yolk
• 0.5 tsp vanilla extract

How to make Cream Cheese Swirl Banana Bread

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper, leaving an overhang to easily remove the bread.
2. In a medium bowl, whisk together the 1.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, and 0.5 teaspoon ground cinnamon. Set aside.
3. In a large bowl, using an electric mixer, cream the 0.5 cup softened unsalted butter and 0.75 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon vanilla extract.
4. Add the 3 mashed very ripe bananas to the wet ingredients, mixing until just combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. In a separate small bowl, prepare the cream cheese swirl by beating the 4 oz softened cream cheese with 0.25 cup granulated sugar until smooth. Beat in the 1 large egg yolk and 0.5 teaspoon vanilla extract until well combined and creamy.
6. Pour about two-thirds of the banana bread batter into the prepared loaf pan and spread it evenly. Spoon dollops of the cream cheese mixture over the banana bread batter, leaving some gaps.
7. Top with the remaining banana bread batter, spreading it gently to cover the cream cheese layer. Using a butter knife or skewer, gently swirl the cream cheese mixture into the banana bread batter, creating a marbled effect.
8. Bake for 65-75 minutes, or until a wooden skewer or toothpick inserted into the banana bread portion (avoiding the cream cheese swirl) comes out clean. The top should be golden brown and the cream cheese slightly puffed.
9. Remove the loaf pan from the oven and let the banana bread cool in the pan for 15 minutes. This helps the bread firm up before handling.
10. Carefully lift the banana bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely before slicing and serving. Cooling fully helps the cream cheese swirl set properly.

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