(using sour cream, Greek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results). Cream Cheese Banana Bread Bread 1 large egg 1/2 cup light brown sugar, packed 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 1 cup mashed ripe bananas (about 2 large bananas) 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch salt, optional and to taste Cream Cheese Filling 1 large egg 4 ounces softened brick-style cream cheese (lite is okay) 1/4 cup granulated sugar 3 tablespoons all-purpose flour Directions: Preheat oven to 350F. Spray Brownie Pan wells, using Kitchen Spritzer or floured cooking spray. Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, 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; dont overmix; set aside. Fill 1/2 of each well with the batter 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. Evenly pour 1 tab. filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. Top with enough batter to reach 2/3 full, 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 15-20 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center 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 isnt the most accurate. 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 bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Posted on: Mon, 14 Jul 2014 16:42:08 +0000
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