1. Do I need to use coconut oil, or can I substitute it?

You can substitute coconut oil with vegetable oil, canola oil, or even melted butter. Each option offers a slightly different flavor and texture, but all will keep the bread moist.

2. How ripe should the bananas be for this recipe?

The bananas should be very ripe with lots of brown spots on the peel. Overripe bananas provide more natural sweetness and moisture, which are essential for the perfect loaf.

3. Can I add extras like nuts or chocolate chips?

Yes! Chopped walnuts, pecans, or chocolate chips can be folded into the banana batter before baking. Just avoid mixing them into the cream cheese layer to maintain the swirl.

4. Does cream cheese-filled banana bread need to be refrigerated?

While it can stay at room temperature for a couple of days, it's best to refrigerate it if storing for longer than 48 hours due to the cream cheese filling. Always use an airtight container.

Cream Cheese-Filled Banana Bread

Name: Cream Cheese-Filled Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 large egg; 1/2 cup light brown sugar, packed; 1/4 cup granulated sugar; 1/4 cup coconut oil (or vegetable/canola oil); 1/4 cup sour cream or Greek yogurt; 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 of salt; 1 large egg (for filling); 4 ounces cream cheese, softened; 1/4 cup granulated sugar (for filling); 3 tablespoons all-purpose flour (for filling)

Description

Moist and rich cream cheese-filled banana bread featuring a cheesecake-like center, perfect for beginners looking for a simple yet impressive bake.

Ingredients

Scale

1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup coconut oil (or vegetable/canola oil)
1/4 cup sour cream or Greek yogurt
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 of salt
1 large egg (for filling)
4 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
3 tablespoons all-purpose flour (for filling)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
In a large bowl, whisk together egg, brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until smooth.
Stir in the mashed bananas, then fold in the flour, baking powder, baking soda, and salt until just combined. Do not overmix.
Pour two-thirds of the batter into the prepared pan, smoothing the top with a spatula.
In a separate bowl, whisk together cream cheese, egg, sugar, and flour for the filling until smooth and pour evenly over the batter in the pan.
Top with the remaining banana bread batter and gently smooth the surface without disturbing the cream cheese layer.
Bake for 48–50 minutes or until the top is golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Measure the mashed banana to ensure exactly 1 cup for best results.
If the bread browns too quickly, tent with foil at the 30-minute mark.
Avoid slicing while warm—the cream cheese center needs time to set.
You can add nuts or chocolate chips to the banana batter, not the filling.
No mixer is needed—just a whisk and spatula.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 261
Sugar: 22g
Sodium: 155mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 52mg