Cream cheese stuffed banana bread

Here is a detailed, step-by-step Cream Cheese Stuffed Banana Bread recipe with clear instructions.

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Cream Cheese Stuffed Banana Bread

Yield

1 standard 9×5-inch loaf (8–10 slices)

Prep Time

20 minutes

Bake Time

55–70 minutes

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Ingredients

For the Banana Bread Batter

• 3 very ripe bananas, mashed (about 1 ¼ cups)

• ½ cup (115 g) unsalted butter, melted and slightly cooled

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) brown sugar

• 2 large eggs, room temperature

• 1 ½ teaspoons vanilla extract

• 1 ¾ cups (220 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

For the Cream Cheese Filling

• 8 oz (225 g) full-fat cream cheese, softened

• ¼ cup (50 g) granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

• 1 tablespoon all-purpose flour

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Equipment

• 9×5-inch loaf pan

• Mixing bowls (2 large, 1 medium)

• Whisk

• Spatula

• Electric mixer (optional but helpful)

• Toothpick or cake tester

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Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan with butter or nonstick spray.

3. Line the pan with parchment paper, leaving overhang on the sides for easy removal.

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Step 2: Make the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.

2. Add the sugar and mix until fully combined.

3. Beat in the egg and vanilla extract.

4. Mix in the flour until smooth.

5. Set aside.

The filling should be smooth, thick, and lump-free.

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Step 3: Prepare the Banana Bread Batter

1. In a large bowl, mash the ripe bananas until mostly smooth.

2. Add the melted butter and whisk to combine.

3. Whisk in both sugars until well blended.

4. Add eggs and vanilla extract; whisk until fully incorporated.

In a separate bowl:
5. Whisk together flour, baking soda, salt, and cinnamon.

6. Gradually fold the dry ingredients into the wet ingredients using a spatula.

7. Mix just until combined. Do not overmix; a few small streaks of flour are fine.

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Step 4: Assemble the Layers

1. Pour about half of the banana bread batter into the prepared loaf pan.

2. Spread evenly with a spatula.

3. Carefully spoon the cream cheese filling over the batter.

4. Gently spread it into an even layer, avoiding the edges as much as possible.

5. Pour the remaining banana batter over the top.

6. Smooth the surface gently.

Optional: Use a knife to lightly swirl the top for a marbled effect.

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Step 5: Bake

1. Place the loaf pan in the center rack of the oven.

2. Bake for 55–70 minutes.

3. Check at the 50-minute mark. If the top is browning too quickly, tent loosely with aluminum foil.

4. The bread is done when:

   • A toothpick inserted near the edge (not directly in the cream cheese center) comes out clean or with a few moist crumbs.

   • The center feels set and no longer jiggly.

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Step 6: Cool Properly

1. Allow the bread to cool in the pan for 15–20 minutes.

2. Use the parchment overhang to lift it out.

3. Transfer to a wire rack and cool completely before slicing.

Cooling completely is important so the cream cheese layer sets properly.

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Storage Instructions

• Store in an airtight container in the refrigerator for up to 5 days.

• Bring to room temperature before serving for best texture.

• Can be frozen (wrapped tightly) for up to 2 months.

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Tips for Best Results

• Use very ripe bananas with dark brown spots for maximum flavor.

• Make sure cream cheese is fully softened to avoid lumps.

• Do not overmix the batter or the bread may become dense.

• If your loaf sinks slightly in the center, it may need a few more minutes of baking