Banana Bread with Cream Cheese Swirl

Everyone has a different preference with their favorite banana bread. Some like chocolate chips in it (me included) while some prefer nuts (not my thing). I love when banana bread is moist and bursting with fresh banana flavor, but I also don’t like when it’s too moist and wet. The texture has to be just right. This banana bread has the perfect balance of flavor and texture. I had some extra cream cheese so I added a cream cheese swirl. but that’s totally optional. Feel free to add whatever mix ins are your favorite or even keep it plain. And make sure you enjoy a slice warm slathered with some almond butter- my favorite way to enjoy it.

Banana Bread with Cream Cheese Swirl

Prep Time: 10 minutes Cook Time: 60 minutes

Yield: 1 loaf

Ingredients:

Banana bread:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup light or dark brown sugar

• 1/4 cup granulated sugar

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 1/3 cup sour cream or plain yogurt

• 2 cups mashed overripe bananas, about 4 bananas

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• Optional: 3/4 - 1 cup add ins, such as chocolate chips, or chopped nuts

Optional cream cheese swirl:

• 4 ounces cream cheese, room temperature

• 1 egg

• 1/4 cup granulated sugar

• 2 tablespoons flour

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9in x 5in loaf pan with nonstick spray.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In the bowl of stand mixer fitted with paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, yogurt, and mashed bananas and beat on medium until combined.

4. With the mixer running on low speed, slowly add the dry ingredients and mix just until combined. Fold in any add ins now. Add the batter to the loaf pan and smooth the top.

5. If using cream cheese swirl: whisk together the cream cheese, egg, sugar, and flour. Pour about 2/3 of the banana bread batter into the loaf pan. Top with the cream cheese mixture and spread evenly along the top. Add the rest of the banana bread batter to the pan and smooth the top.

6. Bake in the lower third of the oven for about 60 minutes, or until a toothpick comes out clean. Cover the bread with foil halfway through if the top is starting to brown. If using the cream cheese, the toothpick will have some cream cheese on it, but shouldn’t have any bits of banana bread on it when it’s ready. Allow to cool in the loaf pan.

7. Banana bread keeps well covered at room temperature for a couple days or refrigerated up to a week. It also freezes really well- wrap in plastic wrap and place in a ziploc bag.

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