Step-by-step
instructions Preheat oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan.
Filling preparation: Beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 tsp vanilla until smooth. Set aside.
Mash the bananas in a large bowl until you have an almost smooth puree, with a few small pieces.
Whisk the melted butter into the bananas until smooth.
Add 3/4 cup of sugar, the whole egg and 1 teaspoon of vanilla. Whisk until well combined.
Sprinkle baking soda and salt over mixture. Stir to combine.
Add the flour in two batches, stirring until well combined after each addition.
Pour half of the banana batter into the prepared loaf tin and spread it evenly.
Carefully spread the cream cheese filling over the dough, leaving a 1.25cm border all around.
Top with the remaining banana batter and gently roll out to cover the filling.
Bake for 60 to 70 minutes, until a toothpick inserted into the bread comes out clean.
Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Can I use light cream cheese?
It is recommended to use full-fat cream cheese for optimal texture and stability.
How ripe should bananas be?
For optimal sweetness, bananas should have brown spots and be very soft.
Can I add nuts or chocolate chips?
See more on the next page
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