Description
This old-fashioned banana bread recipe features a creamy cinnamon cream cheese swirl ribbon throughout a moist banana loaf. It’s ideal for using up overripe bananas to create a family-friendly breakfast or dessert.
Ingredients
Scale
- 450g (3 large) ripe bananas, mashed
- 250g (2 cups) all-purpose flour
- 100g (1/2 cup) granulated sugar
- 50g (1/4 cup) light brown sugar, packed
- 10g (2 tsp) baking soda
- 5g (1 tsp) fine sea salt
- 2.5g (1/2 tsp) ground cinnamon (for batter)
- 1.25g (1/4 tsp) ground nutmeg
- 2 large eggs, room temperature
- 115g (1/2 cup) unsalted butter, melted and cooled
- 5ml (1 tsp) vanilla extract (for batter)
- 60g (1/2 cup) toasted walnuts, roughly chopped
- 225g (8 oz) cream cheese, softened
- 60g (1/4 cup) granulated sugar (for swirl)
- 1 large egg yolk
- 2.5ml (1/2 tsp) vanilla extract (for swirl)
- 1.25g (1/4 tsp) ground cinnamon (for swirl)
- 15g (1 tbsp) powdered sugar, for dusting (optional garnish)
- 15g (1 tbsp) toasted walnuts, finely chopped (optional garnish)
Instructions
- Prep Oven and Pan: Preheat the oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: Whisk together the flour, granulated sugar, light brown sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl, ensuring no lumps remain in the brown sugar.
- Mix Wet Batter Ingredients: In a separate bowl, mash the ripe bananas until mostly smooth. Whisk in the melted butter, eggs, and 1 teaspoon of vanilla extract.
- Finish Batter and Add Walnuts: Gently pour the wet banana mixture into the dry ingredients. Stir carefully with a spatula until just combined, being careful not to overmix. Fold in the roughly chopped toasted walnuts.
- Prepare Cream Cheese Swirl: In a small bowl, beat the softened cream cheese with the remaining granulated sugar, egg yolk, 1/2 teaspoon vanilla extract, and cinnamon until completely smooth and creamy.
- Assemble First Swirl Layer: Pour half of the banana bread batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture over the batter, then gently swirl with a knife or skewer to create distinct ribbons.
- Assemble Second Swirl Layer: Spread the remaining banana bread batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
- Bake and Check Doneness: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs but no wet batter, and the swirl is set. Loosely tent with foil if browning too quickly.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 15 minutes, then transfer it directly to the rack to cool completely for at least 2 hours before slicing. This ensures the swirl sets properly.
- Serve and Garnish: Slice and serve the cooled banana bread. Dust with powdered sugar and garnish with finely chopped walnuts, if desired.
Notes
Use very ripe bananas (brown or black peels) for best results. Ensure the cream cheese is fully softened for a lump-free swirl. Do not overmix the batter to avoid a dense texture. Cool completely before slicing for clean, defined slices. Store leftovers in an airtight container for up to 3 days on the counter or 5 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: quick bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg
Keywords: banana bread, cream cheese swirl, quick bread, cinnamon, dessert, breakfast, snack, baked goods, walnuts