Wednesday, February 10, 2016

Banana Bread with Cream Cheese Filling

Yes, it is as wonderful at it sounds. It will disappear faster than regular banana bread - if you thought that was even possible. And I am so sorry if you don't already have bananas ready to make this, waiting a few days for those bananas to over-ripen is nearly going to kill you. 

I made three loaves of this during the day, and my parents came to watch the kids that night. Before my dad even took his coat off, he was cutting himself a piece of banana bread. And the next day, on his way home from work, he brought me 4 bananas from his house - perfectly ready for banana bread.  

I used my Grandma's traditional banana bread recipe. 

My Grandma's Banana Bread Recipe: 

1⁄2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla


Cream together butter and sugar. Add eggs and crushed bananas. Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated. (if it lasts that long)

If you are interesting in making it a little bit healthier, you can go to this Blog Post and read all about my experiments it altering this recipe. 

To make the cream cheese filling - 


1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions: - After you make the banana bread batter, in a separate bowl mix together all the ingredients for the filling. 

Pour 2/3 of the banana bread batter into a prepared loaf pan, then pour the cream cheese filling - you aren't going to be able to spread it much, so try and pour it slowly and evenly. 

Then pour the last of the bread batter over the filling. 

Bake as normal (  Bake at 350 degrees for 60 minutes )

If you have any that you are going to need to store, be sure you do it in the fridge - you essentially have banana bread cheese cake here. It needs to be kept refrigerated. But I don't think you are going to have that problem.  I made three loaves of it - and not a single one lasted into the next day.  I thought I had a few saved for breakfast, but I didn't hide them well enough in the fridge and were devoured at 11:00 pm by foraging teenagers. 

I am saving bananas in my freezer to make another batch. I only have three loaf pans, or I would probably make more.  I told Joseph, I think our family could survive on banana bread alone. He whole-heartedly agreed. 

 Banana Bread is the food of my people - it always has been.