Over the weekend our neighbors brought over a bunch of bananas and I found myself wondering what to do with them. I mean, we eat bananas but there was no way we could eat that many bananas before they started to go bad. As I stood in the kitchen looking at the bunches of them, I knew I needed to make banana bread. Not only could I gift it back to the neighbors but it’s seriously one of my all time favorite breakfast foods. But I didn’t want to just make plain banana bread….I wanted to mix things up and create a decadent breakfast treat that the whole family was sure to love and my solution quickly became to stuff my banana bread with a cream cheese mixture that made it rich, creamy and amazingly delicious. If I’ve loved banana bread in the past, this Cream Cheese Stuffed Banana Bread takes this classic favorite to a whole new culinary level!
What You Will Need:
2 Cups of Light Brown Sugar
2 Cups of White Sugar
1 Cup of Vegetable Oil
1 Cup of Sour Cream
1/4 Cup of Vanilla Extract
9 Ripe Bananas
4 and 3/4 Cups of Flour
2 Teaspoons of Baking Powder
2 Teaspoons of Baking Soda
16 Ounces (2 Packs) of Cream Cheese
1/2 Cup of Almonds (Crushed)
How to Make It:
To start my cream cheese stuffed banana bread, I set out all of my ingredients and preheated my oven to 350 degrees. Then I peeled my bananas, added them to a bowl and mushed them up using a large fork.
After setting my prepared bananas aside, I added 4 eggs, 2 cups of light brown sugar, 1 cup of white sugar, 1 cup of vegetable oil, 1 cup of sour cream and my vanilla extract to my blender and mixed it all together well. As soon as everything was combined, I stirred in my mashed up bananas and then added my baking soda, baking powder and 4 cups flour one cup at a time. After mixing it just until everything was combined and it was still slightly lumpy, I set my banana bread mixture aside.
Next, I added my softened cream cheese, my second cup of sugar, my last 4 eggs and 3/4 of a cup of flour to my blender and mixed it until it was smooth and creamy. With both my batters ready, I prepared to assemble my cream cheese stuffed banana bread by greasing four disposable 8 by 5 inch baking pans. As soon as my pans were greased I immediately filled each one half way full with my banana bread batter.
Next, I sprinkled my crushed almonds onto the top of the batter.
Right on top of the almonds, I spooned a fourth of my cream cheese mixture into each pan and gently spread it out.
Finally, I added the remainder of my banana bread batter to the top and gently tapped the sides of my pan to help all the batter settle.
Into the oven my cream cheese stuffed banana bread went on 350 degrees for 75 minutes (cooking times may vary depending on the oven you use – when your banana bread is brown around the edges and no longer jiggly in the middle, it is done). After allowing my cream cheese stuffed banana bread loaves to cook to perfection where a toothpick inserted in the middle came out clean, I removed them from the oven, allowed them to cool and then simple turned my pans upside down to remove the bread from them.
After allowing the loaves to cool slightly, I wrapped three of them up to give away and then sliced into the final one myself.
The perfectly moist banana bread paired with the cream cheese center took this classic favorite and made it even more amazing! And with every bite the sweetness of bananas, crunch of almonds and creaminess of cream cheese was present.
I have to say, this delicious breakfast didn’t last long in our home and as soon as I gave my additional loaves away, I started getting requests for the recipe because this dish is just that good!
So what are you waiting for? Grab some bananas and thrill your family with this twist on a classic that is sure to make cream cheese stuffed banana bread a new favorite in your home.