walljpj: Will be making this for Christmas morning breakfast
DougEECummings: Full recipe from [TipHero](http://tiphero.com/cream-cheese-filled-banana-bread/)
**Cream-Cheese-Filled Banana Bread**
Makes one 9×5-inch loaf
Prep Time: 10 minutes
Total Time: 90 minutes
**Banana Bread Ingredients:**
* 1 cup all-purpose flour
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup mashed very ripe bananas (about 2 large bananas)
* 1 large egg
* ¼ cup granulated sugar
* ½ cup light brown sugar, packed
* ¼ cup cup sour cream
* ¼ cup coconut oil, melted
* 2 teaspoons vanilla extract
Cream Cheese Filling Ingredients:
* 1 large egg
* 4 oz softened brick-style cream cheese
* 2 tablespoons granulated sugar
* 3 tablespoons all-purpose flour
**Preparation:**
1. Preheat oven to 350°F/175°C. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan. Set aside.
1. To make the banana bread batter: in a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
1. In another large bowl, mash the bananas.
1. Add the egg to the bananas and stir to incorporate.
1. Add the brown and granulated sugars, coconut oil, sour cream, and vanilla extract to the banana mixture. Whisk to combine.
1.
Fold the banana mixture into the flour mixture with a hand mixer, spatula, or spoon
until just combined. Do not overmix. Set aside
1.
To make the cream cheese filling: in a large bowl, add the softened cream cheese, egg, granulated sugar, and flour, and use a hand mixer to combine.
1.
Fill the the prepared loaf pan with about 2/3 of the banana bread batter. Smooth the top lightly with a spatula, pushing it into the corners and sides as necessary. Set aside.
1.
Gently add the cream cheese filling to the pan in an even layer, leaving a border of about 1/8-inch of the banana batter showing around the filling.
1.
Top with the remaining banana bread batter, smoothing the top very lightly with a spatula so as not to disturb the cream cheese layer. Make sure to spread the batter so it reaches all corners of the pan.
1.
Bake for 30 minutes at 350°F/175°C. Decrease the oven temperature to 325°F/163°C and bake for another 15-20 minutes or until the top is domed and golden, and a toothpick inserted in the center comes out clean (or with a few moist crumbs, but no batter).
**Chef’s Tips:**
* If you don’t have coconut oil or aren’t a fan of the flavor (although no strong coconut flavor will be detectable in the finished recipe), you can sub in canola or vegetable oil.
* Use greek yogurt as a lighter substitute for the sour cream.
Fleckeri: Which part do I need to put it on my charcoal grill?
asforus: Should this be stored in the fridge after it’s done?
