Banana Bread filled with Cream Cheese
Ingredients:
- egg - 1
- light brown sugar, packed - 1/2 cup
- canola or vegetable oil - 1/4 cup
- sour cream - 1/4 cup
- vanilla extract - 2 t
- mashed ripe bananas - 1 cup
- flour - 1 cup
- baking powder - 1/2 t
- baking soda - 1/2 t
- salt, optional - pinch
- egg - 1
- cream cheese, softened - 4 ounces
- sugar - sugar
- flour - 3 T
- chopped nuts, optional - 1/4 - 1/3 cup
Instructions:
In a bowl, whisk together egg, brown sugar, oil, sour cream, vanilla, stir in bananasand nuts. Fold in 1 cup flour, baking powder, baking soda and salt; DO NOT overmix. Evenly spread (cover entire pan and corners) 2/3 of the batter into a greased and floured 9 x 5 inch loaf pan; set aside.
Prepare filling -- in bowl, mix together 1 egg, cream cheese, sugar and 3 T flour. Evenly spread filling over entire surface of batter, smooth the top lightly with a spatula.
Evenly spread remaining batter over top, lightly smooth the top.
Bake in preheated 350 degre oven for 48 - 50 minutes or until golden, and center is set. Toothpick test isn't always accurate because the cream cheese never gets totally solid. (If top and sides are getting to brown, place foil over pan at the 30 minute mark.)
Cool bread in the pan for 15 minutes, remove, place on a wire rack, cool completely before serving. Serve bread with honey butter, cinnamon butter, etc. Store in a airtight container at room temperature for up to 1 week, can be frozen for up to 6 months.
