Adapted from simplyrecipes.com
- 1 1/2 cups mashed, ripe banana (290 g)
- 1/3 cup (76g) melted butter (I use 50g olive oil and 26g butter)
- 1/2 teaspoon baking soda
- Pinch salt
- 1/2 cup sugar (use 3/4 if omitting not adding cream cheese swirl)
- 1 large egg, beaten (use 2 eggs if using gluten free flour)
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) all-purpose flour (I use 50 % AP and 50 % whole wheat or for gluten free flour – I use 50 % ATK AP flour + 50% ATK GF whole grain flour)
Optional cream cheese filling:
- 8 ounces cream cheese, at room temperature
- 1 large egg
- 1/4 cup sugar
- 2 tablespoons AP flour (use 1 tablespoon for GF)
- Set an oven rack in the center position and pre-heat to 350-F. Grease a 4×8 inch loaf pan.
- Mash the bananas with a fork until completely smooth.
- Mix in oil and butter.
- Mix in the baking soda and salt.
- Add the sugar, egg, and vanilla extract.
- Mix in the flour.
- Make the cream cheese swirl: In another bowl, beat together all the ingredients for the cream cheese filling.
- Swirl the batters in the pan: Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
- Bake: Bake for 55-60 minutes, or until internal temperature reaches 205, or until a toothpick inserted in the center of the loaf comes out clean.
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