Go Go Bananas

Today is National Banana Bread Day. 
I grew up a non banana bread liker. My mom and Grandma's made banana bread and it always made the house smell so darn good. I just wasn't into it, but times are a changin'.  I've shared this recipe before, and by golly it needs to be put out there again.

It has cream cheese INSIDE the bread. I love it. This is my kinda bread.

See that layer of cream cheese heaven?

Cream Cheese-Filled Banana Bread

Bread Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup cup sour cream
 2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese
 1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread - In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
3. Add the bananas and stir to incorporate.
4. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
6. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
7. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
8. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock. 

Use those bananas that are sitting on your counter getting just a little old too eat! If you need more inspiration, try these: http://www.southernliving.com/food/entertaining/banana-bread-recipes

P.S.  Wednesday is Chocolate Covered Peanut Day, one of my favorites. Happy Dance! 

It's a great day to be alive, make it a great day!

Melody
xoxo
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Grandma Becker's diary entry February 23, 1990
"Cloudy day. Not feeling the best. Regie will be having gall bladder surgery in Iowa City. She didn't look the best. She brought a beautiful plant. Charles has the flu. Dorothy, Robert & Jeannie here a couple hours. Sure good to see them. Roberts go on to Chicago Sun. Dorothy looks pretty fair. A bit of snow early P.M. Colder and wind by night. Marcella and Moie (?) called. Al had knee scopic surgery last week. Eugene Baldwin moved from care center to Iowa Falls Center. Very windy & colder".