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Cream Cheese Filled Banana Bread With Coconut Oil – a delicious combination of banana bread and cheesecake.
This cream cheese filled banana great with coconut oil is soft, moist and very flavorful. It is a little more special than regular banana bread, as I decided to finally experiment and add a cream cheese layer in between the banana bread layers. The cheesecake layer turned this dessert into a creamy fluffy goodness! You all know how much I love cheesecake, so biting into this bread felt great! When sliced it looks so much better that just plain banana bread and the cream cheese layer in the middle makes a great presentation. It is an awesome companion for your morning coffee, or a glass of milk.
Using coconut oil in this bread (and many other baked goods) adds a lot of moisture and creates very yummy cake like crumbs. You can substitute with canola or vegetable oil if you are not a fan of coconut oil. Using greek yogurt makes the bread extra fluffy. Breads made with greek yogurt and soda have a fluffier and softer texture, unlike breads made with milk, which seem to be tougher. Dissolving baking soda in Greek yogurt prior to adding it to the bread batter, activates the baking soda and helps bread rise more.
Another secret to making a good banana bread is that your bananas need to be over ripe. Not only with a few dark spots on them, but they need to be really dark and soft. That way they bake perfectly and add a wonderful fragrance to this bread. I’ve had enough bad experience with tough, chewy and not very good looking banana breads, that’s why I’m testing different recipes to try to find out what I’m doing wrong.
The cheesecake layer is very simple to make and it brings extra creaminess to the bread.
I did not add any topping to this bread, and it looks a little boring on the photos, but rust me it tastes delicious. Next time I make this cream cheese filled banana bread I’ll probably add some nuts, sugar and cinnamon on top, just to make it prettier.
Baking time is tricky! Baking time can vary! Cream cheese never gets solid and the toothpick test is not 100 % accurate. Baking time will vary depending on moisture content of bananas, cream cheese, pan, oven variances, so please watch the bread not the clock. Please watch the bread, even if you need to bake it for longer time. I did bake one large loaf for 50 minutes and it worked fine, but please check with toothpick to make sure the bread part is cooked through and toothpick comes out clean, with a few moist crumbs on it. I can not guarantee that 50 minutes will be enough baking time in each situation (sorry).
You can wrap any left over bread in plastic wrap and store it in the fridge for 3-4 days. To be honest we loved this bread so much that it disappeared the next day.
I’ve tried making zucchini bread with cheesecake layer, but I need to change the recipe a bit, so stay posted, as I’ll be sharing it pretty soon!
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Cream Cheese Filled Banana Bread With Coconut Oil
Ingredients
- Banana bread:
- 2 medium over ripe mashed bananas
- 2 cups flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 medium eggs at room temperature
- 1/2 cup coconut oil melted but not too hot
- 1 tsp baking soda
- 4 tbsp greek yogurt
- 1/2 tsp salt
- Cream cheese layer:
- 8 oz softened cream cheese, (low fat if possible)
- 1/3 cup sugar
- 1 tbsp flour
- 1 medium egg at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F (180 C). Grease and flour one 9”x5” loaf pan.
- In the bowl of a stand mixer beat eggs, coconut oil, white sugar and brown sugar until creamy.
- Dissolve baking soda in greek yogurt and add to the egg mixture. Add mashed bananas, flour and salt. Mix until just combined.
- To prepare the cream cheese layer mix cream cheese, sugar vanilla and flour. Add egg and beat until incorporated.
- Pour 1/2 of banana batter into loaf pan. Spread cream cheese layer on top. Cover with remaining banana batter.
- Bake on 350 F (180 C) for 1 hour. Turn oven off but leave bread inside pan for 10 extra minutes.
- Transfer co a cooling rack and let it cool completely to a room temperature 91 (1 hour).
- Slice and enjoy!
- I recommend that you store this bread wrapped in plastic wrap in the fridge for 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent banana bread with a really fine texture and moistness. Great! Might add a 1/2 tsp nutmeg and a 1/2 tsp cinnamon next time but otherwise perfect.
Thanks Johanna! Adding cinnamon and nutmeg sounds like a great idea 🙂
Using the cream cheese filling for something right now!!
Can’t wait to see what it is 🙂
Hi
Can this recipe be made with large eggs, I do not buy medium eggs.
You can try it with large eggs, there shouldn’t be a huge difference.
Can you freeze this bread? I would like to make it for Christmas.
Can this bread be frozen ? I would like to make it for Christmas.
Yes, I have never frozen it, but I’m pretty sure it can be frozen for up to 3 months. You can defrost in the fridge and then print to room temperature.
I am getting really upset. All I want is a simple coconut chocolate banana protein bread recipe.NOT GLUTON FREE What is sooo hard about that. I finally found it but will not give me the recipe let alone print it
Hi Vera,
I only have a Gluten-Free Coconut Chocolate banana Bread and regular banana bread (not gluten-free, but not protein either). I don’t have regular protein banana bread, that is not gluten-free. My gluten-free protein banana bread uses oat flour. The reason why I use oat flour is because it is higher in protein and this makes the bread “protein bread”.