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Thursday, June 12, 2008

Banana Cream Cheese Bread



This is my experiment for the week. I have a great pumpkin bread recipe that has a cream cheese and sour cream filling in it. I was wondering today what it would taste like if I used bananas instead of pumpkin.   To Read More, Click On The Recipe Title.


I get soooo many very ripe bananas from the restaurant that I work at. We serve them with cereal or oatmeal but alot of times we don't use them up fast enough so I inherit them. But.....sometimes I don't have the time to use them up either. Well today I decided it was time to make banana bread with the 2 bags of bananas I
have. So the first step in the recipe is mashing the bananas.

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This is 15 ounces of mashed bananas, about 4 average bananas. I just mashed them up with a fork.

Second step, lets get the filling made.
In a medium bowl place: 1 cup sour cream,1/4 cup sugar, 4 ounces softened cream cheese and 1 egg. Mix until it's nice and smooth.


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Step three: We're going to mix the bread batter together.
In a large mixing bowl combine the flour, baking soda, and salt.
In another large bowl or the bowl of your stand mixer combine 2 cups of sugar, the melted butter, buttermilk ,mashed bananas and eggs. Beat at low speed scraping bowl often until smooth. Continue beating and gradually add the flour mixture, scraping often until well mixed.
Prepare 2 ( 9x5 inch) loaf pans by greasing and flouring them or spraying with Pam. Spoon about 1 to 1!/4 cups of the batter into each pan, make sure you have enough batter to cover the top of the loaf after you spoon on the filling. Carefully spoon half of the cream cheese filling into each pan on top of the banana mixture. Carefully spread the remaining banana batter over the cream cheese filling, making sure batter spreads to edges of pans. This part isn't easy!! I should have had less batter on the bottom and more on the top. This is what mine looked like, I know you'll do better than I did! Just remember to put LESS batter on the bottom of the pan so you have plenty for the top, which I didn't do!


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Bake the loaves of bread at 350 degrees for about 60 to 70 minutes.


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Although my little experiment didn't turn out quite the way I wanted it to, it still tasted great! It was very moist and the cream cheese filling added lots of yumminess to the bread!! I'll be doing this alot!!






Banana Cream Cheese Bread

FILLING:

1 CUP SOUR CREAM
1/4 CUP SUGAR
4 OUNCES CREAM CHEESE, SOFTENED
1 EGG

BREAD:
3 CUPS FLOUR
2 TSPS BAKING SODA
1/2 TSP SALT
2 CUPS SUGAR
1 CUP BUTTER, MELTED
1/3 CUP BUTTERMILK
(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)
4 EGGS

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS SUGAR , MELTED BUTTER, BUTTERMILK, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY

10 comments:

Grace said...

ya know, i've seen oodles and oodles of banana breads in my day, but never one quite like this! that's one heck of a filling, and i'm sure the end result was an extremely moist loaf of deliciousness. i like the way you think! :)

Fran Z said...

MMMM Bunny, Looks so good! Two of my favorites!

Ivy said...

This is such a great idea and the swirls look so cool. I want to try this for sure!

Melody said...

Hmm, I have a loaf of this in the oven. The batter and filling both taste delicious, but I only wanted one loaf so I decided to half the recipe. Unfortunately, I only halved the batter and had poured in the entire amount of filling before realizing my mistake. We'll see how this works.

Susan Martin said...

Can we sub greek yogurt for the sour cream?

Bunny said...

Susan I have substituted regular yogurt for sour cream so Greek yogurt being thicker would be just fine in my opinion. Thanks for stopping by! Let me know how it goes for you.

Maggie said...

What kind of flour are you using? AP, Self Rising, Cake Flour? Thanks, cannot wait to try!

Mary Bostow said...

Maggie all purpose flour is what I use.

Michele @ Flavor Mosaic said...

This Banana Cream Cheese Bread looks amazing! Thanks for sharing!

Mary Bostow said...

Thank you for stopping by Michele, it was one of my better experiments LOL!!