Cream cheese-filled banana bread

Prep 0 h : 15 m
Cook 1 h : 25 m


  • 150g plain (all-purpose) flour 110g self-raising flour

    1 tsp ground cinnamon

    ¼ tsp bicarbonate of soda (baking soda)

    220g brown sugar

    2 eggs

    4 tbsp milk

    75g butter, melted

    1 tsp vanilla extract

    1 cup (240g) mashed overripe bananas

    250g cream cheese, chopped at room temperature

    1 tsp finely grated lemon rind

    3 tsp lemon juice


  • Preheat oven to 160°C.

    Grease a 4-inch x 8-inch (base measurement), 5 ¼-inch x 9 1/4 –inch (top measurement) loaf pan.

    Line base and long sides with baking paper, extending the paper 2 inches over the sides.

    Sift flours, cinnamon and soda into a large bowl.

    Combine 165g of the sugar, the eggs, milk, butter, vanilla and banana in a medium bowl.

    Add banana mixture to dry ingredients; stir until just combined – don’t over-mix.

    Spoon half the mixture into pan.

    Beat cream cheese, rind, juice and remaining sugar in a medium bowl until combined.

    Spoon cheese mixture over banana bread mixture in pan, leaving a 1cm (1/2-inch) border.

    Top with remaining banana bread mixture.

    Bake for 1 hour 25 minutes or until bread comes away from pan slightly and a skewer inserted into the side comes out clean.

    Cover with foil during cooking if overbrowning.

    Cool in pan.

    Slice when ready to serve.