Cream cheese-filled banana bread
150g plain (all-purpose) flour 110g self-raising flour
1 tsp ground cinnamon
¼ tsp bicarbonate of soda (baking soda)
220g brown sugar
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.