Cream Cheese Swirled Banana Zucchini Bread
Overripe bananas and zucchini get used in this delicious and perfectly moist bread. The cream cheese swirl hidden inside is the best part! Enjoy a slice of cream cheese banana zucchini bread fresh out of the oven and thank me later.
Foto: The Recipe CriticIngredients
- 1 -1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1 cup mashed ripe bananas (about 3)
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg (room temperature)
- 1/4 cup all-purpose flour
Steps
Preheat the oven to 325 degrees Fahrenheit. Spray a 9x5 inch loaf pan with pan spray and, if desired, line with parchment paper, leaving 2 inches hanging over both sides. Set aside.
In a medium mixing bowl, whisk together 1-1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate large bowl, beat 1 large egg, 1 cup mashed ripe bananas, 1/2 cup canola oil, and 1/2 teaspoon vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just moistened. Fold in 1 cup shredded zucchini. Pour half of the mixture into the prepared baking pan.
Prepare cream cheese swirl by beating together 8 ounces cream cheese, 1/4 cup granulated sugar, 1 egg, and 1/4 cup all-purpose flour until smooth. Spoon evenly over the batter in the pan and carefully smooth it with an offset spatula or a rubber scraper. Top with remaining batter.
Bake for 60-70 minutes or until the top is golden brown and a toothpick comes out clean from the center. The baking time may be longer, depending on your oven. If the top starts to brown too fast, cover it with a foil tent. Allow bread to cool for at least 30 minutes before slicing.
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