# Components:
→ Banana Bread Base
01 - 2 large ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 ½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon salt
→ Cream Cheese Filling
10 - 8 oz cream cheese, softened
11 - ¼ cup granulated sugar
12 - 1 large egg
13 - ½ teaspoon vanilla extract
→ Cinnamon Sugar Swirl
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper, allowing edges to overhang for easy removal later.
02 - In a large mixing bowl, mash ripe bananas until completely smooth. Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until fully incorporated and uniform in texture.
03 - In a separate medium bowl, sift together all-purpose flour, baking soda, ground cinnamon, and salt. Whisk briefly to ensure even distribution of leavening agents and spices.
04 - Gently fold dry ingredients into banana mixture using a rubber spatula. Mix only until flour disappears and no dry streaks remain. Avoid overmixing to prevent tough texture.
05 - Using an electric mixer or vigorous whisking, beat softened cream cheese with granulated sugar, egg, and vanilla extract until completely smooth and creamy. Ensure no lumps remain.
06 - In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Stir thoroughly until evenly blended.
07 - Pour exactly half of the banana bread batter into prepared loaf pan. Using an offset spatula or back of spoon, spread evenly across pan bottom. Sprinkle half the cinnamon sugar mixture over surface.
08 - Spread cream cheese filling in an even layer over the cinnamon sugar. Take care to cover entire surface without mixing into batter below.
09 - Top with remaining banana bread batter. Smooth surface carefully to create even top layer. Sprinkle remaining cinnamon sugar evenly across entire surface.
10 - Bake for 50-60 minutes until deep golden brown. Test doneness by inserting toothpick into center—it should emerge with just a few moist crumbs, not wet batter.
11 - Allow loaf to rest in pan for 10 minutes. Using parchment overhang, lift bread from pan and transfer to wire rack. Cool completely before slicing for clean cuts.
