Ingredients
For The Cream Cheese Filling:
- 4 ounces reduced-fat cream cheese room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons nonfat plain Greek yogurt room temperature
- 2 tablespoons all-purpose flour
- 1 large egg room temperature
For The Bread:
- 1½ cups overripe banana mashed (about 3 large bananas)
- 1 large egg room temperature
- ⅓ cup nonfat plain Greek yogurt room temperature
- ⅓ cup pure maple syrup or honey, if desired
- 2 tablespoons coconut oil melted and cooled
- 2 tablespoons brown sugar
- 1½ teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Line an 8x4-inch loaf pan with lightly greased parchment paper.
- In a medium bowl, whisk together the cream cheese, granulated sugar, 2 tablespoons Greek yogurt, 2 tablespoons flour, and 1 egg until smooth. Set aside.
- In a large bowl, mash the bananas until creamy; a few lumps are fine. Whisk in the egg, ⅓ cup Greek yogurt, maple syrup, and coconut oil until combined. Mix in the brown sugar and vanilla extract.
- In another bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mix. Stir just until you can't see any flour.
- Pour 1/3 of the banana bread batter into your prepared pan. Spoon alternating cream cheese filling and banana batter on top, creating a mosaic. Swirl a knife through in a figure-eight pattern.
- Bake for 55 to 70 minutes. Tent with foil if the top starts to burn. The bread is done when a knife comes out clean, or when it reaches an internal temperature of 200°F.
- Let the bread cool in the pan for 15 minutes. Remove the bread from the pan and let it cool completely on a wire rack. Slice and serve.