Banana and Chocolate Chip Bread with Cream Cheese Filling
Banana bread is ideal for making with over-ripe bananas. This is a banana bread with a twist in that it has a cream cheese layer. Another added bonus is that it contains chocolate chips! Always a good combination that’s sure to keep everyone happy.
4 people
60 minutes
15 minutes
Ingredients
- 0.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 2 large Banana
- 50 g Caster Sugar
- 50 g Caster Sugar
- 1 large Eggs
- 1 large Eggs
- 1 tsp Ground Cinnamon
- 75 g Light Brown Sugar
- 50 ml Light Olive Oil
- 150 g Plain Flour For the cake mix
- 1 pinch SuperValu Icing Sugar to dust, optional
- 50 g SuperValu Milk Chocolate Chips 100g or dark
- 75 g SuperValu Sour Cream
- 2 tsp Vanilla Extract
For the Filling:
-
100
g
Cream Cheese
-
50
g
Plain Flour
Method
- Preheat the oven to 180°C/gas mark 4. Grease a 23cm x 13cm loaf tin and line with non-stick baking paper.
- First, prepare the filling by beating the cream cheese, sugar, flour and egg together in a small bowl and set aside.
- Cut one banana in half lengthways and reserve one half for decoration. In a large bowl, mash the remaining half and the other banana really well. Add the sour cream, sugars, chocolate chips, oil, egg and vanilla extract and mix everything together well. Add the flour, cinnamon, baking powder and baking soda and stir until combined.
- Pour a little more than half of the batter into the loaf tin, spreading it level. Drizzle the filling mixture on top, then gently spread it level. Finally, top with the remaining cake batter, spreading it evenly and being careful not to disturb the cream cheese filling too much. Lay the reserved banana half on top, cut side up, and sprinkle the teaspoon of sugar on it.
- Bake in the oven for about 1 hour, until the top is golden, the banana has caramelised and a skewer comes out clean when inserted into the centre of the cake.
- Remove and leave to cool in the tin for 10 minutes before lifting out and leaving to cool completely on a wire rack. This is delicious served warm or cold.
Tip: Use chopped hazelnuts, pecans or walnuts instead of chocolate chips if preferred.
