Cream Cheese Swirled Banana Zucchini Bread Recipe
This Cream Cheese Swirled Banana Zucchini Bread is a moist and flavorful loaf that combines the natural sweetness of ripe bananas with fresh zucchini. It features a rich and creamy swirl of sweetened cream cheese, creating a beautiful marbled effect and an irresistible texture. Perfect for breakfast, snack, or dessert, this bread is easy to prepare and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 large egg (room temperature)
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini
Cream Cheese Swirl
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Spray a 9×5 inch loaf pan with non-stick pan spray and optionally line it with parchment paper, leaving about 2 inches of overhang on both sides for easy bread removal. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the large egg, mashed ripe bananas, canola oil, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and gently stir until just moistened; avoid overmixing to keep the bread tender. Fold in the shredded zucchini evenly into the batter.
- Layer Batter in Pan: Pour half of the banana zucchini batter into the prepared loaf pan and smooth it out. This will be the base layer for the cream cheese swirl.
- Prepare Cream Cheese Swirl: In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and flour until the mixture is smooth and creamy with no lumps.
- Assemble Bread: Spoon the cream cheese mixture evenly over the batter in the pan and carefully smooth it using an offset spatula or rubber scraper for an even layer. Then, top with the remaining banana zucchini batter and spread gently to cover the cream cheese layer.
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil to prevent burning.
- Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes. Use the parchment overhang to lift the bread from the pan, then slice and serve.
Notes
- Make sure your cream cheese is softened to avoid lumps in the swirl mixture.
- If your zucchini is very watery, squeeze out excess moisture before adding it to the batter to prevent a soggy bread.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw completely before slicing.
Keywords: banana bread, zucchini bread, cream cheese swirl, moist bread, baked goods, easy recipe, snack, breakfast bread, cinnamon banana bread
