Cream Cheese Swirled Banana Zucchini Bread
A deliciously moist loaf combining ripe bananas and fresh zucchini, topped with a creamy cream cheese swirl, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 large egg (room temperature)
- 1 cup mashed ripe bananas (about 3)
- 0.5 cup canola oil
- 0.5 teaspoon vanilla extract
- 1 cup shredded zucchini
Cream Cheese Swirl
- 8 ounces cream cheese (softened)
- 0.25 cup granulated sugar
- 0.25 cup all-purpose flour
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit. Spray a 9x5 inch loaf pan with pan spray or line with parchment paper.
- In a medium bowl, whisk together 1-1/2 cups of flour, 1 cup of sugar, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, beat 1 egg, the mashed bananas, canola oil, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir gently until just moistened. Fold in the shredded zucchini.
- Pour half of the batter into the prepared baking pan.
- For the cream cheese swirl, beat softened cream cheese, 1/4 cup sugar, 1 egg, and 1/4 cup flour until smooth. Spoon this mixture evenly over the batter and gently smooth it out.
- Top with the remaining batter.
Baking
- Bake for 60-70 minutes, or until the top is golden brown and a toothpick comes out clean from the center. If it browns too quickly, cover it with foil.
- Let the bread cool for at least 30 minutes before slicing.
Notes
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.