Pumpkin Cream Cheese Banana Bread

September 22, 2016 ·

Happy Fall y’all!

Even though we live in Florida and really don’t feel any of the great fall temperatures, or see any beautiful fall foliage, I still love fall.

I love all things pumpkin, all things orange, all things fall-y.

Fall also means fat pants. Yes, fall is the season of the beginning of all the elastic and stretchy body coverings.
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I say every year, I am not going to eat all the things, but I just can’t resist the ooey, gooey fall baked goods. Yes, I know there is such things as moderation, but sometimes I act like someone on death row who is eating their last meal.

I just can’t help it.

This pumpkin cream cheese banana bread is no exception. It actually, kicked off my fall eating binges with a bang!

Pumpkin Cream Cheese Banana Bread
Recipe Type: dessert
Author: Leslie Green – The Hungry Housewife
Prep time:
Cook time:
Total time:
Serves: 2 loafs
A delightful banana bread spruced up for fall with pumpkin, a cream cheese filling and crumb topping.
Ingredients
  • Cream Cheese Filling
  • 8oz Cream Cheese, softened
  • 1/2 cup Sugar
  • 2 Egg Yolk
  • 2 tablespoons Flour
  • 1/2 tablespoon Vanilla Extract
  • Crumb Topping
  • 1/2 cup All Purpose Flour
  • 6 tablespoons Brown Sugar,packed
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Table Salt
  • 1/2 stick Butter, cut into 8 pieces
  • Bread Batter
  • ½ cup Butter, softened
  • 1 cup Sugar
  • 2 cups All Purpose Flour
  • 1 teaspoon Coarse Kosher Salt
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 2 eggs
  • 2 large nasty looking ripe bananas. smooshed up real good (1 cup)
  • 1 cup Pureed Pumpkin (NOT pumpkin pie filling)
  • ⅓ cup Buttermilk
  • 1 Tbsp Vanilla Extract
Instructions
  1. Preheat oven to 350
  2. Lightly grease TWO 8in x 3¾in x 2½in pans( I use the Hefty EZ elegance pans)
Cream Cheese Filling
  1. In a medium bowl, with an electric mixer, beat together cream cheese, sugar,egg yolks, flour and vanilla extract. Beat until smooth. Set aside.
Crumb Topping
  1. In a medium bowl, whisk together flour, brown sugar, cinnamon and salt.
  2. Add butter. Using your fingers or 2 forks incorporate the butter until large clumps form.
Bread batter
  1. Cream together butter and sugar with hand mixer or stand mixer.
  2. Add egg one at a time, mixing well in between each addition.
  3. In a separate bowl whisk together flour, salt, baking powder, baking soda, cinnamon and ginger.
  4. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk..always start and end with the flour.
  5. Add bananas, pumpkin and vanilla, mix until completely incorporated.
Assembly
  1. Pour 1 cup of batter into each pan.
  2. Add 6 tablespoon of cream cheese filling on top of the batter to each pan. Do your best to spread it out.
  3. Add another cup of batter mixture to top of cream cheese mixture. Spread the batter out.
  4. Repeat a second time to form the layers.
  5. Crumble the crumb topping over both loaves.
  6. Bake for 55-60 minutes or until toothpick comes out of the center with only slight crumbs on it.
  7. Let it cool COMPLETELY before slicing

 

Filed Under: Breads, Desserts & Baked Goods, Sweet, Sweet Bread

Comments

  1. Ebeth says:
    September 24, 2016 at 10:41 pm

    What a delicious recipe!! I just finished baking a King Arthur flour bakealong challenge with is very similar to this, but in cupcake form. GREAT fall baking ahead!!