Chocolate Chip Banana Bread with Cream Cheese Filling
Filling:
4 oz. cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
4 oz. cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
Batter:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 bananas, mashed
1/2 cup buttermilk
1/4 cup oil
2 eggs
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 bananas, mashed
1/2 cup buttermilk
1/4 cup oil
2 eggs
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips
1. Preheat oven to 375 degrees. Either grease or place paper liners in a 12-cup standard muffin pan. If you are making loaves instead, grease your loaf pans.
2. In a small bowl, beat together cream cheese, sugar, egg and vanilla. Put bowl in refrigerator, at least for the time it takes you to make the batter, if not longer. I think the temp of the filling played a role in how much spilled out of the muffins during baking. If you can, allow yourself about an hour for it to cool.
3. In a medium bowl, whisk together flour, baking powder and soda, salt, and sugar; set aside.
4. In a large bowl, blend together bananas, buttermilk, oil, eggs, and vanilla.
5. Add your dry ingredients into the large bowl filled with wet ingredients and stir with wooden spoon just until the mixture is combined, adding the chocolate chips in just at the end. Don’t over mix!
6. Spoon enough batter into muffins cups so that they are just under halfway full. Add one scant tablespoon of cream cheese mixture into each cup, then top with remaining batter. Muffin cups will end up being almost completely full. If you are using loaf pans, use the same technique, filling the pans to just about halfway, then spoon several tablespoons of the cream cheese filling down the middle of the loaf and top with more batter, not quite filling your loaf pan.
7. Bake for 20-25 minutes for muffins, 40-50 minutes for the loaves. Time for the loaves to be done will vary though depending on the size of your loaf pan, so start checking at the thirty minute mark to prevent over baking.
2. In a small bowl, beat together cream cheese, sugar, egg and vanilla. Put bowl in refrigerator, at least for the time it takes you to make the batter, if not longer. I think the temp of the filling played a role in how much spilled out of the muffins during baking. If you can, allow yourself about an hour for it to cool.
3. In a medium bowl, whisk together flour, baking powder and soda, salt, and sugar; set aside.
4. In a large bowl, blend together bananas, buttermilk, oil, eggs, and vanilla.
5. Add your dry ingredients into the large bowl filled with wet ingredients and stir with wooden spoon just until the mixture is combined, adding the chocolate chips in just at the end. Don’t over mix!
6. Spoon enough batter into muffins cups so that they are just under halfway full. Add one scant tablespoon of cream cheese mixture into each cup, then top with remaining batter. Muffin cups will end up being almost completely full. If you are using loaf pans, use the same technique, filling the pans to just about halfway, then spoon several tablespoons of the cream cheese filling down the middle of the loaf and top with more batter, not quite filling your loaf pan.
7. Bake for 20-25 minutes for muffins, 40-50 minutes for the loaves. Time for the loaves to be done will vary though depending on the size of your loaf pan, so start checking at the thirty minute mark to prevent over baking.
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