Get ready to transform your baking game with a mind-blowing twist on the classic banana bread! Imagine a moist, decadent loaf that sneaks in nutritious zucchini and creates a dreamy cream cheese swirl that will make your taste buds dance with joy. This isn't just another ordinary quick bread - it's a culinary masterpiece that bridges the gap between comfort food and gourmet delight. Whether you're looking to impress your family, use up those overripe bananas, or simply indulge in a show-stopping treat, this Cream Cheese Swirled Banana Zucchini Bread is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 cup grated zucchini
- 4 ounces cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate large mixing bowl, cream together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Gently fold in mashed bananas and grated zucchini into the wet mixture until evenly distributed.
- In another small bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Pour half the batter into the prepared loaf pan. Drop spoonfuls of cream cheese on top, then use a knife to create swirl patterns.
- Add the remaining batter and repeat the cream cheese swirling process on top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Moisture is Key: Use very ripe bananas for maximum sweetness and ensure your zucchini is well-drained to prevent a soggy bread.
- Cream Cheese Swirl Technique: For the most beautiful swirls, make sure your cream cheese is softened to room temperature and drop small dollops randomly before creating your marbled pattern.
- Don't Overmix: Mix the batter just until the ingredients are combined to keep the bread tender and light.
- Check for Doneness: Every oven is different, so start checking your bread around 50 minutes. The toothpick test is your best friend - it should come out with just a few moist crumbs.
- Cooling Matters: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to prevent a soggy bottom and ensure perfect texture.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days at room temperature, or freeze for up to 2 months.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 35mg
