Directions

1. 1

   Remove the 8 oz cream cheese from the refrigerator and set it on the counter to soften at room temperature for at least 15 minutes. Preheat the oven to 350°F (standard bake, not convection). Grease two 4 by 8 inch loaf pans with the butter, then lightly dust each pan with a small amount of flour.

2. 2

   In a large mixing bowl, peel and mash the 2-3 very ripe bananas until mostly smooth, leaving a few small chunks if desired.

3. 3

   To the mashed bananas, add 2½ cups flour, 1 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, 3 tablespoons oil, ¾ cup milk, 1 egg (reserving 1 egg for the filling), and 1 cup chopped walnuts if using. Using a hand mixer on medium speed, beat the mixture for 1-2 minutes, stopping occasionally to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly incorporated.

4. 4

   Prepare the cream cheese filling: In a separate bowl, combine the 8 oz softened cream cheese, ½ cup sugar, ¼ cup flour, and the reserved 1 egg.

5. 5

   Using a hand mixer or wooden spoon, mix the cream cheese filling until almost smooth, with no large lumps remaining.

6. 6

   Divide the banana batter evenly between the two prepared pans, adding approximately 1¾ cups of batter to each pan and spreading it into an even layer.

7. 7

   Carefully spread the cream cheese filling evenly over the banana batter in each pan, dividing it equally. Top each pan with the remaining banana batter, smoothing the top gently to cover the filling.

8. 8

   Place both pans in the preheated 350°F oven and bake for approximately 45 minutes, until the edges are deeply browned and a toothpick inserted into the banana portions (avoiding the center cream cheese layer) comes out clean. The cream cheese layer may appear slightly soft and will firm as it cools.

9. 9

   Remove the pans from the oven and let the loaves cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely before slicing.