Ingredients:

  • 3 extra ripe spotted bananas (approx. 1.5 cups mashed)
  • 0.5 cup plain low-fat Greek yogurt
  • 1 large egg
  • 0.5 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 8 oz low-fat cream cheese, softened
  • 1 large egg (for filling)
  • 2 tbsp maple syrup (for filling)
  • 3 tbsp all-purpose flour (for filling)

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your loaf pan thoroughly with butter or non stick spray. Note: Using parchment paper with a slight overhang makes it much easier to lift the bread out later.
  2. In a large bowl, mash the 3 extra ripe bananas until they are liquidy and mostly smooth.
  3. Stir in the 0.5 cup Greek yogurt, 1 egg, 0.5 cup maple syrup, and 2 tsp vanilla extract until fully combined and glossy.
  4. Sift in the 1.5 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 0.5 tsp salt. Note: Sifting prevents those tiny salt or soda clumps that can ruin a bite.
  5. Stir the mixture until just combined with no flour streaks visible. Do not overmix!
  6. In a separate bowl, whisk the 8 oz softened cream cheese, 1 egg, 2 tbsp maple syrup, and 3 tbsp flour until it looks like a thick, velvety custard.
  7. Pour about two thirds of the banana batter into the prepared pan and smooth the top.
  8. Spread the cream cheese mixture evenly over the batter, leaving a tiny border at the edges.
  9. Spoon the remaining banana batter over the cream cheese and use a knife to gently swirl the top if you want a marbled look.
  10. Bake for 60 minutes until the top is dark golden and a toothpick comes out clean. Let it rest in the pan for 15 minutes before moving to a wire rack.