Ingredients
Method
- Preheat oven to 350°F. Spray two 9×5-inch loaf pans with cooking spray and dust lightly with flour.
- In a large mixing bowl, beat together sugar, softened butter, and eggs with an electric mixer until light and fluffy, about 2 minutes.
- In a small bowl, dissolve baking soda into sour cream, stirring well. Pour into the sugar-butter mixture and mix well.
- Add mashed bananas and mix until combined. Add salt and flour, mixing just until no white flour streaks remain. Do not overmix.
- Divide batter evenly between two bowls. Pour the first bowl of batter into the two prepared loaf pans, spreading evenly.
- In a medium bowl, beat together softened cream cheese, sugar, egg, and flour until completely smooth. Spoon over batter in both pans, spreading gently and leaving a small border around edges.
- Divide the second bowl of batter over the cream cheese layer in both pans, spreading gently to cover.
- Mix together 1 tablespoon sugar and cinnamon. Sprinkle over the top of both loaves.
- Bake for 50 minutes, or until tops are golden brown and a toothpick inserted into the bread (not cream cheese layer) comes out with moist crumbs but no wet batter.
- Cool in pans for 10 minutes. Run a knife around edges and turn out onto a cooling rack. Let cool completely before slicing.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week. To freeze, wrap each loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Substitutions: Sour cream can be replaced with plain Greek yogurt. Use full-fat brick-style cream cheese only (not reduced-fat). Butter and cream cheese must be at room temperature for best results.
Variations: Add 1/2 cup chopped pecans, walnuts, or chocolate chips to batter. Can be made as mini loaves (30-35 minutes), muffins (25 minutes), or bundt cake (60 minutes).