Gluten Free Cream Cheese Swirl Banana Bread
 
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A perfectly sweet banana bread with a ribbon of cream cheese filling with this Gluten Free Cream Cheese Swirl Banana Bread. What a treat!
Author:
Recipe type: Bread
Serves: 1 loaf
Ingredients
  • For the Banana Bread:
  • 1 stick butter, melted
  • 2 eggs
  • 1⅓ cups mashed bananas (about 3 medium)
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1½ teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ cup sweet sorghum flour
  • ½ cup gluten free oat flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • 2 tablespoons tapioca starch
  • For the Cream Cheese Swirl:*
  • 4 oz. cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon oat flour
  • 1 tablespoon sorghum flour
  • 1 tablespoon potato starch
  • dash of salt
Directions
  1. Preheat oven to 350 degrees. Grease and flour loaf pan using cooking spray and any gluten free flour. Set aside.
  2. In a large sized mixing bowl, melt butter in microwave. Add granulated sugar, brown sugar, eggs, mashed banana, and vanilla and mix until smooth.
  3. In a separate smaller mixing bowl, sift together salt, cinnamon, baking powder, baking soda, xanthan gum, sorghum flour, oat flour, brown rice flour, potato starch, and tapioca starch.
  4. Add dry ingredients to wet and mix until smooth, scraping down the sides as needed.
  5. In another small mixing bowl, make the cream cheese swirl by mixing together all ingredients until smooth.
  6. Add ⅔ of the banana bread batter to the loaf pan. Add cream cheese mixture on top. Add remaining banana bread batter on top. Using a knife, cut through batter to make swirls in the banana bread.*
  7. Bake at 350 degrees for 50 minutes to 1 hour or until top of banana bread springs back at the touch of a finger and toothpick inserted into center comes out clean.**
  8. Remove pan from oven and set on a cooling rack. Once bread has cooled for 15 minutes, gently flip out of loaf pan and invert to continue cooling.
  9. Store in a loosely covered container for up to 3 days at room temperature or in a tightly sealed container for up to 3 months in the freezer.
Notes
*If you are a huge cream cheese fan, I would suggest doubling the ingredients for the cream cheese swirl and making and extra layer of cream cheese before swirling. As in: first layer ⅓ banana bread batter, then ½ cream cheese mixture, then another ⅓ banana bread mixture, last ½ of cream cheese mixture, and lastly the remaining banana bread batter. Then swirl your knife around a few times to create that beautiful ribbon.
**If top is browning too quickly and center is not set, cover loosely with foil and continue baking.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-cream-cheese-swirl-banana-bread/