Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 8 oz full-fat cream cheese, softened (225g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 tbsp all-purpose flour (8g)
  • 1/2 tsp vanilla extract (2.5ml)
  • 1/3 cup all-purpose flour (40g)
  • 1/3 cup brown sugar, packed (65g)
  • 2 tbsp cold unsalted butter, cubed (28g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted butter, sugar, egg, and vanilla until velvety.
  3. Fold in the flour, baking soda, and salt using a spatula—stop the moment no streaks of flour remain to avoid overmixing.
  4. In a medium bowl, beat the softened cream cheese and sugar until completely smooth. Add the egg and vanilla, beating on medium speed until fluffy. Stir in the 1 tablespoon of flour.
  5. Pour roughly two-thirds of the banana batter into the prepared pan.
  6. Spoon the cream cheese mixture over the top, spreading it gently with a spatula.
  7. Top with the remaining banana batter. Using a butter knife or skewer, gently swirl the two mixtures together in a figure-eight motion.
  8. Pinch the crumb topping ingredients (flour, brown sugar, and cold butter) together and sprinkle over the top of the batter.
  9. Bake for 60–65 minutes until the edges are mahogany-colored and a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean.