This bread is slightly less sweet than traditional banana bread, so top it with maple cream for the perfect breakfast-on-the-go!
- 1 package (8 oz) neufchâtel cheese, softened
- 1/8 cup maple sugar
- 1 small egg
- 1 tsp milk
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 beaten eggs
- 1 & 1/2 cups mashed, overripe bananas (about 5 medium)
- 3/4 cup maple syrup
- 1/2 cup melted coconut oil (or melted butter)
- 1/4 cup chocolate chips or chopped walnuts
Preheat oven to 350 degrees.
Combine filling ingredients and beat until smooth, then set aside.
Grease one 9x5x3 inch loaf pan, and set aside. Combine both types of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside.
In separate bowl combine eggs, bananas, maple syrup and oil. Add egg mixture to flour mixture, and stir. Batter will be lumpy. Fold in nuts or chocolate chips (or both!).
Pour half of the banana bread batter into greased pan. Spoon filling into center of batter, then cover completely with the rest of the bread batter.
Bake at 350 degrees for 70 minutes or until a wooden toothpick inserted near center comes out clean. If necessary, cover with tin foil for the last 15 minutes to prevent over-browning.