Whoa! Didn’t expect the taste to be this good! Will have to double the recipe next time!

For the bread:

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 2 large eggs
– 1/4 cup buttermilk
– 1 cup mashed overripe bananas (about 2-3 medium bananas)
– 1 teaspoon vanilla extract

For the cream cheese filling:

– 1 (8-ounce) package cream cheese, softened
– 1 egg
– 1/4 cup granulated sugar
– 3 tablespoons all-purpose flour
– 1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

2. In a medium bowl, combine 2 cups flour, baking soda, salt, and cinnamon.

3. In a large bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. Stir in the mashed bananas, buttermilk, and 1 teaspoon of vanilla extract. Gradually add the dry ingredients and mix until just combined. Be careful not to overmix!

5. To make the cream cheese filling, beat the cream cheese with an electric mixer until smooth. Add the egg, 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon vanilla extract; beat until smooth and creamy.

6. Pour half of the banana bread batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter, and then top with the remaining banana bread batter.

7. Using a knife, gently swirl the batter and the cream cheese mixture together. Don’t overdo it; just a few swirls will do the trick.

8. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.