Overripe bananas and zucchini get used in this delicious and perfectly moist bread. The cream cheese swirl hidden inside is the best part! Enjoy a slice of cream cheese banana zucchini bread fresh out of the oven and thank me later.
Preheat the oven to 325 degrees Fahrenheit. Spray a 9x5 inch loaf pan with pan spray and, if desired, line with parchment paper leaving 2 inches hanging over both sides. Set aside.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate large bowl beat the egg, bananas, oil, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just moistened. Fold in zucchini. Pour half of the mixture into the prepared baking pan.
Prepare the cream cheese swirl by beating together the cream cheese, sugar, egg, and flour until smooth. Spoon evenly over the batter in the pan and carefully smooth it with an offset spatula or a rubber scraper. Top with remaining batter.
Bake for 60-70 minutes or until the top is golden brown and a toothpick comes out clean from the center. The baking time may be longer, depending on your oven. If the top starts to brown too fast, cover it with a foil tent. Allow bread to cool for at least 30 minutes before slicing.
Originally posted July 31, 2015Updated on September 2, 2023