Apparently I like to make bread! (see lemon-lavender bread)  It was a cold morning here in GA and I needed to be creative! With some cream cheese and extra bananas that were going to waste, I got busy:

 Start with veg. oil (or butter) and sugars - mix well

 Add in your mashed bananas, eggs, vanilla and dry ingredients (minus flour)

 Mix in the flour

 Set the bread mixture aside and mix the cream cheese filing 

 in a well oiled pan (I used a bundt pan) Add 1/2 the bread mixture

 Spoon on the cream cheese mixture and gently spread 

 Cover with remaining mixture and bake

Ingredients

• 3 large bananas, very ripe
• 1/2 cup vegetable or coconut oil
• 1/2 cup white sugar*
• 1/2 cup brown sugar*
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

*total sugar can be reduced by 50%, or 1/2 cup, without affecting the outcome

Cream Cheese Filling
1 large egg
8 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour the loaf pan.
2. Mash the bananas with a hand or stand mixer. You should have 2 cups of liquified banana. Set banana aside.
3. In a medium mixing bowl, combine sugar, oil and vanilla. Add eggs and beat well.
4. Add bananas and mix well.
5. Incorporate dry ingredients with a spatula, gently folding only until no more flour streaks remain.
6. Pour batter into prepared loaf pan and bake for 50-70 minutes. Test with a toothpick for doneness. When only a few moist crumbs cling to the toothpick, remove from oven immediately.
7. Cool in pan for 15 minutes. Invert onto cooling rack and allow to cool.
8. Wrap tightly in plastic wrap for storage. Banana bread freezes well!

You can find the basket seen in my IG post Here  and the Vintage inspired Table Runner HERE