Ingredients:
1/2 cup butter, at room temperature, plus more for greasing the pan
1 cup sugar
2 large eggs, at room temperature
1 + 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed banana (very ripe!)
1/2 cup Greek yogurt or sour cream
1 teaspoon vanilla
Filling:
1/2 cup packed brown sugar
1 + 1/2 tablespoons ground cinnamon
1 tablespoon all-purpose flour
Frosting:
2 ounces cream cheese, softened
1 cup confectioners’ sugar
a dash of vanilla
Instructions:
-Preheat oven to 350 degrees F. Butter a standard loaf pan and set it aside.
-In a large mixing bowl or stand mixer cream the butter and sugar together on medium speed until light and fluffy 2 – 3 minutes.
-Beat in the eggs until just combined.
-In a separate bowl whisk the flour, baking soda and salt together. Add it to the butter mixture and mix until just combined, it will be thick.
-Add the bananas, yogurt and vanilla, beat on low speed just until combined.
-Remove 1 + 1/2 cups of the batter, set it aside and place the rest of the batter into the loaf pan.
Make the filling:
-In a small bowl whisk the brown sugar, cinnamon and flour together.
-Sprinkle it over the batter in the pan, leaving a 1/2-inch border around the edges.
-Drop the 1 + 1/2 cups of batter you set aside by the spoonful over top of the brown sugar mixture and smooth it out from edge to edge.
-Bake 50 – 60 minutes or until a toothpick in the center comes out clean.
-Cool on a wire rack about 30 minutes and carefully turn out onto a platter or board.
Make the Frosting:
-Beat the cream cheese, sugar and vanilla together on low speed until fluffy about 5 minutes. Slather over top of the bread.
-Cut into slices to serve and wipe the knife clean after each cut. Store leftovers in a closed container up to 4 days in a cool, dry place.