Well Plated Cranberry Cream Cheese Banana Bread

Banana Bread with Cranberry Cream Cheese from Well Plated – Wisconsin Whisk

Banana bread with cranberry cheese

Ingredients:

• 1 1/2 cups mashed overripe bananas (about 11 ounces or 3 immense)
• 1 immense egg at room temperature
• 1/3 cup fat-free plain Greek yogurt, room temperature
• 2 tablespoons of melted, cooled coconut oil* or rapeseed oil
• 1/3 cup pure maple syrup or honey
• 2 tablespoons lithe brown sugar
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 1/2 cups Bob’s Red Mill whole wheat flour
• 1/2 cup plus 2 tablespoons reduced-sugar dried cranberries, divided

FOR the white chocolate cheese frosting:

• 4 ounces reduced-fat cream cheese, softened to room temperature
• 2 tablespoons of nonfat plain Greek yogurt, room temperature
• 1 teaspoon of pure vanilla extract
• 1/2 cup of powdered sugar
• 1 ounce white chocolate, chopped, from whole bars or melting rings (about 3 tablespoons)
• 1/4 teaspoon coconut oil

Instructions

1. Bake the bread: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan with nonstick spray and set aside.
2. Mash the bananas in the bottom of a immense bowl until velvety. Add the egg, then the yogurt and oil. If you are using coconut oil that has re-solidified, place the bowl in the microwave for a few seconds to melt it. Mix maple syrup, brown sugar and vanilla. Sprinkle baking soda, ginger and salt on top, then mix until combined. Gently mix in the flour until combined, then add 1/2 cup of the cranberries.
3. Scrape mixture into prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out neat. After 35 minutes, check and place foil under the foil to make sure the bread is not browning too quickly at the corners. Place the pan on a wire rack and let nippy for 15 minutes. Remove from pan and place on a wire rack to nippy completely.
4. While the bread has cooled, prepare the white chocolate frosting: In a bowl, mix cream cheese, Greek yogurt and vanilla extract on medium speed until velvety. Reduce the mixer speed to low, then slowly add the powdered sugar until combined. In a microwave-safe bowl, combine white chocolate and coconut oil. Place in the microwave, uncovered, at 70% power for 20 seconds, then mix. Continue heating in the microwave at 70% in 20-second bursts, stopping and stirring in between. Once the white chocolate is almost but not completely melted, remove it from the microwave and stir until completely velvety, allowing the residual heat to melt the white chocolate completely.
5. Spread the cream cheese mixture on top of the cooled bread. Sprinkle with the remaining 2 tablespoons of cranberries, then drizzle with white chocolate. Leave the chocolate for a few minutes. Slice and serve.

• To bake 12 muffins using this recipe, instead of using a baking tin, lightly grease a standard muffin tin and then divide the dough evenly between the tins. Bake at 350 degrees F for 20 to 22 minutes, until a toothpick inserted in the center comes out neat and the muffins spring back slightly when touched.
• Store leftovers in the fridge for up to 4 days (the bread tastes even better the second day!) or freeze for up to 3 months. Leave to thaw overnight in the refrigerator.
• If you want to reduce the overall calorie and fat content of your bread, omit the cream cheese and white chocolate icing. Without them, the bread will be less sweet, but still delicious!
• If you don’t have whole wheat flour, you can replace it with an equal amount of white whole wheat flour or all-purpose flour.
• I haven’t experimented with making this bread gluten-free yet, but I think you could operate a gluten-free, all-purpose 1:1 mix like this one.