Step-by-Step Instructions

Step 1: Preheat and Prepare the Loaf Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal after baking. You can also lightly grease the pan if you prefer not to use parchment paper.

Step 2: Make the Banana Bread Batter

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mash the bananas in a separate bowl, then add the mashed bananas and sour cream (if using) to the butter mixture. Mix until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 3: Make the Cream Cheese Filling

1. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract together using a hand mixer or stand mixer.
2. Mix until the filling is smooth and creamy with no lumps. Make sure the cream cheese is softened before you start for a smooth texture.

Step 4: Assemble the Banana Bread

1. Pour half of the banana bread batter into the prepared loaf pan. Use a spatula to spread it evenly.
2. Spoon the cream cheese filling over the banana bread batter and carefully spread it, making sure it reaches all sides. This will create a creamy layer in the center.
3. Pour the remaining banana bread batter over the cream cheese layer and smooth the top with a spatula.

Step 5: Create the Swirl (Optional)

1. For a beautiful swirled effect, use a butter knife or skewer to gently swirl the cream cheese filling into the banana bread batter. Don’t overmix or you’ll lose the marbled look.
2. Simply drag the knife through the batter in a figure-eight or circular motion a few times for a marbled effect.

Step 6: Bake the Banana Bread

1. Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs. If the toothpick comes out with wet batter, continue baking, checking every 5 minutes.
2. If the top of the banana bread starts browning too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking.

Step 7: Cool and Serve

1. Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan for 10 minutes.
2. After 10 minutes, lift the banana bread out of the pan using the parchment paper overhang and transfer it to a cooling rack.
3. Let the banana bread cool completely before slicing to ensure clean, even slices with the cream cheese swirl intact.