Kick up a classic quickbread with a fast and fresh recipe for Cream Cheese Banana Bread swirled with a tangy cheesecake-like filling.
We’ve covered nearly every mix-in and topping when it comes to banana bread, from nuts and fruit to chocolate and peanut butter. And given my love of cream cheese in all things baked (ahem, Secret Ingredient Chocolate Chip Cookies), I am quite surprised it’s taken 806 recipes (!!!) to get us to this point. And what point is that?
It’s sweet. It’s tangy. It’s moist. It’s the perfect balance of banana flavor and creamy consistency. And it took me three different technique attempts to land on this perfectly marbled, sensationally swirled version.
Loaded Cream Cheese Bread Recipe
I first attempted to simply layer banana bread batter with a single stripe of cream cheese (read: cheesecake) filling smack-dab in the center. This caused two issues:
So for my second attempt, I went for a slightly marbled version. But then the issue was that the cream cheese filling was resting on top and you weren’t really getting that creaminess in
So that leaves us here, with Cream Cheese Banana Bread perfection. And it all comes down to a few swipes with a good ol’ knife…
Recipe: Cream Cheese Danish Bread
By layering intermittent dollops of both the banana bread batter and the cream cheese filling, you get that dense, and yet ever-so-moist cheesecake flavor and consistency throughout the entire loaf. You also get a banana bread loaf with a solid rise and a visually pleasing swirl of two complementary colors.
Were all technique attempts edible? You better believe it. But this final recipe test proved that the third time’s definitely the charm, especially when it comes to the best banana bread.
Read to see all that swirling in action? Tune in to the video below for all of my Cream Cheese Banana Bread tips and tricks!
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Calories: 423 kcal , Carbohydrates: 61 g , Protein: 7 g , Fat: 16 g , Saturated Fat: 9 g , Cholesterol: 104 mg , Sodium: 266 mg , Potassium: 249 mg , Fiber: 2 g , Sugar: 31 g , Vitamin A: 630 IU , Vitamin C: 3.9 mg , Calcium: 45 mg , Iron: 2 mg
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.Take your garlic bread to the next level with this delicious Korean Cream Cheese Garlic Bread. Stuffed with sweetened cream cheese and coated in garlic butter, you’re going to be reaching for seconds.
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I wouldn’t even consider this Korean garlic bread as a side dish. This cream cheese garlic bread is the main attraction!! It’s soft but crispy, sweet but savoury, and packed with garlic and buttery flavours. I’m obsessed with it and hope you’ll be as well.
This popular Korean street food featuring a twist on classic garlic bread where the bread rolls are filled with cream cheese. Whenever we drive back into the city, I will buy a minimum of two to bring home. Honestly, if H wasn’t around, I would be buying five lol.
* I usually make one cut down the middle with a bread knife then use scissors to snip the rest to avoid crushing the bread to slice it. You can also pull them out a little after cutting to give space for the cream cheese to push through.
Easter Bread With Cream Cheese Filling
Tried this recipe? Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Calories: 800 kcal | Carbohydrates: 101 g | Protein: 21 g | Fat: 35 g | Saturated Fat: 21 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 170 mg | Sodium: 442 mg | Potassium: 325 mg | Fiber: 3 g | Sugar: 26 g | Vitamin A: 1130 IU | Vitamin C: 1 mg | Calcium: 218 mg | Iron: 5 mg
Click here to sign upto stay up to date with new recipes sent straight to your inbox PLUS a free ebook with 10 easy chicken recipes!This Korean Cream Cheese Garlic Bread is so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It's filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread - garlic flavor!
Cranberry Cream Cheese Braid
We finally got to taste these Korean cream cheese garlic breads after watching so many Korean street food videos. And let me tell you, they are AMAZINGGGGG! 🤤
The bread's got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! It's so easy to eat too many. But hey, no regrets! 😆
If you liked this recipe, you may also like our other Asian bakes like Korean sausage bread , Korean mochi bread , and black sesame mochi muffins .
Cream Cheese Banana Bread {no Yeast!} + Video
Korean cream cheese garlic bread is a popular Korean street food featuring a twist on classic garlic bread. Rather than using loaves of bread, this garlic bread uses medium size rolls, about 5 inches wide, that's been cut into wedges. The bread is filled with sweetened cream cheese and a dunked in a garlic butter custard.
Korean cream cheese garlic breads are a combination between sweet and savory. Just imagine a really good buttery garlic bread slathered with the perfect amount of lightly sweetened cream cheese. Yup, garlicky, slightly sweet, balanced saltiness, and a nice layer of creaminess with a tang.
Besides the flavor, these garlic bread are also well balanced in texture. The interior of the bread is partly custardy and moist while the other parts are chewy like good bread. And because the bread is baked a second time with the garlic butter, the exterior becomes amazingly crunchy. So, yeah. You've got the soft, the chewy, and the crunch, all in one!
Cream Cheese Filled Pumpkin Bread
The main difference between the two, besides the obvious addition of cream cheese, is that the garlic butter for making Korean cream cheese garlic breads is more like a buttery custard than butter. The garlic butter custard contains milk and eggs to make the Korean garlic bread moist and kind of custardy inside.
The other difference between the two is that Korean cream cheese garlic breads are a bit on the sweeter side. Both the cream cheese filling and the garlic butter custard have sugar added, and honestly, it tastes really good!
1. Dissolve and activate the dry yeast by sprinkling it over the warm water. Give the yeast a stir and set aside for a few minutes.
Cream Cheese Filled Sweet Bread
2. Add the all-purpose flour, sugar, and salt into the stand mixer bowl and give it a quick mix with the dough hook. Once the yeast is dissolved, add the water to the flour mixture.
*Depending on where you live, you may or may not need as much water for the dough, so adjust accordingly. You can start off with 1⅓ cup water and increase the amount as needed.*
3. Mix on low speed until the dough roughly comes together, then increase the speed to medium high. Knead the dough until it is smooth, elastic, and passes the window pane test.
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Pinch off a piece of dough and gently stretch it between your fingers. If the dough can stretch until you can see silhouettes through it. It's passed the window pane test. If it tears, keep kneading.
4. Smooth and round the dough into a ball. Place it back into the bowl and cover. Let the dough proof in a warm area until it's doubled in size, about 45 minutes to 1 hour.
5. Punch down the dough and fold it onto itself a couple of times to deflate the gases. Portion the dough into 6 equal pieces. Do lightly flour your hands and the work surface as needed. The dough will be a bit tacky.
Cream Cheese Danish Braid Recipe
6. Tightly tuck and roll each piece of dough to form smooth balls. Place them at least 3 to 4 inches part on a parchment lined sheet pan. Cover the dough balls and let them proof in a warm area until almost doubled, about 45 minutes to 1 hour.
Because this dough does not contain any fat, sometimes the rolls can get stuck onto the parchment after they are baked. You can lightly grease the parchment paper to prevent the buns fro getting stuck.
. Brush each dough with egg wash if you'd like. Once the oven is at 350°F, bake the rolls for 20 to 25 minutes or until the interior registers 190°F.
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Brushing the rolls with egg wash is optional. If the rolls are brushed, they will be golden brown and glossy after baking. If
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