When I came home from college, I found a couple of bananas getting a bit too rotten. So I decided to save them by baking a cake! Here’s a recipe for an egg-free banana bread with a cream cheese filling inside!

For the bread, you are going to need the following:

The recipe is pretty simple. Preheat the oven to 350 degrees F. In a large mixing bowl, add all of the dry ingredients and mix until all lumps are smoothed out. Then add the oil, sour cream and vanilla and mix together. I also added 3-4 tablespoons of egg replacer. Finally, add in two mashed bananas and continue to mix until the batter is smooth. It shouldn’t be watery (if it is, add more flour).

Pour half of the batter into your desired cake pan and smooth the surface.

Now it’s time to make the cream cheese filling. For this, you are going to need:

For this, just add all of the ingredients and mix until everything is smooth and evenly blended. The filling should be pretty thick. Add the filling overtop the batter. It might be hard to just pour out, so I used clean hands to place and smooth out dollops on the surface, making sure it was evenly spread.

Then add the rest of the batter on top of the filling layer.

To add a bit more flavor, I added crushed almonds and walnuts to the top of the batter.

Bake the cake in the oven for 45-50 minutes or until golden brown. The result is a delicious, soft bread with a river of filling!

If you make this, let me know how it turns out in the comments. Enjoy!