Recipes and Cooking Ribboned Banana Bread 4.6 (5) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 45 mins Bake Time: 55 mins Cool Time: 10 mins Total Time: 1 hrs 50 mins Servings: 16 Jump to Nutrition Facts Ingredients 5 bananas (unpeeled) ½ 8 ounce package cream cheese, softened 1 ¼ cup sugar 1 egg yolk 2 cup all-purpose flour plus 1 tablespoon 1 tablespoon milk 1 ½ teaspoon baking powder 1 ½ teaspoon apple pie spice ½ teaspoon baking soda ¼ teaspoon salt 2 eggs, lightly beaten ½ cup vegetable oil Directions Preheat oven to 350°F. For roasted bananas, line a 15x10-inch baking pan with foil. Arrange bananas in the pan. Prick unpeeled bananas with a fork at 1-inch intervals. Bake 15 minutes. Cool bananas in baking pan. Using a small sharp knife, split the banana peels. Remove and lightly mash bananas. Measure 1 1/2 cups of the roasted bananas. Meanwhile, in a medium bowl beat cream cheese and 1/4 cup of the sugar with a mixer on medium until combined. Beat in egg yolk, 1 tablespoon flour, and the milk; set aside. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan; set aside. In a large bowl combine remaining 2 cups flour, baking powder, apple pie spice, baking soda, and salt. Make a well in center of flour mixture; set aside. In a medium bowl stir together the remaining 1 cup sugar, the 2 eggs, and the oil. Stir in roasted bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon half of the batter into prepared pan. Top with cream cheese mixture, using the back of a spoon to spread evenly. Drop remaining batter in spoonfuls over cream cheese layer; spread gently. Bake 55 to 60 minutes or until a toothpick comes out clean. If needed to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking. Cool in pan for 10 minutes. Remove loaf from pan; cool on wire rack. Wrap and refrigerate overnight before slicing. Rate it Print Nutrition Facts (per serving) 251 Calories 10g Fat 37g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 251 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 43mg 14% Sodium 158mg 7% Total Carbohydrate 37g 13% Total Sugars 21g Protein 3g Vitamin C 3.3mg 17% Calcium 46mg 4% Iron 1.2mg 7% Potassium 172mg 4% Folate, total 42.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.