A swirly ribbon of rich cheesecake batter runs through the center of this banana quick bread. Made with a bread mix, it's ready to bake in minutes.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 pkg. (14 oz.) banana quick bread mix
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, sugar and egg with mixer until well blended.
Prepare bread batter as directed on package; pour half into 9x5-inch loaf pan sprayed with cooking spray; cover with cream cheese mixture. Top with remaining batter; swirl gently with knife.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Store, tightly wrapped, in refrigerator.
Prepare as directed, using cranberry quick bread mix.
Prepare using PHILADELPHIA Neufchatel Cheese.
Storing Cream Cheese Desserts
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.