Method

• Preheat the oven to 350°F and grease a 4x8-inch loaf pan.
• In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
• In another bowl, beat together all the ingredients for the cream cheese filling with a hand mixer or in a stand mixer.
• Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
• Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely. Store covered at room temperature for up to 4 days.