Cheesecake Chai-Spiced Banana Bread

Cheesecake Chai-Spiced Banana Bread

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From: Diabetic Living Magazine

Classic banana bread gets a delicious twist with chai spices and a cheesecake layer.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1½ cups all-purpose flour
  • ¼ cup regular rolled oats
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 4 egg whites
  • ⅔ cup mashed ripe bananas (about 2 medium)
  • ⅓ cup canola oil
  • ¼ cup honey
  • ¼ cup fat-free milk
  • 4 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 2 tablespoons all-purpose flour
  • 1 tablespoon honey
  • 1 teaspoon vanilla

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a 9x5x3-inch loaf pan with cooking spray. Line bottom of pan with parchment paper, if desired. Set aside. In a large bowl stir together the 1½ cups flour, the oats, baking powder, cardamom, cinnamon, baking soda, salt, cloves, and allspice. Make a well in the center of the flour mixture; set aside.
  2. In a medium bowl combine 2 of the egg whites, the bananas, oil, the ¼ cup honey, and the milk.
  3. In another medium bowl combine cream cheese, the remaining 2 egg whites, the 2 tablespoons flour, the 1 tablespoon honey, and the vanilla. Beat with an electric mixer on medium speed just until combined; set aside.
  4. Add banana mixture all at once to flour mixture; stir until evenly moistened. Spoon two-thirds of the batter into the prepared baking pan. Spoon cream cheese mixture over batter in baking pan; spoon the remaining batter over all. Using a thin metal spatula or a table knife, cut down through the batter and pull up in a circular motion to marble the cream cheese layer.
  5. Bake 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; chill in the refrigerator overnight before slicing.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 142 calories; 7 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 3 g protein; 40 mcg folate; 5 mg cholesterol; 7 g sugars; 72 IU vitamin A; 1 mg vitamin C; 43 mg calcium; 1 mg iron; 161 mg sodium; 72 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1½ fat

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