Sticky sweet swirls of caramel and cream cheese running through a perfectly moist banana bread base. Hints of vanilla, cinnamon and tahini work together to make this bread warm and cozy, with layers of flavor in every bite.
1/2ccaramel sauce, room temperature store bought or homemade
2oz. cream cheese, softened to room temperature
1egg room temperature
2tbsp all purpose flour
Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving about an inch over hang. Whisk together the flour, baking soda and powder, cinnamon and salt. Set aside.
Make the caramel/cream cheese filling by combining all "caramel filling" ingredients in a bowl and stir until smooth and well combined. Set aside.
Stir well to combine the brown sugar, tahini and melted butter. Add in eggs and mix until glossy. Add in yogurt, mashed bananas and vanilla extract. Mix until smooth and well combined.
Add the dry ingredients to the wet 1/2 at a time. Mix until JUST combined (don't over mix).
Roughly divide the banana bread batter and caramel/cream cheese filling into thirds (just eye it). Evenly layer 1/3 banana bread batter on the bottom of prepared loaf pan, followed by generous dollops (1/3) of filling. Swirl the filling into the banana bread batter. Repeat again for the second layer. For the top layer, use the remaining banana bread and caramel/cream cheese batter to form a checker board pattern on the top. Swirl together to make one even layer.
Bake at 350 F for 55-65 minutes or until a toothpick inserted into center comes out mostly clean. Cool in pan on cooling rack for 30 minutes. Remove and let cool additional time or just slice and eat!
Tip: If the top of the bread browns too quickly, use a foil tent starting around 45 minutes.