Almond and banana surprise bread

Banana bread with a creamy surprise inside.

  • 1 hr 45 mins cooking
  • Serves 10
  • Print
With the nutty flavavour from almond meal this banana bread comes with a zesty cream cheese surprise inside. Perfect for morning and afternoon tea.
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  • 1 cup (120g) almond meal
    ¾ cup (110g) self-raising flour
    1 teaspoon ground cinnamon
    ¼ teaspoon bicarbonate of soda (baking soda)
    1 cup (220g) firmly packed brown sugar
    2 eggs
    ¼ cup (60ml) milk
    75g (2½oz) butter, melted
    1 teaspoon vanilla extract
    1 cup (240g) mashed over-ripe bananas
    250g (8oz) cream cheese, chopped, at room temperature
    1 teaspoon finely grated lemon rind
    3 teaspoons lemon juice
    ¹∕³ cup (25g) natural sliced almonds


  • 1
    Preheat oven to 160°C. Grease a 13cm x 23cm (inside top measurement) loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Sift almond meal, flour, cinnamon and bicarb into a large bowl. Combine ¾ cup (165g) of the sugar, the eggs, milk, butter, vanilla and banana in a medium bowl. Add banana mixture to dry ingredients; fold through until just combined (don't over-mix).
  • 3
    Beat cream cheese, rind, juice and remaining sugar in a medium bowl with a wooden spoon until combined.
  • 4
    Spoon half the banana bread mixture into the prepared pan. Spoon the cream cheese mixture on top, leaving a 1cm border. Top with remaining banana bread mixture, then almonds.
  • 5
    Bake for 1 hour 25 minutes or until bread comes away from pan slightly and a skewer inserted into the centre comes out clean. Cover loosely with foil if it starts overbrowning during baking. Cool in pan.

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