Skinny Banana Bread with Cream Cheese Swirl

Ingredients

• FOR THE BREAD:
• 1-¾ cup All-purpose Flour
• ½ cups Sugar
• ½ cups Artificial Sweetener (I Used Splenda)
• ½ teaspoons Salt
• ½ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• 4 Tablespoons Light Butter
• 2 whole Overripe Bananas
• 1 teaspoon Vanilla
• 1 whole Egg
• ½ cups Low-fat Buttermilk
• FOR THE CREAM CHEESE SWIRL:
• 4 ounces, weight Low Fat Cream Cheese, At Room Temperature
• ¼ cups Artificial Sweetener (I Used Splenda)
• 1 teaspoon Vanilla
• 2 Tablespoons Low Fat Buttermilk (or Milk)

Preparation Instructions

In a bowl, sift together the flour, sugar, artificial sweetener, salt, baking soda and baking powder. Blend in the butter using a fork or pastry cutter until the mixture is a little crumbly.

In a separate bowl, mash the bananas and add the vanilla, egg and buttermilk. Add the wet mixture into the flour mixture and stir to combine.

In a separate bowl, make the swirl by mixing together the cream cheese, sweetener, vanilla and buttermilk (or milk) until completely smooth.

Pour half the banana batter in a buttered and floured loaf pan. Add the cream cheese mixture and top with the remaining banana batter. Using a butter knife, gently swirl the batter a couple of times but don’t over mix.

Bake in a preheated 350ºF oven for 50 minutes.