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Ingredients:
| 1-1/2 cups | (180 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1-1/4 tsp | (6 g) | baking soda |
| 1 tsp | (5 g) | iodized fine salt |
| 1 cup | (213 g) | dark brown sugar |
| 1 pack | (110 ml) | MAGNOLIA ALL PURPOSE CREAM |
| 1/4 cup | (56 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 2 pc | (100 g) | MAGNOLIA BROWN EGGS |
| 1 pack | (225 g) | MAGNOLIA CREAM CHEESE, cubed |
Procedure:
1. Preheat oven to 350°F. Line two 7x3 inch loaf pans with parchment or baking paper. Set aside.
2. Combine flour, baking soda, and salt. Set aside.
3. In a bowl fitted with paddle attachment, beat sugar, cream and butter until light and fluffy. Add egg and banana.
4. Reduce speed to low then add flour mixture. Mix until just combined.
5. Transfer half of batter into loaf pans. Layer with cream cheese cubes. Pour remaining batter. Top with walnuts and extra cream cheese. Bake for 40-50 minutes or until toothpick inserted in the center comes out clean.
6. Unmold and transfer to a wire rack and cool completely before cutting.
Makes 8 servings.
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