1. Oven Preparation: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the mashed bananas, sour cream, and vanilla extract. Mix until well combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Cream Cheese Filling: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
6. Assemble: Pour half of the banana bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining banana bread batter.
7. Baking: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
8. Cooling: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For an extra touch of sweetness, add a handful of chocolate chips or chopped nuts to the batter.
**Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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