Caramel Cream-Filled Banana Breakfast Bread with Streusel Topping

Caramel Cream-Filled Banana Breakfast Bread with Streusel Topping
48 servings or 4 loaves, 12 servings each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
fully ripe bananas, mashed 1 lb. + 6 oz. 2-2/3 cups
vanilla - 2 tsp.
variety muffin mix 5 lb. 1 box
water 24 fl oz 3 cups
chopped pecans 8 oz. 2 cups
Streusel Topping
old-fashioned or quick-cooking oats 4 oz. 1-1/3 cups
flour 2 oz. 2/3 cup
granulated sugar 3 oz. 6 Tbsp.
brown sugar, packed 3 oz. 6 Tbsp.
ground cinnamon - 1 Tbsp.
butter, at room temperature 5 oz. 2/3 cup
Cream Filling
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
granulated sugar 4 oz. 1/2 cup
milk 2 oz. 1/4 cup
prepared whipped topping 6 oz. 2 cups
dulce de leche, warmed slightly 12 oz. 1 cup


BEAT cream cheese in bowl of mixer fitted with paddle attachment until creamy. Blend in bananas and vanilla. Add muffin mix and water; beat on medium-low speed just until blended. Add nuts; beat on low speed just until blended. Pour about 2-1/2 lb. batter into each of 4 greased 9x5-inch loaf pans (or into 1 greased loaf pan for trial recipe).

STREUSEL Topping: Mix oats, flour, sugars and cinnamon in separate mixer bowl. Add butter; beat well until blended, but crumbly. Sprinkle about 1 cup over batter in each pan.

BAKE in 325ºF-convection oven 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

CREAM Filling: Beat cream cheese with mixer until creamy. Blend in sugar and milk. Add whipped topping; beat on low speed just until blended.

FOR each bread loaf: Cut loaf horizontally in half. Spread 1/4 cup dulce de leche onto bottom half of loaf; cover with about 1 cup Cream Filling and top of loaf. Wrap tightly. Refrigerate 4 hours before slicing to serve.

Kraft Kitchens Tips

Use a good quality dulce de leche rather than caramel-flavored topping for the best performance and flavor.
Make Ahead
The cream cheese add extra moistness to this flavorful quick bread. Store filled breads, tightly wrapped, in refrigerator up to 4 days before serving.
Orange Cream-Filled Loaf
Omit dulce de leche. Prepare and cool Bread as directed. Prepare Cream Filling as directed, substituting orange juice for the milk and blending 1/4 cup orange marmalade (or 1 Tbsp. marmalade for trial recipe) with the cream cheese before adding sugar and orange juice. Continue as directed.
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