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Cream Cheese Swirl Banana Bread

Writer: Suzanne ClarkSuzanne Clark

I can still remember the smell of banana bread filling the house when I came home from school as a young girl. My Mom would always serve this heavenly scented bread with our choice of toppings, I would always ask for cream cheese!

This is why I was so intrigued with the idea of baking swirls of cream cheese directly into banana bread. After making this bread multiple times to perfect it, I came up with a great recipe. In addition to cream cheese, you will also notice of few other changes from traditional recipes that will give you delicious results. If you love cream cheese on banana bread, you will definitely love my recipe for this updated classic!


 
 
 

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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