Instructions

To Make the Streusel Topping:

1. In a bowl combine ½ cup all-purpose flour, 2 Tablespoons light brown sugar, 2 Tablespoons sugar, 1 teaspoon ground cinnamon and 2 Teaspoons chopped pecans, whisk with a fork. Add 3 Tablespoons melted butter and whisk until everything is evenly moistened and coarse crumbs are formed. If the mixture looks sandy, squeeze it with your hand to make larger clumps, then crumble with your fingers into a pea size crumbs. Set aside.

To Make the Banana Bread Batter:

1. Preheat the oven to 350 F, grease 9 x 5 inch loaf pan with baking spray. Line the bottom and sides with parchment paper. Leave large overhang of paper on the sides so you can easily lift the bread from the pan later.
2. In a small bowl whisk together all-purpose flour, baking soda, baking powder, salt and cinnamon, set aside.
3. In a large mixing bowl combine softened butter, sugar and vanilla extract and mix for 2 minutes.
4. Add egg, egg white, mashed bananas and sour cream and mix well.
5. Next add flour mixture and mix to combine. Scrape the bottom with the spatula to make sure everything is evenly incorporated. Do not over mix!
6. Finally add chopped pecans and chocolate chips and mix to combine. Set aside.

To Make the Cream Cheese Filling:

1. In a medium bowl beat softened cream cheese, 3 Tablespoons sugar, vanilla extract and 2 Tablespoons flour and egg yolk. Set aside.

Assembling the bread:

1. Spread about half of the banana bread batter in prepared pan and smooth the top. Spoon cream cheese mixture on top but don’t go all the way to the edges. Spoon remaining banana bread batter over the cream cheese. Gently smooth using the back of the spoon. Sprinkle with streusel crumbs and bake for about 55-65 minutes, until the center has set. If it starts browning too much tent the top with aluminium foil.

To make the glaze:

1. Whisk powdered sugar with vanilla extract and milk. Start with 1 tablespoon of milk and add a teaspoon at the time until get desired consistency.
2. Drizzle over cooled bread.