Cream Cheese Banana Bread with a Rich Cheesecake Filling
Moist homemade banana bread with a rich, creamy cheesecake filling baked into the center. Made with ripe bananas, brown sugar, vanilla, and a smooth cream cheese layer.
- Cook Time: 50-60 minutes
- Total Time: 0 hours
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Banana Bread:
2 large very ripe bananas, peeled and mashed
⅓ cup salted butter, melted
¾ cup light brown sugar, packed
1 large egg
2 teaspoons vanilla
1 teaspoon baking soda
1½ cups all-purpose flour
For the Cheesecake Filling:
6 ounces cream cheese, room temperature
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
Instructions
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
2. Make the banana bread batter: In a large bowl, combine mashed bananas, melted butter, brown sugar, egg, vanilla, and baking soda. Stir until combined.
3. Gently stir in the flour until just incorporated. Set aside.
4. Make the cheesecake filling: Beat cream cheese and granulated sugar with a stand mixer fitted with the paddle attachment or an electric mixer until smooth.
5. Add the egg and vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
6. Add the flour and mix just until combined.
7. Spread half of the banana bread batter evenly into the prepared loaf pan.
8. Spread the cheesecake filling evenly over the banana bread batter.
9. Carefully spread the remaining banana bread batter over the cheesecake filling.
10. Bake for 50–60 minutes, until the center is set. If the top browns too quickly, loosely tent with aluminum foil.
11. Cool in the pan for 20–30 minutes before removing. Cool completely before slicing and serving.
Notes
Use very ripe bananas with plenty of brown spots for the best banana flavor.
Bring the cream cheese to room temperature before mixing to prevent lumps.
Avoid overmixing the banana bread batter after adding the flour.
If the loaf browns too quickly, loosely cover it with aluminum foil.
Allow the loaf to cool completely before slicing so the cheesecake filling can firm up.
Because the bread contains a cream cheese filling, refrigerate leftovers in an airtight container for up to 3–4 days.
For longer storage, wrap cooled slices individually and freeze. Thaw in the refrigerator before serving.
Find it online: https://elitesrecipes.com/cream-cheese-banana-bread/