Cheesecake Stuffed Banana Bread is an easy homemade banana bread recipe that has a ribbon of cheesecake going through the middle. Amazing!
CHEESECAKE STUFFED BANANA BREAD
What's better than BANANA BREAD? Cheesecake stuffed banana bread! Its basically a super moist homemade banana bread that has a layer of cheesecake filling in the middle. Its absolutely scrumptious and just takes the banana bread to a whole new level!
Normally I really enjoy walnuts in my banana bread. I didn't add them to this recipe but you certainly could if you'd like. Either way, it's delicious and will most definitely become a new family favorite!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the bread:
ripe bananas
salted butter
light brown sugar
egg
vanilla extract
baking soda
all-purpose flour
For the cheesecake filling:
cream cheese
sugar
egg
vanilla extract
all-purpose flour
HOW TO MAKE CHEESECAKE STUFFED BANANA BREAD:
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
For the banana bread: In a large bowl combine mashed bananas, butter, sugar, egg, vanilla and baking soda. Stir until combined. Gently stir in the flour. Mix just until incorporated. Set this aside.
Spread the remaining banana bread batter on top of the cream cheese mixture.
Bake for about 50-60 minutes until the center of the bread is set. If the bread is browning too quickly, tent the pan with aluminum foil.
Allow the bread to cool in the pan for 20-30 minutes before removing. Cool before slicing and serving.
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CHEESECAKE STUFFED BANANA BREAD
Ingredients
For the bread:
- 2 large very ripe bananas peeled and mashed
- ⅓ cup salted butter melted
- ¾ cup light brown sugar packed
- 1 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 egg
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
For the bread:
- In a large bowl combine mashed bananas, butter, sugar, egg, vanilla and baking soda. Stir until combined. Gently stir in the flour. Mix just until incorporated. Set this aside.
For the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer) beat the cream cheese and sugar until smooth.
- Add in the egg and vanilla and mix until smooth, scraping the sides of the bowl as necessary. Finally, mix in the flour and stir just until combined.
To assemble:
- Spread half of the banana bread batter into the bottom of your prepared pan.
- Evenly spread the cream cheese mixture in top of the batter. Spread the remaining banana bread batter on top of the cream cheese mixture.
- Bake for about 50-60 minutes until the center of the bread is set. If the bread is browning too quickly, tent the pan with aluminum foil.
- Allow the bread to cool in the pan for 20-30 minutes before removing. Cool completely before slicing and serving.
Video
Nutrition
Originally published: April 2017
Updated & republished: June 2019
This looks absolutely delicious! What a great idea, banana bread and cheesecake all in one! My 2 favorites! I can't wait to make it!
I'm going to be making blueberry cheesecake for my friend who loves blueberry. Thank you!
This looks like heaven in my mouth!
Ha! Thanks Marybeth!
Can this be made as a dump cake?
I haven't tried that Alice.
In your instructions you mention salt, however in your ingredients you do not.......if using salt ..how much?
Esther, that was my mistake. I first tried this recipe with unsalted butter and additional salt. Then decided that it worked just fine with salted butter alone (also since that is what most people keep on hand.) I updated it. Thanks for catching that!
So delicious; cheesecake and banana bread all in one pan!
Thanks so much Joanne!
AMAZIN! SO MOIST AND DELICIOUS. THANKS
Yay!! Thanks Norma!
Should the cheesecake banana bread refrigerated?
Hi Sharon, yes I would refrigerate it. 🙂
Made this today and it is as wonderful as it looks!
Made it. Delicious. Easy and filling. Not too sweet but very moist.
Made this and the only thing is I used a 9x 5 pan and there wasn't enough breading to do half and half I ran out without it covering the entire top of the cream cheese so had to make a second batch
I also didn't have enough to cover the cheese layer. My banana bread sunk into it and so I ended up just swirling it around.
This recipe was phenomenal. I used a whole block of cream cheese and ended up dicing up fresh strawberries and added them to the cheesecake mixture. I didn't have any vanilla so I used cinnamon and the whole loaf was gone in a day.
Can this be baked and frozen
this recipe looks good, but just wandering, since your using cream cheese I would assume the bread would need to be refrigerated after being cooled?
Wonder if you could bake in a bundt pan. Probably best if double recipe you think?
I was wondering the same thing, or maybe tripled in a 9x13 glass baking dish
At the end of you video for the cream cheese filling it says to use baking soda but in the written instructions it says flour which is it
I accidentally used granulated sugar in the bread, tried to dump it out but a lot managed to hang in there. I guessed the remaining amount of brown sugar to put in as to not over sweeten it. Then because I'd already stressed myself out over the sugar incident I didn't mix my ingredients before dumping in all of the flour. Do think it will turn out disastrous or will it be slightly okay?
Oh my! I just made it tonight and after reading your comment realized it called for brown sugar not white sugar. I used white. Mine came out absolutely delicious. The brown sugar probably just gives it a different sweetness flavor, I would think. ????
Yay for happy accidents!! Brown sugar just has a bit of molasses added to it. It makes it just a tad more dense too. But I love that you really enjoyed it with the white sugar. It shows people that this is versatile!
I made the cheesecake stuffed banana bread tonight and it is so yummy and decadent that I cannot stop talking about it! Yum! Yum! Yum! ????????????????????????
My kids loved this. I think the banana bread needs some spice so next time I'll tweak it a little but overall, this was great.
I just pulled this out of the oven right now and it's cooling in the pan. As a baker, I always prefer unsalted butter + added salt and it's what I had on hand so I just used unsalted and added a dash of two of salt. I also folded in chocolate chips into the banana bread batter to put a fun spin on it. It seems to have come out perfectly!
Can it be frozen?
Hi Kathy - that's a good question. I haven't tried freezing it yet but it seems like it would be okay to freeze. Perhaps someone else on here has tried to freeze it and can let us know! 🙂
This is my second time making it and I doubled the recipe and added 1 more banana to the mix, next time I'll add probably like 3 haha. Its soooo delicious I wish I could post a picture of my finished product. Thank you for the amazing recipe!
Hi Tishanna! Wow - thank you so much!! I am so happy you love this recipe! You are so sweet to take the time to leave a comment. I am a banana lover so I say add in all the bananas you want - ha!
I forgot an egg in the bread batter and it was still amazing! Wish I could post pics because it is a beautifully browned loaf with a perfect layer of cheesecake! Love
I have frozen mashed bananas. Are you able to tell me in cups how much equals 2 large bananas?
Hi JuliAnn, I am honestly not sure. I have never measured it out. I would guess perhaps a cup or slightly more?
I used 1 1/2 C and it seemed to be OK. I could not locate anything online to give me a conversion amount for large bananas. It went to a music festival and they all enjoyed the 2 loaves I took. Thank you for getting back to me.
I think that was a good estimate! I am so happy everyone loved it! Yay!
I gave 5 stars even though I haven't made this recipe yet, but it looks delicious and from the reviews, it is delicious. I just wanted to add a little baking tidbit iui t to your comment about the use of light brown sugar containing molasses. If your really wanting a sweeter, denser loaf, then I'd actually replace the amount of light brown sugar called for 1/3 cup, with dark brown sugar. Just use a little bit less than the packed 1/3 cup. Light brown sugar only contains 3.5% molasses as compared to the Dark brown sugar which contains 6.5%. Hense the darker color and sweeter flavor. I think Dark brown sugar gets a raw deal. I've found very few recipes containing Dark brown as opposed to th he Light brown sugar. I prefer to use the Dark brown sugar in alot of my recipes.
I had one more comment/suggestion...have you tried replacing the granulated sugar the recipe calls for in the cheesecake filling powdered sugar? I bet that would be a delicious alternative too. It would taste more like the cream cheese filling in a pumpkin roll/log.
Hi Carrie - I hadn't really thought about it but I bet you could!