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Cheesecake Stuffed Banana Bread

April 24, 2017 by Brandie @ The Country Cook 28 Comments

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Cheesecake + banana bread = heaven

What’s better than banana bread? Cheesecake stuffed banana bread! Oh my word y’all – this is some good stuff right here. I’m not sure I’ll ever want to eat regular ole banana bread again after eating this. Wait? Who am I kidding. Of course I will. But this is a sweet treat you will most definitely want to make!Cheesecake Stuffed Banana Bread

This is like next-level banana bread right here. Folks will cut into it thinking it’s just a regular loaf of bread. Then  – SURPRISE!

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!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 tsp vanilla
1 tsp baking soda
1½ cups all-purpose flour

For the cheesecake filling:
6 oz. cream cheese, softened to room temperature
¼ cup granulated sugar
1 egg
½ teaspoon vanilla
3 tbsp all-purpose flour

Directions
Preheat oven to 350°F. Spray a 9×5 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.

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 before slicing and serving.Cheesecake Stuffed Banana Bread

Enjoy!

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5 from 15 votes
Print
Cheesecake Stuffed Banana Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Cheesecake Stuffed Banana Bread is an easy homemade banana bread recipe that has a ribbon of cheesecake going through the middle. Amazing!
Course: Dessert
Cuisine: American
Keyword: Cheesecake Stuffed Banana Bread
Servings: 8
Calories: 384 kcal
Author: Brandie @ The Country Cook
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
  1. Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
For the bread:
  1. 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:
  1. 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:
  1. 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.
  2. 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.
  3. Allow the bread to cool in the pan for 20-30 minutes before removing. Cool before slicing and serving.

Recipe Video

Nutrition Facts
Cheesecake Stuffed Banana Bread
Amount Per Serving
Calories 384 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 84mg 28%
Sodium 440mg 18%
Potassium 202mg 6%
Total Carbohydrates 54g 18%
Dietary Fiber 1g 4%
Sugars 30g
Protein 5g 10%
Vitamin A 12%
Vitamin C 3.1%
Calcium 5.1%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: breads, dessert

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Reader Interactions

Comments

  1. Vanda says

    April 24, 2017 at 8:33 am


    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!

    Reply
  2. Marybeth says

    April 24, 2017 at 4:27 pm


    This looks like heaven in my mouth!

    Reply
    • Brandie @ The Country Cook says

      April 25, 2017 at 8:53 am


      Ha! Thanks Marybeth!

      Reply
  3. Alice Skelson says

    April 24, 2017 at 6:50 pm

    Can this be made as a dump cake?

    Reply
    • Brandie @ The Country Cook says

      April 25, 2017 at 8:51 am

      I haven’t tried that Alice.

      Reply
    • Esther fox says

      April 25, 2017 at 8:57 am

      In your instructions you mention salt, however in your ingredients you do not…….if using salt ..how much?

      Reply
      • Brandie @ The Country Cook says

        April 25, 2017 at 9:12 am

        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!

        Reply
  4. Joanne says

    April 24, 2017 at 7:13 pm


    So delicious; cheesecake and banana bread all in one pan!

    Reply
    • Brandie @ The Country Cook says

      April 25, 2017 at 8:54 am


      Thanks so much Joanne!

      Reply
  5. NORMA says

    April 24, 2017 at 8:55 pm


    AMAZIN! SO MOIST AND DELICIOUS. THANKS

    Reply
    • Brandie @ The Country Cook says

      April 25, 2017 at 8:50 am


      Yay!! Thanks Norma!

      Reply
  6. sharon says

    April 24, 2017 at 11:47 pm


    Should the cheesecake banana bread refrigerated?

    Reply
    • Brandie @ The Country Cook says

      April 25, 2017 at 8:15 am


      Hi Sharon, yes I would refrigerate it. 🙂

      Reply
  7. Jodi says

    May 26, 2017 at 8:20 pm


    Made this today and it is as wonderful as it looks!

    Reply
  8. Susan says

    June 13, 2017 at 12:55 pm


    Made it. Delicious. Easy and filling. Not too sweet but very moist.

    Reply
  9. amber says

    June 24, 2017 at 2:35 am


    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

    Reply
    • Grace says

      May 5, 2018 at 4:11 pm

      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.

      Reply
  10. Summer says

    August 15, 2017 at 2:06 am


    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.

    Reply
  11. Mary says

    October 30, 2017 at 4:22 pm

    Can this be baked and frozen

    Reply
  12. rudy says

    November 11, 2017 at 10:43 am

    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?

    Reply
  13. AnnB says

    December 8, 2017 at 12:48 pm

    Wonder if you could bake in a bundt pan. Probably best if double recipe you think?

    Reply
    • Jamie says

      December 22, 2017 at 2:20 pm

      I was wondering the same thing, or maybe tripled in a 9×13 glass baking dish

      Reply
  14. Heather Owen says

    January 30, 2018 at 3:32 pm

    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

    Reply
  15. Codi says

    April 6, 2018 at 10:14 pm

    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?

    Reply
    • Sandy says

      April 30, 2018 at 6:11 am


      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. 😊

      Reply
      • Brandie @ The Country Cook says

        April 30, 2018 at 1:29 pm

        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!

        Reply
  16. Sandy says

    April 30, 2018 at 6:04 am

    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! 😍😍😍👏👏👏

    Reply
  17. J says

    July 21, 2018 at 8:06 pm


    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.

    Reply

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