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!
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!
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
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.
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.
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.
Enjoy!
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 before slicing and serving.
Vanda says
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!
Marybeth says
This looks like heaven in my mouth!
Brandie @ The Country Cook says
Ha! Thanks Marybeth!
Alice Skelson says
Can this be made as a dump cake?
Brandie @ The Country Cook says
I haven’t tried that Alice.
Esther fox says
In your instructions you mention salt, however in your ingredients you do not…….if using salt ..how much?
Brandie @ The Country Cook says
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!
Joanne says
So delicious; cheesecake and banana bread all in one pan!
Brandie @ The Country Cook says
Thanks so much Joanne!
NORMA says
AMAZIN! SO MOIST AND DELICIOUS. THANKS
Brandie @ The Country Cook says
Yay!! Thanks Norma!
sharon says
Should the cheesecake banana bread refrigerated?
Brandie @ The Country Cook says
Hi Sharon, yes I would refrigerate it. 🙂
Jodi says
Made this today and it is as wonderful as it looks!
Susan says
Made it. Delicious. Easy and filling. Not too sweet but very moist.
amber says
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
Grace says
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.
Summer says
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.
Mary says
Can this be baked and frozen
rudy says
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?
AnnB says
Wonder if you could bake in a bundt pan. Probably best if double recipe you think?
Jamie says
I was wondering the same thing, or maybe tripled in a 9×13 glass baking dish
Heather Owen says
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
Codi says
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?
Sandy says
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. 😊
Brandie @ The Country Cook says
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!
Sandy says
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! 😍😍😍👏👏👏
J says
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.