Cheesecake Stuffed Banana Bread

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 Eggland’s Best 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 Eggland’s Best 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!

5 from 13 votes

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Cheesecake Stuffed Banana Bread

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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.
2. For the banana bread:

3. 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.

4. For the cheesecake filling:
5. 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.
6. To assemble:
7. 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.
8. 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.
9. Allow the bread to cool in the pan for 20-30 minutes before removing. Cool before slicing and serving.

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.