Do you love banana bread? What about cheesecake? If you answered ‘yes’ to even one of those questions, then look no further, you’re in the right place! Moist and tender banana bread, with a rich cream cheese filling in the middle. It the dessert you never knew you needed!
Made with a standard banana bread recipe and a cream cheese filling, this recipe is so easy to make it’s almost effortless. This Cheesecake Banana Bread is the perfect dessert for any occasion and any time of day. Have it at brunch, as lunchtime dessert, or after dinner!
The moist flavorful texture of the banana bread is all thanks to the ½ cup of melted butter used in this recipe! We used Unsalted butter to bake this bread but can also be used, just reduce the salt for the recipe, or leave it out.
Vegetable oil– this oil is a good replacement for melted butter when used in a 1:1 measurement but keep in mind that it has less flavor than melted butter.
Flour makes up the structure of the banana bread, it absorbs the wet ingredients and thickens the batter. This recipe calls for 1 cup all-purpose flour. Though this amount may seem small when baking soda is added to the batter, the volume of the bread drastically increases.
Gluten-free flour- For gluten-free banana bread use Gluten-free all-purpose flour in a 1:1 ratio.
In addition to the melted butter, sugar is another major contributor to the color, taste, and texture of the banana bread. When heated sugar caramelizes and liquefies, producing a deep brown color.
Brown Sugar- though ¾ cup of granulated sugar was used in the recipe, brown sugar will work too! Just substitute an equal amount of brown sugar for the white sugar and your set.
For the filling, sub powdered sugar for the white sugar. Use 2 tbs of powdered sugar in place of the 2 tbs of granulated sugar.
Using buttermilk for this recipe gave the banana bread a tender crumb that almost melts in the mouth, but that’s not all it does! Baking soda, the only leavening agent present in this banana bread needs an acidic liquid to be activated, and buttermilk fits the bill.
Milk and Vinegar– If you don’t have buttermilk readily available, make your own using these 2 ingredients. In a 1 cup measuring scoop add 1tbs of vinegar or lemon juice and milk over it until the measuring cup is full. Stir to combine and you got yourself some homemade buttermilk!
We used eggs in both the banana batter and cheese filling of the bread. Eggs are not only nutrient-dense but they contribute to the structure and texture as they emulsify and thickness mixers.
Yogurt- do have any eggs? Replace 1 egg with ¼ cup of plain, vanilla, or soy yogurt. For the extra egg yolk, use half of a banana, crushed.
One of the main flavors in this dessert comes from ripe bananas, 3 to be précised. They were crushed and then folded into the cake batter before baking. Bananas are a good source of vitamin C, Manganese, and Potassium, making them a heart-healthy snack.
I combined ½ cup of cream cheese with 2 tbs of granulated sugar for sweetness and 2 tbs of flour to thicken, this produced a rich, sweet, and creamy batter. This was poured between 2 layers of banana bread batter and baked
In a greased and lightly floured loaf pan, half of the banana batter was poured in and smoothed out with a spatula. I then poured all of the cream cheese filling on top of the first layer, and finished it off with the remaining half of the banana batter. This was then also smothed off and placed in the oven to bake for 50-60 minutes until the crust was a deep golden brown color. It was quite a beauty!
I remove the finished bread from the oven and that smell was just amazing! The aroma was so alluring, that I wanted nothing more than to grab a fork and get busy! Luckily, I was able to overcome the temptation and reluctantly waited an agonizing 10 minutes for it to cool down.
Finally! My bread was cool and ready to be devoured!
The crust was thick, golden, and delicious! The banana and cream cheese combination were out of this world. Every bite had my tastebuds in a frenzy, the experience was absolutely euphoric.
To store the banana bread leftovers, place them in an airtight container at room temperature, this will last for about a week. For longer storage, place whole or individual slices in an airtight container and freeze for up to 6 months
Measuring cup and spoon set
9×5 inch Loaf pan
I really enjoyed making this cheesecake banana bread recipe, it was quick and simple to make, and it didn’t break the bank! The taste of the banana bread on its own was just superb, put a scoop of ice cream on the side, and it gets even better! Great for potlocks, house parties, or dinner with the family. You are sure to enjoy this treat until the very last crumb! Until next time.
Banana Bread Batter
- 1/2 cup melted butter (unsalted)
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 tsp vanilla
- 2 whole eggs and 1 egg yolk
- 3 ripe bananas
Cream cheese filling
- 1/2 cup cream cheese (softened)
- 2 tbs all-purpose flour
- 2 tbs sugar
- Preheat your oven to 350°F or 180°C and lightly grease and dust pan wth flour.
- Using a fork, mash the bananas in a bowl and set aside.
- In a medium bowl, whisk the flour, baking soda, and salt.
- In a bowl, combine the egg yolk, 1 whole egg, sugar, melted butter, buttermilk, and vanilla. Mix until smooth and well combined.
- Combine wet and dry ingredient, then gently fold in mashed ripe bananas.
- To make the cream cheese filling, combine in a bowl the remaining egg, cream cheese, and 2 tablespoons each flour and sugar.
- Pour half of the banana bread batter into the loaf pan, then evenly cover with the cream cheese filling. Use a rubber spatula to smoothen the cream cheese layer. Pour in the remaining half of the banana batter and smooth.
- Place in the oven and bake for 50- 60 minutes, until the golden brown and an inserted toothpick comes out clean.
- Cool for about ten minute before serving.