Cheesecake Banana Bread is a delicious homemade banana bread recipe with a rich cheesecake swirl baked into it.
Cheesecake Banana Bread
I have a banana bread recipe that is perfect for cheesecake lovers like me. In this recipe, you’ll get both cheesecake and banana bread all in one treat. What could be better?
🛒 Ingredients Needed:
- all purpose flour
- baking soda and kosher salt
- granulated white sugar
- unsalted butter
- buttermilk
- vanilla extract
- eggs and egg yolk
- ripe bananas
- cream cheese
✏️ How to make Cheesecake Banana Bread:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray, and then dust with flour (or use baking spray).
MAKE THE BANANA BREAD BATTER:
- In a large bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, whisk together the sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour the wet ingredients over the dry and stir until combined. Stir in the mashed bananas.
MAKE THE CHEESECAKE FILLING:
In a small bowl, stir together the cream cheese, egg, flour and sugar.
ASSEMBLE and BAKE:
- Pour half of the banana bread batter into the prepared pan. Then add spoonfuls of the cheesecake filling on top and smooth it into an even layer. Top with the remaining banana bread batter.
- Bake for about 1 hour, until the bread is golden, and a toothpick inserted into the center comes out clean. Let cool before removing from the pan and slicing.
➡️ Tips and Substitutions:
- I have good luck substituting applesauce for butter in quick bread recipes. I have not tried it in this recipe, but I would think it would work here too.
- It’s okay to use reduced-fat cream cheese in this recipe.
- The more brown spots your bananas have, the sweeter your bread will be.
- I know you can make your own buttermilk, but I find that regular, store-bought buttermilk works best in baking recipes.
Storage and Make Ahead Tips:
Cheesecake banana bread will keep well in an airtight container at room temperature for up to 1 week, or you can store it in the freezer for up to 6 months.
❤️ What I Love About This Recipe
- I’m a cheesecake fanatic, so this banana bread obviously greatly appeals to me!
- It’s a new way to make banana bread. I have my favorite classic banana bread recipes, but this one is more like dessert.
- I love that there’s a “surprise” inside.
Best Banana Bread Recipes:
Cheesecake Banana Bread
This banana bread is the best of both worlds with cheesecake baked inside!
Ingredients
BANANA BREAD BATTER:
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup granulated white sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg, divided
- 1 large egg yolk
- 3 medium ripe bananas, mashed
CHEESECAKE FILLING:
- 4 ounces cream cheese, at room temperature
- 1 large egg
- 2 tablespoons all purpose flour
- 2 tablespoons granulated white sugar
Instructions
- Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray, and then dust with flour (or use baking spray).
MAKE THE BANANA BREAD BATTER:
- In a large bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, whisk together the sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour the wet ingredients over the dry and stir until combined. Stir in the mashed bananas.
MAKE THE CHEESECAKE FILLING:
- In a small bowl, stir together the cream cheese, egg, flour and sugar.
ASSEMBLE and BAKE:
- Pour half of the banana bread batter into the prepared pan. Then add spoonfuls of the cheesecake filling on top and smooth it into an even layer. Top with the remaining banana bread batter.
- Bake for about 1 hour, until the bread is golden, and a toothpick inserted into the center comes out clean. Let cool before removing from the pan and slicing.
Nutrition
Serving: 1slice, Calories: 370kcal, Carbohydrates: 46g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 105mg, Sodium: 283mg, Potassium: 229mg, Fiber: 2g, Sugar: 28g, Vitamin A: 683IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
