Cheesecake Stuffed Banana Bread…just when you thought banana bread couldn’t get any better, I went ahead and took the standard quickbread downtown. The classic banana bread recipe just got a considerable upgrade in the form of a cheesecake. Today’s recipe will not disappoint.
My Favorite Banana Bread Recipes
I have made my fair share of banana bread. One of my first “viral” recipes was a Peanut Butter Cup Stuffed Banana Bread…dare I say the first of it’s kind. I even included a Toffee Speckled Banana Bread in my book that is freaking delicious. But never had I ever thought about cheesecake inside Banana Bread.
Dude. It’s ridiculous.
I’m fairly sure that plain banana bread isn’t a thing in my life anymore. I’m ruined.
How to Make Cheesecake Stuffed Banana Bread:
The banana bread recipe is super classic. The batter comes together in minutes.
AND the cheesecake filling is a breeze.
All you then do is layer your batters. Banana bread first, then cheesecake, then more banana bread.
It will take almost an hour to bake. You might notice the outside getting too brown, and if this happens just lightly tent the bread with foil to help prevent this. You don’t want the outside to burn.
It will be a gorgeous dark amber color when it’s done. And then do you best to wait until it has cooled to slice it. It will feel like an eternity, I know.
But when you slide that knife through and you get your first glimpse of the cheesecake hidden inside… I mean, major jackpot time.
How insanely gorgeous is this bread?
And when you tell people you’ve stuffed cheesecake inside banana bread they will most likely die on the spot. Because CHEESECAKE STUFFED BANANA BREAD!
You’ll never eat banana bread another way.
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Cheesecake Stuffed Banana Bread
- Prep Time: 25 min
- Cook Time: 50 min
- Total Time: 1 hr 35 min
- Yield: serves 8
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Cheesecake Stuffed Banana Bread…just when you thought banana bread couldn’t get any better, I went ahead and took the standard quickbread downtown. The classic banana bread recipe just got a considerable upgrade in the form of a cheesecake. Today’s recipe will not disappoint.
Ingredients
Banana Bread
- 2 large very ripe bananas, peeled and mashed
- 1/3 cup butter, melted
- 3/4 cup light brown sugar, packed
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups flour
Cheesecake Filling
- 6 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 3 tablespoons flour
Instructions
- Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom of the pan with a long strip of parchment paper, so the ends hang over. This will make it easy to remove the bread. Spray the pan again lightly and set aside.
Banana Bread
- In a large bowl combine mashed bananas, butter, sugar, egg, vanilla, baking soda, and salt. Stir until combined. Mix in the flour, stirring until incorporated. Set this aside.
Cheesecake Filling
- In the bowl of you stand mixer fitted with the paddle attachment 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 add in the flour and mix until just combined.
Assembly
- Spread half of the banana bread batter into the bottom of your prepared pan.
- Carefully and 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 50-60 minutes until the center of the bread is set. If the bread is browning too quickly, tent the pan with aluminum foil loosely to slow the browning process.
- Allow the bread to cool in the pan for 20-30 minutes before removing. Allow the bread to cool before serving.
Notes
store airtight in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 286
- Sugar: 24.6 g
- Sodium: 474.2 mg
- Fat: 8.9 g
- Carbohydrates: 46.6 g
- Protein: 7 g
- Cholesterol: 58 mg
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I just made this and it came out perfect! I was hesitant bc I am typically an awful baker, but this came out absolutely perfect on the first attempt! Perfectly moist and the cheesecake filling was the perfect amount to not overpower the actual banana bread. I’m so happy! I’m about to look at your other recipes!
Does this 100% have to be refrigerated? I left mine out overnight and came back to print this out when I noticed that said at the bottom of the recipe?
I’ll leave that up to you! It has that layer of cream cheese in the center, and cream cheese does need to be refrigerated 🙂 I am sure you could still enjoy it if your home is cool, but as with any food that should be refrigerated there are possible risks!
I’m wanting to know if you can substitute regular salt in place of kosher salt? Also, what is the significance, if any? This sounds amazing, can’t wait to make it! Thanks!
You can… but if it’s fine grain salt, use only 3/4 teaspoon 🙂
Have you tried freezing it? Any luck with that?
I have never frozen it, but I wouldn’t hesitate to! It would be great!
I’d prefer to make these into muffins – it’s getting hot and I’d rather have a shorter cooking time! Thoughts on how long to bake them? 20 minutes? Same temp? Thanks!
I would start at 20 minutes and yes, same temperature!
Yummy! I love that cream cheese filling! Looks very good!
So I’ve made a few cookies out of your book and gave them to my daughter to bring to school. And now all her friends’ moms want to know what cookbook it came out of because the kids have been raving! Too cute 🙂
Thank you!!! I hope they all buy it 🙂
I must admit when I saw the picture (before I even read the title of the post), I immediately thought “holy sh*t!” (I may have even spoke it aloud.) I just KNEW it was cream cheese stuffed inside a yummy bread! I can’t NOT make this!
I love that the cream cheese goes inside, not on top. So much easier to transport and it’s like a hidden surprise. Just a question. How is the cheese texture like? Does it remains dense like cheesecake or does it get kinda spongy? Also, I can totally see this filling in carrot cake!
I would say it’s not as dense as cheesecake, but certainly not spongy.