Cheesecake-Stuffed Banana Bread

4.30 (16)
⏱ 210 mins 🏷 Cooking spray

This indulgent bake combines classic, moist banana bread with a rich, creamy cheesecake filling. The two batters are swirled together before baking, creating a marbled effect and a delightful contrast in textures. After baking, the loaf is cooled, dusted with icing sugar, and sliced to reveal the beautiful swirl. It's a fantastic way to use up ripe bananas for a decadent result.

Cheesecake-Stuffed Banana Bread

Ingredients

  • For the Banana Bread:
  • Nonstick cooking spray, for spraying the pan
  • 1 cup all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2 very ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • Confectioners' sugar, for dusting
  • For the Cheesecake Swirl:
  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg

Method

  1. Place an oven rack in the bottom third of your oven and heat it to 325 degrees F. Coat a 9-by-5-inch loaf pan thoroughly with nonstick spray, then dust it with flour.
  2. To make the cheesecake swirl, put the room temperature cream cheese, granulated sugar, sour cream and egg into a large bowl. Use a hand mixer to beat these together until smooth, then set the mixture aside.
  3. For the banana bread batter, whisk the flour, baking soda and salt together in a separate medium bowl and set this aside as well.
  4. In a large bowl, mash the granulated sugar and very ripe bananas into a paste. Whisk the vegetable oil, vanilla extract and egg into this banana mixture.
  5. Add the flour mixture to the wet ingredients and whisk just until everything is combined and no dry streaks remain.
  6. Set aside 3/4 cup of the prepared banana bread batter. Spread the rest of the batter evenly across the base of your prepared loaf pan.
  7. Spoon the cream cheese mixture over the layer of banana batter in the pan. Then, place the reserved 3/4 cup of banana batter in a line down the centre, on top of the cheesecake layer.
  8. Take the tip of a paring knife and insert it into the batter. Drag the knife through and lift it up to create a swirl pattern, repeating this action 5 to 6 times.
  9. Bake the loaf until the top is cracked and a cake tester inserted into the middle comes out clean, which should take about 1 hour.
  10. Let the bread cool in its pan on a wire rack for 30 minutes. Carefully turn it out onto a platter and then flip it upright. Allow it to cool completely, for at least 1 1/2 hours. Finally, dust the top with confectioners' sugar before slicing and serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCooking spray
AuthorFood Network Kitchens