Banana bread with cheesecake filling is the ultimate indulgent twist on a classic recipe! The creamy cheesecake layer complements the moist, flavorful banana bread perfectly. Here’s a simple and delicious recipe for you:
Banana Bread with Cheesecake Filling
Ingredients:
For the Banana Bread:
- 2 to 3 ripe bananas (mashed)
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) sugar (white or brown)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup (60ml) milk or buttermilk
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon all-purpose flour
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Banana Bread Batter:
- In a large bowl, mash the bananas using a fork or potato masher until smooth. You want about 1 1/2 cups of mashed bananas.
- Add the melted butter to the mashed bananas and stir to combine.
- Mix in the sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the banana mixture, stirring just until combined.
- Add the milk or buttermilk and mix until smooth. The batter should be thick but pourable.
3. Prepare the Cheesecake Filling:
- In a separate bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract, egg, and flour, and beat until well combined. The cheesecake filling should be smooth and slightly thick.
4. Layer the Batter:
- Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly.
- Next, spread the cheesecake filling over the banana batter, being careful to keep it centered and away from the edges.
- Pour the remaining banana bread batter over the cheesecake layer, gently smoothing the top.
5. Swirl (Optional):
- If you’d like to create a marbled effect, use a butter knife or skewer to gently swirl the top layers together. Don’t overdo it—just a few swirls will do.
6. Bake:
- Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean (except for a little bit of cheesecake filling).
- If the top is getting too dark before the bread is fully baked, you can cover it with aluminum foil and continue baking until done.
7. Cool and Serve:
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and enjoy the delicious combination of moist banana bread with the creamy cheesecake filling!
Tips:
- Bananas: Make sure your bananas are really ripe for the best banana flavor!
- Cheesecake filling: Don’t overmix the cheesecake filling; just combine everything until smooth to prevent it from becoming too runny.
- Storage: This banana bread keeps well at room temperature for about 2-3 days in an airtight container. You can also refrigerate it for up to a week, or freeze it for longer storage.
This banana bread with cheesecake filling is super moist, sweet, and creamy—a perfect treat for breakfast, brunch, or dessert! Let me know how it turns out or if you need any adjustments!