Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 1 loaf |
Ingredients
- 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
- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
Instructions
- For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
- For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
- For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
- Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners’ sugar and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 251 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 53 mg |
| Sodium | 192 mg |
Reviews
This recipe combines two of my husband’s favorite things. I did change it up by adding vanilla extract to the cheesecake part and I used 3 banana’s instead of two. It was delicious and my husband loved it!
I love love love this recipe! I made this for the first time today and I will be keeping this in my recipe box for years to come! It combines yummy recipes for one ultimate dessert. The cheesecake is subtle in taste and compliments the banana bread perfectly.
Loooved this! After reading other reviews: 1. I made 2 bread batters (separately) because the cheese filling was indeed a lot. Worked great and yes, you do need two loafs of this. Next time I’ll make a bit more cheese filling but definitely not double. The breads are amazing but they could use a tad more cheese. 2. I used 2.5 medium sized bananas in each bread batter instead of two. Great flavor without being overpowering. My bananas were ripe looking still yellow with some black marks outside. 3. I added about 1/2 tbsp extra sugar in the cheese filling and a few drops of vanilla. It’s flavorful without being too sweet and not bland like others mentioned. 4. I added chopped walnuts and semi-sweet chocolate chips in the batter and also on the top before putting in the oven. The nuts add great texture/crunch and the choco chips definitely elevate the flavors in different bites. These on the top also make it look absolutely gorgeous and more pro after cooking. 5. I lined my pan with parchment paper, so I didn’t use any grease or flour in the pan (actually used the same piece of paper for both loafs). This keeps the sides clean and it’s super easy to pull out after baking without fear of sticking or hassle of flipping. BEWARE! Let it cool for at least 40min (if 1-2h, even better) before handling it out of the pan or you risk damaging the cheese or chocolate parts. Just forget about eating it any time soon. 6. I had to bake it for 1h 6min because the pick kept coming out wet. Interesting fact: I ate a piece about 2h after baking and the bread was dry and sad like others mentioned BUT when I tried it again in the morning, it was moist and ABSOLUTELY EPIC!! So just give it time to settle. 2 days later it’s even better (kept in an airtight container on the counter). This recipe is a new favorite for sure!!
I’ve made this twice now and it turned out so delish both times! After reading the reviews, I decided to double the banana bread part of the recipe but not the cream cheese mixture. There was plenty cream cheese filling for both loaves. Mine were very moist (a few recipes said it was dry). It might be because I use fairly large and very ripe bananas. Also I lightly measure the flour and just gently fold the dry ingredients into the banana mixture.
Came out good. Next time, for my taste, I’ll use more sugar in the cream cheese blend. I prefer it a bit sweeter.
The banana bread: 5 stars. Very moist, lots of banana flavor.
The cheesecake: 4 stars (needed vanilla)
The combination: 1 star. It was just…WEIRD! I love both banana bread & cheesecake. A LOT. But together? Not so much.
Easy to make, delicious! I followed the advice of others and doubled the banana bread batter then split the cream cheese mixture between to two loaves. The sour cream and cream cheese add really creamy texture and a hint of tangy flavor, really yummy!
The cheesecake really does make for top notch banana bread!
Delicious! Followed the recipe exactly, and impressed all of my girlfriends at a get together. I’ll definitely make this again and again!5
1/2 the loaf was gone before it was fully cooled!!