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Moist and sweet homemade banana bread with cream cheese cheesecake filling. This Cheesecake Banana Bread recipe is utterly rich and delicious. So good!
Banana Bread is one of my favorite baking recipes for breakfast, afternoon tea or as a late night snack. It’s so good with a cup of tea or coffee; I could always have a slice or two of banana bread.
Now, what’s better than regular banana bread? Cheesecake Banana Bread. Yes, imagine extra layer of creamy cheesecake in the middle of the aromatic, moist and sweet banana bread. This is the holy grail of banana bread recipe!
This Cheesecake Banana Bread recipe is from Delish. As you can see from the pictures, it’s moist, loaded with bananas with a nice swirl of cream cheese “cheesecake” layer inside each piece of the banana bread. It’s so yummy!
Cream Cheese Banana Bread Ingredients
To create the cheesecake or cream cheese layer, you will need a Cream Cheese Filling with the following ingredients:
- Cream cheese
- Eggs
- Flour
- Sugar
This recipe is very simple, novice baker friendly and fail-proof. Try it and let the mouthwatering aroma of this Cheesecake Banana Bread fills the kitchen. Happy baking!
How To Make Cheesecake Banana Bread
Preheat the oven to 350°F (176°C). Butter and flour a 9″x5″ loaf pan. In a bowl, mash the bananas with a masher and set aside.
In a large bowl, whisk together 1 cup of flour, baking soda, and salt until well combined.
In another large bowl, whisk together 3/4 cup sugar, melted butter, buttermilk, vanilla extract, 1 egg, and 1 egg yolk until smooth. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Gently fold in the mashed bananas.
In a small bowl, mix the remaining egg, cream cheese, 2 tablespoons of flour, and 2 tablespoons of sugar. Stir until smooth and well blended.
Pour half of the banana bread batter into the prepared loaf pan. Spoon the cream cheese filling on top and smooth it into an even layer with a spatula. Pour the remaining batter over the filling and spread it evenly to cover.
Bake the banana bread for about 1 hour, or until it’s deeply golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for at least 10 minutes before slicing and serving.
Frequently Asked Questions
This recipe is only 479 calories per serving.
What To Serve With Cheesecake Banana Bread
For a complete afternoon tea party, please make the following:
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Cheesecake Banana Bread
Ingredients
Banana Bread Batter
- 1/2 cup unsalted butter, melted, plus more for greasing the loaf pan (1 stick or 4 oz. (113g) butter)
- 1 cup all-purpose flour, plus more for dusting the loaf pan
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 large eggs , plus 1 large egg yolk divided
- 3 ripe bananas, 480 g (17 oz)
Cream Cheese Filling
- 4 oz (113g) cream cheese, softened
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350°F (176°C) and butter and flour a 9"x5" loaf pan. In a bowl, mash the bananas with a masher and set aside.
- In a large bowl, whisk together 1 cup of flour, baking soda, and salt.
- In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla extract, 1 egg, and 1 egg yolk. Mix until smooth. Pour the wet ingredients over the dry ingredients and stir until combined, then fold in the mashed bananas.
- To make the cream cheese filling, combine the remaining egg, cream cheese, 2 tablespoons of flour, and 2 tablespoons of sugar in a small bowl. Stir until well blended and smooth.
- Transfer half of the banana bread batter to the prepared loaf pan. Then, dollop the cream cheese filling on top and smooth it into an even layer using a spatula. Finally, pour the remaining batter over the cream cheese filling, spreading it evenly to cover.
- Bake the banana bread until it's deeply golden and a toothpick inserted in the center comes out clean, about 1 hour. Once done, let it cool in the pan for at least 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Chiquita banana bread mix, and if so, is there any other alterations I can/should make or add?
No please follow the recipe.
I have made this catastrophically incredible bread now over 20 times it freezes in individually wrapped plastic wrap and then in a freezer ziplock for daily gifts to self and friends yum yum it’s a super hit follow directions exactly enjoy and THANK YOU I use so many rasa Malaysia recipes- NEVER FAIL – all are out of this world!,,
Thanks for your support!
I skipped the buttermilk and baking soda (just didn’t have any) and used a teaspoon of baking powder. The instructions were spot on and my banana cheesecake was absolutely moist and delicious. I wish I could upload a picture. Thank you for the recipe.
Awesome!
Should this be stored in the fridge because of the cream cheese?
Yes you can store it.
May I know if we can substitute buttermilk with something like almond milk, normal milk etc?
Yes.
Bee…YOU’RE the Bomb !!! This recipe is just AMAZING. I’ve always made banana bread for other’s, I was never a fan until NOW. THANK YOU! This IS THE MOST delicious, scrumptious banana bread recipe there ever was… YUM!
Can this cheese cake banana bread be frozen?
Yes you can. Just heat up in a toaster oven before serving. Just wrap tightly and freeze.
You provide alternate measurements for the other ingredients, but not the flour.
How many GRAMS of flour?
You can convert yourself here: https://rasamalaysia.com/conversion/
I have made this dozens of times, its always delicious. I really appreciate you giving a weight for the bananas, they vary so much in size. I had to use 5 and a half bananas to get the rquired weight just now. Love all of your recipes, ive been a fan for years!
:)