Cheesecake Banana Bread
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Updated: 10/11/2024
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I didn’t think a classic banana bread recipe could get any better until I made this Cheesecake Banana Bread.
The recipe base is exactly the same as my classic go-to banana bread recipe but with a rich and creamy cheesecake filling in the center. The banana bread pairs so perfectly with the cheesecake without being overly indulgent, and everyone will ask for seconds!
Other banana bread recipes you will love: pumpkin banana bread, peanut butter chocolate chip banana bread, and zucchini banana bread.
Why this recipe works
- Banana bread is naturally moist and sweet, making it the perfect base for adding a layer of tangy cheesecake filling. Combining cream cheese with ripe bananas results in a rich but not overly sweet dessert.
- I chose to use all granulated sugar for a neutral sweetness that wouldn’t overpower the bananas so the banana flavor could shine. It also helps create a fine crumb and moist texture with a traditional banana bread taste.
- Adding sour cream creates a moist bread, giving it a pleasant melt-in-the-mouth quality.
- Sifting the dry ingredients helps incorporate more air into the flour (aerate), creating a light, fluffy, tender crumb. It also creates a uniform distribution of ingredients.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Cream cheese: be sure it is softened to room temperature for best results.
- Oil: feel free to use canola or vegetable oil.
- Granulated sugar: Sugar sweetens the bread and complements the natural sweetness of the bananas. It also contributes to the bread’s tenderness and moisture.
- Eggs: be sure they are at room temperature, this helps with even mixing, proper emulsification and even baking.
- Pure Vanilla Extract: Vanilla extract adds a pleasant aroma and flavor to the banana bread. It enhances the overall taste of the bread without overwhelming the banana flavor.
- Sour cream: Sour cream can help create a more delicate and tender crumb in the banana bread. This should also be room temperature.
- Bananas: be sure to use ripe or slightly over ripe bananas. They should have brown spots or streaks on them. These ones are perfect for banana bread because 1. They mash effortlessly and the texture of the mashed bananas is smoother, ensuring a more consistent distribution throughout the batter. 2. You’ll get a richer and more intense banana flavor from ripe to overripe bananas, enhancing the overall taste of your bread.
- Extremely over ripe and mushy bananas or underripe bananas that are still green are not suitable for banana bread.
- Flour: be sure to spoon and level the flour to get an accurate measurement. Too much flour will results in a dry bread, unbalanced flavor and can cause the bread not to rise and become dense.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make banana bread batter
No fancy equipment necessary and comes together in 1 bowl!
Cheesecake filling
Beat the cheesecake filling ingredients all together until smooth.
Pour into pan
Add some of the banana bread mixture, then the cheesecake mixture in the center, and cover with remaining banana bread mixture. Smoothing out the top to cover.
Bake & enjoy!
Bake, cool, slice, and dig in!
Success Tips
- Layer Carefully: When assembling, be gentle when adding the cheesecake layer on top of the first layer of banana bread batter. Spread it evenly to ensure the cheesecake sits beautifully in the middle of the loaf. Use a spoon or spatula to carefully layer the rest of the batter on top.
- Check for Doneness Properly: Insert a toothpick or cake tester into the banana bread section (not the cheesecake) to check if it’s fully baked. The toothpick should come out clean or with a few moist crumbs, but not wet batter. Keep in mind that the cheesecake layer will still be soft and creamy.
- Mash Bananas Thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
- Don’t add too much banana: I always measure out 1 1/4 cup mashed banana for my recipe, which is usually 4 small or 3 medium bananas. Using too much mashed banana can lead to texture issues and the bread may not cook or rise properly.
- Don’t Overmix: Mix the wet and dry ingredients just until they are combined. Overmixing can lead to a tough and dense texture.
- Loaf pan: Light-colored pans reflect more heat and can yield a lighter crust compared to dark pans. I have not tested this recipe in a glass or ceramic loaf pan; those pans will require an adjustment to the baking times.
Variations
- Chocolate Chips: Stir a handful of semi-sweet or dark chocolate chips into the banana bread batter for an extra indulgent treat.
- Add nuts: Chopped walnuts or pecans add a delightful crunch and pair perfectly with the banana flavors.
- Caramel Drizzle: Take it up a notch with a drizzle of caramel sauce over each slice—especially when served warm.
- Cinnamon Swirl: For a cozy autumn twist, add a cinnamon-sugar swirl between the layers of batter and cheesecake, like I do in my cinnamon banana bread recipe.
Storage
- Room temperature: 3-4 days in an airtight container.
- Fridge: up to 1 week in an airtight container.
- Freezer: Cool completely, wrap tightly, and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before enjoying.
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Cheesecake Banana Bread
My Cheesecake Banana Bread bakes a moist and tender loaf every time, it's filled with warm flavors and has a rich, creamy cheesecake swirl in the center. It's perfect for breakfast, brunch, or dessert!
Ingredients
Cheesecake Mixture
- 6 oz. full-fat cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 Tbsp. sour cream, room temperature
- 2 Tbsp. all-purpose flour
- 1 large egg, room temperature
- pinch of salt
Banana Bread
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/4 cup mashed ripe/over ripe bananas (~3-4 small bananas)
- 1/4 heaping cup sour cream, room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
- Grease a 9×5 inch inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
- Whisk the sugar and oil in a large mixing bowl together.1/2 cup vegetable oil, 1 cup granulated sugar
- Add in the eggs, 1 at a time, whisk until mixed.2 large eggs, room temperature
- Then add in the mashed bananas, sour cream, and vanilla extract.1 1/4 cup mashed ripe/over ripe bananas (~3-4 small bananas), 1/4 heaping cup sour cream, room temperature, 2 tsp. vanilla extract
- Sift in the dry ingredients and mix with a rubber spatula just until combined. Do not over mix.2 cups all-purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. kosher salt, 1/2 tsp. ground cinnamon
- Using a hand mixer, combine all ingredients for cheesecake filling until smooth in a medium sized mixing bowl.6 oz. full-fat cream cheese, room temperature, 1/4 cup granulated sugar, 2 Tbsp. sour cream, room temperature, 2 Tbsp. all-purpose flour, 1 large egg, room temperature, pinch of salt
- Pour a little more than half, about 2/3rd of the banana bread batter down in the prepared loaf pan, spoon cheesecake filling over it in a smooth even layer, then top with remaining batter.
- Bake ~60 minutes. Check around the 30ish minute mark, tent with foil if browning too quickly.
- Cool in loaf pan for 10-15 minutes, then invert on a wire rack to cool completely. This is important to the cheesecake filling can set up.
- Slice and enjoy!
Video
Notes
- Room temperature: 3-4 days in an airtight container.
- Fridge: up to 1 week in an airtight container.
- Freezer: Cool completely, wrap tightly, and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before enjoying.
Nutrition Information
Serving: 1slice, Calories: 301kcal (15%), Carbohydrates: 51g (17%), Protein: 6g (12%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 75mg (25%), Sodium: 403mg (18%), Potassium: 133mg (4%), Fiber: 1g (4%), Sugar: 28g (31%), Vitamin A: 338IU (7%), Vitamin C: 1mg (1%), Calcium: 36mg (4%), Iron: 2mg (11%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Made this the other day and WOW! It’s delicious and so moist! Will definitely be making it again!