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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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 301kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
  • Grease a 9x5 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

Serving: 1slice | Calories: 301kcal | Carbohydrates: 51g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 403mg | Potassium: 133mg | Fiber: 1g | Sugar: 28g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg