Easy & Delicious Banana Cheesecake Bread
Serving
Cooking Time
Difficulty
This banana cheesecake bread is delicious. If you love cheesecake and banana bread, you’ll love a slice of this! Imagine banana bread with a cream cheese frosting baked right into the loaf. Every scrumptious bite consists of banana bread and a little cream cheese. This decadent combination may be whipped up easily and goes from bowl to oven in under 10 minutes.
The cream cheese makes this quick bread rich, creamy, and tangy while the banana makes it moist, tender and big on that heady, fruity flavour. This banana cheesecake loaf bread may be made without the aid of a mixer. However, you may want to use an electric hand mixer to help you beat the cream cheese since it tends to be on the stiffer side even when it’s softened. But should you feel particularly strong and energetic, feel free to skip the electric mixer and beat the cream cheese mixture with a wooden spoon.
Trying to use up ripe bananas, how about making my healthy Peanut Butter Chocolate Chip Donuts? Grab the recipe on the Vancouver Sun website here.
EASY & DELICIOUS BANANA CHEESECAKE LOAF
- 2 cups(240g) All-Purpose Flour
- 1/2 tspBaking Power
- 1/2 tspBaking Soda
- 1/4 tspFine Sea Salt
- 1-1/2 cupsMashed Ripe Bananas
- 3/4 cup(150g) Packed Light Brown Sugar
- 2Large Eggs
- 1/4(60ml) Greek Yogurt, or Substitute with Sour Cream
- 1/4(60ml) Coconut Oil, Heated to Liquefy and then Cooled to Room Temperature
- 2 tspVanilla Extract
- Cheesecake Batter
- 1-8 oz(250g) Brick-Style Cream Cheese, Soften
- 1/4 cup(50g) granulated sugar
- 1Large Egg
- 2 tspAll-Purpose Flour
Instructions
Preheat oven to 350 degrees Fahrenheit.
Line a 9×5 inch loaf pan with parchment paper so that the paper overhands on the long side of the pan.
In a large bowl, whisk flour, baking powder, baking soda and sea salt until combined.
In a separate bowl, add the bananas, brown sugar, eggs, Greek yogurt, coconut oil and vanilla extract. Whisk to combine.
Add dry ingredients to the wet ingredients. Using a rubber spatula, fold mixture until no streaks of flour is visible. Do not over mix. Set aside.
For the cream cheese batter, add softened cream cheese, sugar, eggs and all-purpose flour into a mixing bowl. Using an electric hand mixer, beat until mixture is full incorporated.
To create a marbled effect in the bread, add 1/3 of the banana batter into the prepared loaf pan. Using a rubber spatula, smooth down the batter. Dollop 1/2 of the cream cheese batter on top of the banana batter. Do not smooth down the cream cheese batter. Add another third of the banana batter in between the cream cheese dollops. Dollop the balance of the cream cheese mixture on top of the banana batter then add the balance of the banana batter to the pan. Using a rubber spatula, smooth out the top.
Bake on the middle rack of the oven for approximately 60 minutes or until a digital probe thermometer, inserted into the middle of the loaf, reads 200 degrees Fahrenheit. Should you find your loaf getting too dark around the 40-minute mark, tent the loaf pan with foil and continue baking until the bread is done.
Remove the pan from the oven and place on a baking rack to cool. Once cooled, lift the loaf out of the pan using the parchment overhang as handles. Slice and serve. Enjoy!
Store leftover bread in an airtight container, in the refrigerator.
Makes 1 loaf
