Description
This indulgent cheesecake-stuffed banana bread combines the moistness and sweetness of classic banana bread with a rich, creamy layer of cheesecake in the center, making it a perfect dessert or decadent breakfast treat.
Ingredients
Scale
Banana Bread Batter
- 1/2 cup melted butter, plus more for pan
- 1 cup plus 2 tablespoons all-purpose flour, divided, plus more for pan
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 large eggs plus 1 large egg yolk, divided
- 3 ripe bananas, mashed
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1 large egg
- 2 tablespoons flour
- 2 tablespoons sugar
Instructions
- Prepare Pan and Dry Ingredients: Preheat the oven to 350°F (175°C). Butter and flour a 9″ x 5″ loaf pan to prevent sticking. In a large bowl, whisk together 1 cup of the flour, baking soda, and kosher salt until well combined.
- Mix Wet Ingredients: In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla extract, 1 whole egg, and 1 egg yolk. Whisk until the mixture is smooth and consistent.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredient bowl and gently stir until just combined. Fold in the mashed ripe bananas carefully to maintain airiness in the batter.
- Make the Cream Cheese Filling: In a small bowl, stir together the remaining 1 egg, softened cream cheese, the leftover 2 tablespoons of flour, and 2 tablespoons of sugar until smooth and well incorporated.
- Layer the Batter and Filling: Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Dollop the cream cheese filling on top of the batter, smoothing it into an even layer with a spatula. Carefully top this with the remaining batter, ensuring the filling is fully enclosed.
- Bake: Place the loaf pan in the preheated oven and bake for about 1 hour, or until the top is deeply golden and a toothpick inserted in the center comes out clean (the cheesecake filling might make the center slightly moist but no wet batter should remain).
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for at least 10 minutes. This resting time helps set the filling so slices hold together beautifully. Slice and serve warm or at room temperature.
Notes
- Transform classic banana bread into a luxurious, dessert-worthy treat with this cheesecake-stuffed variation.
- Be sure to soften the cream cheese well to ensure a smooth filling.
- If desired, you can sprinkle some chopped nuts like walnuts or pecans on top before baking for extra crunch.
- Store leftover banana bread in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This bread slices best when completely cooled or slightly chilled to prevent the cream cheese layer from crumbling.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 507
- Sugar: 38 g
- Sodium: 405 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 160 mg
