This Cheesecake Banana Bread recipe gives Sunday vibes. It’s a great breakfast treat or afternoon snack paired with a super hot cup of coffee.
The recipe takes a little over 1.5 hours to make and can be stored in an airtight container in the fridge for up to 5 days. The loaf takes about an hour in the oven, the middle of the loaf should be set and the top should be a darker golden brown. If the top is browning too quickly to your liking, simply cover the loaf loosely with tin foil.
Hope you enjoy this recipe as much as the Hasler household does!
Ingredients
Banana Bread:
- 3 ripe bananas
- 1/3 cup melted butter
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp vanilla
- 1.5 cups all-purpose flour
Cheesecake Filling Layer:
- 8 oz room temp cream cheese
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp vanilla
- 3 tbsp all-purpose flour
Recipe
- Preheat oven to 350 degrees.
- Start with the banana bread dough – in a large bowl, peel and mash your bananas. Mix in the butter, sugar, egg, baking soda, sea salt, and vanilla until combined. Then, slowly mix in the flour until the dough pulls together. Set aside.
- Make your cheesecake filling layer – in a medium bowl, beat the cream cheese and sugar together until smooth. Mix in the egg and vanilla. Then, incorporate the flour until combined.
- In a non-stick sprayed 9×5 baking pan, spread half of the banana bread dough for the first layer. Next, spread the cheesecake layer then top with the rest of the banana bread dough. Sprinkle a thin layer of sugar on top.
- Bake for 50-60 minutes until the loaf is set, the top should be a darker golden brown.
