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
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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
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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.
