Go Back
–+ servings
creamy banana cheesecake bread

Cheesecake Banana Bread

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 9x5-inch loaf pan
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Electric mixer or whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sheet parchment paper

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream

Instructions
 

  • Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  • In another bowl beat the softened butter and sugar together until light and fluffy.
  • Add the eggs one at a time to the butter mixture, beating well after each addition.
  • Mix in the vanilla extract, then fold in the mashed bananas until evenly incorporated.
  • Gently fold the dry ingredients into the wet banana mixture just until no dry streaks remain, then set aside.
  • In a small bowl beat the cream cheese and sugar together until smooth and creamy.
  • Add the egg, vanilla, and sour cream to the cream cheese mixture and beat until silky and lump free.
  • Pour about half of the banana bread batter into the prepared loaf pan and smooth the top.
  • Carefully spoon the cheesecake filling over the batter in an even layer, leaving a small border around the edges if possible.
  • Gently spread the remaining banana bread batter over the cheesecake layer, covering it completely.
  • Tap the pan lightly on the counter to release any large air bubbles and level the batter.
  • Bake for 60 to 65 minutes, or until the top is deeply golden and a toothpick inserted near the edge (not center cheesecake) comes out mostly clean.
  • If the loaf is browning too quickly near the end of baking, tent it loosely with foil and continue baking.
  • Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 20 minutes.
  • Use the parchment overhang to lift the loaf from the pan and let it cool completely on the wire rack for at least 40 minutes before slicing.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor, and ensure both the cream cheese and eggs are at room temperature so the cheesecake layer stays smooth without lumps. Avoid overmixing once you add the flour, which can make the bread dense, and resist cutting into the loaf while it is warm, as the cheesecake layer needs time to set fully. You can bake the bread a day ahead and chill it for cleaner slices, bringing it back to room temperature before serving. Store leftovers wrapped in the refrigerator for up to three days, or freeze individual slices tightly wrapped for quick treats later.
Tried this recipe?Let us know how it was!