Description
This decadent cheesecake-stuffed banana bread combines the moist, sweet flavors of ripe bananas with a creamy, tangy cheesecake center. Perfect as a dessert or an indulgent breakfast treat, this recipe offers a delicious twist on classic banana bread, featuring a smooth cream cheese filling baked right inside a golden loaf.
Ingredients
Scale
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 (remaining from eggs above)
- 2 tablespoons all-purpose flour (remaining from flour above)
- 2 tablespoons sugar (remaining from sugar above)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Butter and flour a 9-inch by 5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, baking soda, and kosher salt until evenly combined to form the dry base of the batter.
- Combine Wet Ingredients: In another large bowl, mix 3/4 cup sugar, melted butter, buttermilk, vanilla extract, one whole egg, and one egg yolk. Whisk until the mixture is smooth and well incorporated.
- Form the Batter: Pour the wet ingredients over the dry ingredients and stir just until combined. Carefully fold in the mashed bananas, making sure not to overmix to keep the bread tender.
- Make Cream Cheese Filling: In a small bowl, blend together the remaining egg, softened cream cheese, the remaining 2 tablespoons flour, and 2 tablespoons sugar until smooth and creamy. This will be the delicious cheesecake center of your banana bread.
- Assemble the Loaf: Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop the cream cheese filling on top of the batter, then gently smooth it into an even layer using a spatula. Finally, spread the remaining banana bread batter over the cream cheese layer, ensuring it covers the filling completely.
- Bake: Place the pan in the preheated oven and bake for about 1 hour, or until the bread is deeply golden and a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for at least 10 minutes. This resting time helps the bread set and makes it easier to slice. Serve warm or at room temperature for best flavor.
Notes
- This banana bread makes for a rich and indulgent dessert as well as a special breakfast treat.
- For best results, use very ripe bananas as they provide maximum sweetness and moisture.
- Make sure the cream cheese is softened to room temperature to allow for easy mixing and a smooth filling.
- Do not overmix the batter after adding the flour to keep the bread tender and moist.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/8 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
