Cheesecake Banana Bread
User Reviews
5
2 reviews
Excellent
Cheesecake Banana Bread
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My Cheesecake Banana Bread bakes a moist and tender loaf every time, it's filled with warm flavors and has a rich, creamy cheesecake swirl in the center. It's perfect for breakfast, brunch, or dessert!
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Ingredients
Cheesecake Mixture
- 6 oz. cream cheese full-fat, room temperature
- 1/4 cup granulated sugar
- 2 Tbsp. sour cream room temperature
- 2 Tbsp. all-purpose flour
- 1 large egg room temperature
- salt pinch
Banana Bread
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large egg room temperature
- 1 1/4 cup banana mashed, ripe or over ripe (~3-4 small bananas
- 1/4 heaping cup sour cream room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
Instructions
- Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
- Grease a 9x5 inch inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
- Whisk the sugar and oil in a large mixing bowl together.
- Add in the eggs, 1 at a time, whisk until mixed.
- Then add in the mashed bananas, sour cream, and vanilla extract.
- Sift in the dry ingredients and mix with a rubber spatula just until combined. Do not over mix.
- Using a hand mixer, combine all ingredients for cheesecake filling until smooth in a medium sized mixing bowl.
- Pour a little more than half, about 2/3rd of the banana bread batter down in the prepared loaf pan, spoon cheesecake filling over it in a smooth even layer, then top with remaining batter.
- Bake ~60 minutes. Check around the 30ish minute mark, tent with foil if browning too quickly.
- Cool in loaf pan for 10-15 minutes, then invert on a wire rack to cool completely. This is important to the cheesecake filling can set up.
- Slice and enjoy!
Notes
- 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.
Nutrition Information
Show Details
Serving
1slice
Calories
301kcal
(15%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
75mg
(25%)
Sodium
403mg
(17%)
Potassium
133mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
338IU
(7%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 301kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 403mg | 17% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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