Cheesecake Filled Banana Loaf (Print Version)
# Ingredients:
→ Banana Bread
01 -
2 large very ripe bananas, peeled and mashed
02 -
1/3 cup butter, melted
03 -
3/4 cup light brown sugar, packed
04 -
1 egg
05 -
2 teaspoons vanilla extract
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon kosher salt
08 -
1 1/2 cups all-purpose flour
→ Cheesecake Filling
09 -
6 ounces cream cheese, room temperature
10 -
1/4 cup granulated sugar
11 -
1 egg
12 -
1/2 teaspoon vanilla extract
13 -
3 tablespoons all-purpose flour
# Instructions:
01 -
Preheat oven to 350°F (175°C). Coat a 9×5-inch loaf pan with nonstick spray. Line the bottom of the pan with a long strip of parchment paper, so the ends hang over for easy removal. Spray the pan again lightly and set aside.
02 -
In a large bowl, combine mashed bananas, melted butter, light brown sugar, egg, vanilla extract, baking soda, and kosher salt. Stir until well combined. Gradually mix in the flour until fully incorporated. Set the batter aside.
03 -
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl, then add the flour and mix until just combined.
04 -
Spread half of the banana bread batter evenly into the bottom of the prepared pan. Carefully spread the cream cheese mixture on top of the batter in an even layer. Spread the remaining banana bread batter over the cream cheese layer.
05 -
Bake the assembled bread in the preheated oven for 50-60 minutes, or until the center is set. If the bread begins to brown too quickly, loosely cover the pan with aluminum foil to prevent overbrowning. Remove the pan from the oven and let the bread cool in the pan for 20-30 minutes before lifting it out using the parchment paper. Allow the bread to cool fully before serving.