If you are like me and love cheesecake, but want a good excuse for eating it at breakfast, here is the solution. This cheesecake banana bread recipe is a perfect combination of two of my favorite treats. Moist banana bread surrounds a creamy and delicious cheesecake center so that every bite is the ideal combination of the two.
Cheesecake Banana Bread Recipe
If you love our perfect banana bread recipe, you know that we know a thing or two about how to make a great sweet breakfast bread. It starts with the perfectly ripened banana and ends with just enough sugar to sweeten the mixture. Add into that a classic cheesecake mixture and the result is Heaven in every single bite.
This breakfast bread is a perfect choice for making and sharing with friends and family. It’s even ideal for giving as a gift for holidays or birthdays. While it takes a bit more effort to make than basic banana bread, it’s still a great choice for breakfast, brunch, or dessert.
Does Cream Cheese Banana Bread Need to Be Refrigerated
While technically this does not have to be refrigerated, I tend to refrigerate mine. It won’t go bad being left out, but I have found that if we don’t eat the bread within the first day, the added moisture from the cheesecake layer changes the texture a it on the second day. The result is a bit soggier slice of bread that isn’t as good served without being toasted.
When storing this, make sure that you wrap well or place it in an airtight container. I also strongly recommend that you don’t slice the bread until you are ready to serve. This helps maintain the shape and better flavor and texture of the bread.
Can I Turn This Into Muffins?
You can definitely make this recipe work as muffins. Simply follow the same process for preparing the batters then layer into the muffin cups instead of a loaf pan. I also find that it works best when using muffin or cupcake liners rather than just using the muffin tin. It’s just a bit easier to serve and store when this is done. You can try it both ways to find what you prefer.
How to Ripen Bananas Fast
Bananas are one of our favorite fruits and always easy to pick up when on a budget. I have often bought a few extra when shopping and if they don’t get eaten before too ripe, use them for recipes like this. You can also always pop ripe bananas into a freezer bag and keep for later in the freezer.
To ripen bananas fast, there are a few great methods. The easiest for fast ripening is to peel and place the pieces into a bowl and microwave in 30-second increments until softened. Another option is to pop them into the oven on the lowest heat setting for 10 minutes. If you have more time, the best choice is to place them into a brown paper bag overnight.
Do I Have to Have Buttermilk for This Cheesecake Stuffed Banana Bread?
For the best results, I find that buttermilk imparts a certain flavor that really is nice in this mixture. If you do not have buttermilk on hand, you can make your own easily by adding 1/4 teaspoon vinegar into the measuring cup and then filling to the 1/4 cup line with milk. Leave this for 10 minutes then add into the batter as directed.
- All-purpose flour
- Baking powder
- Granulated sugar
- Vanilla extract
- Cream cheese
How to Make Cheesecake Banana Bread
Preheat the oven to 350°F.
Prepare a loaf pan with grease and then a dusting of flour and set aside.
Mash bananas and set aside.
In a large bowl, sift together the flour, 1 1/4 cup flour, baking soda, and salt.
Using a separate bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 2 eggs, and beat together until smooth.
Add the wet ingredients to the bowl of dry ingredients and then fold in the mashed bananas, then set aside.
In a new small bowl, stir together 1 egg, cream cheese, and the remaining flour and sugar.
Pour half the banana bread batter into the bottom of the loaf pan.
Dollop the cream cheese mixture into the pan then spread into a smooth layer.
Pour the remaining banana bread batter over the top covering the cream cheese layer.
Bake for one hour or until a deep golden brown.
Cool on a wire rack for at least 30 minutes before slicing and serving.
More Sweet Breakfast Bread and Muffins
Sweetbreads and muffins are a regular part of our daily meal plan. There are tons of excellent choices alongside this banana bread with cream cheese filling. Whether you want to make a loaf of bread to gift, or whip up a few muffins to freeze for future breakfasts, there are tons of options. Get busy in the kitchen baking up some or all of the delicious recipes listed below.
- Delicious Fresh Strawberry Bread
- Lemon Glazed Zucchini Bread Recipe
- 25 Quick and Easy Sweet Bread Recipes
- Chocolate Nutella Banana Bread Recipe
- Homemade Apple Bread Recipe
- Strawberry Lemon Muffins
- Apple Oat Muffins Recipe
- Banana Mocha Chocolate Chip Muffins Recipe
- Chocolate Chip Pumpkin Muffins
This bread makes a great baked gift around the holidays. I love picking up these mini baking box loaf pans that are colorful and ideal for gifting. They are also great if you want to bake smaller loaves for freezing to serve just one or two servings at a later date.
Banana Bread Batter
- 1/2 cup butter, melted
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 3 ripe bananas, mashed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 2 tbsp all purpose flour
- 1 egg
- Preheat the oven to 350°F and prepare a loaf pan with grease and a dusting of flower then set aside;
- Sift together flour, baking powder, and salt in a large bowl;
- In a separate bowl, combine sugar, butter, buttermilk, vanilla, and eggs and beat until smooth;
- Add the wet ingredients to the dry ingredients and then fold in the mased bananas and set the mixture aside;
- In a separate small bowl, stir together the ingredients for the cheesecake filling;
- Pour half of the banana bread batter into the loaf pan;
- Top with the cheesecake filling and spread until smooth;
- Pour the last of the banana bread batter on top;
- Bake for 1 hour until dark golden brown;
- Let cool completely for about 30 minutes before slicing to serve.
This is best served cooled or chilled.
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Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 312mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 6g