Have you been getting bored with the same basic banana bread recipe?
Then you have come to the right place!
I was getting in a rut with banana bread and wanted to put a twist on it! Since I love cheesecake AND banana bread I thought that putting the two together would make the perfect treat.
It certainly was a big hit!
For this recipe I began by creating a new banana bread recipe. Although when I have banana bread for breakfast I prefer not to use butter and white flour (yes, that’s my dietitian self speaking again), for this recipe I decided to go all out!
Along with the butter I love adding sour cream to this and many of my cakes. It makes the bread or cake moist and adds a signature tang, which I love.
After trying many versions of the cheesecake filling, this one has the perfect ratio of banana bread to cheesecake and most importantly, the batter doesn’t overflow!
I begin this recipe by mixing the dry ingredients in a small mixing bowl.
Quick tip: For this recipe you want to use very ripe bananas. If they are brown or have brown spots they are perfect for this recipe! I usually keep a stash of overripe bananas in my freezer. When I want to use them I just pop them in the microwave for a few minutes until defrosted.
Then in the bowl of a electric mixer beat the butter and brown sugar until light and fluffy, ~1-2 minutes. Add the eggs, mashed banana, sour cream, and vanilla and mix until incorporated.
Quick tip: The easiest way to mash bananas is with a fork. This will produce chunks of banana throughout your banana bread. If you prefer to have the banana flavor without small chunks, put the very ripe bananas in a food processor until smooth.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Place half of the batter into a greased loaf pan. Set the rest of the batter aside.
For the cheesecake filling, beat all the ingredients on medium speed until incorporated and no lumps remain.
Quick tip: Whenever you are making cheesecake the cream cheese and eggs MUST be at room temperature. Otherwise you will get a very lumpy filling, which is not pleasant.
Spread the cheesecake filling over the banana bread batter and top with remaining batter. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Quick tip: Just to be safe, I recommend placing the banana bread on a baking sheet before baking. This will ensure that if it spills over batter will not get all over your oven!
This banana bread should be stored in the room temperature and can be kept for 3-5 days.
Serve and enjoy! I am sure this will become one of your new favorite banana bread recipes 🙂
If you love moist quick breads and cake, try my Mocha Fudge Cupcakes.
If you have been stuck in a banana bread rut, then this recipe is for you! Filled with a cheesecake swirl, this moist sour cream banana bread screams banana flavor and will have you going back for more!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter ,softened
- 3/4 cup brown sugar ,packed
- 2 large eggs
- 3 very ripe bananas ,mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 6 ounces full-fat cream cheese ,room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Preheat the oven to 350°F and grease a 9 x 4 inch loaf pan.
In a small mixing bowl whisk the dry ingredients and set aside.
In the bowl of an electric mixer, cream the butter and brown sugar on medium high speed for ~1-2 minutes until light and fluffy. Add the eggs then the mashed bananas, sour cream, and vanilla mixing until combined.
With the mixer on low speed, slowly add the dry ingredients to the batter. Mix until just incorporated.
Beat the cream cheese, egg, sugar, and vanilla on medium speed until incorporated and no lumps remain (see note).
Pour half of the banana bread batter in the prepared loaf pan. Fill with the cheesecake mixture and top with the rest of the batter. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Cool on a wire rack. This can be stored for 3-5 days in the refrigerator.
If you like banana chunks in your quick bread then mashing the bananas with a fork works fine. To achieve a smooth banana bread place the bananas in a food processor until smooth.
For the cheesecake filling, cream cheese and eggs must be at room temperature. This ensures that the filling will be smooth and creamy.
When baking the banana bread, place on a sheet tray in case it spills over.