Experience the heavenly fusion of rich cream cheese and ripe bananas in our Cheesecake Banana Bread—a moist and indulgent treat that's both comforting and irresistible.
What You'll Need
Cheesecake Banana Bread:
- 3 overripe bananas
- 1 cup unsweetened almond milk or oat milk
- ¼ cup melted regular or vegan butter
- ¾ cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- 1 cup regular or gluten-free all-purpose flour
- 1 cup almond flour
Cream Cheese Filling:
- ½ cup regular or vegan cream cheese
- 1 teaspoon vanilla
- 4 tablespoon maple syrup
How To Make This Recipe
Cheesecake Banana Bread:
Step 1: Preheat the oven to 375°F. Line a metal loaf pan with parchment paper or grease it with non-stick spray.
Step 2: Prepare the cream cheese filling using an electric hand mixer to mix the ingredients. Set aside.
Step 3: In a large mixing bowl, mash overripe bananas with a fork. Add milk, maple syrup, butter, vanilla, baking powder, baking soda, cinnamon, and salt; mix well.
Step 4: Add oats, flour, and almond flour; mix until a thick batter forms.
Step 5: Transfer the batter into the prepared loaf pan. Drop the cream cheese filling into the center and gently swirl it in one or two times without fully mixing. Alternatively, simply spread it down the center of the loaf. Bake in the oven for 45-55 minutes or until the banana bread is golden brown on top.
Step 6: Serve warm, savoring the delightful combination of banana goodness and creamy cheesecake filling.
Frequently Asked Questions
Refrigeration:
Allow the banana bread to cool completely at room temperature.
If the bread is frosted with cream cheese filling, store it in the refrigerator.
Wrap the bread tightly in plastic wrap, aluminum foil, or place it in an airtight container to prevent drying.
Refrigerate for up to 4-5 days.
Freezing:
For longer storage, freezing is a great option.
Wrap the banana bread tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place it in a freezer-safe bag or container, label with the date, and freeze for up to 2-3 months.
Reheating:
If refrigerated, bring the banana bread to room temperature before serving.
If frozen, thaw in the refrigerator overnight, then bring to room temperature before serving.
Warm individual slices in the microwave or toaster oven for a fresh-from-the-oven taste.
Absolutely! Here's a list of some of our top banana bread recipes on the blog:
French Toast Banana Bread
Cinnamon Roll Banana Bread
Coffee Cake Banana Bread
Classic Oatmeal Banana Bread
Chocolate Chip Banana Bread
Cheesecake Banana Bread
Equipment
- metal loaf pan
- Large Mixing Bowl
- medium mixing bowl
- fork
- whisk or electric hand mixer
- measuring cups and spoons
Ingredients
Cheesecake Banana Bread Ingredients
- 3 overripe bananas
- 1 cup unsweetened almond milk or oat milk
- ¼ cup melted regular or vegan butter
- ¾ cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- 1 cup regular or gluten-free all purpose flour
- 1 cup almond flour
Cream Cheese Filling Ingredients
- ½ cup regular or vegan cream cheese
- 1 teaspoon vanilla
- 4 tablespoon maple syrup
Instructions
Cheesecake Banana Bread Instructions
- Begin by preheating the oven to 375. Line a metal loaf pan with parchment paper or grease it with non-stick spray.
- Prepare the cream cheese filling by using an electric hand mixer to mix the ingredients together. Set aside.
- In a large mixing bowl, mash the overripe bananas with a fork. Add the milk, maple syrup, butter, vanilla, baking powder, baking soda, cinnamon, and salt and mix well. Add the oats, flour, and almond flour and mix until a thick batter is formed.
- Transfer the batter into the prepared loaf pan. Drop the cream cheese filling into the center and gently swirl it in one or two times. Don't mix.
- Bake this in the oven for 45-55 minutes or until the banana bread is golden brown on the top. Serve warm.
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