Cheesecake-Stuffed Banana Bread Recipe

Cheesecake-Stuffed Banana Bread

• Level: Easy
• Yield: 1 loaf
• Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
  Calories: 251
  Total Fat: 14 g
  Saturated Fat: 5 g
  Carbohydrates: 29 g
  Dietary Fiber: 1 g
  Sugar: 18 g
  Protein: 4 g
  Cholesterol: 53 mg
  Sodium: 192 mg
• Total: 3 hr 20 min (includes cooling time)
• Active: 20 min

Transform your favorite banana bread into an irresistible treat with a luscious cheesecake swirl baked right in. This easy recipe delivers moist banana goodness in every bite, marbled with creamy cheesecake for a decadent twist that's perfect for breakfast, brunch, or dessert. Ready to bake up something extraordinary?

Banana Bread:

• Nonstick cooking spray, for spraying the pan
• 1 cup all-purpose flour, plus more for dusting the pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 2 very ripe bananas
• 1/4 cup vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• Confectioners' sugar, for dusting

Cheesecake Swirl:

• One 8-ounce package cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg

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1. For the banana bread: Place an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously coat a 9-by-5-inch loaf pan with nonstick spray and lightly dust with flour.
2. For the cheesecake swirl: In a large bowl, combine the cream cheese, granulated sugar, sour cream, and egg. Use a hand mixer to beat until smooth; set aside.
3. For the banana bread: In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, mash the bananas with the granulated sugar until a paste forms. Stir in the oil, vanilla, and egg. Add the flour mixture and mix until just blended.
4. Set aside 3/4 cup of the banana bread batter. Spread the remaining batter into the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter, then place the reserved 3/4 cup of batter in a line down the center. Use the tip of a paring knife to swirl the mixtures together 5 to 6 times.
5. Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 30 minutes, then carefully turn out onto a platter or cake stand and flip upright. Allow to cool completely, at least 1 1/2 hours. Dust with confectioners' sugar before serving.

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