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If you want to combine cheesecake and banana bread this loaf is for you!
This delightful cream cheese banana loaf offers a sophisticated twist on a classic comfort food, striking the perfect balance between a fluffy quick bread and a decadent cheesecake. The loaf achieves a remarkably moist, tender crumb that feels light rather than oily.
The highlight of this recipe is the hidden cream cheese center, which transforms an everyday snack into a gourmet treat. As the loaf bakes, the tangy cheesecake like filling becomes nestled within the sweet banana batter, creating a beautiful marbled effect when sliced.
Despite its elegant appearance, the process is incredibly easy to make. It requires simple pantry staples, making it an accessible project for even the most novice bakers looking for something special.
This loaf is the ultimate “lighter” indulgence for those who crave the creamy texture of cheesecake but prefer the wholesome heartiness of banana bread. The Greek yogurt not only boosts the protein content but also provides a subtle tang that cuts through the sweetness.
If you like this recipe, you will also love my Easy Pumpkin Cream Cheese Swirl Muffins or my Peanut Butter Cream Cheese Filled Chocolate Banana Bread.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Cream Cheese Banana Loaf
Ingredients
- 1 egg, lightly beaten
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) avocado oil
- 2 tbs Greek yogurt
- 1 tsp vanilla extract
- 2 large bananas, mashed
- 1 cup (125 g) all purpose flour
- 1/2 tsp each cinnamon, baking powder + baking soda
- 1/4 tsp salt
Cream Cheese Mixture:
- 1 egg, lightly beaten
- 5 oz (140 g) cream cheese, room temperature
- 1/4 cup (50 g) granulated sugar
- 3 tbs flour
Instructions
- Preheat oven to 350℉. Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, Greek yogurt and vanilla until smooth. Next, add in your bananas, flour, cinnamon, baking powder, baking soda, salt and mix together until combined.
Cream Cheese Mixture:
- In a medium bowl using an electric hand mixer, beat the egg, cream cheese, sugar and flour until smooth.
- Transfer 3/4 of the batter into the loaf pan and spread out evenly. Then, pour on the cream cheese mixture and spread out evenly. Transfer the remaining batter on top. Bake for 50-55 minutes or until toothpick comes out mostly clean. If the top starts to brown too much before the bread is done, loosely tent the top with aluminum foil. Allow to set in the pan for 10 minutes and transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use sour cream instead of Greek yogurt.
- You can use melted butter instead of oil or any neutral oil like olive oil or melted coconut oil.
- Recipe is adapted from AverieCooks.Com
Very good came out just like the picture
Hi Cathy, I’m so glad you tried the loaf and loved it! Thank you for the feedback!
Smelled delicious and tasted as delicious as it smelled.
Thank you for trying the banana bread out!
I’m so glad you loved it!
Thank you. I was able to screenshot the recipe in two shots. Delicious.
Enjoy the banana bread Freida!
Looking for new and creative ideas for friends and family
HI Kimberly, You’re going to love this recipe! Enjoy with your loved ones!