Cheesecake Stuffed Chocolate Banana Bread – Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer!
Today, I bring you one of my all-time favourite banana bread recipes – Cheesecake Stuffed Chocolate Banana Bread! Yup, I made banana bread even better with chocolate and cheesecake. 😉
Ingredients for Cheesecake Stuffed Chocolate Banana Bread:
- plain/all-purpose flour
- cocoa powder
- caster/granulated sugar
- baking soda
- salt
- large egg
- large bananas
- vanilla extract
- vegetable oil
- greek-style yogurt
For the cheesecake filling, you’ll need:
- cream cheese
- caster/granulated sugar
- large egg
- vanilla extract
- a little plain/all-purpose flour
This bread is loaded with 3 large bananas, making it incredibly moist. Add a little cocoa powder, and a creamy cheesecake centre, and you have yourself the most deliciously indulgent breakfast, snack, or dessert!
More cheesecake stuffed desserts!
- Cheesecake Swirl Chocolate Bundt Cake
- Cheesecake Swirl Carrot Bundt Cake
- Cheesecake Stuffed Double Chocolate Cookies
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Cheesecake Stuffed Chocolate Banana Bread
Ingredients
For the Bread
- 1 ½ cups (190g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- ¾ cup (150g) caster/granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 3 large bananas, mashed
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) vegetable oil
- ½ cup (120g) Greek-style yogurt
For the Cheesecake
- ½ cup (115g) cream cheese, softened
- ¼ cup (50g) caster/granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (25g) plain/all-purpose flour
Instructions
For the Bread
- Preheat the oven to 180C/350F/Gas 4. Grease a 9×5-inch loaf pan, and set aside.
- Whisk together the flour, cocoa powder, sugar, baking soda, and salt. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Pour half of the batter into the prepared pan.
For the Cheesecake
- Whisk together the cream cheese, sugar, egg, vanilla, and flour until smooth and combined. Spread the cheesecake mixture evenly over the bread batter, then top with the remaining batter.
- Bake for 1 hour, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
- Allow to cool completely in the pan on a wire rack before slicing and serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I work at a small college and i make snacks for them to eat during class break time. This is always a favorite of the students.
I love making it, thank you!
can you mix up the cream cheese layer then refrigerate it overnight before baking? i am trying to save time. 🙂
Yes you can 🙂
I baked it yesterday.. and Oh soooo good it is!
Followed your instructions and had a very satisfying result.. thanks 🙂
I’m so glad you enjoyed it, Mekhala! 🙂
That swirl, though!! Just when I thought banana bread couldn’t get any better, you went ahead and added chocolate PLUS that gorgeous swirl! Yet another beautiful treat, Marsha. 🙂 Wishing you and your fam an amazing week ahead! Hugs. xoxo
Thanks, Demeter! 🙂
This looks delicious Marsha! I love cream cheese in breads, it’s such a fun twist!
Thanks, Shelby! 🙂