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!
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Cheesecake Stuffed Chocolate Banana Bread
Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer!
Ingredients
For the Bread
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 cup (150g) caster/granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 3 large bananas, mashed
- 1 teaspoon vanilla extract
- 1/3 cup (80ml) vegetable oil
- 1/2 cup (120g) Greek-style yogurt
For the Cheesecake
- 1/2 cup (115g) cream cheese, softened
- 1/4 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 9x5-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.
Notes
Bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
10 slicesServing Size:
1 sliceAmount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 239mgCarbohydrates: 46gFiber: 3gSugar: 22gProtein: 6g
Nutrition information isn’t always accurate.
Mekhala C
Monday 3rd of July 2017
I baked it yesterday.. and Oh soooo good it is! Followed your instructions and had a very satisfying result.. thanks :)
Marsha
Monday 3rd of July 2017
I'm so glad you enjoyed it, Mekhala! :)
Pam
Thursday 15th of June 2017
This sounds wonderful, and I'm SURE it is.....I would love a way to print just the recipe! Thank you!
Marsha
Thursday 15th of June 2017
Thanks, Pam! I'm glad you found the print button! :)
Demeter | Beaming Baker
Monday 5th of June 2017
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
Marsha
Monday 5th of June 2017
Thanks, Demeter! :) xo
Shelby @ Go Eat and Repeat
Monday 5th of June 2017
This looks delicious Marsha! I love cream cheese in breads, it's such a fun twist!
Marsha
Monday 5th of June 2017
Thanks, Shelby! :)