Cheesecake Stuffed Chocolate Banana Bread
Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer!
Servings: 10 slices
Calories: 270kcal
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 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.