Cheesecake Stuffed Banana Bread

If you love banana bread but want to take it to the next level, this Cheesecake Stuffed Banana Bread will blow your mind. It’s ultra-moist, sweet, creamy in the center, and tastes like banana bread combined with a slice of cheesecake. This recipe is easy, beginner-friendly, and makes the perfect breakfast treat, snack, or dessert.

Cheesecake Stuffed Banana Bread Recipe Overview

Cheesecake Stuffed Banana Bread Ingredients

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For the Cheesecake Filling:

• 8 oz (226g) full-fat cream cheese, brick-style, softened to room temperature

• ¼ cup (50g) granulated sugar

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

Chef’s Note: Using full-fat, brick-style cream cheese is non-negotiable for a thick, properly set filling. Do not use the whipped kind in a tub—it contains too much air and will result in a runny filling!

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For the Banana Bread:

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional, but lovely)

• ½ cup (113g) unsalted butter, melted and slightly cooled

• ¾ cup (150g) light brown sugar, packed

• 1½ cups (about 3 large) very ripe, spotty bananas, mashed

• 2 large eggs, room temperature

• ¼ cup (60ml) buttermilk or sour cream

Chef’s Note: The riper and spottier your bananas, the sweeter, more moist, and more flavorful your bread will be. I’m talking deep yellow with plenty of brown spots—don’t be shy!

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For the Optional Streusel Topping:

• ¼ cup (31g) all-purpose flour

• ¼ cup (50g) light brown sugar

• ½ teaspoon ground cinnamon

• 2 tablespoons (28g) cold unsalted butter, cubed

How To Make Cheesecake Stuffed Banana Bread

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Instructions

• Prep Your Workspace
  Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or nonstick spray. Create a parchment paper sling by cutting a strip of parchment that’s long enough to line the bottom of the pan and hang over the two long sides by about 2 inches on each end. This makes removing the loaf an absolute breeze!
• Make the Cheesecake Filling
  In a medium bowl, using an electric mixer, beat the room temperature cream cheese and granulated sugar on medium speed for about 2 minutes, until the mixture is completely smooth and lump-free. Beat in the egg and vanilla extract on low speed until just combined—about 30 seconds
  Chef Tip: Do not overbeat the filling once the egg is added. Overmixing incorporates too much air, which can cause the cheesecake to crack or puff up too much during baking. Set the filling aside while you make the banana bread batter.
• Make the Banana Bread Batter
  In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). In a separate medium bowl, whisk together the melted butter and brown sugar until combined. Add the mashed bananas, eggs, and buttermilk, whisking until smooth.
  Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until no dry streaks of flour remain.
  Chef Tip: This is where the magic happens—or where things can go wrong! Mix ONLY until the ingredients are just combined. You should still see a few small lumps, and that’s perfectly fine. Overmixing develops the gluten in the flour, which will result in a tough, dense bread instead of our dreamy, tender crumb.
• Assemble the Loaf (The Fun Part!)
  Now comes the exciting layering process:
  Spread half of the banana bread batter evenly across the bottom of your prepared loaf pan. Use your spatula to smooth it into an even layer.
  Carefully spoon all of the cheesecake filling over the banana bread layer, leaving about a ½-inch border around the edges. This border ensures the cheesecake stays nicely tucked inside and doesn’t ooze out during baking.
  Top with the remaining banana bread batter, gently spreading it to cover the cheesecake filling completely. Don’t worry if you can see a little bit of the cream cheese peeking through—that’s totally normal and won’t affect the final result.
• Add the Streusel (Optional but Delicious)
  If you’re using the streusel topping, quickly prepare it by combining the flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this evenly over the top of your banana bread batter.
• Bake to Golden Perfection
  Bake for 60-70 minutes, until the top is deeply golden brown and a wooden skewer or toothpick inserted into the bread portion (make sure to avoid the cheesecake center!) comes out with just a few moist crumbs attached. The center may jiggle slightly, but that’s just the cheesecake—it will set as it cools.
  If the top is browning too quickly, tent the loaf loosely with aluminum foil for the last 15-20 minutes of baking.
• Cool Completely (Patience Required!)
  This step is absolutely crucial, my friends! Let the bread cool in the pan on a wire rack for at least 30 minutes. Then, use your parchment sling to carefully lift the loaf out of the pan and transfer it to the wire rack to cool completely—at least another hour.
  Why is this so important? The cheesecake filling needs time to set fully. If you slice into the bread while it’s still warm, you’ll end up with a goopy (albeit delicious) mess. I know it’s hard to wait when your kitchen smells this amazing, but trust me—it’s worth it!

Tips for Cheesecake Stuffed Banana Bread Perfection

Room Temperature is King: For the smoothest, lump-free cheesecake filling, your cream cheese and egg absolutely must be at room temperature. Cold cream cheese will create lumps that won’t smooth out, even with beating. Take them out of the fridge about an hour before you start baking.

The Don’t Overmix Rule: This applies to both the cheesecake filling (after the egg is added) and especially the banana bread batter. Overmixing is the number one culprit behind tough, dense quick breads. Mix until just combined, and no more!

The Cooling Period is Non-Negotiable: I can’t stress this enough—resist the urge to slice early! The cheesecake filling continues to set as it cools, and cutting too soon means runny filling. If you’re serving this for brunch, bake it the night before!

Creating the Perfect Sling: Cut your parchment paper wide enough to cover the bottom and hang over the two long sides of the pan. Press it down firmly into the corners and up the sides. The overhang becomes your “handles” for easy removal once the bread has cooled.

Testing for Doneness: Always insert your tester into the banana bread portion, not the cheesecake center. The cheesecake will remain soft and creamy, which is exactly what we want!

Cheesecake Stuffed Banana Bread Variations

Chocolate Lovers: Fold ½ cup of mini chocolate chips into the banana bread batter before assembling. The combination of banana, cheesecake, and chocolate is absolutely heavenly.

Nutty Crunch: Add ½ cup of chopped toasted walnuts or pecans to the streusel topping, or fold them directly into the banana bread batter for texture in every bite.

Spiced Cheesecake Filling: Add ¼ teaspoon of ground cinnamon or a tiny pinch of nutmeg to the cheesecake filling for an extra layer of warmth and spice that complements the banana beautifully.

Swirl It Up: For a prettier presentation, after adding the top layer of banana bread batter, take a butter knife and gently swirl it through the batter in a figure-eight pattern. This creates gorgeous marble effects when you slice the bread.

Store Your Cheesecake Stuffed Banana Bread

Storage: Because of the cream cheese filling, this banana bread must be stored in the refrigerator. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and delicious for up to 5 days (if it lasts that long!).

Serving: This dessert bread is absolutely delicious served chilled straight from the fridge—the cheesecake filling is wonderfully firm and creamy. If you prefer a softer texture, let individual slices sit at room temperature for 15-20 minutes before serving. I love enjoying a slice with my morning coffee!

Freezing: Yes, you can freeze this! Wrap the completely cooled loaf (whole or in individual slices) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Your New Favorite Comfort Bake

There you have it, friends—the ultimate mashup dessert that takes two beloved classics and transforms them into something even more special. This Cheesecake Stuffed Banana Bread is moist, tender, indulgent, and guaranteed to make every single person who tries it ask for the recipe.

Whether you’re using up those overripe bananas that have been giving you the guilt-stare from your counter, bringing a showstopping treat to your next brunch gathering, or simply treating yourself to a slice of something extraordinary with your afternoon tea, this recipe delivers every single time.

The beauty of this cream cheese swirl banana bread is that it looks like it came from a specialty bakery, but we know the truth—it’s surprisingly simple to make, and it’s made with love right in your own kitchen.

So grab those spotty bananas, pull out your loaf pan, and get ready to bake something that’ll have your friends and family absolutely swooning. And when they inevitably beg for the recipe, you can smile and tell them, “It’s easier than you think!”

I’d absolutely love to hear how your Cheesecake Stuffed Banana Bread turns out! Drop a comment below and let me know what occasion you baked it for, and don’t forget to leave a rating if you try this recipe. Did you add chocolate chips? Try the streusel topping? Bake it into muffins? Tell me everything!

Happy baking, and remember—the best recipes are the ones that bring people together around the table.