Description
A moist and flavorful Pumpkin Banana Cheesecake Bread combining the sweetness of ripe bananas and pumpkin puree with a creamy cheesecake layer, baked to perfection for a delightful fall-inspired dessert or snack.
Ingredients
Bread Batter
- 2 ripe bananas
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 egg (room temperature)
- 6 tbsp butter (softened)
- 1 tsp vanilla extract
- 1½ cup all purpose flour
- 1 tsp pumpkin pie spice
- 1½ tsp baking powder
- ½ tsp baking soda
Cheesecake Filling
- 6 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 egg (room temperature)
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan thoroughly, ideally using nonstick cooking spray with flour to ensure easy removal later.
- Mix Wet Ingredients - Part 1: In a large mixing bowl, mash the ripe bananas and combine them with both brown and granulated sugars. Beat them together until fully blended. Then add the pumpkin puree, one egg, softened butter, and vanilla extract. Continue beating until all ingredients are well combined.
- Combine Dry Ingredients: In a separate small bowl, mix the flour, pumpkin pie spice, baking powder, and baking soda. Once combined, gently stir these dry ingredients into the wet mixture until just combined, careful not to overmix.
- Fill Loaf Pan - First Layer: Pour half of the batter into the prepared loaf pan, spreading it evenly to the edges to create the base layer of the bread.
- Prepare Cheesecake Filling: Beat softened cream cheese and granulated sugar together until light and fluffy. Add in the egg and vanilla extract, beating until combined. Then beat in the flour until the mixture is smooth without lumps.
- Add Cheesecake Layer: Spread the cheesecake filling evenly over the pumpkin-banana batter in the loaf pan, ensuring a smooth and even layer.
- Top with Remaining Batter: Pour and spread the remaining half of the pumpkin-banana batter evenly over the cheesecake layer, smoothing the top carefully.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center— it should come out clean when fully baked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure all eggs are at room temperature for best mixing results.
- Do not overmix the batter to keep the bread tender.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- The cheesecake layer may slightly marble into the bread as it bakes, which adds to the rustic appearance.
- Store any leftovers in an airtight container refrigerated for up to 4 days.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
