Pumpkin Banana Cheesecake Bread

[Mystic Wolf]

 

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra-moist and bursting with pumpkin flavor!

Course Appetizer, Bread, Dessert

Cuisine American

Keyword pumpkin banana cheesecake bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 10 servings

Calories 350kcal

Author Trish - Mom on Timeout

Ingredients

Pumpkin Banana Bread

• 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

1. Preheat oven to 350F. Grease a 9x5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
2. Combine bananas and sugar (both brown sugar and the granulated sugar) in a large mixing bowl and beat until combined. Beat in pumpkin, egg, butter, and vanilla until well combined.
3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
4. Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.

Cheesecake Filling

1. Beat the cream cheese and sugar together until light and fluffy. Beat in the egg and vanilla until combined. Beat in the flour and continue beating until no lumps remain.
2. Spread the cheesecake filling carefully over the contents in the loaf pan making sure it's as even as possible.
3. Spread the remaining half of the pumpkin-banana mixture over the top of the cheesecake filling. Make sure to smooth the top and make it nice and even.
4. Bake for 55-65 minutes or until an inserted toothpick comes out clean.
5. Let cool in the pan for 10 to 15 minutes before removing to a wire rack to cool.

Nutrition

Calories: 350kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 197mg | Potassium: 281mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4317IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg

 

[MARGARIDA MARIA MADRUGA]

Thank you. It's lovely.