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Cheesecake Stuffed Chocolate Banana Bread

Cheesecake Stuffed Chocolate Banana Bread – Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer!

Cheesecake stuffed chocolate banana bread with two slices cut out on parchment paper.

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. 😉

Slices of cheesecake stuffed chocolate banana bread overlapped on parchment paper.

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!

A stack of cheesecake stuffed banana bread slices with the top slice cut in half on parchment paper.
Overhead view of a stack of cheesecake stuffed chocolate banana bread slices on parchment paper.

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Overhead view of a stack of cheesecake stuffed chocolate banana bread slices on parchment paper.

Cheesecake Stuffed Chocolate Banana Bread

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

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

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
  2. Whisk together the flour, cocoa powder, sugar, baking soda, and salt. Set aside.
  3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  4. Pour half of the batter into the prepared pan.

For the Cheesecake

  1. 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.
  2. 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.
  3. 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 slices Serving Size: 1 slice
Amount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 239mgCarbohydrates: 46gFiber: 3gSugar: 22gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

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