Bread

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.

Cheesecake Stuffed Chocolate Banana Bread - Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer! #cheesecake #chocolate #bananabread #breadrecipes

More cheesecake stuffed desserts!

Enjoy! 🙂

Overhead view of a stack of cheesecake stuffed chocolate banana bread slices on parchment paper.
5 from 1 vote
Cheesecake Stuffed Chocolate Banana Bread
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yields: 10 slices
Calories: 346 kcal
Deliciously moist and fluffy chocolate banana bread stuffed with a creamy cheesecake layer!
Print
Ingredients
For the Bread
  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature
  • 3 large bananas mashed
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil 80ml
  • 1/2 cup Greek-style yogurt 120g
For the Cheesecake
  • 1/2 cup cream cheese 115g, softened
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons plain/all-purpose flour 25g
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. 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. 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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8 Comments

  • Reply
    Shelby @ Go Eat and Repeat
    5th June 2017 at 4:58 pm

    This looks delicious Marsha! I love cream cheese in breads, it’s such a fun twist!

    • Reply
      Marsha
      5th June 2017 at 7:50 pm

      Thanks, Shelby! 🙂

  • Reply
    Demeter | Beaming Baker
    5th June 2017 at 6:44 pm

    That swirl, though!! Just when I thought banana bread couldn’t get any better, you went ahead and added chocolate PLUS that gorgeous swirl! Yet another beautiful treat, Marsha. 🙂 Wishing you and your fam an amazing week ahead! Hugs. xoxo

    • Reply
      Marsha
      5th June 2017 at 7:51 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Pam
    15th June 2017 at 12:29 am

    This sounds wonderful, and I’m SURE it is…..I would love a way to print just the recipe! Thank you!

    • Reply
      Marsha
      15th June 2017 at 10:30 am

      Thanks, Pam! I’m glad you found the print button! 🙂

  • Reply
    Mekhala C
    3rd July 2017 at 4:52 am

    I baked it yesterday.. and Oh soooo good it is!
    Followed your instructions and had a very satisfying result.. thanks 🙂

    • Reply
      Marsha
      3rd July 2017 at 9:26 am

      I’m so glad you enjoyed it, Mekhala! 🙂

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