Pumpkin Banana Cheesecake Bread Recipe
July 26, 2017
Ingredients
Pumpkin Banana Bread
2 ripe bananas
½ cup brown sugar
½ 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
⅓ cup granulated sugar
1 egg, room temperature
½ tsp vanilla extract
¼ cup all-purpose flour
Instructions
- Preheat oven to 350F. Grease a 9x5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
- 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.
- Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
- Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.
Cheesecake Filling
- 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.
- Spread the cheesecake filling carefully over the contents in the loaf pan making sure it's as even as possible.
- 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.
- Bake for 55-65 minutes or until an inserted toothpick comes out clean.
- Let cool in pan for 10 to 15 minutes before removing to a wire rack to cool.
Original recipe visit: Pumpkin Banana Cheesecake Bread @ momontimeout.com