Homemade cheesecake stuffed banana bread

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
cheesecake stuffed banana bread

I really love quick banana bread recipes so I came up with the one that is the fastest and the tastiest. You need ripe bananas for this one because they are sweeter and easier to work with. When you add cream cheese, cinnamon or nuts, you take your bread to the next level. Don’t be afraid to experiment with the feelings and toppings.

The middle layer of the bread tastes exactly like cheesecake, so it’s a perfect addition to your traditional banana bread. It adds a creamy and fluffy texture to the chewy bread. If you love butter on bread, you can whip it up really quickly and spread on or even take your regular butter, there is no way to be wrong.

All you need to do is to make a simple bread mixture and fill it with cream cheese. This recipe is my favorite because you get a cheesecake flavor in the middle of every bite, but it’s not overpowering and you’re still eating banana bread. The top is sugar crust and inside it’s very tender and moist.

If you have ripe bananas, you can freeze them. Just peel your bananas and freeze them for up to a month. The inside will become banana puree which is perfect for any banana recipe, this one included. And you will always have ripe bananas for a delicious banana bread recipe.

Homemade cheesecake stuffed banana bread

Banana bread is a classic American dish that you can make even better by stuffing it with cheesecake mixture. Try this one and I'm sure you'll never want to choose regular banana bread over this one. This sweet treat is everyone's favorite, you can meal prep the components and assemble bread in no time at all.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 380 kcal


For the bread:

  • 2 mashed bananas
  • 50 g melted butter
  • 55 g brown sugar
  • 1 egg
  • 35 ml vanilla
  • 16 g baking soda
  • 8 g salt
  • 200 g flour

For the filling:

  • 150 g cream cheese
  • 50 g sugar
  • 1 egg
  • 8 g vanilla
  • 24 g flour


  1. Preheat the oven to 350F, take a pan and coat it with a nonstick spray. Line the pan with parchment paper, make sure the ends hang over the pan. This will help you remove your bread faster. Spray the pan and move to the bread.

  2. For the bread, take a large bowl and combine all ingredients together. Stir until the mixture is smooth. The flour should be completely incorporated. Set the bowl aside.

  3. For the filling, take another bowl and beat the cream cheese and sugar with the mixer until smooth. Add vanilla and the egg and mix again. Scrap the sides of the bowl. Add the flour and mix again until the powdery ingredients dissolve in the mixture.

  4. To assemble your bread, spread ½ batter into the bottom of the pan, then spread the cream cheese mixture on top.

  5. Take the rest of the butter and spread on top of the cream cheese mixture. Bake for an hour. 

  6. The center should be set. The bred will get brown, but not burn. If you see the bread is turning brown too quickly, cover the pan with the foil.

  7. Let the bread cool down for 30 minutes, then remove it from the pan. Serve cold.

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