Get the Recipe: Cheesecake Banana Bread
Soft, ripe bananas and warm cinnamon meet a silky cheesecake center. Packed with melty dark chocolate chips, this Cheesecake Banana Bread is sweet, tangy, and incredibly moist. A gluten-free delight that tastes like a gourmet dessert in every bite!
Ingredients
Banana Bread
- 1 ½ cups mashed ripe bananas
- 1 egg
- 3 tbsp melted coconut oil or melted butter
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour, see note
- ¼ cup coconut sugar, or light brown sugar
- 1 tsp cinnamon
- 1 tsp baking soda soda
- 1 cup dark chocolate chips
Cheesecake Swirl
- 8 ounces cream cheese, room temperature
- ½ cup sour cream
- ¼ cup honey
- 1 eggs
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
- Make the banana bread. In a bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in the chocolate chips.
- Then, make the cheesecake filling. Add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
- Then, add in the honey, egg, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
- Pour HALF of the banana bread batter into the lined pan. Then, pour the cheesecake mixture on top.
- Pour the remaining banana bread batter on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the middle comes out with only a few moist crumbs.
- Finally, remove from oven. Allow bread to fully cool before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use ripe bananas for the best flavor.
- If needed, replace coconut sugar with brown sugar.
- Use room temperature cream cheese for the cheesecake filling.
- Do not bake too long. This bread may look a little soft but will firm up as it cools.
- Wait until bread has fully cooled before slicing into.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze individual slices for up to 1 month.
Calories: 407kcal, Carbohydrates: 53g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 257mg, Potassium: 181mg, Fiber: 5g, Sugar: 18g, Vitamin A: 548IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 2mg