Two of my favourite things come together in this delicious and easy to make twist on a staple family treat. Inspired by the Food Network Canada, I tried it and, if I do say so myself… it worked terrifically!
Veteran Moves in my version: I use three very ripe bananas… most recipes call for two. It adds a little to the baking time but the intense banana flavour makes it worth it. And, I use Greek yogurt in place of Sour Cream.
Also, unlike simple banana bread, it’s a good idea to refrigerate this once you’ve sliced it.
- Nonstick cooking spray, for spraying the pan
- 1 cup all-purpose flour, plus more for dusting pan
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup granulated sugar
- 3 very ripe bananas (the blacker the better… not quite ‘oozing’)
- ¼ cup vegetable oil
- ½ tsp pure vanilla extract
- 1 large egg
- Confectioners’ sugar, for dusting (if you wish)
- 1 8-oz package cream cheese, at room temperature
- ⅓ cup granulated sugar
- ¼ cup Greek yogurt (or sour cream)
- 1 large egg
Position an oven rack in the bottom third of the oven and preheat to 325ºF. Generously spray a 9-by-5-inch loaf pan with non-stick spray and dust with flour.
Whisk together the flour, baking soda and salt in a medium bowl; set aside.
Cheesecake Stuffed Banana Bread
Reserve 3/4 cup of the bread batter. Spread the rest of the banana bread batter in the bottom of the prepared loaf pan.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour.
Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners’ sugar and serve.