Cheesecake-Stuffed Banana Bread

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.

INGREDIENTS

Banana Bread

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)

Cheesecake Swirl

I like to use Greek yogurt in place of the sour cream usually called for in cheesecake recipes

1 8-oz package cream cheese, at room temperature
⅓ cup granulated sugar
¼ cup Greek yogurt (or sour cream)
1 large egg

PREPARATION

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.

Banana Bread

Whisk together the flour, baking soda and salt in a medium bowl; set aside.

Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.

Cheesecake Swirl

Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined. 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.

Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan.

Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

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.