Wednesday, September 02, 2020

Pumpkin Cheesecake Banana Bread

This combination of pumpkin and banana bread is such a treat, but the cheesecake filling really makes the recipe supreme!


I am so excited to start sharing fall recipes - FINALLY. My poor husband got off work on Monday and found all the fall and Halloween decorations out. It's still in the high 80s here in Tennessee, but September 1st is always the beginning of fall for me (even if it's technically not fall yet). I've been making pumpkin recipes already and I'm happy to share this awesome pumpkin recipe today. I think what I enjoy most is that this is sort of easing into fall treats. It's not 100% pumpkin bread, so it's a nice subtle way to start off the season. I also adore the cheesecake filling. I mean banana bread and pumpkin bread are great with some cream cheese spread, so having that cream cheese baked into it is just perfection!


What you need:

For the Banana Bread:

  • 2 ripe bananas
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg, at room temperature
  • 6 Tbsp. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

For the Cheesecake Filling:

  • 6 oz. cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg, at room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 cup all purpose flour

Directions:

  1. For the Banana Bread: Mix bananas and sugar together in a large bowl until well combined.
  2. Add pumpkin, egg, butter, and vanilla and mix until well combined.
  3. In a small bowl, whisk together dry ingredients, then add to wet ingredients and stir until just combined.
  4. Pour half the batter into a greased 9x5-inch loaf pan. Spread evenly.
  5. For the Cheesecake Filling: Beat cream cheese and sugar until light and fluffy.
  6. Add egg and vanilla and beat until combined. Add flour and beat until smooth.
  7. Spread the cheesecake filling over the batter in the loaf pan carefully and even out as much as you can.
  8. Spread the remaining banana bread batter over the top and smooth until even.
  9. Bake in a preheated 350 degree oven for 55 to 65 minutes or until a toothpick inserted comes out clean.
  10. Cool for 10 to 15 minutes in the pan before removing to a wire rack to finish cooling.
Recipe from Mom on Timeout

I haven't had monkey bread in forever, but I think this Pumpkin Monkey Bread from Something Swanky might be the monkey bread that makes me want some asap! I only posted pumpkin recipes until mid-October last year and ended with one of the easiest fall snacks, Pumpkin Mug Cake.

Pumpkin Cheesecake Banana Bread

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Pumpkin Cheesecake Banana Bread
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

For the Banana Bread:
  • 2 ripe bananas
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg, at room temperature
  • 6 Tbsp. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
For the Cheesecake Filling:
  • 6 oz. cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg, at room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 cup all purpose flour

Instructions:

  1. For the Banana Bread: Mix bananas and sugar together in a large bowl until well combined.
  2. Add pumpkin, egg, butter, and vanilla and mix until well combined.
  3. In a small bowl, whisk together dry ingredients, then add to wet ingredients and stir until just combined.
  4. Pour half the batter into a greased 9x5-inch loaf pan. Spread evenly.
  5. For the Cheesecake Filling: Beat cream cheese and sugar until light and fluffy.
  6. Add egg and vanilla and beat until combined. Add flour and beat until smooth.
  7. Spread the cheesecake filling over the batter in the loaf pan carefully and even out as much as you can.
  8. Spread the remaining banana bread batter over the top and smooth until even.
  9. Bake in a preheated 350 degree oven for 55 to 65 minutes or until a toothpick inserted comes out clean.
  10. Cool for 10 to 15 minutes in the pan before removing to a wire rack to finish cooling.

Notes:

Recipe from Mom on Timeout
Created using The Recipes Generator

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