Kitchen-made banana bread and cheesecake collide in this epic Cheesecake Banana Bread! A thick ribbon of cheesecake is throughout a simple brown butter banana bread batter and baked until tender and moist. Yields 8 thick slices.

I’ve never loved banana bread more than I do now.

It’s true. A simple brown butter banana bread batter is layered with a ribbon of cheese cake in the middle. How could anyone think this is a bad idea? I took my go-to banana bread recipe, cut it in half and swapped out the melted butter for brown butter, which adds a toasty warmth. And if that wasn’t already something to get excited about, I whipped up a speedy cheesecake filling and layered them in a loaf pan.

I made this on a snow day and Malloree woke up asking what I made because it smells “deeply good”. Needless to say, she had a piece for breakfast… err lunch since she didn’t wan up until after noon. Teenagers.

The cheesecake is subtle because the banana bread has so much flavor, however the texture combination of the two is notable. And the dependable treat to go with coffee and binge watching The Bachelor. #otherguiltypleasure

For this Cheesecake Banana Bread Set out:

unbleached all-purpose flour
baking powder and baking soda
kosher salt
cinnamon
nutmeg
light brown sugar
ripe bananas (particularly)
brown butter
egg
vanilla

Preheat your oven to 350℉ (or 180℃).

Next, spray a standard loaf pan and line with parchment.

To start, in a large mixing bowl, measure and add; 1 cup unbleached all-purpose flour, 1/2 teaspoon each baking powder, baking soda, kosher salt and cinnamon. Freshly grate in 1/4 teaspoon nutmeg.

Whisk to combine.

Using a fork, mash up 3 quite ripe bananas.

Measure and add 6 tablespoons of brown butter (for instructions on how to brown butter click here), 1/2 cup light brown sugar, 1 egg and a teaspoon of vanilla extract into a medium mixing bowl.

Again, whisk to combine.

Stir in the mashed bananas.

Transfer the wet ingredients into the bowl with the dry and stir until the flour is incorporated.

Now make the cheesecake filling, add 6 ounces of softened cream cheese into a mixing bowl and using a hand mixer, blend until smooth. To that, add in 1 large egg, 1/4 cup sugar, 3 tablespoons unbleached all-purpose flour and 1/2 teaspoon vanilla.

Mix until smooth.

Spoon half of the banana mixture into the prepared pan and top with all of the cheesecake filling.

Pour the remaining banana bread over top and use a spatula to smooth. Slip the whole thing onto the middle rack of your preheat 350° for 45 to 50 minutes or until a tester comes out clean or with simply a few crumbs attached. It should not be wet.

Once the cheesecake banana bread has baked, allow it to cool for 15 minutes before using the parchment as handles to lift the bread out of the pan and transfer to a wire rack to finish cooling.

Smells memorable!

Slice. Serve with coffee. Devour. You know the drill.

HOW TO GO-TO STORE AND FREEZE THIS Cheesecake BANANA BREAD:

Allow the bread to cool completely before storing. This speedy bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.