Banana bread with cheesecake inside

Votes: 4

Time: 3 hours 20 minutes
Complexity: easily
Quantity: 1 cupcake

Banana bread and cream cheese frosting are a winning combination for a delicious everyday dessert. The cheesecake layer is spread on top of the dough and swirled with a knife just before baking for easy removal. You get a balanced combination of cream cheese and moist, soft banana bread in every bite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Banana bread

1 cup all-purpose flour + extra for dusting the pan
0.5 tsp of soda
0.5 tsp coarse salt
0.5 cup granulated sugar
2 very ripe bananas
1/4 cup vegetable oil
0.5 tsp vanilla extract
1 large egg
Powdered sugar for sprinkling

Cheesecake layer

1 package (220 g) of cream cheese, room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, cream cheese, bananas, eggs, sour cream

Cooking the dish according to the recipe:

Position a rack on the bottom shelf of the oven and preheat the oven to 325°F (160°C). Generously spray a 9 x 5-inch loaf pan with cooking spray and dust with flour.
Cheesecake layer:

Combine cream cheese, granulated sugar, sour cream, and egg in a large bowl and beat with a hand mixer until smooth; set aside.

Banana bread:

In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, mash the bananas with the sugar until they form a paste. Stir in the vegetable oil, vanilla extract, and egg. Fold in the flour mixture and knead into a dough.
Set aside 3/4 cup of dough in another bowl. Spoon the remaining dough into the prepared loaf pan. Spoon the cream cheese mixture onto the dough and cover it with the remaining 3/4 cup of dough down the center of the pan. Insert the tip of a knife into the dough and run it through the cheesecake, swirling it 5-6 times.
Bake until the surface of the bread is dry and a cake tester inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert the bread onto a plate or cake stand and flip it again, standing it upright.
Let cool completely, at least 1.5 hours. Dust with powdered sugar and serve.