October is coming to an end, and the feelings are getting more and more cozy each day. To pair with the cozy feelings, the Cheesecake Banana Bread is a perfect match. It is an easy to prepare recipe with fall ingredients that anyone is able to make and it is perfect for anyone who loves the deep season of fall.
With around 30 minutes of preparation time and an hour of bake time, this recipe takes about 1 hour and 30 minutes to make, yielding about 12 servings, each serving being 1 slice.
The first step is to preheat the oven to 35o degrees Fahrenheit. Also adjust the oven rack to the lower middle position if not done so yet. Then, grease a loaf pan (preferably 9×5 inch), be sure to cover all parts of the pan with any cooking oil, or butter.
The following step is to prepare all the ingredients for the banana bread base. This includes ½ cup of granulated sugar (can be substituted with the same amount of cane sugar), ½ cup of vegetable oil (can be substituted in with the same amount of olive oil, or unsalted butter), 2 large eggs at room temperature, around 2-3 large ripe bananas (3-4 small ripe bananas; to yield about 1¼ cup of mashed ripe bananas), ¼ cup of sour cream at room temperature (can be substituted with the same amount of yogurt), 2 tsp. of vanilla extract, 2 cups of all purpose flour (spooned, leveled, and sifted), ½ tsp. of baking soda, 1 tsp. of salt, and ½ tsp. of ground cinnamon.
The next step is to prepare all the ingredients of the cinnamon cheesecake mixture. This includes 6 oz. of cream cheese at room temperature, ¼ cup of granulated sugar (can be substituted with the same amount of cane sugar), 2 tbsp. of sour cream at room temperature, 2 tbsp. of all purpose flours, 2 tsp. of ground cinnamon, 1 large egg at room temperature, and a pinch of salt.
Using the ingredients from the banana bread base, in a large mixing bowl, whisk the sugar and oil. Then, add in the eggs (1 at a time), mashed bananas, sour cream, and vanilla extract. Then, sift together all the dry ingredients from the banana bread base and slowly mix in the dry ingredients, but do not overmix.
In a separate medium mixing bowl, combine all the ingredients for the cinnamon cheesecake mixture by hand or with a hand mixer until smooth.
When pouring the mixtures, make sure to pour about half (preferably a little bit more than half) of the banana bread base into the loaf pan. Then, pour out the cinnamon cheesecake mixture on top of it in an even layer and finalize it by pouring out the remaining portion of the banana bread base. For an optional design, take a skewer and make a swirl throughout the batter in the loaf pan. Bake for about 50-60 minutes, until the toothpick comes out clean when inserting it into the loaf, and the loaf appears to have a gold brown top.
Finally, allow it to cool and enjoy!
This recipe is wonderful in terms of texture and the moisture. It is really soft and the cinnamon cheesecake layer really adds to the overall flavor of the bread. It is light and fluffy and many friends and family will enjoy the taste of deep autumn.
