It’s funny how a single smell can transport you back to a specific moment in time. For me, the aroma of ripe bananas baking instantly takes me back to my childhood kitchen. My mom would always make banana bread on Sunday mornings, and the whole house would fill with its comforting warmth.
But sometimes, I crave something a little more…decadent. That’s where this banana bread cheesecake comes in. It is a delightful twist on a classic, combining the best of both worlds: the familiar comfort of banana bread and the rich, creamy indulgence of cheesecake.
This banana bread cheesecake is surprisingly easy to make and always a crowd-pleaser. The first time I made it for a brunch with friends, it was gone in minutes! And if you are looking for another unique twist on a classic, check out these coffee cake banana muffins.
Why you’ll love this Banana Bread Cheesecake
- It’s the perfect balance of comforting and indulgent. The familiar banana bread flavor meets the creamy richness of cheesecake.
- This banana bread cheesecake is surprisingly easy to make, even for beginner bakers. The steps are straightforward, and the results are impressive.
- The recipe is incredibly versatile. You can easily customize it with different toppings or mix-ins to suit your taste.
- It’s a great way to use up ripe bananas that might otherwise go to waste. Plus, you get a delicious dessert out of it!
- This banana bread cheesecake is perfect for any occasion, from a casual brunch to a special dessert. It’s sure to be a hit with everyone.
- The combination of textures—moist banana bread and smooth cheesecake—makes every bite a delight.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup packed light brown sugar
- 1 large egg yolk
Directions
Step 1
Banana bread cheesecake makes every moment feel velvety. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Step 2
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined.
Tip: Don’t overmix the batter, as this can result in a tough banana bread.
Step 3
In a separate bowl, beat together the cream cheese, sour cream, brown sugar, and egg yolk until smooth. Pour the banana bread batter into the prepared springform pan. Gently spread the cream cheese mixture over the banana bread batter.
Step 4
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before releasing the sides. Cool completely before refrigerating for at least 2 hours.
Tip: If the top of the cheesecake starts to brown too quickly, tent it with foil.
Step 5
Serve chilled. Garnish with sliced bananas, a drizzle of caramel sauce, or chopped pecans, if desired.
Variations, pairings, and serving ideas
Variations
For a richer flavor in your banana bread cheesecake, try using browned butter in the banana bread batter. Simply melt the butter in a saucepan over medium heat, cook until it turns golden brown and smells nutty, then let it cool slightly before using. The browned butter adds a deeper, more complex flavor to the banana bread component of the cheesecake.
If you’re a fan of chocolate, add 1/2 cup of chocolate chips to the banana bread batter. You can use any type of chocolate chips you like, such as semi-sweet, milk chocolate, or dark chocolate. For a touch of spice, add a pinch of ground cloves or cardamom to the batter along with the cinnamon and nutmeg.
Consider a streusel topping for added texture and sweetness. Combine flour, sugar, and butter (and perhaps some chopped nuts) and crumble it over the cheesecake before baking. This adds a delightful crunch that complements the creamy cheesecake and moist banana bread layers.
Pairings
This banana bread cheesecake pairs perfectly with a cup of coffee or tea. The richness of the cheesecake is balanced by the bitterness of the coffee, making it a delightful afternoon treat. A glass of cold milk is also a great accompaniment, especially for kids (and adults who are kids at heart!).
For a more sophisticated pairing, try serving it with a dessert grape juice, such as a late-harvest Riesling or a Moscato d’Asti. The sweetness of the grape juice complements the sweetness of the cheesecake, creating a harmonious flavor profile. A scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition.
You can also serve it alongside a fruit salad for a lighter, more refreshing dessert. The fruit salad will provide a nice contrast to the richness of the cheesecake. Need other yummy treats to bring to your party? Check out these lemon glazed shortbread cookies from Cook Reel for more inspiration.
Serving ideas
For an elegant presentation, slice the banana bread cheesecake and arrange the slices on a platter. Garnish with fresh banana slices, a drizzle of caramel sauce, and a sprinkle of chopped pecans or walnuts. You can also dust the cheesecake with powdered sugar for a more festive look.
Another serving idea is to cut the cheesecake into small squares and serve them as bite-sized appetizers at a party. This is a great way to allow guests to sample the cheesecake without committing to a full slice. Top each square with a small piece of banana and a pecan half for a beautiful presentation.
You can also get creative with the plating. Try drizzling chocolate sauce or raspberry sauce on the plate before placing the cheesecake slice on top. This adds a pop of color and flavor that will impress your guests. For a complete list of coffee cake recipes, visit Cook Reel.
Storage and make-ahead tips
Storage
Leftover banana bread cheesecake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. When stored properly, it will last for up to 3 days in the refrigerator.
For longer storage, you can freeze slices of the cheesecake. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cheesecake will last for up to 2 months. When ready to eat, thaw the slices in the refrigerator overnight.
Note that freezing may slightly alter the texture of the cheesecake, but it will still taste delicious. It’s best to freeze individual slices so you can thaw only what you need.
Make-ahead
This banana bread cheesecake can be made ahead of time, which is perfect for busy schedules or entertaining. You can bake the cheesecake up to 2 days in advance and store it in the refrigerator until ready to serve. Just make sure to cover it tightly to prevent it from drying out.
You can also prepare the banana bread batter and the cream cheese filling separately and store them in the refrigerator overnight. This will save you time on the day you want to bake the cheesecake. Just make sure to bring the cream cheese filling to room temperature before mixing it to ensure it is smooth and creamy.
If you’re making the cheesecake for a party, consider making individual mini cheesecakes instead of one large cheesecake. These can be made ahead of time and are easy to serve and transport.
Common mistakes when making Banana Bread Cheesecake
- Overmixing the banana bread batter: This can result in a tough and dense banana bread. Mix the dry and wet ingredients until just combined.
- Not softening the cream cheese: Soft cream cheese is essential for a smooth and creamy cheesecake filling. Make sure to bring it to room temperature before mixing.
- Overbaking the cheesecake: Overbaking can cause the cheesecake to crack. Bake until a wooden skewer inserted into the center comes out clean.
- Not cooling the cheesecake completely: The cheesecake needs to cool completely before refrigerating to prevent it from becoming soggy.
- Skipping the refrigeration step: Refrigerating the cheesecake for at least 2 hours is important for allowing it to set and develop its flavor.
Final notes
Banana bread cheesecake is a truly special dessert that combines the best of both worlds. It’s comforting, indulgent, and surprisingly easy to make. I hope you’ll give this recipe a try and experience the joy of this delightful fusion for yourself!
Don’t be afraid to experiment with different variations and toppings to create your own signature banana bread cheesecake. Whether you’re serving it for brunch, dessert, or a special occasion, it’s sure to be a hit with everyone.
Loved this Banana Bread Cheesecake? Try these next
- Coffee Cake Banana Muffins
- Lemon Glazed Shortbread Cookies
- Easy chocolate cake
- Classic vanilla cupcakes
- Delicious apple pie
Banana Bread Cheesecake
A delightful fusion of classic banana bread and creamy cheesecake, perfect for brunch or dessert. This Banana Bread Cheesecake combines the comforting flavors of banana bread with the rich, decadent texture of cheesecake. It’s surprisingly easy to make and guaranteed to impress.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup packed light brown sugar
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat together the cream cheese, sour cream, brown sugar, and egg yolk until smooth. Pour the banana bread batter into the prepared springform pan. Gently spread the cream cheese mixture over the banana bread batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before releasing the sides. Cool completely before refrigerating for at least 2 hours.
- Serve chilled. Garnish with sliced bananas, a drizzle of caramel sauce, or chopped pecans, if desired.
Notes
For a richer flavor, use browned butter in the banana bread batter. Store leftover cheesecake in the refrigerator for up to 3 days. You can also freeze slices for longer storage; wrap tightly in plastic wrap and then in foil. For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the banana bread batter.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg