Why You’ll Love This Recipe
Banana Bread Cheesecake is the perfect fusion of two beloved desserts: moist, warmly spiced banana bread and smooth, tangy cheesecake. The result is a layered or swirled dessert that feels indulgent yet comforting, combining the nostalgia of homemade banana bread with the elegance of cheesecake. Each bite offers a balance of sweetness, creaminess, and subtle banana flavor that never feels overwhelming.
I love this recipe because it transforms overripe bananas into something truly special. I tested this with both swirled and layered methods, and the flavor is exceptional either way. The cheesecake adds richness while the banana bread keeps the dessert grounded and familiar. This is an ideal recipe for gatherings, holidays, or anytime you want a dessert that feels impressive but still comforting and approachable.
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Banana Bread Cheesecake That’s Rich, Creamy, and Comfortingly Familiar
- Total Time: 4 hours 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A decadent banana bread cheesecake that layers moist banana bread with a rich, creamy cheesecake topping, creating the perfect fusion dessert for banana lovers.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine mashed bananas, melted butter, brown sugar, egg, and vanilla extract.
- Add flour, baking soda, and salt and mix until just combined.
- Spread the banana bread batter evenly into the prepared pan.
- In another bowl, beat cream cheese and granulated sugar until smooth.
- Add the egg and vanilla extract to the cream cheese mixture and mix until fully incorporated.
- Gently spread the cheesecake mixture over the banana bread layer.
- Bake for 45–55 minutes, until the cheesecake layer is set.
- Allow to cool completely, then refrigerate for at least 3 hours before slicing.
Notes
- Use very ripe bananas for the best flavor.
- Chilling overnight gives the cleanest slices.
- Optional topping: caramel sauce or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe bananas
Bananas provide natural sweetness, moisture, and the signature banana bread flavor.
All-purpose flour
Flour gives structure to the banana bread layer without making it dense.
Baking soda
Baking soda helps the banana bread rise and stay tender.
Salt
Salt balances sweetness and enhances flavor.
Ground cinnamon
Cinnamon adds warmth and classic banana bread aroma.
Unsalted butter
Butter adds richness and moisture to the banana bread batter.
Brown sugar
Brown sugar deepens flavor and adds caramel-like sweetness.
Eggs
Eggs bind both layers and create structure.
Vanilla extract
Vanilla enhances both banana and cheesecake flavors.
Cream cheese
Cream cheese forms the smooth, tangy base of the cheesecake layer.
Granulated sugar
Granulated sugar sweetens the cheesecake without overpowering it.
Sour cream
Sour cream adds creaminess and balances the richness of the cheesecake.
Directions
Preheat your oven to 170°C and grease a springform pan, lining the base with parchment paper.
In a bowl, mash the ripe bananas until smooth. Stir in melted butter, brown sugar, eggs, vanilla extract, and cinnamon. Add flour, baking soda, and salt, mixing just until combined. Set aside.
In a separate bowl, beat the cream cheese until smooth. Add granulated sugar and mix until creamy. Beat in eggs one at a time, followed by vanilla extract and sour cream.
Pour half of the banana bread batter into the prepared pan. Spoon the cheesecake mixture evenly over it, then top with the remaining banana batter. Gently swirl with a knife if desired.
Bake for 55 to 65 minutes, or until the center is just set and slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes to prevent cracking.
Remove and cool completely, then refrigerate for at least 4 hours before slicing.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 10 to 12 people.
Preparation time is about 20 minutes, baking time is 60 minutes, cooling and chilling time is at least 4 hours.
Storage/reheating
Store Banana Bread Cheesecake in an airtight container in the refrigerator for up to five days. Serve chilled or allow slices to sit at room temperature for 10 minutes before serving. Reheating is not recommended.
Variations and Customizations
Banana Bread Cheesecake is very adaptable. You can add chopped walnuts or pecans to the banana bread batter for crunch. Chocolate chips also pair beautifully with banana and add extra indulgence.
For a lighter version, use reduced-fat cream cheese and sour cream. If you enjoy stronger spice notes, add a pinch of nutmeg or allspice to the banana batter.
You can also bake this recipe in individual portions using a muffin tin with liners, adjusting baking time accordingly. Each variation keeps the comforting banana flavor while offering a new twist.
Nutrition and Dietary Info
This dessert is rich and indulgent, combining carbohydrates, fats, and dairy. It contains gluten, eggs, and dairy. Gluten-free flour blends can be used, though texture may vary slightly.
Expert Tips & Customizations
Use very ripe bananas
The riper the bananas, the sweeter and more flavorful the result.
Avoid overmixing
Mix gently to keep the banana bread layer tender.
Slow cooling
Gradual cooling helps prevent cheesecake cracks.
FAQs
Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day.
Can I freeze Banana Bread Cheesecake?
Yes, freeze slices individually for up to two months.
Do I need a water bath?
It is not required, but slow cooling is important.
Can I use store-bought banana bread?
Homemade batter gives the best texture and flavor.
How ripe should the bananas be?
They should be heavily speckled or very soft.
Can I add a crust?
Yes, a graham cracker crust works well.
Why is my cheesecake cracking?
Rapid cooling or overbaking can cause cracks.
Can I reduce the sugar?
Slightly, but texture may be affected.
Is this more like cake or cheesecake?
It is a balanced combination of both.
What pairs well with this dessert?
Coffee or tea complements it beautifully.
Conclusion
Banana Bread Cheesecake is a comforting yet elegant dessert that blends two classics into one unforgettable treat. Creamy, moist, and perfectly balanced, it is ideal for celebrations or cozy indulgence at home. This recipe delivers dependable results and a flavor combination that feels both nostalgic and special every time.
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