Cheesecake Banana Bread (Print Version)
# Ingredients:
→ Banana Batter
01 -
1 cup squished ripe bananas (about 2 big ones)
02 -
1/2 teaspoon soda for baking
03 -
2 teaspoons vanilla
04 -
1/2 cup light brown sugar, packed
05 -
1/4 teaspoon salt (if you'd like)
06 -
2 tablespoons sour cream
07 -
1/4 cup white sugar
08 -
1/4 cup melted coconut oil
09 -
1 large egg
10 -
1/2 teaspoon regular baking powder
11 -
1 cup all-purpose flour
→ Cheesecake Filling
12 -
1 big egg
13 -
3 tablespoons flour
14 -
4 ounces cream cheese, softened up
15 -
1/4 cup regular sugar
# Instructions:
01 -
Turn your oven to 350°F. Coat a 9x5-inch pan with either butter and flour or a non-stick spray.
02 -
Beat together egg, brown sugar, granulated sugar, coconut oil, sour cream, and vanilla. Stir in the mashed bananas. Gently add flour, baking powder, soda, and salt. Don't overmix it.
03 -
Whip the cream cheese, flour, sugar, and egg together until you’ve got a creamy blend.
04 -
Pour most of the banana mix into your pan, lay the cream cheese mixture across it, and finish with the rest of your banana batter.
05 -
Bake for 48-50 minutes until the top is golden and firm. Cover with foil after 30 minutes if it browns too fast.
# Notes:
01 -
Stays fresh at room temp for up to 7 days
02 -
You can freeze it for 6 months max
03 -
Low-fat sour cream and cream cheese work fine