Cheesecake Banana Bread


1 large egg
1/2 Cup light brown sugar, packed
1/4 Cup granulated sugar
1/4 Cup Butter Olive Oil
1/4 Cup cup sour cream or Greek yogurt
2 tsp vanilla extract
1 Cup mashed ripe bananas (about 2 large bananas)
1 Cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
Vanilla Sugar (Optional)

Cheesecake Filling:
1 large egg
4 oz (1/2 package) softened brick-style cream cheese
1/4 Cup granulated sugar
3 Tbsp all-purpose flour
1 Tbsp Vanilla Paste


Preheat oven to 350°F and grease and flour a 9″ x 5″ loaf pan.

In a large bowl, mix together egg, sugars, olive oil, sour cream, vanilla. Add mashed bananas and stir to combine.

Add the dry ingredients to the batter: flour, baking powder, baking soda, and salt. Stir gently with a spoon until just incorporated.

In a separate bowl, combine the ingredients for the cheesecake filling. You may want to use an electric mixer, as you want this to be as smooth as possible. Stir/blend until mixture is thick, but smooth.

Pour 2/3 of the bread batter into your prepared pan. Spread the cheesecake filling over the top of the batter, spreading evenly without mixing the two layers. Pour the remaining batter evenly over the cheesecake layer. Sprinkle top with vanilla sugar.

Bake banana bread for 40 to 60 minutes, checking it at 30 minutes. If the edges of the loaf are starting to brown or burn, cover the edges with aluminum foil. Banana bread is done when a toothpick or cake tester, inserted into the middle of the loaf, comes out clean.

Remove finished banana bread from oven, and allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving or storing.

Store in an airtight container for up to 1 week, or freeze for up to 6 months.