Marbled Banana Cheesecake Bread (You Asked For It!)
If you don’t follow us (@BalancingTheBoones) on Instagram, you’re missing out on these fun polls that we put in our stories! Last week, we posted a “would you rather” poll and SO many of you responded. Well, this week, we’re delivering a recipe that seems to have worked out AMAZINGLY. So much so, that when it was being tested out, we were scrambling to take photos because every time I’d leave the kitchen, between Nik and any visitors we had coming by the house, banana bread was disappearing…
I’ve actually made this recipe before, but I didn’t marble it the first few times. It was a layer of banana bread on the top and bottom, and sandwiched between was the cheesecake layer, and I felt like I didn’t want big bites of banana bread THEN cheesecake, I wanted both! This time around I marbled the cheesecake in, but if you like the sandwich style, it totally works that way too!
Okay, enough with the intro. Get to cooking.
Time: 30 minutes prep, 1-1 ½ hours for baking. TOTAL TIME: 2 hours.
Yield: One 2 lb loaf, about a dozen (10-12) slices (depending on how fat daddy you like yo slices).
For Banana Bread:
6 tbsp unsalted butter, room temperature, not melted
¼ cup buttermilk (can sub for ¼ cup whole milk, half and half, or heavy whipping cream with a tablespoon of lemon juice too (mix and let it sit at room temp for 10 minutes)! I learned this dupe FOREVER ago and it’s always saved me in a pinch)
Preheat oven to 350 degrees fahrenheit, and line a 9x5 inch metal loaf pan with parchment paper (or grease REALLY well). (Side note, if you use a glass loaf pan, it will work but you’ll need to increase baking time, and I’d personally reduce the heat to 325 degrees fahrenheit.)
Bread first! With a paddle attachment, cream the butter in an electric handheld or stand mixer until no lumps remain. If you’re doing this by hand it’s easier just to melt the butter, but make sure you don’t overheat it!
Add in granulated and brown sugars, bananas, and eggs and stir or blend until mixture is consistent. You don’t want to overbeat your eggs here.
Add in your buttermilk, and vanilla. Stir only until mixture is consistent again.
Add in flour, baking soda, and salt ½ at a time. You can premix this in a separate bowl (my preference) but it’s not an absolute necessity.
Once mixture is fully combined, scrape out and place bread mixture in a second bowl (probably the one you used to whisk the dry ingredients together) and set aside.
Now for cheesecake! Using a whip attachment, cream the cream cheese until no lumps remain. (Again, you can do this by hand, but you are going to be tired by the end of it! I prefer to use my stand mixer).
Add in granulated sugar and combine well.
Add egg and vanilla and mix only until mixture is consistent.
Add flour and combine well.
Working with both doughs in separate bowls, scoop a few big scoops (think cupcake sized scoops) of bread mixture and alternate the cheesecake mixture into the loaf pan. Try to keep the layers alternating, and don’t scoop bread mixture right next to cheesecake or you’ll end up with blobs in your bread. (Here, you can also just pour half the bread mixture in the bottom, layer the cheesecake on top, and the rest of the bread mixture on top of the cheesecake layer if you want the “sandwiched” kind of look and feel to your bread).
Once you run out of both doughs, carefully take a butter knife and zig zag it through the loaf pan making a “Z” just ONCE. If you over-combine the cheesecake and bread, you want have marbling, you’ll just have dense banana bread.
Place the loaf pan in the center of your preheated oven and set a time for 50 minutes. Check at 40 minutes and tent the loaf with foil if it’s browning too fast, or reduce to 325 degrees fahrenheit.
Around 50-75 minutes (depending on oven temperatures), your bread should be good to go! You can double check that it is ready by plunging a toothpick into the center of the bread and seeing if it comes out clean. If not, go back for 5 minutes and check again. Another tell-tale sign is if the dough is still jiggly or wet looking when you pull it from the oven, it is not ready. Better to overbake just a sidge here than run the center of an entire loaf.
Remove baked bread from oven. If you used parchment paper, you can remove the bread from the loaf pan to cool on a cooling rack. If you did not use parchment paper, let your bread sit for 10 minutes before carefully turning it over onto parchment paper or foil. You can then set it on a cooling rack. You can also brush the top and sides of the loaf with salted butter here if you like that kind of salty outside contrasting to a sweet center. (me likey).
Let bread cool for AT LEAST 20 minutes before cutting into it. Bread is fickle and will turn doughy/gummy if you expose it to too much air before it is cooled properly.
After it’s cooled down and you can handle it, slice into 10-12 slices, and enjoy with a cup of tea or coffee, a hearty slab o’ butter, whatever your heart desires!
When I say “until mixture is consistent” that just means until loosely combined. Don’t whip this stuff so much that it lacks texture. You WANT bananas not completely mutilated. I like little chunks in my bread personally. If you overdo it on mixing, your loaf will go a little flat.
Keep an eye on your bread at the end. If the top is browning but it’s still jiggly when you remove it from the oven, just tent it loosely with foil, meaning allow enough space for the bread to continue to rise up while it is baking. This will help to cook the center more, but not over brown the top. Again, you can also reduce heat, but you’ll need to add more time.
Make it. Eat it. Hide it from your husband and kids. Or share if you don’t need anymore dimples in your cheeks. Either way, ENJOY!