Pumpkin Banana Cheesecake Bread Recipe

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Pumpkin Banana Bread

2 ripe bananas

½ cup brown sugar

½ cup granulated sugar

1 cup pure pumpkin puree (not pumpkin pie filling)

1 egg, room temperature

6 tbsp butter, softened

1 tsp vanilla extract

1½ cup all purpose flour

1 tsp pumpkin pie spice

1½ tsp baking powder

½ tsp baking soda

Cheesecake Filling

6 oz cream cheese, softened

⅓ cup granulated sugar

1 egg, room temperature

½ tsp vanilla extract

¼ cup all-purpose flour


  1. Preheat oven to 350F. Grease a 9×5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
  2. Combine bananas and sugar (both brown sugar and the granulated sugar) in a large mixing bowl and beat until combined. Beat in pumpkin, egg, butter, and vanilla until well combined.
  3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
  4. Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.

Cheesecake Filling

  1. Beat the cream cheese and sugar together until light and fluffy. Beat in the egg and vanilla until combined. Beat in the flour and continue beating until no lumps remain.
  2. Spread the cheesecake filling carefully over the contents in the loaf pan making sure it’s as even as possible.
  3. Spread the remaining half of the pumpkin-banana mixture over the top of the cheesecake filling. Make sure to smooth the top and make it nice and even.
  4. Bake for 55-65 minutes or until an inserted toothpick comes out clean.
  5. Let cool in pan for 10 to 15 minutes before removing to a wire rack to cool.

Original recipe visit: Pumpkin Banana Cheesecake Bread @ momontimeout.com

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