Cheesecake Stuffed Banana Bread Recipes

CHEESECAKE-STUFFED BANANA BREAD RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
• In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
• In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
• With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
• Bake for 30 minutes, or until the banana bread is golden.
• To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
• Invert the banana bread onto a wire rack set over a baking sheet.
• Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
• Enjoy!

NUTELLA-STUFFED BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
• Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
• Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

CHEESECAKE-FILLED BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, brown sugar, white sugar, butter, vanilla extract, and yogurt into the mixture.
• Add flour, salt, and baking soda and mix until well combined.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• Pour half the banana batter into a greased 9x5-inch (23x12 cm) bread pan.
• Pour cream cheese filling evenly over the banana batter. Pour the remaining banana batter on top of the cream cheese filling.
• Bake for about 50 minutes, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving.
• Enjoy!

CHEESECAKE-STUFFED BANANA BREAD

Steps:

• 1.
• Position an oven rack in the bottom third of the oven and preheat to 325ºF. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
• Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
• Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.