Banana Berry Cheesecake Bread
With summer in full swing, I’m feeling fruity. Plus I’ve got some annoyingly ripe bananas gawking at me from the fruit bowl- time for a banana bake methinks.
As yummy as banana bread is, I needed to take it up a notch. Don’t worry- this gorgeous bread is very simple to make and best of all, it’s impressive! Filled with tart berries, a hidden cheesecake centre and finished off with heavenly cream cheese glaze, it’s a bready dream come true. I like to think of it as banana bread in drag- downright faaaabulous darling.
It’s great for breakfast, adult and kiddie lunchboxes (my toddler couldn’t get enough of it!) or with a cuppa in front of the telly. So we’re talking delicious, easy to make AND versatile. What are you waiting for? Preheat that oven!
Makes 1 loaf, serves 8-10
Prep time: 20 minutes
Total time: 2 hours (includes cooling)
For the Bread:
120g butter, softened
120g golden caster sugar
1 large ripe banana, mashed
80g Greek yogurt
200g self raising flour
1 tsp baking powder
Pinch of salt
150g berries, frozen or fresh, plus extra for topping (I used frozen raspberries and blueberries)
For The Cheesecake Filling:
200g cream cheese
50g granulated sugar
1 tsp vanilla extract
2 tbsp flour
For The Cream Cheese Glaze:
50g cream cheese
¼ tsp vanilla extract
2 heaped tbsp icing sugar
Preheat the oven to 180°C/160°C fan and grease and line a 9x5 inch loaf tin with parchment paper, leaving a slight overhang of parchment on the sides to lift out easily after baking.
Make the bread. In a medium sized bowl, whisk self raising flour, baking powder and pinch of salt. Set aside.
Cream together the butter and sugar in the bowl of a stand mixer until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add in the yogurt, mashed bananas and vanilla extract and mix until well combined. Gradually add the dry ingredients in to the wet ingredients, folding in with a spatula, just until there are no more flour pockets. Fold in the berries. Set aside.
Make the cheesecake filling. Mix the cream cheese and sugar until smooth, add in the egg and vanilla extract and mix until well incorporated. Add in the flour and stir until combined. Set aside.
Spoon half of the banana bread batter into the loaf tin and top with the cheesecake filling before spooning over the rest of the batter. Smooth down the batter with an offset spatula and top with more berries, pushing them half way into the batter. Finish off with a sprinkle of granulated sugar, if desired.
Bake in the centre of the oven for 1 hour until risen, golden and springy to the touch. Allow to cool in the tin for 30-40 minutes before lifting out.
Make the glaze. Combine all ingredients until smooth. Drizzle over the finished loaf.
Slice and serve!