Pumpkin Cheesecake Banana Bread

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast…or snack…or lunch. It’s pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

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This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

PIN IT NOW!

It’s September!!! I managed to hold off until September before posting a pumpkin recipe…hold on, I’m patting myself on the back.  But, now that it’s September, it’s a no-hold barred kind of situation regarding pumpkin, cool?

So, confession time, I may not have posted until September but that surely doesn’t mean I waited until today to make this :) In fact, I’ve made this bread TWICE in the last 10 days because it sas so good.

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

I have made a lot of banana bread in my life – like, A LOT. I love it. You love it. We all love it, right? It occurred to me in July, when I was coming up with recipes for September and October that the one thing I haven’t put in my banana bread yet was PUMPKIN.

At first I was like “Ewwww!” and then I was like “Hmmm…???” and then I was like “I’m totally going to try this!” and then finally, FINALLY, I made it and I was like “Ooooh YEAH!” This is what has been missing from my banana bread my whole life – pumpkin!

pumpkin-cheesecake-banana-bread-batter

I took a cue from Averie and added a cream cheese layer in the middle that totally rocked my world AND makes this bread extra special. Who doesn’t like cheesecake with their banana bread?? Hmmm? Gimme their names and I’ll set ’em straight in seconds.

Let’s talk about this bread, mkay? It’s not your light and fluffy banana bread. If you’re looking for that, try my Pina Colada Banana Bread – it too, is amazing. No, this bread is dense. It’s insanely moist. It’s just freaking fabulous. I added pumpkin pie spice to make it just right for the season. Perfection.

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

Each slice is prettier than the last and if you can eat just one slice…well, heck, you’ve got way more willpower than I do!

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

PIN IT NOW!

Pumpkin Banana Cheesecake Bread
 
Prep time
Cook time
Total time
 
This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!
Author:
Recipe type: Bread
Serves: 10 servings
Ingredients
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
Instructions
  1. Preheat oven to 350F. Grease a 9x5 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.

This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!

 Let’s get crazy! Pumpkin season is upon us!

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For all pumpkin recipes, go HERE.
For all dessert recipes, go HERE.
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Comments

  1. Thanks for the link and I have both a banana bread and a pumpkin bread with cream cheese and it’s great you rolled all the worlds into one :)

  2. I absolutely LOVE this idea! It looks so moist, and I love that scrumptious looking layer of cream cheese in the middle! Definitely making this.
    Joan Hayes recently posted..20 Decadent Chocolate Cakes

  3. I love how the cheesecake filling is making kind of a smiley face. I feel that cheerful about this bread. It looks so good!
    Mir recently posted..Snickers Cheesecake Loaf

  4. It looks so amazing. Next time you make it I want some! :)
    Dorothy @ Crazy for Crust recently posted..Skinny Peanut Butter Dip {only 3 ingredients!}

  5. I’ve been holding myself back on pumpkin recipes too…so, so excited it’s finally time!! And holy yum!! This bread…my mouth is watering! :) Banana and pumpkin sound like a perfect pair in my mind; gotta try this soon! :) Pinned!
    Anna @ Sunny Side Ups recently posted..Chocolate Covered Strawberry Banana Protein Smoothie

  6. I’m ready for all the pumpkin! I busted open my first can last month and now I can’t wait to add this bread to my baking list! It looks amazing, Trish! Love the cream cheese center!

  7. Hi Trish, I have a question about the recipe. For the cream cheese filling you say to add the flour & beat until no lumps remain. What flour are you supposed to add? I thought al the flour goes into the bread mixture.
    Thanks, Maggie

    • Yes, I had the same question. Also, you mentioned to add the sugar to the wet and then add the sugar to the cream cheese filling. Did you mean the brown sugar (or white) to the wet? Or the brown sugar to the dry?

      One more question. You had also said to add eggs to the wet but then add the egg to the cream cheese. Are the eggs divided? Sorry for all the questions just really confused!

      • No problem at all Becky! So the ingredients are divided between the pumpkin banana bread and the cheesecake filling. The ingredients are listed in the order they are added to the recipe. So the brown and white sugar listed at the top goes into with the bananas. The sugar listed under the cheesecake filling is what is mixed in with the cream cheese. I added a sentence to the instructions to further clarify. Hope that helps!

  8. What kind of pumpkin purée? Is the can ok like Libby’s? I really want to try to make this it sounds awesome

  9. SO excited that September is finally here! And yes to cheesecake in everything — this looks amazing!
    Ashley | The Recipe Rebel recently posted..One Pot Pasta Primavera

  10. You’re totally right–I would NEVER stop at one slice with this awesome cheesecake-swirled bread! Awesome share–I’ll be sharing this, too! :D
    Ala recently posted..Marinated Tempeh + Ube Tacos with Homemade Chipotle Sauce {vegan}

  11. Oh yea!! One of my favorite ways to eat pumpkin bread!! Yum Yum!!
    [email protected] recently posted..Homemade Pistachio Pudding

  12. Bring on the pumpkin! Love that thick cheesecake layer!
    Jessica @ A Kitchen Addiction recently posted..Loaded Pumpkin Blondies

  13. I’m a sucker for banana bread and pumpkin bread and cream cheese. Now you’ve made me the biggest sucker ever! (I’m not sure that sounds right. You know what I mean!)
    Melissa recently posted..The Easiest Caramel Sauce Ever

  14. can this be done without the banana? I’m actually allergic to them, but wow, this looks so good! I’ve tried regular pumpkin bread with cream cheese filling, but the ingredients mix in yours is very different.
    Thanks for posting the yummy recipe. I usually don’t make comments or ask questions on sites like this, but oh my, this looks too good not to!

  15. Bring on the pumpkin recipes! I wouldn’t be able to eat just one slice :)
    Laura @ Laura’s Culinary Adventures recently posted..Balsamic Roasted Brussels Sprouts

  16. Wow. I’m glad you took that cheesecake cue from Averie! Love this!
    Julie @ Julie’s Eats & Treats recently posted..Almond Joy Cookies

  17. I think this sounds AMAZING but my husband is not a big pumpkin fan — is there a way to make this without the pumpkin???? THANKS!!

  18. I tried this recipe and tastes every bit as delectable as I imagined but looks nothing like yours! The cream cheese rose through the bread while baking. Any ideas why?

  19. That is very nice

  20. Hi!

    I made this bread and brought it to our child birth class for the other couples to enjoy, and it was a huge hit! I would like to try to make it again, but as muffins. Do you think it would still work? If so, do you have any idea how long I should bake this for in muffin form? Please let me know :)

    • I think you can Klaire! In fact I was going to attempt that very same thing sometime next week. I would put them in for 25 minutes and then check and go from there. It should only take as long as a regular muffin would. Hope that helps!

      • I made them! I just have a standard 12 muffin tin. With the amount of batter the recipe makes, each muffin was filled to the very top with batter before baking, so I got huge muffins and they took a little longer … 35 minutes, but they look so beautiful! I am so excited to try them!

  21. I’m so excited about making this today! I have all my wet ingredients together and my butter didn’t cream, it’s chunky. Will that be ok? Or did I do something wrong?

  22. Just made this and it’s so delicious. I definitely have a new favorite. First bread recipe I ever made, so easy and yummy

  23. Amazing

  24. The bottom of your bread looks under cooked.

  25. This sounds delish! I’m ready to start posting pumpkin recipes ASAP! I’m definitely trying this as muffins. Always a favorite in our house!

  26. I made this tonight, and it was wonderful. I added pecans to the banana pumpkin mix. Should this be stored in the fridge?

  27. I just made a loaf and I’m very excited to try it tonight at church! I wish that there were a way to upload a photo of the finished product.

  28. Hi!

    Thanks for this awesome recipe! I just decided to try out a dessert for Thanksgiving and attempted this one in a muffin pan this past weekend. The top half was delicious, but I noticed the bottom was not baking as well. Any suggestions there?

    thank you in advance!!

  29. Dani Johnson says:

    I just made this, it’s fantastic! I was just wondering, since it has the layer of cream cheese filling, does it need to be refrigerated?

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