Cheesecake Stuffed Banana Loaf Cake

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This Cheesecake Stuffed Banana Loaf Cake is like a dream come true for dessert lovers. It has a surprise creamy layer of cheesecake right in the middle!

Prep Time 40

Cook Time 55

Total Time 1 35

Servings Slices

Calories 579kcal

Author Fay

INGREDIENTS

Cheesecake Filling

125 g (4 ⅖ oz) cream cheese
¼ cup (¼ cup) white sugar
1 teaspoon (1 teaspoon) vanilla extract
1 (1) egg large
3 tablespoon (3 tablespoon) all-purpose flour

Banana Loaf Cake

2 (2) bananas very ripe
½ cup (½ cup) vegetable oil
½ cup (½ cup) milk
¼ cup (¼ cup) white sugar
¾ cup (¾ cup) brown sugar
2 (2) eggs large
2 teaspoon (2 teaspoon) vanilla extract
1½ cups (1 ½ cups) all-purpose flour
½ teaspoon (½ teaspoon) cinnamon ground
2 teaspoon (2 teaspoon) baking powder
½ teaspoon (½ teaspoon) salt
½ cup (½ cup) chocolate chips

Ganache Topping

1 cup (1 cup) dark chocolate
¾ cup (¾ cup) heavy cream

INSTRUCTIONS

Cheesecake Filling

In a medium mixing bowl, beat the cream cheese with a hand mixer on medium speed until creamy and smooth.
Add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
Add the egg to the cream cheese mixture, beating well after the addition.
Finally, sift in the all-purpose flour, mixing until just combined, avoiding over-mixing. Set aside.

Banana Loaf Cake

Preheat your oven to 170°C (340°F). Grease a loaf pan, or line it with parchment paper for easy removal. Secure with metal clips if you have them.
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the vegetable oil, white and brown sugars. Mix until well combined.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Place a mesh strainer over the bowl with the wet ingredients and add the flour, cinnamon, baking powder, and salt.
Sift the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the chocolate chips.
Pour half of the banana loaf batter into the prepared loaf pan.
Carefully pipe or dollop the cheesecake filling over the batter.
Top with the remaining banana loaf batter, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 20 minutes, then carefully remove and let it cool completely.

Ganache Topping

Place the chopped chocolate or chocolate chips in a heat-proof bowl.
Microwave in 30-second intervals, stirring in between, until smooth.
Allow the ganache to cool slightly until it reaches a spreadable consistency.
Spread the ganache evenly over the top of the cooled banana loaf.

NOTES

Room Temperature Ingredients: Use room temperature cream cheese and eggs for best results.

Ripe Bananas: The riper, the better for sweetness and moisture.

Baking Pan Prep: Grease and line the loaf pan for easy removal.

Ganache Consistency: Allow ganache to cool for spreadable consistency.

Check Doneness: Cake is done when a toothpick inserted comes out clean.

Cooling Time: Let cake cool completely before adding ganache.

Storage: Store in an airtight container in the fridge for up to 5 days.

NUTRITION