Banana bread cheesecake
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Banana bread cheesecake
Everyone’s favourite loaf cake gets an upgrade with a swirl of baked vanilla cheesecake hidden in its sticky middle.
Serves: 12
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
241Kcal
Fat
8gr
Saturates
2gr
Carbs
38gr
Sugars
20gr
Fibre
2gr
Protein
5gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 ripe bananas
- 75ml vegetable oil
- 100g dark brown sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 3 tbsp soured cream
- 125g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tbsp demerara sugar
For the cheesecake swirl
- 175g full-fat cream cheese (we used Philadelphia)
- 2 tbsp sour cream
- 50g caster sugar
- 1 tsp vanilla bean paste
- 1 medium egg
- 1 tbsp cornflour
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 900g loaf tin. Mash the bananas in a large bowl. Whisk together the vegetable oil, dark brown sugar, eggs, vanilla and soured cream, then add this to the mashed banana and stir well to combine. Mix together the flour, baking powder, bicarb and cinnamon, and carefully fold this through the wet ingredients.
- For the cheesecake swirl, whisk all of the ingredients together until smooth. Pour two-thirds of the banana bread mixture into the loaf tin and then top with the cheesecake mixture. Cover with the remaining banana bread mixture and, using a chopstick or skewer, lightly swirl the mixture together a little.
- Sprinkle with the demerara sugar and bake in the oven for 50 minutes to 1 hour, or until risen and a cake skewer comes out with just a few damp crumbs when inserted. Leave to cool in the tin for 15 minutes, then remove and let it cool completely on a wire rack.
