Once I finished making this pumpkin cheesecake banana bread, I KNEW I wanted to add it to my “Fall Dessert Roundup” of all things pumpkin spice! This is recipe number one of my little series now that Fall is in full force. (Well sort of, it’s still miserably hot here in Arizona, but inside our home, Fall is here!)
I’ve put together a handful of recipes that I have made or plan to make in the next few weeks. You’ll find my honest reviews and why I love them for the Fall holiday! That way, you all have a bunch of ideas of what desserts to bring to family gatherings like…THANKSGIVING!! We are getting closer and closer and my heart could explode! Thanksgiving is one of my favorite holidays, mainly because of all the fun baking that goes into it. This is sort of how this series was born-I wanted to look back at my favorite pumpkin themed recipes when it came time for Thanksgiving so I could bring the perfect desserts to all of my favorite people.
I first saw the pumpkin cheesecake banana bread recipe here from “Mom on Timeout” when I was doing research for some recipes that looked yummy. A few things that I love about her recipe: 1-it’s SO straightforward, 2-not complicated at all 3-she makes it pretty hard to mess it up! That’s the best part! I love a “no-fail” recipe! Normally with recipes I put a little bit of my own “spin” on things, but with this recipe, I felt like it didn’t need anything changed! So I just followed it exactly and it turned out great!
*A little tip: for the cheesecake filling for the pumpkin cheesecake banana bread recipe, I actually put the batter into a piping bag and piped it on as a layer so it made it even more uniform that it would have been with me doing it by hand! Super super easy. You can find piping bags here, too!
Pumpkin Banana Bread Cheesecake Recipe
(From “Mom on Timeout”, I did not by any means create this recipe!! Be sure to check out her blog!)
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
- 6 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- Preheat oven to 350F. Grease a 9×5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
- 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.
- Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
- Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.
- 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.
- Spread the cheesecake filling carefully over the contents in the loaf pan making sure it’s as even as possible.
- 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.
- Bake for 55-65 minutes or until an inserted toothpick comes out clean.
- Let cool in pan for 10 to 15 minutes before removing to a wire rack to cool.
Be sure to stay tuned for 4-5 more recipes coming your way before we hit Thanksgiving!! Again, all things pumpkin! Is that too basic? Maybe. Do I still love it anyways? YEP!! Thanks, as always, for tuning in! Be sure to subscribe to see the next recipe in your inbox once it goes live!