Happy Wednesday everyone! Today I found myself a bit stressed out, which meant it was time for some baking therapy. I saw a recipe last week for Cheesecake Stuffed Banana Bread *pauses to wipe drool away* and decided to put my extra ripe bananas to some good use.
After my cherry cheesecake debacle in February (my $6 hand mixer pooped out on me mid mix) I decided to invest in some better equipment. My dream purchase was the Kitchen Aid stand mixer ($250). However, with my student budget I decided to go with the same brand hand mixer. It was only $40 and I am beyond happy with it.
If you have never baked bread before, the key to a quality loaf is the oven rack position. You want the rack on the second from bottom level. If the bread is too close to the top of the oven you will end up with a bulgy burned top that’s ripped open and a raw center (yes, I have done that… a few times…).
For the first in a long time I am completely happy with the results of my concoction. It tastes great, it cooked evenly, and it looks good. Check out the recipe below and happy baking and eating!
Cheesecake Stuffed Banana Bread
Nonstick cooking spray, for spraying the pan
1 cup all-purpose flour, plus more for dusting the pan
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 very ripe bananas
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract
1 large egg
Confectioners’ sugar, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners’ sugar and serve.