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Blueberry Banana Cheesecake Bread

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A moist and tender loaf combining ripe bananas, juicy blueberries, and a creamy cheesecake ribbon, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 1/2 cups ripe mashed bananas (about 3 medium)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice (optional, for the cheesecake ribbon)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
  2. In a bowl, mash bananas until mostly smooth. Whisk in eggs, oil, sugar, and vanilla.
  3. In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the banana mixture and mix until combined. Do not overmix.
  4. Fold blueberries gently into the batter.
  5. For the cheesecake layer, beat cream cheese with powdered sugar and lemon juice until smooth.
  6. Spoon half the banana-blueberry batter into the prepared pan. Dollop half the cream cheese mixture, then add the remaining batter. Top with remaining cheesecake in dollops and drag a knife through the top to create a swirl.
  7. Bake for 50–65 minutes, until a toothpick in the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent with foil.
  8. Cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing.

Notes

Use very ripe bananas for the best natural sweetness and moisture. If using frozen berries, fold them in straight from the freezer to limit color bleed.

Nutrition

Find it online: https://recipesunfolded.com/blueberry-banana-cheesecake-bread/

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