Cheesecake Stuffed Banana Bread

Okay y’all. I’m sitting here confessing to you that I am bringing you yet another recipe inspired by me being high as all fuck. There was one night where I had a bunch of overly ripe bananas that needed to get used so I was like, let’s make banana bread- duh! But was like, how do I make this ~special~… blueberries? no. Walnuts? nope. Chocolate chips? Done that. Peanut Butter? Possibly. So as I was rummaging through my kitchen, I realized I had everything to make a cheesecake filling and a lightbulb literally exploded in my head. Like YES OF COURSE LET’S STUFF IT WITH CHEESECAKE. So here we are.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Cream Cheese. It’s so dang good and really sends this recipe over the top!

So let’s go over what you’ll need to make this, shall we?

Banana Bread:

  • 4 very ripe spotted bananas
  • ¼ cup canola oil
  • ¼ cup unsweetened plant milk
  • ½ cup light brown sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mini chocolate chips

Cheesecake Filling:

  • ½ block firm tofu
  • ¼ container of Follow Your Heart Cream Cheese
  • 2 tbsp vanilla extract
  • ¼-½ cup organic cane sugar (depending how sweet you like it)
  • 2 tsp lemon juice

The reason we want tofu combined with the cream cheese for the filling is that if we do just cream cheese on it’s own, it’ll melt too much and not be stable enough inside of the banana bread. Trust me it took a few failed loaves for me to find this out the hard way. But the addition of tofu helps stabilize it and trust me you won’t even notice it’s in there. I also chose to add mini chocolate chips to this to really add more to it, but you can leave them out entirely, swap them for walnuts, literally do what you want!

Heres how to make the banana bread!

  1. Preheat your oven to 350F.
  2. In a food processor, add all of your cheesecake filling ingredients and blend until completely smooth.  Adjust the sweetness and set aside.
  3. In a large mixing bowl, roughly mash the bananas.  Add the brown sugar, oil, vanilla, and milk.  Whisk well to incorporate.
  4. Into that same bowl, sift in your flour, baking soda, salt, cinnamon, and use a rubber spatula to mix until combined.
  5. Spray a 9×5 loaf pan with coconut oil spray to prevent sticking.  Add 2/3 of the banana bread batter into the loaf pan and even it out.  Then add in your cheesecake filling, in the middle but make sure to leave a border of banana bread around the edges so the cheesecake filling doesn’t go completely to the edge of the loaf.  Top with the remaining 1/3 of banana bread batter, and smooth out. 
  6. Place in the oven and bake for about an hour, until a toothpick comes out clean.  Let cool for 20 minutes before removing from the loaf pan and serving.  Ideally, let it cool completely before cutting into it. 

Now here’s the deal. Say you don’t want the cheesecake filling for whatever reason, just leave it out and skip those steps- and you’ve got yourself an amazing loaf of regular banana bread! This is my normal banana bread recipe at the end of the day, I just modified it to add in the cheesecake filling!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you need to use up those overly ripe bananas (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Cheesecake Stuffed Banana Bread

Once you try this VEGAN Cheesecake Stuffed Banana Bread you'll never want to have normal banana bread ever again. Trust me!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Banana Bread

  • 4 very ripe spotted bananas
  • ¼ cup canola oil
  • ¼ cup unsweetened plant milk
  • ½ cup light brown sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mini chocolate chips

Cheesecake Filling

  • ½ block firm tofu
  • ¼ container of Follow Your Heart Cream Cheese
  • 2 tbsp vanilla extract
  • ¼-½ cup organic cane sugar depending how sweet you like it
  • 2 tsp lemon juice

Instructions

  1. Instructions:
  2. Preheat your oven to 350F.
  3. In a food processor, add all of your cheesecake filling ingredients and blend until completely smooth. Adjust the sweetness and set aside.
  4. In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and milk. Whisk well to incorporate.
  5. Into that same bowl, sift in your flour, baking soda, salt, cinnamon, and use a rubber spatula to mix until combined.
  6. Spray a 9×5 loaf pan with coconut oil spray to prevent sticking. Add 2/3 of the banana bread batter into the loaf pan and even it out. Then add in your cheesecake filling, in the middle but make sure to leave a border of banana bread around the edges so the cheesecake filling doesn’t go completely to the edge of the loaf. Top with the remaining 1/3 of banana bread batter, and smooth out.
  7. Place in the oven and bake for about an hour, until a toothpick comes out clean. Let cool for 20 minutes before removing from the loaf pan and serving. Ideally, let it cool completely before cutting into it.

Recipe Notes

You can always make this just normal banana bread by just leaving out the cheesecake filling and chocolate chips if desired.  You can also add walnuts, blueberries, etc. 

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