This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast…or snack…or lunch. It’s pretty amazing no matter what time you eat it! Ultra moist and bursting with pumpkin flavor!
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It’s September!!! I managed to hold off until September before posting a pumpkin recipe…hold on, I’m patting myself on the back. But, now that it’s September, it’s a no-hold barred kind of situation regarding pumpkin, cool?
So, confession time, I may not have posted until September but that surely doesn’t mean I waited until today to make this 🙂 In fact, I’ve made this bread TWICE in the last 10 days because it sas so good.
I have made a lot of banana bread in my life – like, A LOT. I love it. You love it. We all love it, right? It occurred to me in July, when I was coming up with recipes for September and October that the one thing I haven’t put in my banana bread yet was PUMPKIN.
At first I was like “Ewwww!” and then I was like “Hmmm…???” and then I was like “I’m totally going to try this!” and then finally, FINALLY, I made it and I was like “Ooooh YEAH!” This is what has been missing from my banana bread my whole life – pumpkin!
I took a cue from Averie and added a cream cheese layer in the middle that totally rocked my world AND makes this bread extra special. Who doesn’t like cheesecake with their banana bread?? Hmmm? Gimme their names and I’ll set ’em straight in seconds.
Let’s talk about this bread, mkay? It’s not your light and fluffy banana bread. If you’re looking for that, try my Pina Colada Banana Bread – it too, is amazing. No, this bread is dense. It’s insanely moist. It’s just freaking fabulous. I added pumpkin pie spice to make it just right for the season. Perfection.
Each slice is prettier than the last and if you can eat just one slice…well, heck, you’ve got way more willpower than I do!
More Pumpkin Recipes To Try
- Pumpkin Pie Snickerdoodles
- Cranberry Pecan Pumpkin Bread
- Homemade Pumpkin Pie Spice Recipe
- Cinnamon Sugar Pumpkin Muffins
- The BEST Pumpkin Bars
How To Make Pumpkin Cheesecake Banana Bread
Pumpkin Banana Cheesecake Bread
Ingredients
Pumpkin Banana Bread
- 2 ripe bananas
- 1/2 cup brown sugar
- 1/2 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
Cheesecake Filling
- 6 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350F. Grease a 9x5 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.
Cheesecake Filling
- 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.
Nutrition
 Let’s get crazy! Pumpkin season is upon us!
For all pumpkin recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Melissa Sperka says
Bring on the pumpkin bread!
Trish - Mom On Timeout says
That’s what I’m saying Melissa!
Dani Johnson says
I just made this, it’s fantastic! I was just wondering, since it has the layer of cream cheese filling, does it need to be refrigerated?
Trish - Mom On Timeout says
It’s got enough sugar in it that it doesn’t need to be Dani but you can if you want. Just make sure to store it in an airtight container.
So happy you enjoyed the recipe! Have a great week!
bree says
Hi!
Thanks for this awesome recipe! I just decided to try out a dessert for Thanksgiving and attempted this one in a muffin pan this past weekend. The top half was delicious, but I noticed the bottom was not baking as well. Any suggestions there?
thank you in advance!!
Trish - Mom On Timeout says
You might have needed to bake it a bit longer Bree. Did it not bake at all or what happened? It should still work even in a muffin tin I would think.
Windoodles says
I just made a loaf and I’m very excited to try it tonight at church! I wish that there were a way to upload a photo of the finished product.
Katherine says
I made this tonight, and it was wonderful. I added pecans to the banana pumpkin mix. Should this be stored in the fridge?
Theresa@aloveafare says
This sounds delish! I’m ready to start posting pumpkin recipes ASAP! I’m definitely trying this as muffins. Always a favorite in our house!
Kristine says
The bottom of your bread looks under cooked.
Shantell says
Amazing
Shantell says
Just made this and it’s so delicious. I definitely have a new favorite. First bread recipe I ever made, so easy and yummy
Jamie says
I’m so excited about making this today! I have all my wet ingredients together and my butter didn’t cream, it’s chunky. Will that be ok? Or did I do something wrong?
Klaire says
Hi!
I made this bread and brought it to our child birth class for the other couples to enjoy, and it was a huge hit! I would like to try to make it again, but as muffins. Do you think it would still work? If so, do you have any idea how long I should bake this for in muffin form? Please let me know 🙂
Trish - Mom On Timeout says
I think you can Klaire! In fact I was going to attempt that very same thing sometime next week. I would put them in for 25 minutes and then check and go from there. It should only take as long as a regular muffin would. Hope that helps!
Klaire says
I made them! I just have a standard 12 muffin tin. With the amount of batter the recipe makes, each muffin was filled to the very top with batter before baking, so I got huge muffins and they took a little longer … 35 minutes, but they look so beautiful! I am so excited to try them!
Trish - Mom On Timeout says
Success! So glad that it worked out for you Klaire!
sameh omar says
That is very nice
Courtney says
I tried this recipe and tastes every bit as delectable as I imagined but looks nothing like yours! The cream cheese rose through the bread while baking. Any ideas why?
Trish - Mom On Timeout says
Sounds like you didn’t save enough of your batter for the top. Make sure that you have at least half of the batter for the top layer. I do half and half. Hope that helps!
Sandy says
I think this sounds AMAZING but my husband is not a big pumpkin fan — is there a way to make this without the pumpkin???? THANKS!!
Trish - Mom On Timeout says
You totally can! Add in another banana to the recipe and you should be good to go! You might also want to omit the pumpkin pie spice. Enjoy!
Julie @ Julie's Eats & Treats says
Wow. I’m glad you took that cheesecake cue from Averie! Love this!