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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Laura @ Laura's Culinary Adventures says
Bring on the pumpkin recipes! I wouldn’t be able to eat just one slice 🙂
Brooke says
can this be done without the banana? I’m actually allergic to them, but wow, this looks so good! I’ve tried regular pumpkin bread with cream cheese filling, but the ingredients mix in yours is very different.
Thanks for posting the yummy recipe. I usually don’t make comments or ask questions on sites like this, but oh my, this looks too good not to!
Melissa says
I’m a sucker for banana bread and pumpkin bread and cream cheese. Now you’ve made me the biggest sucker ever! (I’m not sure that sounds right. You know what I mean!)
Jessica @ A Kitchen Addiction says
Bring on the pumpkin! Love that thick cheesecake layer!
Lyuba@willcookforsmiles says
Oh yea!! One of my favorite ways to eat pumpkin bread!! Yum Yum!!
Ala says
You’re totally right–I would NEVER stop at one slice with this awesome cheesecake-swirled bread! Awesome share–I’ll be sharing this, too! 😀
Ashley | The Recipe Rebel says
SO excited that September is finally here! And yes to cheesecake in everything — this looks amazing!
Yuri says
What kind of pumpkin purée? Is the can ok like Libby’s? I really want to try to make this it sounds awesome
Maggie M says
Hi Trish, I have a question about the recipe. For the cream cheese filling you say to add the flour & beat until no lumps remain. What flour are you supposed to add? I thought al the flour goes into the bread mixture.
Thanks, Maggie
Becky says
Yes, I had the same question. Also, you mentioned to add the sugar to the wet and then add the sugar to the cream cheese filling. Did you mean the brown sugar (or white) to the wet? Or the brown sugar to the dry?
One more question. You had also said to add eggs to the wet but then add the egg to the cream cheese. Are the eggs divided? Sorry for all the questions just really confused!
Trish - Mom On Timeout says
No problem at all Becky! So the ingredients are divided between the pumpkin banana bread and the cheesecake filling. The ingredients are listed in the order they are added to the recipe. So the brown and white sugar listed at the top goes into with the bananas. The sugar listed under the cheesecake filling is what is mixed in with the cream cheese. I added a sentence to the instructions to further clarify. Hope that helps!
Kelly - Life Made Sweeter says
I’m ready for all the pumpkin! I busted open my first can last month and now I can’t wait to add this bread to my baking list! It looks amazing, Trish! Love the cream cheese center!
Anna @ Sunny Side Ups says
I’ve been holding myself back on pumpkin recipes too…so, so excited it’s finally time!! And holy yum!! This bread…my mouth is watering! 🙂 Banana and pumpkin sound like a perfect pair in my mind; gotta try this soon! 🙂 Pinned!
Dorothy @ Crazy for Crust says
It looks so amazing. Next time you make it I want some! 🙂
Trish - Mom On Timeout says
Seriously, SO good Dorothy. I’m sure I will be making it again soon – it quickly got added to our favorites list 🙂
Mir says
I love how the cheesecake filling is making kind of a smiley face. I feel that cheerful about this bread. It looks so good!
Trish - Mom On Timeout says
Mir! You are too freakin’ cute! I totally didn’t even see that but you’re right – this bread is smiling!
Joan Hayes says
I absolutely LOVE this idea! It looks so moist, and I love that scrumptious looking layer of cream cheese in the middle! Definitely making this.
Trish - Mom On Timeout says
It’s amazing Joan! I do hope you try it and let me know what you think!
Averie @ Averie Cooks says
Thanks for the link and I have both a banana bread and a pumpkin bread with cream cheese and it’s great you rolled all the worlds into one 🙂
Trish - Mom On Timeout says
Of course you do Averie cause you are the BOMB! Seriously, it’s changed my life. I want all my breads, muffins, everything with cream cheese from now on 🙂