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
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Preheat oven to 350F. Grease a 9×5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
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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.
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Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
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Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.
Cheesecake Filling
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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.
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Spread the cheesecake filling carefully over the contents in the loaf pan making sure it’s as even as possible.
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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.
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Bake for 55-65 minutes or until an inserted toothpick comes out clean.
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Let cool in pan for 10 to 15 minutes before removing to a wire rack to cool.