|Prep Time||20 minutes|
|Cook Time||1 hour|
|Passive Time||1 Hour 20 Minutes|
- 6 large very ripe bananas (about 2 cups)
- 4 large eggs
- 1/2 cup softened, unsalted butter
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup dark brown sugar
- 1 box vanilla instant pudding mix (3.4 oz)
- 1 teaspoon baking soda
- 1 teaspoon salt
- (2) 8 ounce packages cream cheese softened to room temperature
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 325°.
- Grease and flour a Bundt pan. (I like to spray a Bundt cake pan with baking PAM and then coat with flour!)
- Put all of the "Wet Ingredients" into a large bowl and blend with a hand mixer until full combined.
- In a separate, medium sized, bowl combine the "Dry Ingredients" with a whisk.
- Pour the combined dry ingredients into the large bowl with the combined wet ingredients and fold in dry until just combined. Set Aside.
- In another bowl, combine all of the "Cheesecake Filling" Ingredients with a hand mixer. Beat until fully combined and fluffy.
- Pour half of the banana bread mixture into the greased & floured pan and use a spatula to ensure it is even. next, pour ALL of the Cheesecake filling on top of that layer and use a spatula to swirl and cover the first half of the banana bread mixture.
- Pour the remaining banana bread mixture on top, as the last layer, and ensure it is evenly spread out and covering the majority of the cheesecake filling. At this point, I like to drop the full Bundt pan onto a towel covered counter to release any bubbles.
- Place the uncovered pan into the preheated oven and cook for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool on counter for 15 minutes before carefully turning upside down and allowing the Bundt to release on a cooling rack or cake platter. Wait until Banana Bread Cheesecake is fully cooled before slicing! Enjoy!
I think this recipe gets better the longer it sits! The outside will start to get gooey and super moist and the flavors are completely melded together by day two or three. I typically allow a bunch of bananas to turn pretty brown and then put them in the freezer until I am ready to bake with them. About an hour before I want to start baking, I remove the bananas I want to use from the freezer and allow them to thaw out at room temp. Happy baking & ENJOY!