Banana bread with cream cheese swirl
So, I know I warned you that I make a lot of cheesecake – and this (technically) isn’t cheesecake, but it might as well be. It’s the most delicious combination of cheesecake with banana bread (or cake – whatever you want to call it).
- 125g butter (melted)
- 1 cup plain flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup caster sugar
- 1/4 cup buttermilk*
- 1 tsp vanilla extract
- 1 egg plus 1 egg yolk
- 3 ripe bananas (mashed)
Cream cheese swirl:
- 375g cream cheese (softened)
- 2 tbsp plain flour
- 2 tbsp caster sugar
- 1 egg
- Preheat oven to 180°C (160°C fan forced). Grease either a 22cm or 9″ loaf tin (this will give you a higher cake/bread) or a 22cm or 9″ cake tin (this will be lower, but bigger).
- Add butter, caster sugar, buttermilk, egg and additional egg yolk to medium-sized bowl and mix well.
- Add flour, baking soda and salt and fold in well.
- Add mashed banana and stir through. Leave to one side.
- In a small mixing bowl add cream cheese, flour, caster sugar and remaining egg. combine until creamy.
- Pour half of the banana mixture into the cake tin. Don’t worry about evenness or smoothing this out.
- Take the cream cheese mixture and spoon or dollop this onto the banana mixture in the cake tin. This also does not have to be even or consistent – the less even, the more of a ‘swirl’ effect will be created. You can spread this so that it is in all of the cake, just don’t mix in. Keep adding until all mixture is used.
- Add the remaining banana mixture on top. Ensure this has completely covered the cream cheese mixture.
- Bake for 50-60 minutes or until golden brown on top. You can check whether cooked with a skewer, but don’t panic if some cream cheese comes out on the skewer.
- Let cool before devouring.
* If you’re like me and sometimes forget to buy buttermilk, then you can substitute this for the following:
- 1 cup buttermilk = 1 tbsp of lemon juice in a cup measure, then fill with normal (full cream or whole) milk. Stir well then leave to sit for 2-3 minutes. This will curdle and become your buttermilk.
- For a 1/4 cup, like here I just use about 3/4 tsp lemon juice in a 1/4 cup measurement of milk.