Farm Fresh Recipes

This first recipe is a must!! And, a huge hit this time of year.  You’ll even have friends asking where you bought it…  Oh yes, it’s THAT good. 😉

My Homemade Banana Pumpkin Cheesecake Bread ❤

  • 2 Very Ripe Bananas, Mashed
  • 2 Eggs
  • 1/3 cup apple sauce & vegetable oil (divided 50/50)
  • 1 1/3 cup canned pumpkin puree
  • 1/2 cup honey
  • 1/2 cup white sugar
  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon

CREAM CHEESE FILLING

  • 1 package (8 ounce) light cream cheese, softened
  • 1/2 to 3/4 cup sugar (for a sweeter filling, use 3/4 cup)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease a 9×5 inch loaf pan.  In a large bowl, stir together the mashed banana, eggs, oil, applesauce, pumpkin, honey and sugar.  Combine the flour, baking powder, baking soda, pie spice and cinnamon; then stir into the banana mixture until combined. 

In a seperate bowl mix the cream cheese filling ingredients and set aside.

Fold 50% of the banana pumpkin bread mix in the pan.  Then, pour 50% of the cream cheese mixture on top (which will be the middle).  Then, pour the remainder of the banana pumpkin bread on top.  Drizzle a small remainder of the cream cheese filling on the very top and marble with a knife.  Bake for 45 minutes at 350 degrees and enjoy!

**Note, you may have a little extra mix left over… If you do, consider yourself lucky because you’re having banana pumpkin cheesecake muffins in the morning! Be creative, marble together in the muffin cup and bake for 18 minutes at 350!

This will be a huge hit guaranteed!  XO

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