Pumpkin Banana Cheesecake Bread

• Vegetarian

• Produce

  • 2 Bananas, ripe
  • 1 cup Pumpkin puree, pure

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 3/4 cup Flour
  • 3/4 cup Granulated sugar
  • 1 tsp Pumpkin pie spice
  • 1 1/2 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 6 oz Cream cheese

Found on momontimeout.com

Description

Ingredients

• 2 ripe bananas
• ½ cup brown sugar
• ½ 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
• 6 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• ¼ cup all-purpose flour

Directions

• 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.
• 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 its 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.