Cheesecake-Stuffed Banana Bread

Recipe

Dessert
Cheesecake-Stuffed Banana Bread

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2.5 out of 5 stars
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2 ratings

Recipe Data

12
Servings
20min
Prep
3hr20min
Total

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    Description

    Don't feel guilty after eating this cheesecake and banana bread mash-up. Dietitian Amanda uses her healthier substitutions so you can feel good about indulging.

    To get more of dietitian Amanda's recipes and substitution tips, watch her segment, Substitute Teacher, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Banana Bread
    ½ c.Hy-Vee all-purpose flour, plus additional for dusting
    ½ c.Hy-Vee whole wheat flour
    ½ tsp.Hy-Vee baking soda
    ¼ tsp.kosher salt
    ¼ c.Hy-Vee granulated sugar
    2medium bananas, very ripe
    c.Hy-Vee vegetable oil
    c.Hy-Vee unsweetened applesauce
    ½ tsp.Hy-Vee vanilla extract
    1Hy-Vee large egg
    Hy-Vee powdered sugar, for garnish
    Cheesecake Swirl
    1 package(s)(8-oz.) Hy-Vee 1/3-less fat Neufchatel cream cheese , softened
    ¼ c.Hy-Vee granulated sugar
    ¼ c.Hy-Vee plain Greek yogurt
    1Hy-Vee large egg

    Things To Grab

    • 9 x 5-inch loaf pan
    • Hy-Vee nonstick cooking spray
    • Electric mixer
    • 2 medium bowls
    • Large bowl
    • Fork
    • Spatula
    • Butter knife
    • Wooden toothpick
    • Wire cooling rack

    Directions

    1. Preheat oven to 325 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray and dust with flour; set aside.

    2. Make Cheesecake Swirl: Beat cream cheese, sugar, Greek yogurt, and egg in a medium bowl; set aside.

    3. Make Banana Bread: Sift together flours, baking soda, and kosher salt in a medium bowl; set aside. In a large bowl, mash bananas with a fork and stir in granulated sugar. Beat in oil, vanilla extract, and egg. Fold in flour mixture using a spatula.

    4. Remove 3/4 cup of batter and set aside. Pour remaining batter into prepared loaf pan. Spoon cheesecake mixture over batter and smooth with a spatula. Top with remaining 3/4 cup of reserved batter. Drag a butter knife through the batter to create large swirls.

    5. Bake 50 to 60 minutes, or until the top is cracked and a wooden toothpick inserted near center comes out clean. Cool on a wire cooling rack for 30 minutes then carefully invert onto a serving platter. Cool completely. If desired, dust with powdered sugar just before serving. Store in the refrigerator.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 45mg
    • Sodium: 180mg
    • Total Carbohydrates: 22g
    • Protein: 4g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%