Mascarpone Cheesecake Stuffed Banana Bread
Recipe type: Breakfast, breads
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
a super easy banana bread made with less sugar and butter but 100% of the classic banana bread flavor and texture. Stuffed with mascarpone 'cheesecake' filling. The ingredient list looks long but a bunch of them are repeated!
  • ¼ melted butter
  • 6TBSP sour cream
  • ½ C granulated sugar
  • 2-4 TBSP dark brown sugar
  • 1 tsp vanilla extract
  • 2 large room temperature eggs
  • 1 C mashed overripe banana**
  • 1½ C all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C mascarpone cheese
  • 1 large room temperature egg
  • ¼ tsp vanilla extract
  • 3-4 tbsp granulated sugar (I used 3)
  • 1 TBSP flour
  1. Preheat oven to 350F
  2. Grease and flour a standard loaf pan and set aside.
  3. In a small bowl, whisk together melted + slightly cooled butter, both sugars, vanilla and sour cream until completely combined. Add eggs and whisk until creamy. Add mashed banana and whisk until incorporated.
  4. In a medium/large bowl, sift together the flour, baking soda and salt.
  5. In a small bowl, whisk together all of the filling ingredients.
  6. Pour the butter/banana/sugar mixture in to the flour mixture and whisk until JUST combined. Careful not to over mix.
  7. Pour half the batter in to prepared loaf pan and smooth out. Pour mascarpone filling over the batter evenly then gently top with the remaining batter. Gently smooth out the top so no mascarpone filling shows.
  8. Place in the oven and bake for 55-60 minutes or until a toothpick inserted comes out clean. Mine took 58 minutes.
  9. Allow to cool in the pan for 10 minutes then remove to a wire rack to cool completely. Wrap in plastic wrap and store in the fridge for up to 5 days. The flavor is best on the 2nd and 3rd day like with all banana breads!
I didn't store mine in the fridge. I never really know what to do with 'cheesecake' fillings. Mine was fine not in the fridge for a couple of days and then I put it in there to be safe.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at