Banana Bread Cheesecake: A Perfect Two-in-One Dessert

By:

Brandi Oshea

Published:

September 27, 2026

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Banana Bread Cheesecake

Banana Bread Cheesecake is one of the best desserts I have ever made, and you get two favorite treats baked together in one pan. Creamy vanilla cheesecake meets moist chocolate chip banana bread, and a cream cheese buttercream frosting finishes the top.

It is the kind of spring dessert that looks like a show stopper on an Easter brunch table, yet every step feels familiar and simple.

If you love banana bakes, you may also enjoy my Cream Cheese Banana Bread with Cream Cheese Frosting recipe for a lighter take on these same flavors.

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1. Banana Bread Cheesecake
2. Banana Bread Cheesecake
3. Ingredients
4. Instructions
5. Recipe details
6. FAQs
7. Banana Bread Cheesecake

Banana Bread Cheesecake

This dessert started as a kitchen experiment I did not expect to love so much. I had a one bowl Chocolate Chip Banana Bread recipe and a New York Style Cheesecake recipe that I adored separately, and one weekend I wondered what would happen if the two of them shared a single pan. The answer was rich, dense, creamy and completely irresistible.

The banana bread side is the quick and simple one. It needs only a few ingredients and about five minutes of prep, and it bakes into a moist homemade bread with that unmistakable banana flavor.

The cinnamon and the miniature chocolate chips keep it from tasting flat next to all that cream cheese. The cheesecake side is the opposite in texture. It is rich and dense, yet creamy and smooth, and it slices cleanly once it has chilled.

If you have never baked a cheesecake in a water bath, do not let that stop you. The roasting pan and the hot water are simply there to keep the oven humid, which helps the cheesecake bake evenly and keeps the top from drying out.

The idea really came together after I revisited a Carrot Cake Cheesecake I had made for Easter. That layered dessert was such a hit at our table that I wanted a similar Easter idea, this time built around banana bread instead of carrot cake.

Same spirit, brand new flavor, and honestly the banana version is the one my family asks for now.

One thing I learned early on is that a thin cheesecake swirl is simply not enough. If you only ripple a little cheesecake through banana bread batter, the cheesecake gets lost in the crumb and you barely taste it. So this recipe uses two batters in roughly equal parts, chocolate chip banana bread and vanilla cheesecake.

Here is the part that surprises people. You layer the two batters randomly in large spoonfuls inside a springform pan, and then you do not swirl them with a knife. You leave them exactly as they are.

As the cheesecake bakes, the batters swirl on their own, and the pattern you get is far prettier than anything I could draw with a skewer.

Do not swirl the batters. The layers look messy going into the oven, and that is exactly what you want.

What comes out of the oven is a fun alternative to a traditional cheesecake and a fun alternative to plain banana bread. It is a spring dessert that belongs on an Easter table, and it works just as well on an ordinary weekend when you want something that feels special. Serve it chilled and watch how quickly the plate empties.

Craving for more banana recipes? Check try these:

The banana theme does not have to stop here. If you enjoy this bake, Banana Upside Down Cake is a moist and flavorful dessert that also works beautifully as a breakfast or a snack.

Banana Bread Blondies is another easy one bowl recipe, made with brown sugar and cinnamon, and it turns out moist and fudgy every single time. Both are simple enough for a busy week and impressive enough for guests.

Ingredients

This recipe has three components, and each one uses its own short list. I like to set everything out on the counter before I start so the mixing goes quickly.

I also take the cream cheese, butter and eggs out of the refrigerator about an hour ahead, since the recipe calls for softened cream cheese and softened butter and everything blends into a smoother batter that way.

Cheesecake

16 oz. full fat cream cheese, softened to room temperature

1/4 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 Tablespoon all purpose flour
2 eggs
1 egg white

Banana Bread

1/2 cup vegetable oil
1/2 cup sugar
6 Tablespoons brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 large bananas, mashed, about 1 1/4 cups, or 3 small bananas
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 to 2 teaspoons ground cinnamon, to taste
1/2 cup miniature chocolate chips

Cream Cheese Frosting

3 oz. full fat cream cheese, softened to room temperature
3 Tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 to 2 Tablespoons sour cream
1/3 cup chopped walnuts, for garnish, optional

Instructions

Read the whole method once before you begin, because the order matters. Get the cheesecake batter smooth first, then mix the banana bread while the oven finishes heating. Everything comes together in one long stretch, so clear your counter and set out your ingredients before you start.

Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with parchment paper, then grease the bottom and sides with nonstick cooking spray.

Wrap the pan in two layers of aluminum foil, covering the bottom and wrapping tightly around the outside walls. This keeps water from leaking into the pan while it bakes in the water bath. Set the pan aside.

Make the cheesecake batter

In a large bowl, beat the cream cheese and granulated sugar together on medium speed until the mixture is smooth and creamy. Give it a full minute or two, because any lumps you leave now will still be there later.

Add the sour cream, vanilla and flour and beat until combined. Scrape down the bowl once so nothing hides at the bottom.
On low speed, add the eggs and beat only until combined. Do not overmix the batter, since extra air is the fastest way to a cracked top. Set the bowl aside.

Make the banana bread batter

Stir together the dry ingredients in a bowl: flour, baking powder, baking soda, salt and cinnamon. Set this aside.

In a medium bowl, mix the oil, brown sugar, sugar, eggs and vanilla until the sugar dissolves. Add the mashed banana and mix to combine.
Add the dry ingredients and mix just until combined, then stir in the chocolate chips. A few streaks of flour are fine, but a heavily overmixed batter bakes up tough.

Layer, bake and cool

Spread 1 1/2 cups of the banana bread batter over the bottom of the prepared pan. This becomes your base layer.

Drop large spoonfuls of the cheesecake batter on top of the banana bread batter, then top with large spoonfuls of the banana bread batter. Repeat with the remaining cheesecake mixture and finish with the remaining banana bread batter. Do not swirl.
Place the springform pan inside a large roasting pan, fill with about 1 inch of hot water and place the whole setup in the oven.
Bake for 75 to 90 minutes, until the center is set. If it starts browning too much, loosely cover the top with aluminum foil.

When a toothpick inserted in the center comes out almost clean with a few moist crumbs attached, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. This slow cool is what keeps the surface smooth.
Remove from the oven and cool completely at room temperature, then refrigerate for 5 to 6 hours or overnight, which I prefer. Once the cheesecake is completely cooled, loosen the ring of the pan and remove it.

Make the cream cheese frosting and finish the dessert

Beat the cream cheese and butter together on medium high speed in a medium bowl until smooth and creamy. Gradually add the powdered sugar, vanilla and salt, then beat on high speed until smooth and creamy.

Beat in 1 to 2 Tablespoons of sour cream, depending on how thick or thin you want the frosting. Spread it onto the chilled cheesecake and garnish with chopped walnuts, if desired.
Cut into slices and serve chilled. Store leftovers covered in the refrigerator for up to 3 to 4 days.

If your springform pan is on the older side, check the seal before you fill it. Two layers of foil are cheap insurance against a soggy crust.

Recipe details

Prep time	30 minutes
Cook time	90 minutes
Total time	120 minutes
Servings	12

FAQs

What is banana bread cheesecake?

Banana bread cheesecake is a layered dessert that combines a moist chocolate chip banana bread base with a creamy vanilla cheesecake filling, all topped with a tangy cream cheese frosting. It offers two classic treats in one slice and is often baked in a springform pan using a water bath for even cooking. This recipe yields 12 servings and requires about 2 hours total time.

How do you make banana bread cheesecake?

To make banana bread cheesecake, layer 1 1/2 cups of banana bread batter in a prepared 9-inch springform pan, then alternate spoonfuls of cheesecake batter and remaining banana bread batter without swirling. Place the pan in a roasting pan with 1 inch of hot water and bake at 350°F for 75 to 90 minutes until the center is set. After baking, let it sit in the turned-off oven for 1 hour, then cool completely and refrigerate for at least 5 to 6 hours before frosting.

Can you freeze banana bread cheesecake?

Yes, you can freeze banana bread cheesecake for up to one month. Wrap individual slices or the whole cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain the best texture.

How do you store banana bread cheesecake?

Store leftover banana bread cheesecake covered in the refrigerator for up to 3 to 4 days. Keep it in an airtight container or tightly wrap the springform pan with plastic wrap to prevent it from drying out or absorbing other odors. Serve chilled for the best flavor and texture.

Banana Bread Cheesecake: A Perfect Two-in-One Dessert

Banana Bread Cheesecake

Banana Bread Cheesecake

Craving for more banana recipes? Check try these:

Ingredients

Instructions

Recipe details