PUMPKIN CHEESECAKE BANANA BREAD

I have made a lot of banana bread in my life – like, A LOT. I love it. You love it. We all love it, right? It occurred to me in July, when I was coming up with recipes for September and October that the one thing I haven’t put in my banana bread yet was PUMPKIN.
I took a cue from Averie and added a cream cheese layer in the middle that totally rocked my world AND makes this bread extra special. Who doesn’t like cheesecake with their banana bread?? Hmmm? Gimme their names and I’ll set ’em straight in seconds.

Let’s talk about this bread, mkay? It’s not your light and fluffy banana bread. If you’re looking for that, try my Pina Colada Banana Bread – it too, is amazing. No, this bread is dense. It’s insanely moist. It’s just freaking fabulous. I added pumpkin pie spice to make it just right for the season. Perfection.

Ingredients
Pumpkin Banana Bread

• 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

Cheesecake Filling

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

Instructions

1. Preheat oven to 350F. Grease a 9x5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.
2. 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.
3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
4. ..........................

for full instruction please see : www.momontimeout.com

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