"Never look a gift horse in the mouth." Am still trying to convince myself to embrace that old adage. I should begin by telling you I am no fashionista, but I am a bit fussy when it comes to dressing for yoga or when going out for a run. Most days my workout wardrobe is a color coordinated Lululemon ensemble. Black, grays, blues, pinks, and purples are the colors I gravitate toward most. Every now then I might throw on something white or maybe even darker shades of green. So when we got our (free) half-marathon pacer shirts last weekend I probably made a face. Not probably, I did make a face. The thought of looking like a bumble bee, Big Bird, or worse yet, a school bus while running this summer was more than my semi-high maintenance self could handle. Yes, our (free) pacer shirts were the brightest shade of yellow ever created. You see, I have a very long history of disliking the color yellow. I repainted the freshly painted yellow kitchen in my Rhode Island farmhouse because I couldn't eat, bake, or cook in it. Then there was the time I told my former elementary school staff members they could choose the colors for the new playground equipment, however, yellow was the only color off the table. I know that sounds terrible and at the time it probably did. Especially to kindergarten, first and and second grade teachers. But in my defense, taking yellow off the table wasn't only about my dislike of the color. It happens to be one of the colors bees find very attractive. So as much as I worry about looking like a bee with my overheated red face (definitely not a good lock) during our long runs on those hot summer Saturday mornings, I also worry about getting stung by a bee. I may never be able to persuade myself I should be grateful for the free running tank although I am grateful for the opportunity to be a half-marathon pacer this season. And yes, I do understand some of you have an affinity for the color yellow. Note: I will keep you posted on whether or not I get stung by a bee while running in yellow.
As much as I shy away from the color yellow when to comes to clothing or decorating, I collect yellowware and am a yellow food lover. Lemons, yellow bell peppers, pears, corn, pineapple, winter squash, yellow beets, yellow tomatoes, and bananas are some of my favorites. Especially bananas. I will eat them plain, dipped in chocolate, flambéed, or in baked cake or bread form. When it comes to bananas, I am not a fussyterian. And when it comes to banana breads, apparently there is no end to number of versions of banana bread shared here on the blog. Although in my defense, this Cheesecake Banana Bread is not just a banana bread. It's part cheesecake. And when the whole thing is topped with chocolate chips, it's damn deliciousness.
This is the second version of Cheesecake Banana Bread I made this week. The first one was good. But this one was much better than good. I am calling it the Blue Ribbon version of Banana Bread. You definitely need this one in your life.
A deeply flavored moist banana bread, a slightly sweet, tangy cheesecake layer, and melted semi-sweet chocolate chips are irresistible when put all together.
The only thing possibly preventing you from making this Cheesecake Banana Bread as soon as you finish reading this post is having access to really ripe bananas. If you do, it's your lucky day. But if you don't, this Cheesecake Banana Bread is worth the banana ripening time wait.
After mashing the bananas, add in the lightly beaten eggs, slightly cooled melted butter, and butter. All of the wet ingredients are added to the dry ingredients, mixed just until blended. Be careful to not overmix your banana bread batter. Half of the batter will go into your prepared followed by the topping with and swirling in the cheesecake mixture. Don't over swirl the mixture as you want there to be a ribbon of cheesecake in each slice. Pour in the remaining batter, sprinkle on the semi-sweet chocolate, and bake for 50-60 minutes in a preheated 350 degree oven.
After letting the banana bread rest in the pan for ten minutes, remove and let cool to room temperature. As tempted as you might want to cut a slice, the Cheesecake Banana Bread cuts easier if you let it come to room temperature.
And then cut it into a thick slice to reveal the luscious ribbon of cheesecake. The contrast of flavors and textures in this Cheesecake Banana Bread is what makes it so decadent.
If someone brought me a loaf of this Cheesecake Banana Bread as a gift, I would definitely make a face. Only this would be one of those ear to ear grin kind of faces. So if you are looking to bring a smile to the faces of any of your family and/or friends, especially ones who love banana bread, bake them a loaf of this Cheesecake Banana Bread. Even if it means turning on the oven on a really hot day.
Cheesecake Banana Bread
Makes one 9" x 5" loaf
Ingredients
4 overly ripe bananas, mashed
1 cup granulated sugar
1/2 cup (8 Tablespoons) unsalted butter, melted and slightly cooled
2 large eggs, room temperature, lightly beaten
2 teaspoons vanilla
2 cups (250 g) all-purpose, unbleached flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla
3 - 4 Tablespoons sugar
2 Tablespoons all-purpose flour
1 large egg
1/2 cup (100 g) semi-sweet chocolate chips
Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 5" inch metal loaf pan with parchment paper. Butter any exposed sides. Alternately line only on the bottom of the pan with a piece of parchment cut to fit. Spray the sides of pan with vegetable spray. Set aside.
2. In a medium sized bowl, beat the cream cheese until smooth. Add in egg, vanilla, sugar, and flour. Beat until well combined and smooth. Set aside.
3. In a medium sized bowl, mash 4 bananas with a fork.
4. Add eggs, vanilla, and melted butter. Stir until combined.
5. Sift the flour, salt and baking soda into a large bowl. Add sugar. Stir to combine.
6. Create a well and add in the banana mixture. Stir to combine.
7. Pour half of batter into the prepared pan.
8. Drop dollops of the cream cheese mixture evenly over the bottom layer of the banana bread. Using a knife, lightly swirl the cream cheese into the batter to create a marbled effect. Top with the remaining banana bread batter.
9. Sprinkle the chocolate chips down the center of the banana bread.
10 Bake for 50-60 minutes or until golden brown, rotating the baking pan midway through the baking process. A toothpick inserted in the center should come out clear.
10. Remove banana bread from the oven and place on a cooling rack. Allow to rest for 10 minutes before removing from the pan. Let cool to room temperature.
11. Serve in thick slices.
12. Cover the cooled banana bread with plastic wrap or aluminum foil if not serving immediately.
Notes: (1) Four bananas should yield about 1 1/2 cups of mashed bananas. If it's a little more, don't worry. But if it's a lot less, add more mashed banana. (2) I used somewhere between 3 and 4 Tablespoons of sugar in the cheesecake mixture. If you like your cheesecake a little more on the sweeter side, use all 4 Tablespoons.
