Cheesecake Chocolate Banana Bread

This chocolate banana bread has a delicious surprise waiting inside! A yummy cheesecake filling. 

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf


  • 1 1/2 cups all-purpose flour
  • 1/2 cup dutch-processed cocoa powder*
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1 egg room temp
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened apple sauce* or a mild oil such as vegetable or avocado
  • 1/2 cup Greek yogurt or sour cream
  • 3 med-large ripe bananas mashed

For the cheesecake filling:

  • 4 oz cream cheese (softened) half of a 227 g package
  • 1/4 cup cane sugar or granulated white sugar
  • 1 egg room temp
  • 1 tsp vanilla extract
  • 3 tbsp all-purpose flour


  1. Preheat oven to 350 degrees and grease a 9x5 in. loaf pan.

  2. In a large bowl, combine the flour, cocoa powder, and salt. Mix together and set aside. In another bowl, add the brown sugar, egg, vanilla, apple sauce, Greek yogurt and mashed bananas. Whisk together until smooth. Slowly add the dry ingredients into the wet, and fold together until smooth.

  3. Pour half of the banana bread batter into the loaf pan, and set aside the second half.

  4. To make the cheesecake filling, whip together all of the ingredients until smooth. I used a spatula, but you could also use and electric mixer. Pour the cheesecake layer into the loaf pan., spreading evenly over the bread layer. Pour the remaining bread batter on top of the cheesecake layer, and spread evenly covering the cheesecake layer.

  5. Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle. Let cool in the pan for 15 minutes, then transfer to a wire rack or cutting board to finish cooling.

Recipe Notes

I prefer to use dutch processed cocoa powder, as it has a more rich chocolate flavour. But regular cocoa powder would be good too.