CHEESECAKE STUFFED BANANA BREAD RECIPES

Steps:

• For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
• For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.  
• For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined. 
• Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times. 
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Steps:

• Preheat oven to 350° and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk together 1 cup flour, baking soda, and salt. In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 1 egg and egg yolk and mix until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas. Make cream cheese filling: In a small bowl, stir together remaining egg, cream cheese, and remaining 2 tablespoons each flour and sugar. Transfer half the batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top with remaining batter.  Bake until deeply golden and a toothpick comes out clean, 1 hour. Let cool at least 10 minutes before slicing and serving.