Strawberry cheesecake banana bread
We’ve given classic banana bread a tasty twist. This berry-packed version is delicious toasted and served with butter.
- 125g cream cheese, softened
- 2 tbs caster sugar
- 1/2 tsp ground cinnamon
- 2 cups (300g) self-raising flour
- 1 cup (220g) brown sugar
- 1/2 tsp baking powder
- 1 cup finely chopped strawberries
- 2 overripe bananas, mashed
- 2 Coles Australian Free Range Eggs, lightly whisked
- 125g butter, melted
- 1/2 cup (125ml) buttermilk
- 1/4 cup (80g) strawberry jam
- 4 strawberries, extra, thickly sliced
Preheat oven to 180°C. Grease a 10cm x 24cm loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Use an electric mixer to beat the cream cheese, caster sugar and cinnamon in a medium bowl until well combined.
Combine the flour, brown sugar and baking powder in a large bowl. Add the chopped strawberry. Toss to combine.
Whisk the banana, egg, butter and buttermilk in a medium bowl. Add to flour mixture. Stir until just combined.
Spoon half the banana mixture into the prepared pan. Top with cream cheese mixture. Use the back of a spoon to gently smooth the surface. Spread jam over cream cheese mixture in pan. Top with the remaining banana mixture. Smooth the surface. Arrange the sliced strawberry over the top.
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely. Cut into slices to serve.