My Pumpkin Cheesecake Swirl Banana Bread is the best way to ring in the Fall. This bread is super moist, springy, rich, and flavorful. A delicious gluten free banana bread batter is swirled with a pumpkin cheesecake batter, marrying your favorite comfort foods!
I can’t thank you enough for all of your lovely comments on my last post. I was so heart broken by the lack of response from my neighbors, that I let it get to me, and I really shouldn’t have.
Something really surprising (and quite frustrating) happened: within 24 hours of what would have been the Block Party I planned (and cancelled), I had 5 more families reach out to me, asking if there was still going to be a party. Well, I had to let them know that I had cancelled the party and returned the RSVP envelopes I had received from the initial 3 families that were coming, but these last-minute partiers let me know I should definitely try again. So, I’m going to do a Halloween Block Party, and I can’t wait! Wish me luck!
The rest of my weekend was filled with many special little moments.
I made the best banana bread of my life (this Pumpkin Cheesecake Swirl Banana Bread), I baked Renee’s Gluten Free Vegan Cinnamon Rolls for a breakfast treat (and LORDY they are amazing), I started walking miles for charity on my new Charity Miles app, ordered some more furniture for the nursery and dirtied every dish in the kitchen twice…
Well that last thing wasn’t special. But the rest was!
Here’s the Pumpkin Cheesecake Swirl Banana Bread, now that I’ve been rambling your ear (eyes) off. It’s truly my favorite banana bread I’ve made, and that’s a HUGE statement for me.
I was inspired by thoughts of Averie’s old Cream Cheese Stuffed Banana Bread recipes, but I wanted to make it gluten free, with a touch less sugar and spiced for Fall.
I used my Copycat Trader Joe’s Cookie Butter Cream Cheese as the base for my cheesecake filling, so whip up a batch of that to start! You’ll be loving it so after you bake the bread, you may want to just slather the bread in the leftover cream cheese.
This Pumpkin Cheesecake Swirl Banana Bread is so fluffy, moist, and springy. It is loaded with flavor and yet not overpowering. I couldn’t be happier with it, and it makes me want to bake a ton of loaves to send to family and friends.
It would go perfectly with a Pumpkin Spice Latte…just sayin.
- 2 large over-ripe bananas
- 1 egg
- ½ cup brown sugar
- ¼ cup plain Greek yogurt
- ¼ cup coconut oil, melted
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. allspice
- 1 cup gluten free flour blend (I used Trader Joe’s)
- 1 Tbs. tapioca starch
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup my Copycat Trader Joe’s Cookie Butter Cream Cheese*
- 1 Tbs. pumpkin puree
- 1 Tbs. brown sugar
- 1 Tbs. tapioca starch
- 1Tbs. gluten free flour blend
- Preheat your oven to 350 degrees F. Spray a 4x8” loaf pan (or 5x9”) with nonstick spray (I used coconut oil spray) and lightly flour with gluten free flour.
- In a large mixing bowl, start whisking the bananas until smooth. Then add the egg, brown sugar, yogurt and coconut oil, whisking everything together. Then add the spices and vanilla.
- Next, add all of the dry ingredients to the wet ingredients. Folding them in until combined and just moistened (do not over mix).
- In a separate bowl, whisk together the Pumpkin Cheesecake ingredients.
- Into your loaf pan, pour ½ of the banana bread batter and smooth the top with a silicone spatula. Next, carefully pour the pumpkin cheesecake batter in an even layer over the top (a lot of it will sink, but some of it should stay on top). Finally, pour the rest of the banana bread batter on top in an even layer.
- Bake the bread for 55-65 minutes, checking for doneness with a toothpick (if it comes out clean, the bread is done). Let the bread cool on a wire rack for 20 minutes before carefully turning it out of the pan. Then let it cool completely before slicing and serving. Enjoy!
- *Print the recipe for Copycat Trader Joe’s Cookie Butter Cream Cheese first, linked above in the narrative and below this recipe.
- Keep Pumpkin Cheesecake Swirl Banana Bread wrapped in plastic wrap in the fridge for 5 days.
Some loaf pans, just in case you’re lacking.
I use coconut oil spray for nonstick spray.