Cheesecake Stuffed Banana Bread

Cheesecake Stuffed Banana Bread For the bread: 2 large very ripe bananas peeled and mashed ⅓ cup salted butter melted ¾ cup light brown sugar packed 1 egg 2 teaspoons vanilla 1 teaspoon baking soda 1½ cups all-purpose flour For the cheesecake filling: 6 ounces cream cheese room temperature ¼ cup granulated sugar 1 egg ½ teaspoon vanilla extract 3 tablespoons all-purpose flour Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. For the banana bread: In a large bowl combine mashed bananas, butter, sugar, egg, vanilla and baking soda. Stir until combined. Gently stir in the flour. Mix just until incorporated. Set this aside. For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer) beat the cream cheese and sugar until smooth. Add in the egg and vanilla and mix until smooth, scraping the sides of the bowl as necessary. Finally, mix in the flour and stir just until combined. To assemble: Spread half of the banana bread batter into the bottom of your prepared pan. Evenly spread the cream cheese mixture in top of the batter. Spread the remaining banana bread batter on top of the cream cheese mixture. Bake for about 50-60 minutes until the center of the bread is set. If the bread is browning too quickly, tent the pan with aluminum foil. Allow the bread to cool in the pan for 20-30 minutes before removing. Cool before slicing and serving