| | Pumpkin cheesecake banana bread
Pumpkin cheesecake banana bread
Pumpkin cheesecake banana bread 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Mix brown sugar, self-raising flour, pumpkin and ground nutmeg in a large bowl.
  2. Whisk buttermilk, butter, 2 eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
  3. Use an electric mixer to beat cream cheese, caster sugar and vanilla bean paste in a bowl until well combined. Add 1 extra egg and beat to combine.
  4. Layer the banana mixture with the cream cheese mixture in a greased and lined 10cm x 22cm loaf pan. Use a knife to gently marble
  5. Bake at 180C for 1-1 1/4 hours or until a skewer inserted in centre comes out clean. Cool in pan for 5 mins, then turn onto a serving plate. Serve warm or at room temperature.
Time for preparing:
75 min.
Servings:
8

Ingredients:

  • 1 cup (220g) brown sugar
  • 2 cups (300g) self-raising flour
  • 1 cup pumpkin, coarsely grated
  • 1 teaspoon ground nutmeg
  • 1/2 cup (125ml) buttermilk
  • 150g melted butter
  • 2 Coles Australian Free Range Eggs
  • 2 large ripe bananas, mashed
  • 125g cream cheese
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon vanilla bean paste
  • 1 Coles Australian Free Range Egg, extra
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