Cheesecake-Stuffed Banana Bread

Occasionally our customers (and social media fans) will either directly or inadvertently challenge us to create a healthy replica of a favorite dessert (or one that just looks delicious)! That's how this cheesecake-stuffed banana bread was conceived. Originally on Food Network's website, we just knew this one had to be "macrofied." Enjoy!

Note from Alex: "I didn't have a bread pan handy, so instead I used a pie tin. It worked just as well!"

Ingredients:

Banana Bread

• 1 cup whole wheat flour

• 1 1/2 scoops vanilla whey protein powder

• 2 ripe bananas

• 1/3 cup Truvia

• 1/4 cup low-fat butter (We used, I Can't Believe It's Not Butter), melted

• 1 large egg

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp vanilla extract

Cheesecake Swirl

• 8oz low-fat cream cheese, at room temperature

• 1/4 cup plain non-fat Greek yogurt

• 1 1/2 scoops vanilla whey protein

• 1/3 cup Truvia

• 1 large egg

Directions:

1. Preheat Oven to 325 degrees. Grease a standard 9x5 bread pan.

2. In a bowl, combine all cheesecake ingredients and beat with a mixer until smooth. Set aside.

3. In a separate bowl, combine flour, baking soda, protein powder, and salt. Mix until well combined. Set aside.

4. In another bowl, mash bananas and add remaining Truvia; mix together. Whisk in butter, vanilla, and egg.

5. Pour the wet ingredients into the flour mixture and stir until a smooth batter forms.

6. Pour banana bread batter into the bread pan, reserving 3/4 cup. Spoon the cheesecake filling over top of the banana bread batter. Add reserved 3/4 cup banana bread batter, and use a butter knife to swirl the batters together (about 5 or 6 times).

7. Bake for 45-minutes. Bake in additional 5-minute increments until a knife comes out clean from the center of the bread loaf.

8. Let cool completely and enjoy!