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I first made these Banana Bread Cheesecake Bars on a rainy Saturday when my bananas were mercilessly overdue for the compost bin. The result is a tender, banana-sweet bar with a creamy cheesecake layer that feels upscale but takes almost no extra effort—perfect for brunch, school bake sales, or when you want to impress without a lot of fuss. If you prefer a chilled, no-bake approach to banana-and-cheesecake desserts, try this recipe for no-bake banana pudding cheesecake bars for an alternative that skips the oven.

Why you’ll love this dish

These bars combine the best parts of two classics: banana bread’s moist crumb and cheesecake’s silky tang. You get rich, comforting flavor without making two separate desserts. They’re great for breakfast, potlucks, or dessert trays because they slice neatly, travel well, and please kids and adults alike. They also use pantry staples and ripe bananas, so it’s a clever way to rescue fruit that would otherwise be wasted.

“The bananas made it sweet and soft, while the cheesecake layer felt decadent—everyone asked for seconds.” — a neighbor who tried my batch

Beyond taste, they’re forgiving: slightly overripe bananas are actually better, and the batter tolerates a few quick mix-ins (I like the chocolate chips). You’ll finish with an 8×8 pan of bars that hold together well and store easily.

Step-by-step overview

Before you dig into ingredients, here’s the process in plain terms so you know what to expect:

Make the cheesecake layer first: beat cream cheese with butter, sugar, an egg, and vanilla until smooth.
Prepare the banana bread batter: mash bananas, whisk in melted butter and sugar, add eggs and vanilla, then stir in dry ingredients and chocolate chips.
Layer the banana batter into a prepared pan, dollop or spread the cheesecake mixture on top, then swirl lightly or leave as a distinct layer.
Bake until set, cool completely, then chill briefly for cleaner slices.
Expect about 45–55 minutes total bake time and 20–30 minutes active prep, depending on how fast you mash and mix.

What you’ll need

Ingredients

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract (for the cheesecake layer)
2 medium overripe bananas (the riper, the sweeter!)
1/2 cup unsalted butter, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (for the banana batter)
1 1/4 cups all-purpose flour (can substitute with whole wheat flour for nuttier flavor)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
6 ounces milk chocolate chips (or swap for dark chocolate chips or chopped nuts)

If you want to compare proportions and variations, I like checking other takes on the same idea—see this classic banana bread cheesecake bars recipe for inspiration.

Notes on ingredients:

Cream cheese: full-fat gives the best texture; make sure it’s softened for a lump-free filling.
Bananas: don’t skimp on ripeness—black-spotted bananas mash smoothly and add natural sweetness.
Flour swaps: whole wheat adds flavor and density; for gluten-free, try a 1:1 GF flour blend and reduce moisture slightly.

Preparing Banana Bread Cheesecake Bars

Delicious Banana Bread Cheesecake Bars topped with creamy cheesecake layer

Directions (clear steps)

Preheat and prepare: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting. Grease the pan lightly if you prefer.
Make the cheesecake layer: In a medium bowl, beat 4 oz softened cream cheese with 2 tbsp softened butter until smooth. Add 1/2 cup powdered sugar, 1 large egg, and 1/2 tsp vanilla. Mix until silky and set aside.
Mash bananas: In a large bowl, mash 2 medium overripe bananas until smooth (a few small chunks are fine).
Combine wet banana ingredients: Stir 1/2 cup melted butter and 2/3 cup granulated sugar into the mashed bananas. Add 2 large eggs and 1 tsp vanilla; mix until blended.
Add dry ingredients: Sprinkle 1 1/4 cups all-purpose flour, 1/4 tsp baking soda, and 1/4 tsp baking powder over the banana mix. Fold gently until just combined—don’t overmix.
Fold in chips: Stir in 6 ounces milk chocolate chips, reserving a few for sprinkling on top if you like.
Assemble layers: Spread the banana batter evenly in the prepared pan. Dollop the cheesecake mixture over the banana layer in spoonfuls. Use a knife or offset spatula to lightly swirl or smooth into a second layer—swirl for a marbled look, or leave mostly separated for distinct layers.
Bake: Place in the preheated oven and bake 45–55 minutes, or until the cheesecake layer is set and a toothpick in the banana portion comes out with a few moist crumbs (not wet batter).
Cool and chill: Cool the pan on a wire rack for 30–45 minutes, then refrigerate at least 1 hour to firm the cheesecake layer for cleaner slices.
Slice and serve: Use the parchment overhang to lift the slab, then cut into bars with a sharp knife. Wipe the knife between cuts for neat edges.

Best ways to enjoy it

Serve these bars slightly chilled or at cool room temperature. Ideas:

Brunch: plate with a dollop of whipped cream, fresh sliced bananas, and a dusting of cinnamon.
Dessert: warm a bar for 8–10 seconds in the microwave and add vanilla ice cream.
Party platter: cut into small squares and serve with coffee or black tea—espresso cuts through the sweetness nicely.
For a rustic touch, drizzle melted dark chocolate over the top or sprinkle sea salt before serving to highlight the banana and chocolate.

Storage and reheating tips

Refrigerator: Store in an airtight container or wrapped in plastic for up to 4 days. Because of the cheesecake layer, refrigeration is recommended.
Freezing: Wrap individual bars in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: For a warm bar, microwave for 8–12 seconds from chilled, or reheat at 300°F (150°C) for 6–8 minutes until just warmed.
Food safety: The cheesecake layer contains eggs—keep refrigerated and don’t leave at room temperature for more than 2 hours total.

Pro chef tips

Bring dairy to room temp: Softened cream cheese and butter incorporate easier and give you a silkier filling.
Don’t overmix the batter: Overworking flour develops gluten and makes the banana layer dense.
Check doneness in two places: the cheesecake should be set (no jiggle), and the banana layer should pass the toothpick test.
Prevent cracking: Cool the bars slowly—rapid temperature changes can crack the cheesecake top.
Even chips distribution: Toss chocolate chips in a tablespoon of flour before adding to the batter to keep them from sinking.
For easy slicing: Chill thoroughly; a sharp, hot knife (run under hot water and dry) gives cleaner cuts.

Also, if you’re experimenting with creamier or lighter textures, these tips echo ideas I used when testing a creamier variation—compare them with a banana-and-cheesecake spin on banana cream cheesecake bars for technique notes.

Creative twists

Nutty crunch: Fold in 1/2 cup chopped toasted walnuts or pecans to the banana batter.
Peanut butter swirl: Drop spoonfuls of peanut butter on top of the banana layer before adding the cheesecake and swirl.
Chocolate upgrade: Use semi-sweet or dark chocolate chips for less sweetness, or fold in chopped chocolate bars for bite-sized chunks.
Gluten-free: Substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend doesn’t contain it.
Vegan option: Use vegan cream cheese and replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and coconut oil for butter. Baking time may vary—watch for set edges and a slightly springy center.

Helpful answers

Q: Can I use frozen bananas?
A: Yes—thaw and drain excess liquid, then mash. If the thawed bananas seem very runny, reduce the melted butter by a tablespoon to keep the batter from becoming too wet.

Q: How long will these keep in the fridge?
A: Properly stored in an airtight container, they’ll stay good for up to 4 days. Because of the cheesecake layer, refrigeration is necessary.

Q: Can I double the recipe?
A: Yes. Use a 9×13-inch pan and increase baking time to about 55–70 minutes. Start checking doneness at 50 minutes.

Q: My cheesecake layer cracked—how can I avoid that?
A: Avoid overbaking and cool the pan gradually on a rack. Make sure cream cheese was fully softened and mixed smoothly to reduce air pockets.

Q: Can I make these ahead for a party?
A: Absolutely—make the day before and chill until serving for clean slices and richer flavor.

Conclusion

If you want another tested version with slightly different proportions and presentation, this take on Banana Bread Cheesecake Bars – Flour On My Face is a good reference for technique and visuals. For a fluffier, loaf-style mash-up, check out the Cheesecake Banana Bread – Essence Eats recipe to see how they bake and swirl their layers. And if you’re curious about the stuffed-loaf style, Cheesecake Stuffed Banana Bread – Cookies and Cups shows a different but delicious way to marry cheesecake and banana bread.

Enjoy making (and eating) these—they’re one of those recipes that feel special but come together quickly.