No matter if you have always loved to prepare or you have chosen up it as a spare time activity throughout quarantine, we'd see a guess which you simply are watching for new recipes to use out. Afterall, getting creative in the kitchen is a wonderful and fulfilling way to spend time.

We have gathered all of the very most lovedand highest ranked Pumpkin cheesecake banana bread inside our website. It's the finest of the best!

We've piled up the best recipes . They truly are our most loved, rated and commented 5 star recipes out of our huge group, all in one spot. These apps, mains, desserts and much are ensured delicious!

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

Method

Step 1 Mix brown sugar, self-raising flour, pumpkin and ground nutmeg in a large bowl.
Step 2 Whisk buttermilk, butter, 2 eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
Step 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.
Step 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
Step 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.

Pumpkin cheesecake banana bread

How to make Pumpkin cheesecake banana bread

Ingredients

Method