prep: 15 mins
Cook: 60 mins
Super Easy
Serves: 12
It’s time to put those sad looking bananas you’ve been hiding at the back of the fruit bowl to good use. We’ve mashed two of our favourite bakes together and created this strawberry summer special, it makes for an excellent addition to any buffet, BBQ or street party table.
Nutrition and allergy information
Each serving typically contains:
Energy
1398 kJ
332 kcal
0g
0%
Fat
0 kJ
0 kcal
10.3g
15%
Saturates
0 kJ
0 kcal
4.9g
25%
Sugars
0 kJ
0 kcal
27.1g
30%
Salt
0 kJ
0 kcal
0.66g
11%
of an adult's Reference Intake (RI)*
Energy per 100g: 1182kJ/281kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Wheat
- Milk
- Eggs
- Soya
Print Recipe
Made this as few weeks ago and it taste so creamy and rich.
Read more reviews
For the banana bread:
2-3 overripe bananas (about 260g)
Carnation Condensed Milk
397g
Buttery spread, melted
75g
1 egg
Plain flour
300g
1 tsp baking powder
1 tsp bicarbonate of soda
Strawberries, chopped
150g
1 tbsp flour
For the cheesecake:
Light cream cheese
220g
1 egg
Caster sugar
50g
2 tbsp flour
You will also need:
900g (2lb) loaf tin, lined with baking parchment
Print Recipe
Step 1 of 6
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 6
Add all the cheesecake ingredients into a bowl and mix until everything is combined. Pop into the fridge until ready to use.
Step 3 of 6
Slice the bananas into a bowl and then mash with a fork. Add the condensed milk, egg, buttery spread and mix together gently.
Step 4 of 6
Fold in the flour, baking powder and baking soda. Coat the strawberries in the tablespoon of flour and then gently fold through the banana bread mix.
Step 5 of 6
Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
Step 6 of 6
Bake for 60 minutes, or until a cake skewer inserted into the centre of the loaf comes out clean. Remove from the oven and set aside for 10 minutes. Turn onto a wire rack to cool completely before slicing.
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Strawberry Cheesecake Loaf
-
prep: 15 mins
Cook: 60 mins
-
Super Easy
-
SERVES: 12
-
Ingredients
For the banana bread:
2-3 overripe bananas (about 260g)
Carnation Condensed Milk
397g
Buttery spread, melted
75g
1 egg
Plain flour
300g
1 tsp baking powder
1 tsp bicarbonate of soda
Strawberries, chopped
150g
1 tbsp flour
For the cheesecake:
Light cream cheese
220g
1 egg
Caster sugar
50g
2 tbsp flour
You will also need:
900g (2lb) loaf tin, lined with baking parchment
-
Method
Step 1 of 6
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 6
Add all the cheesecake ingredients into a bowl and mix until everything is combined. Pop into the fridge until ready to use.
Step 3 of 6
Slice the bananas into a bowl and then mash with a fork. Add the condensed milk, egg, buttery spread and mix together gently.
Step 4 of 6
Fold in the flour, baking powder and baking soda. Coat the strawberries in the tablespoon of flour and then gently fold through the banana bread mix.
Step 5 of 6
Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
Step 6 of 6
Bake for 60 minutes, or until a cake skewer inserted into the centre of the loaf comes out clean. Remove from the oven and set aside for 10 minutes. Turn onto a wire rack to cool completely before slicing.
