Dessert | Food

Skip Your Usual Banana Bread - These Chocolate Cheesecake Banana Bread Muffins Are Beyond Decadent!

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Chocolate banana muffins are my go-to for a yummy breakfast, snack, or sweet treat! Sometimes, however, it’s nice to take things over the top, and these Chocolate Cheesecake Banana Bread Muffins are exactly what I’m talking about for an extra kick of decadence.

These muffins have your typical banana bread bottom and top, and a deliciously creamy chocolate cheesecake middle. Make these for your next bake sale and you’ll blow the competition out of the water!

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For the banana bread:

  • 1 large egg
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup ripe bananas, mashed (about 2 large bananas)
  • 1 banana, sliced
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt, optional

For the chocolate cream cheese filling:

  • 1 large egg
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup milk chocolate chips


  1. Preheat oven to 350 degrees. Spray muffin tin with nonstick spray and flour the pan, then set aside.
  2. For the banana bread, in a large bowl, add the egg, sugars, canola oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
  3. Add flour, baking powder, baking soda, salt (if adding), and fold with spatula or stir gently with a spoon until just combined - do not overmix - set aside.
  4. Place 2 tablespoons of the batter into the prepared muffin tin, smoothing the top lightly with a spatula; set aside.
  5. For the cream cheese filling, in a large bowl, add all ingredients except for the chocolate and combine with a hand mixer. Melt chocolate in microwave in 30-second intervals until smooth, pour into batter and mix until combined.
  6. Evenly pour filling mixture over the bottom bread in the muffin tin, smoothing the top lightly with a spatula.
  7. Top with remaining banana bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer. Place 1 slice of banana on each muffin.
  8. Bake for about 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  9. Allow muffins to cool in pan for about 15 minutes before turning out on a wire rack to cool completely.

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