Pumpkin cheesecake banana bread

Pumpkin cheesecake banana bread

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Pour Mum a cuppa and serve up the final tea time treat - cheesecake banana bread!

The ingredient of Pumpkin cheesecake banana bread

  1. 1 cup (220g) brown sugar
  2. 2 cups (300g) self-raising flour
  3. 1 cup pumpkin, coarsely grated
  4. 1 teaspoon floor nutmeg
  5. half cup (125ml) buttermilk
  6. 150g melted butter
  7. 2 Coles Australian Free Range Eggs
  8. 2 big ripe bananas, mashed
  9. 125g cream cheese
  10. 1 half tablespoons caster sugar
  11. 1 teaspoon vanilla bean paste
  12. 1 Coles Australian Free Range Egg, extra

The instruction how to make Pumpkin cheesecake banana bread

  1. Mix brown sugar, self-elevating flour, pumpkin and ground nutmeg in a large bowl.
  2. Whisk buttermilk, butter, 2 eggs and bananas in a bowl. Add to flour aggregate. Stir to mix.
  3. Use an electric mixer to conquer cream cheese, caster sugar and vanilla bean paste in a bowl till nicely blended. Add 1 extra egg and beat to combine.
  4. Layer the banana aggregate with the cream cheese mixture in a greased and coated 10cm x 22cm loaf pan. Use a knife to softly marble
  5. Bake at 180C for 1-1 1/4 hours or till a skewer inserted in centre comes out easy. Cool in pan for 5 mins, then flip onto a serving plate. Serve warm or at room temperature.

Nutritions of Pumpkin cheesecake banana bread

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calories: https://schema.org
calories: NutritionInformation

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