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Banana Bread with Cheesecake Mousse

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A cozy banana bread loaf with a soft brown-sugar crumb and a silky cheesecake mousse spread over the top.

Prep
35 min
Bake
55-65 min
Total
2 hr 20 min
Yield
One 9x5-inch loaf

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Ingredients

Banana Bread

  • 245 g (about 2 cups + 2 teaspoons) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 220 g (about 1 cup + 2 teaspoons) light brown sugar, packed
  • 120 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) granulated sugar
  • 130 g (about 1/3 cup + 4 tablespoons) neutral oil
  • 160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt, room temperature
  • 2 teaspoons vanilla bean paste
  • 240 g (about 1 cup + 1 tablespoon) very ripe bananas, mashed smooth
  • 120 g (about 1/2 cup) milk, room temperature
  • 10 g (about 2 teaspoons) apple cider vinegar

Cheesecake Mousse

  • 150 g (about 2/3 cup) cream cheese
  • 48 g (about 1/3 cup + 1 tablespoon) powdered sugar
  • 1/3 teaspoon unfortified nutritional yeast, sifted
  • 1/8 teaspoon mild white or yellow miso paste
  • Pinch of lactic acid powder
  • 1/2 teaspoon vanilla bean paste
  • 28 g (about 1 tablespoon + 2 1/2 teaspoons) yogurt
  • 50 g (about 3 tablespoons + 1 teaspoon) cold whipping cream
  • Pinch fine sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the brown sugar, granulated sugar, oil, yogurt, vanilla, bananas, milk, and apple cider vinegar until smooth.
  3. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix just until no dry streaks remain.
  4. Transfer the batter to the prepared loaf pan and smooth the top.
  5. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
  7. Make the cheesecake mousse. Beat the cream cheese for 2 minutes, until completely smooth and lump-free.
  8. Add the powdered sugar and mix for 1-2 minutes, until smooth and slightly loosened.
  9. Add the nutritional yeast, miso paste, lactic acid, vanilla, yogurt, and salt. Mix until fully smooth.
  10. In a separate bowl, whip the cream to medium peaks.
  11. Fold the whipped cream gently into the cheesecake base in two additions until uniform.
  12. Chill the mousse for 20-30 minutes, until slightly thickened.
  13. Spread the mousse over the cooled loaf and serve.

Helpful notes

  • If using dairy cream cheese, omit the nutritional yeast, miso paste, and lactic acid.

obsessedcakes.com/recipes/banana-bread-with-cheesecake-mousse