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Banana bread versus graham crackers.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

What would you choose?


Banana Bread Chocolate Fudge Swirled Cheesecakes |

Well I do love graham crackers, but I am a banana bread girl at heart. So banana bread all the way.

I think that banana bread was actually one of the first things that I baked on my own. Well, besides chocolate chip cookies, but I have basically been baking those with my mom since I could talk, and by talk I mean make sounds. She’s the queen of all queens when it comes to chocolate chip cookies. Oh and wait, I think blueberry muffins were actually before banana bread, but those were from the good old Betty Crocker box so they only half counts. They were some dang good muffins though.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

But anyway, I have always loved baking banana bread.

Little secret though? Eating it straight out of the oven with a fork is the way to go. It’s warm and gooey and… just try it. So good. You’ll never look back.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

Alright, so my family’s not real big on cheesecake. Like they actually say they hate it. Except Brendan, Brendan loves cheesecake, and pretty much all the good food that my family will not eat. Too bad Brendan is the brother who doesn’t stay in one place longer than two weeks. So basically he’s never here.


Banana Bread Chocolate Fudge Swirled Cheesecakes |

But his travels and taste buds give me good ideas. Whoop, whoop!

Which brings me to banana bread cheesecake. Combining two of Brendan’s favorites into one and adding a fudge swirl… for all the chocolate devotees in this house. Can’t really blame um. Chocolate makes almost anything a little better.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

So, with Easter approaching and spring finally here (well for you guys anyway), I felt like cheesecakes would be a good little treat. Yes, you do have to bake the banana bread, but come on, it’s not THAT warm out yet, you can handle it. The is simple and quick and leaves you with a sweet cold treat. Perfect for a sunny spring day.

AND I mean the banana bread is practically good for you, and the cheesecake is all protein. The fudge swirl? Um well, we are a gonna go with the antioxidants on that one.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

So basically, you have no excuse not to make these cheesecakes.

Unless of course you hate bananas, like my cousin Maggie, in which case I am going to have to say – you are just weird.

Banana Bread Chocolate Fudge Swirled Cheesecakes |

Banana Bread Chocolate Fudge Swirled Cheesecakes.

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Rest 30 minutes
Total Time 2 hours
Servings: 6 Servings
Calories Per Serving: 1323 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Banana Bread



  • Preheat the oven to 350 degrees F.
  • Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, cinnamon, baking soda and salt, whisking thoroughly. Set aside.
  • In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate. Pour batter into the greased loaf pan. Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
  • Remove and let cool for at least 30 minutes before cutting. Cut half the bread into cubes and save the rest for snacking!!
  • In a medium mixing bowl cream together the cream cheese, mascarpone cheese, sweetened condensed milk and 1/4 cup milk. Set aside.
  • To make the fudge swirl. Stir together cocoa powder, brown sugar, milk or cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.
  • To assemble, divide the banana bread cubes among 6 glasses. Drizzle the fudge down the sides of the glasses. Divide half of the cream cheese mixture among the 6 glasses. Drizzle in some more fudge and swirl it in with a knife. Divide the remaining cream cheese mixture among the 6 glasses. Drizzle once more the fudge and give it a swirl with a knife. Refrigerate for 2 hours or longer. When ready to serve add some whipped cream to the top of each glass and garnish with a leftover banana cubes.


*Cheesecake adapted from [Martha Stewart |]
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Banana Bread Chocolate Fudge Swirled Cheesecakes |

So don’t be weird. Make um.

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  1. I’m going to comment on the taste as soon as I get the chance to make it. But now, I’d really like to compliment your serving arrangement. This looks so great!

  2. Hi Tieghan,
    I am ur big fan and have been trying your recipe. I am a home baker and live in India. In this recipe can mascarpone cheese be omitted and use only cream cheese and condensed milk. Will there be a major difference in the taste. Pls reply.Thank you

    1. HI!!

      Thank you so much! Yes, you can replace the mascarpone with cream cheese. It will be great! 🙂 Le me know if you have other questions Tieghan!

    1. Hey Ashley!

      The recipe should be there now. So sorry about that, tech problem!

      Thanks so much and I hope you love these!

  3. Yes, antioxidants it is! How did you know I had bananas needing to be used up?! Eating it warm out of the pan … ugg, that sounds beyond amazing. Gorgeous photos – you are truly gifted!

  4. So…I’m sitting at my desk in my office and drooling on my keyboard. This is basically breakfast food, right? Banana bread totally counts as fruit and the cheesecake is protein and calcium (just like milk really) and the fudge swirl, as you said, is antioxidants. Can someone deliver me a jar of this for breakfast?!

  5. Tieghan, this looks sensational. I love banana bread and living in Costa Rica I sometimes have way too many bananas on hand, so we do make bread with it often. What a fun way to turn it into dessert. So easy but so decadent looking. Thanks for sharing!