Instructions

1. Preheat oven to 350 rack in the middle.
2. Line 2 9×5” loaf pans with parchment paper leaving a 1” overhang.
3. In a bowl beat together using a hand mixer the cream cheese and sugar until well blended.
4. Add in the egg, strawberry preserves and greek yogurt, mix to combine.
5. Add in the flour and mix until blended.
6. Set aside.
7. In the bowl of a stand mixer fitted with the paddle attachment, add the bananas and sugar.
8. Cream to combine (some banana chunks are okay).
9. Add in the eggs, butter and vanilla extract.
10. Mix to blend.
11. Turn off the mixer and add in the flour, baking soda, baking powder and salt.
12. Mix on low just until combined, don’t over mix this.
13. Divide half of the bread batter between the 2 loaf pans (it should be about 1-1 ½” high in the loaf pan). You should still have ½ of the bread batter in the bowl (that will go on top)
14. Evenly divide the cheesecake batter the 2 loaf pans.
15. Take the remaining bread batter and spoon on top of the cheesecake mixture. It may not cover it completely.
16. Taking a thin blade knife, stick it into the loaf pan going about half-way down and gently draw swirls in the pan.
17. Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean.
18. Remove the pans from the oven and place on a cooling rack.
19. Wait 1 minute then gently grabbing the parchment overhang, lift the bread up and out of the pans and place on the cooling rack.
20. Allow to cool completely before cutting.
21. To glaze, mix together the confectioners’ sugar and half and half. You want the glaze thick.
22. Pour over the cooled cake.
23. Allow the glaze to harden completely before cutting and covering.
24. Store in the fridge.