Banana Bread Cheesecake

Sweet banana bread topped with a layer of creamy cheesecake giving your traditional banana breads some extra boost.

Ingredients

For the banana bread:

Bananas – 4 – 5 large

All purpose flour – 2 cups

Baking powder – 1 tsp

Salt – 1/4 tsp

Unsalted butter – 1/2 cup

Brown sugar – 3/4 cup

Eggs – 2 large

For the cheesecake:

Cream cheese – 16 oz

White granulated sugar – 1/2 cup

Eggs – 2 large

Egg yolk – 1

Vanilla extract – 1 tsp

All purpose flour – 1 1/2 tbsp

Salt – 1/4 tsp

Sour cream – 1/3 cup

Instructions

1. Preheat your oven to 350 F and use a 9 inch springform pan and line the edges and bottom with parchment paper.

2. In a medium bowl, mash 4 to 5 overripe large bananas.

3. In a large bowl, sift two cups of all purpose flour, one tsp of baking powder and quarter tsp of salt. Mix together and set aside.

4. In a medium bowl, add half a cup of unsalted butter at room temperature and 3/4 cup of brown sugar. Using a mixer, whisk the ingredients together. Add two large eggs at room temperature to the mixture and then mix until blended.

5. Add the mashed bananas to the wet mixture and mix together using a spatula. Add the wet mixture to the dry mix and fold with a spatula just until combined. Make sure not to overwork the batter.

6. Pour the batter into the pan making sure to evenly distribute and smooth the top. Bake for 65 mins at 350 F.

7. To create the cheesecake batter, add 16 oz of cream cheese at room temperature in a large bowl and mix for 4 to 5 minutes at medium high speed until it turns creamy.

8. Add half a cup of white granulated sugar and continue mixing at low speed.

9. Add two large eggs and one egg yolk at room temperature to the mixture one at a time and let it incorporate. Add one tsp of vanilla extract and continue mixing.

10. Add one and a half tbsp of all purpose flour to the batter, this will help hold the cheesecake together. Add quarter tsp of salt and one-third cup of sour cream to the mixture and continue mixing until all the ingredients are well blended.

11. At 45 minute mark, take the banana bread pan out of the oven and pour the cheesecake batter on top. I left one-third of the batter and whipped up some mini-cheesecakes with it. You can choose to create a thick layer of cheesecake or a slightly thinner layer depending on your preference.

12. Pop the pan back into the oven and let it bake. Once 65 minutes are up, let the pan cool for another 20 to 30 minutes to help set the cheesecake. You can refrigerate the cake too. Enjoy your banana bread cheesecake!

Cheers!

Flour for Her.