Banana bread cheesecake
- Janine Ratcliffe
Published: August 30, 2019 at 10:07 AM
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Serves 10
Easy
Total time: 50 mins
+ overnight chilling
0 reviews
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Indulge in this glorious mash-up of two favourite sweet treats – a banana bread base topped with creamy vanilla cheesecake, sliced bananas and salted caramel
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Try this banana bread cheesecake, then check out our classic banana bread, vegan banana bread, banana malt loaf and more delicious banana bread recipes.
We've also got plenty more decadent cheesecake recipes, including our banoffee cheesecake, New York cheesecake, burnt Basque cheesecake and lemon cheesecake.
Using half wholemeal and half plain flour gives a classic banana bread texture – you can use all plain although it will give you a lighter coloured base.
Ingredients
Nutrition
-
350g soft cheese
-
150ml double cream
-
75g icing sugar
-
1 tsp vanilla extract
-
1 lemon
zested
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5 tbsp salted caramel
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2 small bananas
to decorate
BANANA BREAD BASE
-
40g butter
softened, plus extra for the tin
-
50g soft light brown sugar
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60g plain flour
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50g wholemeal flour
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1 tsp baking powder
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1 egg
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2 very ripe bananas
roughly mashed
Nutrition: per serving
- kcal345
- fat21.8g
- saturates13.7g
- carbs31.7g
- sugars22.3g
- fibre1.4g
- protein4.5g
- salt0.5g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. To make the base, beat the butter, sugar, flours, baking powder, egg and bananas together with a pinch of salt. Spoon into a base-lined and buttered deep 20cm springform tin.
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step 2
Bake for 30-35 minutes or until a skewer comes out clean. Release from the tin and cool completely. Wash and dry the tin as you’ll need it to assemble the cheesecake.
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step 3
Put the cheese in a bowl and briefly beat to loosen it. Gradually beat in the cream and sugar – the mix will thicken as you go. Stir in the vanilla and lemon zest.
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step 4
Put the cooled banana bread back into the base of the tin. Spread over 2 tbsp of caramel then dollop on the topping and smooth it flat. Put in the fridge overnight to chill and set.
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step 5
Release the cheesecake from the tin and transfer to a serving plate. Decorate with banana slices and drizzle with more caramel before serving.
Discover our best banana bread and indulgent cheesecake recipes here...
Authors
Janine RatcliffeFood director
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