Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
Release the cheesecake from the tin and transfer to a serving plate. Decorate with banana slices and drizzle with more caramel before serving.