Name: Banana bread cheesecake
Total time: 50 min
Yield: Serves 10
Ingredients: 350g soft cheese; 150ml double cream; 75g icing sugar; 1 tsp vanilla extract; 1 lemon zested; 5 tbsp salted caramel; 2 small bananas to decorate; 40g butter softened, plus extra for the tin; 50g soft light brown sugar; 60g plain flour; 50g wholemeal flour; 1 tsp baking powder; 1 egg; 2 very ripe bananas roughly mashed

Banana bread cheesecake with slices taken out

350g soft cheese
150ml double cream
75g icing sugar
1 tsp vanilla extract
1 lemon
zested
5 tbsp salted caramel
2 small bananas
to decorate

BANANA BREAD BASE

40g butter
softened, plus extra for the tin
50g soft light brown sugar
60g plain flour
50g wholemeal flour
1 tsp baking powder
1 egg
2 very ripe bananas
roughly mashed

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.
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.
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.
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.
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.