banana bread cheesecake~

I have oogled this recipe for ages, finally had enough overly ripe bananas to take the plunge...

 

 

 

 

 

it was worth the wait! 

 

Banana Bread Layer

• 4 bananas, as ripe as possible
• 4 tablespoons vegetable oil
• 1 egg
• ½ cup (100 g) sugar
• 1 teaspoon vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon

Cheesecake Layer

• 32 oz (900 g) cream cheese, softened
• ½ cup (100 g) sugar
• 1 tablespoon vanilla extract
• 1 cup (240 mL) milk
• 1 tablespoon gelatin powder
• caramel, for drizzling

Preparation

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mash the bananas with a fork.
3. Add in the oil, egg, sugar, and vanilla. Stir until combined.
4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
5. Pour the banana bread batter into a greased springform pan.
6. Bake for 30-40 minutes or until the top is set.
7. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
8. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
9. Quickly stir until gelatin is dissolved, about 5 minutes.
10. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
11. Pour the cheesecake mixture over the baked banana bread.
12. Cool for 3 hours or overnight.
13. Drizzle with caramel.
14. Enjoy!