Banana Bread Cheesecake

Banana bread cheesecake is a delightful fusion dessert that combines the moist, flavorful essence of banana bread with the rich, creamy texture of cheesecake. The crust is typically made from a dense banana bread base, topped with a smooth, velvety cheesecake layer. This indulgent treat often features a hint of cinnamon and vanilla, making it a perfect combination of comforting and decadent flavors.

Ingredients:Cake Batter

Plain Flour – 300g
Baking Soda – 01 tsp
Salt – ½ tsp
Unsalted Butter – 110g
Caster Sugar – 225g
Eggs – 02
Mashed Ripe Banana – 04
Chocolate Chunks – 125g
Fresh Milk – 50ml

Ingredients:Cheese Layer

Cream Cheese – 500g
Condensed Milk – 01 can (397g)
Vanilla – 01 tsp
Lemon Juice – 02 tbsp

Ingredients:Cashew Layer

Chopped Cashew – 150g
Butter – 01 tsp
Sugar – 38g

How to cook:

Beat the butter and sugar together until the mixture is soft and creamy.

Add the eggs one at a time, beating well after each addition.

Mash the bananas and blend them into the butter mixture, beating until fully incorporated.

Sift the flour and baking soda, then gradually fold them into the batter.

Stir in the chocolate chunks and fresh milk until evenly combined.

Pour the batter into a 33 x 23 x 4.5 cm baking tray. Bake for about 30 minutes at 180°C in a preheated oven. Once baked, let the cake cool completely.

Beat the cream cheese, condensed milk, lemon juice, and vanilla together until smooth and creamy. Spread the mixture evenly over the cooled cake.

Place the cake in the fridge for at least two hours or until the cheese layer is set.

In a pan over medium heat, roast the cashews and sugar until the sugar melts and the cashews are golden. Add butter and continue to roast until golden brown.

Allow the cashew mixture to cool, then sprinkle it over the cake.

Slice, serve, and enjoy your delicious creation!