BANANA BREAD BOTTOM CHEESECAKE RECIPES
BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY
Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, cinnamon, cream cheese, sugar, vanilla extract, milk, gelatin powder, caramel sauce
Provided by Alix Traeger
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mash the bananas with a fork.
- Add the oil, egg, sugar, and vanilla. Stir until combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
- Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
- Bake for 30-40 minutes, or until the top is set.
- In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
- Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
- Pour the gelatin mixture over the cream cheese and whisk again until smooth.
- Pour the cheesecake mixture over the baked banana bread crust.
- Chill for 3 hours, or overnight.
- Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
- Enjoy!
Nutrition Facts : Calories 547 calories, CarbohydrateContent 45 grams, FatContent 37 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 26 grams
CHEESECAKE-STUFFED BANANA BREAD RECIPE | FOOD NETWORK ...
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Provided by Food Network Kitchen
Categories dessert
Total Time 3 hours 20 minutes
Cook Time 20 minutes
Yield 1 loaf
Number Of Ingredients 14
Steps:
- For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
- For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
- For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
- Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
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