Banana bread and cheesecake – two beloved desserts in their own right. But have you ever wondered what would happen if you combined these delectable treats into one? The result is pure magic: Banana Bread Cheesecake. Today we will explore the heavenly creation that is banana bread cheesecake, its origin, how to make it, and why it has become a favorite among dessert enthusiasts.
The Fusion of Two Classics
Banana bread and cheesecake are both comfort food classics. Banana bread is celebrated for its moist, banana-infused goodness, while cheesecake is adored for its creamy, decadent texture. When these two worlds collide, the outcome is a dessert that's truly greater than the sum of its parts.
A Brief History
The exact origin of banana bread cheesecake is a bit hazy, but it likely emerged from creative home bakers seeking new ways to enjoy their favorite treats. This dessert gained popularity in the early 2000s and has since become a go-to recipe for those looking to combine the best of both worlds.
How to Make Banana Bread Cheesecake
Ingredients:
For the Banana Bread Base:
½ cup vegetable oil
½ cup sugar
6 Tablespoons brown sugar
1 egg+ 1 egg yolk
1 teaspoon vanilla extract
2 large or 3 small bananas-mashed(about 1 ¼ cups )
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½– 2 teaspoons ground cinnamon (to taste)
½ cup miniature chocolate chips
For the Cheesecake Filling:
16 oz. full-fat cream cheese-softened to room temperature
1/4 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 Tablespoon all-purpose flour
2 eggs + 1 egg white
Cream Cheese Frosting:
3 oz. full-fat cream cheese-softened to room temperature
3 Tablespoons unsalted butter-softened to room temperature
2 cups powdered sugar- sifted
1 teaspoon vanilla extract
1/8 teaspoon salt
1–2 Tablespoons sour cream
1/3 cup chopped walnuts-for garnishInstructions:
Instructions
Preheat the oven to 350 F and line the bottom of a 9-inch springform pan with parchment paper, then grease bottom and sides with butter. Wrap springform pan in 2 layers of aluminum foil on the bottom and tightly around the outside walls of the springform pan to prevent the water leak in the pan while baking in water bath. Set aside. (Note: double check to make sure all your side are to the top of the pan and that there is no way for the water to leak in. I missed a section and some water leaked into mine. It still turned out good)
Cheesecake:
Take your cream cheese and granulated sugar and beat together on medium speed in a large bowl until the mixture is smooth and creamy.
Then add sour cream, vanilla and flour and beat until combined.
On low speed, add the eggs and beat until combined ( do not over mix the batter!!!) and set aside.
Banana Bread:
To make banana bread stir together dry ingredients: flour, baking powder, baking soda, salt and cinnamon, then set aside.
In a medium bowl, mix the oil, brown sugar, sugar, eggs and vanilla until sugar dissolves. Add mashed banana and mix to combine. Add dry ingredients and mix just until combined. Stir in chocolate chips.
Spread 1 and 1/2 cups of banana bread batter over bottom of prepared pan. Drop large spoonfuls of the cheesecake batter on top of banana bread batter. Top with large spoonfuls of banana bread batter. Repeat with remaining cheesecake mixture and finish with remaining banana bread batter. Do not swirl!!!
Place the springform pan into a large roasting pan, fill with about 1 inch of hot water and place in the oven.
Bake for 75-90 minutes (varies from oven to oven) or until the center is set. If it starts browning too much, loosely top with aluminum foil. When toothpick inserted in the center comes out almost clean with a few moist crumbs attached, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
Remove from the oven and cool completely at room temperature, then refrigerate for 5- 6 hours or overnight (preferred). When the banana bread cheesecake is completely cooled, loosen from the ring of the pan and remove the ring.
Frosting:
To make the cream cheese frosting, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Then gradually add the powdered sugar, vanilla and salt. Beat on high speed until smooth and creamy.
Beat in 1-2 Tablespoons of sour cream, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Garnish with chopped walnuts, if desired.
Cut into slices and serve chilled. Store leftover covered in the refrigerator for up to 3-4 days.
This recipe was originally found here
Why We Love Banana Bread Cheesecake
Incredible Flavor Fusion: The combination of sweet, moist banana bread with rich, creamy cheesecake is a match made in dessert heaven.
Versatility: Banana bread cheesecake can be enjoyed as a breakfast treat, afternoon snack, or a show-stopping dessert for special occasions.
Texture Delight: The contrasting textures of the soft banana bread base and the velvety cheesecake layer create a delightful sensory experience.
Endless Variations: Get creative with your banana bread cheesecake by adding chocolate chips, nuts, or a drizzle of caramel for extra pizzazz.
Crowd-Pleasing: This dessert is a guaranteed crowd-pleaser, making it the perfect addition to potlucks, family gatherings, and celebrations.
Banana bread cheesecake is a dessert that marries the best of both worlds, combining the homey charm of banana bread with the decadence that is cheesecake. Whether you're a seasoned baker or a novice, this dessert is a must-try, and its versatility allows for endless possibilities to make it your own. For those that are novice bakers, the above step by step recipe ensures that you too, will be able to bake this wonderful dessert. So, the next time you're craving a slice of comfort, whip up a banana bread cheesecake and savor the heavenly flavors that it brings to your table.
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