Banana Bread Cheesecake!

A delicious banana bread cheesecake with a banana bread base, and a sweet no-bake cheesecake filling on top – delightful! 

So if you have followed me for a while now you will see how I like to merge different recipes together… lemon drizzle cheesecake, carrot cake cheesecake… now? BANANA BREAD CHEESECAKE!!

I just couldn’t resist. You all love my banana bread recipes so it seemed like a no-brainer for a deliciously delightful and different recipe. 

Bananas

So, fun story… I don’t eat bananas. I know, I’m weird, I just can’t though. However, my team of trusty taste testers love helping me out, and they have asked for this one several times over since I have photographed it, so you know it’s good. 

People tend to buy bananas and either eat them all, or leave them to go black and on their way to a little mouldy in the corner. However, there is anything wrong with this, because this means you can bake with them. Over ripe bananas are the dream for baking – and they’re great for this. 

Banana bread

My chocolate chip banana bread is one of my most popular recipes born out of lockdown, along with everyone else’s – but it’s still so popular now. It’s a simple recipe that always has a good reception. 

My biscoff banana bread and my banana bread traybake cakes were born from this recipe as well, so I thought why not use it as a good base and inspiration for this cheesecake as well? 

• Bananas – So the standard part as you can imagine – I found three mashed bananas was ideal. 
• Oil – I used vegetable oil, but sunflower oil works well as well. 
• Egg – I used a medium egg, but you can use a large as well. 
• Sugar – I used light brown soft sugar as I like the flavour it brings to the banana bread 
• Flour – I use plain flour as you don’t want banana bread to be too cakey, so a smidge of baking powder added in works wonders
• Flavour – A dash of vanilla, and some chopped walnuts bring a delicious texture and sweetness. 

Cheesecake

The cheesecake part of this recipe is quite simple but I didn’t think it needed to be too over the top – using a simple no-bake cheesecake makes it much easier and more delicious in my opinion. 

• Cheese – I actually went for a full-fat mascarpone when making this as I wanted the naturally sweeter flavour, but you can use any full-fat cream cheese that you fancy. 
• Vanilla – I love a sweet vanilla flavour (there is also an option to add cinnamon if you want – also delicious) 
• Sugar – A little bit of icing sugar creates a lovely level of sweetness 
• Cream – as I am in the UK I use double cream as it’s the fattiest liquid cream you can use which creates the best set 

Decoration 

Because the main part of this show is the banana bread being topped with cheesecake the decoration was quite tame for me, but that’s no bad thing. I used some double cream whipped with icing sugar to soft peaks and piped into swirls around the edge, and then added on some chopped walnuts for extra decor. 

I love how simple it is, but you can definitely level it up in any way you fancy such as a melted chocolate, or caramelised banana or whatever you may prefer – there are no rules when it comes to decoration (Apart from don’t use squirty cream, it doesn’t work!!) 

Tips & Tricks 

• This cheesecake will last for 3+ days in the fridge once made
• This cheesecake can freeze, decorated or undecorated, for 3+ months 
• The walnuts are optional for the banana bread and the decoration 
• You can flavour the cheesecake to be chocolatey by adding in 150g of a melted chocolate of choice 
• I use this tin for my cheesecake

Banana Bread Cheesecake

A delicious banana bread cheesecake with a banana bread base, and a sweet no-bake cheesecake filling on top - delightful! 

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Category: Dessert

Type: Cheesecake

Keyword: banana

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Cooling & Setting Time: 6 hours hours

Total Time: 7 hours hours

Servings: 12 slices

Author: Jane's Patisserie

Ingredients

Banana Bread

• 3 ripe bananas
• 50 ml vegetable oil
• 1 medium/large egg
• 65 g light brown soft sugar
• 135 g plain flour
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 75 g walnuts (chopped)

Cheesecake

• 500 g full fat cream cheese (I used mascarpone)
• 1 tsp vanilla extract
• 75 g icing sugar
• 300 ml double cream

Decoration

• 150 ml double cream
• 2 tbsp icing sugar
• chopped walnuts

Grams - Ounces

Instructions

Banana Bread

• Preheat the oven to 180ºc/160ºfan and line a deep 8" springform tin
• Mash the bananas until soft, and then add the oil and egg and mix
• Add the light brown soft sugar, plain flour, baking powder, vanilla extract and chopped walnuts and mix to combine
• Pour into the lined tin, and bake for 30-35+ minutes
• Leave to cool full in the tin

Cheesecake

• Add the full-fat cream cheese to a bowl with the icing sugar and vanilla extract and mix to combine
• Add the double cream and whip until thick, or whip separately and fold through
• Spread on top of the cooled banana bread, and leave to set in the fridge for 5-6+ hours, or preferably overnight.

Decoration

• Whip the double cream and icing sugar together to soft peaks
• Pipe onto the cheesecake, and sprinkle over some chopped walnuts

Notes

• This cheesecake will last for 3+ days in the fridge once made
• This cheesecake can freeze, decorated or undecorated, for 3+ months 
• The walnuts are optional for the banana bread and the decoration 
• You can flavour the cheesecake to be chocolatey by adding in 150g of a melted chocolate of choice 
• I use this tin for my cheesecake

ENJOY!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.