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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