- Bananas 2 large ripe
- Salted butter 1/3 cup, melted
- Brown sugar ¾ cup
- Eggs 2 large, divided • 130 kcal
- Vanilla Extract 3 tsps, divided
- Baking soda 1 tsp
- Flour 1½ cups , plus 3 tbsps, divided
- Baking powder 1 tsp • 156 kcal
- Cream Cheese 180g, softened to room temperature
- White sugar ¼ cup granulated • 392 kcal
This is such a perfect recipe that I highly recommend you all to try out! Perfect… because it is so easy to prepare, needs mere kitchen essentials, gets ready in no time, and the final outcome is literally of ‘fresh out of bakery’ standard!
A word of caution, while you will be layering the final layer of banana batter over the cheesecake layer, you might feel that you will fall short of the batter as the dense banana batter keeps sinking in to the cheesecake layer. But, worry not. You just have to cautiously spread the banana batter evenly all over the cake (a spoon might not work and I used my fingers to spread it out) and once the cake bakes it will spread out evenly all over the cheesecake layer!
So, just trust me, this recipe and your instincts to dish out this perfect recipe to accompany your tea time
Peel and roughly slice the bananas in to a large bowl. Using a fork or a masher mash the bananas well so that it turns in to a smooth paste. Add the melted butter, brown sugar, 2 teaspoons vanilla extract, and break one egg into the bowl. Beat everything well until smooth and even in consistency.
Add 1½ cups of flour, baking powder, and baking soda to the banana mixture and stir the ingredients until well combined. Keep aside. In another bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy in consistency. Break open the egg in to the cream cheese. Add the remaining vanilla and beat it all together until smooth and well blended.
Fold in the remaining flour to the cream cheese mixture and whisk it well. Preheat the oven to 175 degrees C and lightly grease a loaf pan. Now, pour half of the banana mixture in to the loaf pan and spread it evenly along the base of the pan. Evenly pour the cheesecake mixture over the banana bread mixture layer and add the remaining banana mixture over the cheesecake mixture layer. You might need to carefully spread the topmost banana mixture layer evenly over the cream cheese layer.
Transfer the loaf pan in to the preheated oven and bake it for about 30 to 40 minutes or until the cake cooks well at the center. Slice, serve and enjoy!
Make sure you move your hands in only one direction while you whisk or beat the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the cake in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Lightly cover the loaf pan with aluminum foil if the cake is browning too quickly in the oven.
Nutritional information (per serving): 351 Calories, 12.5g Total fat (7.4g Saturated fat, 0.8g Polyunsaturated fat, 3.4g Monounsaturated fat), 77.7mg Cholesterol, 358.2mg Sodium, 259.3mg Potassium, 57.8g Total carbohydrates (1.7g Dietary fiber, 23.8g Sugars), 7.6g Protein