Banana Cheesecake And Chocolate Banana Cake Recipes

CHOCOLATE BANANA CHEESECAKE

Steps:

• Make the crust. Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor or crush by hand until finely ground; stir in sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool. Reduce oven temperature to 300 °F.
• Make the chocolate and banana cheesecake layers. Set a metal bowl over a saucepan of simmering water. Add in the 4 ounces of chopped bittersweet chocolate; stir continuously until melted and smooth. Remove bowl from saucepan and cool chocolate until lukewarm but still liquid.
• Using an electric mixer on low speed, combine cream cheese and sugar, beating until smooth. Mix in the eggs, one at a time, beating until just combined (do not overmix the batter).
• Remove half the batter to a bowl. Add the mashed banana and banana extract to the remaining half of the batter, mixing briefly just until combined. Scoop this banana batter into a separate bowl and return the reserved unflavored batter to the mixer bowl. Add in the melted chocolate and cocoa powder, again beating just until combined.
• Bake the cheesecake. Pour the chocolate batter into the prepared crust, followed by the banana batter. Smooth the top gently with a spatula. Bake at 300 °F for 1 hour and 30 minutes, or until the internal temperature reaches 150 °F. The center of the cheesecake will be quite jiggly.
• Cool the cheesecake in the oven. Once the cheesecake reaches the appropriate temperature, turn off the oven, open the oven door a few inches, and allow the cheesecake to cool in the oven for 30 minutes before removing to the counter.
• Make the ganache. To make the ganache topping, stir whipping cream and remaining 6 ounces of chocolate in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge.
• Refrigerate the cheesecake. Chill overnight for the best texture. Top with additional whipped cream and cookies before serving, if desired.

BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY

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!

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

BANANA CHEESECAKE WITH BANANA CREAM PIE TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
• Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
• Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
• Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
• Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

CHOCOLATE BANANA CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.

CHOCOLATE BANANA CHEESECAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine cracker crumbs and sugar, then stir in butter.
• Set aside 1/4 cup of mixture for toping, and press the rest into the bottom of a 9-inch springform pan.
• Place pan on a baking sheet and bake in a 350° oven for 7-9 minutes. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Add egg and egg whites, and beat on low spped until just combined.
• Gently stir in banana, chocolate chips, and vanilla.
• Pour half of the batter over the crust.
• Combine cocoa and oil, and stir into remaining batter.
• Drop by spoonfuls into the pan and gently spread into an even layer.
• Sprinkle reserved crust mixture on top.
• Place the pan on an 18-inch square of aluminum foil, and wrap the foil around the pan.
• Place pan into a large baking pan, and add 1 inch of water to the baking pan.
• Bake at 350°F for 30-35 minutes, until the center is just set.
• Remove pan from water bath and cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge to loosen, then cool 1 hour longer.
• Refrigerate overnight. Remove sides of pan before cutting and serving.

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.