Banana bread versus graham crackers.
What would you choose?
Well I do love graham crackers, but I am a banana bread girl at heart. So banana bread all the way.
I think that banana bread was actually one of the first things that I baked on my own. Well, besides chocolate chip cookies, but I have basically been baking those with my mom since I could talk, and by talk I mean make sounds. She’s the queen of all queens when it comes to chocolate chip cookies. Oh and wait, I think blueberry muffins were actually before banana bread, but those were from the good old Betty Crocker box so they only half counts. They were some dang good muffins though.
But anyway, I have always loved baking banana bread.
Little secret though? Eating it straight out of the oven with a fork is the way to go. It’s warm and gooey and… just try it. So good. You’ll never look back.
Alright, so my family’s not real big on cheesecake. Like they actually say they hate it. Except Brendan, Brendan loves cheesecake, and pretty much all the good food that my family will not eat. Too bad Brendan is the brother who doesn’t stay in one place longer than two weeks. So basically he’s never here.
But his travels and taste buds give me good ideas. Whoop, whoop!
Which brings me to banana bread cheesecake. Combining two of Brendan’s favorites into one and adding a fudge swirl… for all the chocolate devotees in this house. Can’t really blame um. Chocolate makes almost anything a little better.
So, with Easter approaching and spring finally here (well for you guys anyway), I felt like cheesecakes would be a good little treat. Yes, you do have to bake the banana bread, but come on, it’s not THAT warm out yet, you can handle it. The is simple and quick and leaves you with a sweet cold treat. Perfect for a sunny spring day.
AND I mean the banana bread is practically good for you, and the cheesecake is all protein. The fudge swirl? Um well, we are a gonna go with the antioxidants on that one.
So basically, you have no excuse not to make these cheesecakes.
Unless of course you hate bananas, like my cousin Maggie, in which case I am going to have to say – you are just weird.
- Banana Bread
- 3 large or 4 small ripe bananas, mashed
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup loosely packed brown sugar
- 1/2 cup canned coconut milk (may swap butter milk or greek yogurt)
- 1/2 cup coconut oil, melted (or swap canola oil)
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped (use more or less to your liking)
- 8 ounce cream cheese, softened to room temperature
- 4 ounces mascarpone cheese, softened to room temperature
- 1/4 cup coconut milk or regular milk
- 1/4 cup sweetened condensed milk (use 1/3-1/2 cup for a sweeter cheesecake)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2/3 cup milk (I use 2%) or heavy cream
- 1/4 teaspoon salt
- 6 ounces milk chocolate, chopped
- 2 tablespoon unsalted butter, cut into small cubes
- 2 teaspoon vanilla extract
- whipped cream, for topping
Preheat the oven to 350 degrees F.
Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, cinnamon, baking soda and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate. Pour batter into the greased loaf pan. Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
Remove and let cool for at least 30 minutes before cutting. Cut half the bread into cubes and save the rest for snacking!!
In a medium mixing bowl cream together the cream cheese, mascarpone cheese, sweetened condensed milk and 1/4 cup milk. Set aside.
To make the fudge swirl. Stir together cocoa powder, brown sugar, milk or cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.
To assemble, divide the banana bread cubes among 6 glasses. Drizzle the fudge down the sides of the glasses. Divide half of the cream cheese mixture among the 6 glasses. Drizzle in some more fudge and swirl it in with a knife. Divide the remaining cream cheese mixture among the 6 glasses. Drizzle once more the fudge and give it a swirl with a knife. Refrigerate for 2 hours or longer. When ready to serve add some whipped cream to the top of each glass and garnish with a leftover banana cubes.
*Cheesecake adapted from [Martha Stewart | http://www.marthastewart.com/858246/no-bake-cheesecake]
So don’t be weird. Make um.