Banana Bread Cheesecake
Do you love banana bread AND cheesecake? Have you ever tried them infused together topped with a rich spiced buttery caramel sauce with a crunchy texture of toffee and walnuts?? Well, my friend you have never been to Heaven. I’ve become extremely obsessed with making cheesecakes and I need this to stop lol. I’m not gonna lie I spent most of my life hating cheesecake, until I learned to make them myself now I can’t stop. So, don’t be surprised nor mad at me when y’all get a million different cheesecake recipes this holiday season (I’m kidding). You’ll need to make my banana bread first (I’ve inserted the recipe for you) and then make the cheesecake. Let me know what recipes y’all want this season, next up will be a lobster Mac that will make you wanna slap ya mama lol.
Love y’all, until next time *kisses*
Bomb Ass Banana Bread
Pre- heat oven to 325 degrees. Grease your 9x5 loaf pan or cupcake tin with butter or cooking spray.
In a large bowl whisk together eggs, buttermilk, and browned butter until fully combined.
Add in mashed bananas, white and brown sugar, and vanilla and mix well.
Stir in your sifted flour, baking soda and salt being sure not to over mix.
Pour mix into greased loaf or cupcake tin and bake for about an hour or until toothpick comes out clean. Bake longer if needed but, be sure to keep a close eye on your bread if it over bakes it’ll be dry.
How to make browned butter: In a small sauce pan heat butter over a medium high heat until you see brown bits start to form. Be sure to stir every few minutes so that your butter doesn’t burn.
DO NOT OVER MIX or your bread will turn out tough and ain’t nobody got time for that! lol
You can customize your bread by adding chocolate chips or any nut that you want, you most definitely don't have to use macadamia nuts. I like to use pecans sometimes also.
Banana Bread Cheesecake
Pre- Heat over to 325 degrees. Grease spring pan and add banana bread batter to bottom of pan. Using a spatula make sure batter is spread evenly across bottom of spring pan. Bake for 20-30 minutes or until toothpick comes out clean. Allow bread to cool before pouring cheesecake mixture on top.
While bread crust is cooling, mix all of your ingredients (except heavy cream) together until fully combined. Pour in your cold heavy cream and mix on low until incorporated with other ingredients. Turn blender on high and mix until stiff peaks form.
Pour batter into spring pan on top of bread and use a spatula to even out mixture. Cover and refrigerate for 6 hours or overnight.
For caramel sauce heat a saucepan over a medium heat and add butter, sugar, cinnamon, and nutmeg. Whisk in heavy cream and cook on medium heat for 5-7 minutes and remove from heat, stir in vanilla and let sauce cool.
Crush up toffee and walnuts, top cheesecake with caramel sauce and toffee mix and enjoy with some fresh whipped cream.