Ingredients
10
10 servings
- •4 bananas, as ripe as possible
- •4 tablespoons vegetable oil
- •1 egg
- •½ cup sugar
- •1 teaspoon vanilla extract
- •1 ½ cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •1 teaspoon cinnamon
- •32 oz cream cheese, softened
- •½ cup sugar
- •1 tablespoon vanilla extract
- •1 cup milk
- •1 tablespoon gelatin powder
- •caramel sauce, for drizzling
Instructions
- 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!
Nutritional Facts
Per 10 servings
- Calories: 547
- Carbohydrate: 45g
- Fat: 37g
- Fiber: 2g
- Protein: 9g
- Sugar: 26g
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