Dan's Banana Bread Cheesecake

By • March 20, 2018 0 Comments

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Dan's Banana Bread Cheesecake


Author Notes: Years ago I was supplying a deli in Boston with my Banana Bread and Cheesecake. My best friend Dan came to visit and quickly got into the habit of eating the cheesecake and banana bread together, even on the same fork! He suggested the cheesecake would be even more delicious if I used the banana bread as the crust. He was right! The chunks of chocolate are a natural conclusion to gilding the lily. [An additional benefit to making the cheesecake this way: you will also have a loaf of banana bread when you have finished.]
Notice that there is no refined sugar or white flour in this recipe. ....It's healthy, too!
ChefJune

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Makes 1 9-inch springform pan & 1 loaf

Banana Bread

  • 1/2 cup warmed clover honey
  • 1/2 cup organic safflower oil
  • 3 very ripe bananas, mashed
  • 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
  • 2 extra large eggs, well beaten
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup raw wheat germ
  • 2 tablespoons Rumfords Baking Powder (the brand is important here)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Saigon cinnamon
  • 1/2 cup coarsely chopped, toasted walnuts
  1. Preheat oven to 325 degrees F. Grease a 9-inch springform pan, as well as one 8x4 bread pan.
  2. Cream honey and oil, and stir in bananas, vanilla and well beaten eggs.
  3. In a separate bowl, combine all dry ingredients and nuts, and stir into the egg mixture only until just mixed.
  4. Wrap the bottom of the springform pan with heavy duty aluminum foil. Pour into the springform pan to a depth of about 3/8-inch. Pour the remainder into the bread pan. Bake at 325 degree F. The cake bottom will take about 20 minutes, the loaf will require about 50 minutes.
  5. Cool both on a cake rack. The banana bread crust should be completely cool before you put the cheesecake mixture on top. (You could make this part of the recipe a day ahead.)

Cheesecake

  • 1 cup [SCANT] warmed clover honey
  • 3 (8-ounce) packages organic cream cheese (or Neuchatel)
  • 5 extra large eggs
  • 2 tablespoons whole wheat pastry flour
  • 1 1/2 teaspoons each grated lemon and orange rinds
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract (I use Nielsen-Massey)
  • pinch of fine sea salt
  • 1/4 cup heavy cream
  • 12 ounces top quality semisweet chocolate, in chunks (or use Guittard Akoma chips)
  1. Preheat oven to 350 degrees F.
  2. Cream the honey and cream cheese until VERY fluffy. Add the eggs, one at a time, beating well after each addition.
  3. Add the flavorings and flour. Beat well. Add heavy cream. Now, beat the dickens out of the batter. Fold in the chocolate.
  4. Pour into the prepared springform pan atop the cooled banana bread crust. Bake at 350 degree F. for 55 minutes, then check to see if the cake is finished. If it is firm around the outside and soft, (not runny) in the center, take it out of the oven, as it will continue to cook after baking. If you leave it in the oven too long, the top will crack, and be less beautiful (but no less delicious).
  5. Allow the cake to cool completely on a cake rack.

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