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Banana bread cheesecake slices

Banana bread cheesecake slices

Banana bread cheesecake slices

Banana bread cheesecake slices have been haunting me for a couple weeks now. I aced the recipe within the first try, but to shoot these beauties perfectly was difficult indeed. To capture their deliciousness was truly a challenge. Without melted chocolate or caramel to seal the deal…anything indeed can look delectable. But these do not need the glorification of caramel to make them look delectable. They already are.

Banana bread cheesecake slices have been haunting me for a couple weeks now. I aced the recipe within the first try, but to shoot these beauties perfectly was difficult indeed. To capture their deliciousness was truly a challenge. Without melted chocolate or caramel to seal the deal…anything indeed can look delectable. But these do not need the glorification of caramel to make them look delectable. They already are.

Banana bread cheesecake slices

So summer berries are taking over and these beautiful white currents worked so perfectly to accentuate this cheesecake. They are not as sweet to eat, pretty beautiful but very very sour. I saw this recipe- red current crumble from Linda, Call me cupcake and this is certainly a way to use these beauties. I saw the actual recipe of Donna Hay on Pinterest and I knew that I had to make that recipe vegan somehow. I made them into slices, which in actual fact is more suiting for this summer. One slice is all you need, one light airy bite of the sweet banana base and cashew coconut filling.

If you like raw cheesecake be sure to check out this strawberry and salted caramel cheesecakes.  Oh so good!

Banana bread cheesecake slices

So banana bread is certainly a big favorite of mine and in our household. When our son was still eight months old, he couldn’t even come near banana and this was the perfect way of sneaking some banana in there. I absolutely love banana and eat it on the daily, but I am sure that you can sub the banana, like for apple puree if you do not like banana all that much. I prefer baked cheesecake over raw cheesecake just because I find that a cooled baked cheesecakes texture is just so much better. Raw cheesecakes are amazing too, but my first preference would be baked. How about you?

Banana bread cheesecake slices

This recipe is very easy to make and you can double the filling recipe and make a regular size cheesecake and just bake it for twenty minutes or so longer. Set in the fridge to set and then serve cooled. For the base, you can sub the shredded coconut with chopped cashews for a bit more crunch and for more decoration add caramelized nuts on top.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Banana bread cheesecake slices

Banana bread cheesecake slices

Ingredients 

Banana bread

  • 4 very ripe bananas
  • 1 1/2 cups whole wheat or spelt flour
  • 1/3 cup shredded coconut
  • 2/3 cup coconut oil
  • 1/2 cup coconut sugar or agave
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cashew cheesecake filling

  • 1x 400ml coconut cream or full-fat coconut milk
  • 2/3 cup cashews
  • 1/3 cup cornstarch
  • 1-2 tbsp agave or maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt

Method

  1. Preheat oven to 175 degrees Celsius.
  2. Start by mashing the banana and then add the sugar, coconut oil, spices, baking soda and baking powder.
  3. Then fold in the dry ingredients and then mix well.
  4. Scoop the batter into a square pan or round cake pan for the cheesecake base you would like- varied thickness is up to you!
  5. Then bake the banana bread for about 20-25 minutes till brown on top and to test use a toothpick or cake pin o see whether anything sticks.
  6. Set too cool before adding on the cheesecake layer to bake again.
  7. The banana bread base will flatten due to the cheesecake filling on top.
For the cheesecake filling
  1. Place all the cheesecake ingredients together in a blender and blend until smooth.
  2. Then pour into a pot on the stove and let it simmer until it thickens, then pour this on to the banana bread base and bake again for 15-20 minutes till brown on top.
  3. Leave to cool at room temperature and set in the fridge to set properly.
  4. Serve with fresh fruit or extra coconut cream.
  5. Keep in the fridge for up to three to four days.

Hope you like this recipe- best of both I would say!

M*

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