Banana Bread Bottom Cheese Cake Recipe 435

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, brown sugar, white sugar, butter, vanilla extract, and yogurt into the mixture.
• Add flour, salt, and baking soda and mix until well combined.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• Pour half the banana batter into a greased 9x5-inch (23x12 cm) bread pan.
• Pour cream cheese filling evenly over the banana batter. Pour the remaining banana batter on top of the cream cheese filling.
• Bake for about 50 minutes, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving.
• Enjoy!

Steps:

• 1. Preheat the oven to 350°F/180°C. 2. In a large bowl, mash the bananas with a fork. 3. Add in the oil, egg, vanilla, and sugar. Stir until combined. 4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don't over mix. 5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set. 6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined. 7. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder. 8. Quickly stir until gelatin is dissolved, about 5 minutes. 9. Pour the gelatin mixture over the cream cheese and whisk again until smooth. 10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. 11. Drizzle with caramel and enjoy!

Steps:

• For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
• For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
• For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.