CHEESECAKE-STUFFED BANANA BREAD
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 loaf
Number Of Ingredients 14
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.
BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY
Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, cinnamon, cream cheese, sugar, vanilla extract, milk, gelatin powder, caramel sauce
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 16
Steps:
- 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!
Nutrition Facts : Calories 547 calories, Carbohydrate 45 grams, Fat 37 grams, Fiber 2 grams, Protein 9 grams, Sugar 26 grams
CHEESECAKE-FILLED BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, large egg, light brown sugar, granulated sugar, butter, vanilla extract, greek yogurt, all-purpose flour, salt, baking soda, large egg, cream cheese, granulated sugar, all-purpose flour
Provided by Robert Broadfoot
Categories Bakery Goods
Yield 10 slices
Number Of Ingredients 14
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!
Nutrition Facts : Calories 289 calories, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, Sugar 19 grams
EDIBLE CANDLES (DECORATION FOR BANANA BREAD, BANOFFEE CHEESECAKE
Just an idea I came up with. Hope you like it! had no cake to put it on for the pictures. You need as many strawberries as you need candles because you will be using the middle part for the flame. Choose bananas that are as straight as possible.
Provided by Wild Thyme Flour
Categories Cheesecake
Time 5m
Yield 1 candle, 1 serving(s)
Number Of Ingredients 2
Steps:
- Cut each banana into 2 candle sticks. Do not do this step too far ahead or the banana will brown.
- Slice the sides of the strawberry so that you are left with a thick middle piece.
- Use a toothpick to fix the strawberry onto the banana.
Nutrition Facts : Calories 108.9, Fat 0.4, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 27.9, Fiber 3.3, Sugar 15, Protein 1.4
SZALONCUKOR - AN EDIBLE CHRISTMAS DECORATION
Szaloncukor is the must at Christmas time in Hungary. According to wikipedia it's translated as "parlour candy". It looks like Christmas crackers in the UK but oh boy it's so much nicer. Instead of jokes and poppers and other "surprises" you can expect from a Christmas cracker this one has chocolate or all sort of chocolate coated fondant. In my opinion it's the best edible Christmas decoration. :D
Provided by AnikoBan
Categories Hungarian
Time 2h10m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
- Melt the butter with the sugar and milk on the hob. When the butter and sugar is all melted pour it into the biscuit mix. Mix well and add the rum.
- Cool it in the fridge for about 10 minutes.
- Form little bonbon shapes. This quantity should be enough for 50 pieces.
- Line them up on a tray and transfer into the freezer for 5 minutes.
- Meanwhile chop up the chocolate and melt it over steam. I use a little metal pot for the chocolate and I put it over a pot of boiling water.
- Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
- Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.
- For photos and more recipes please visit my blog at whatsfordinner.anikoban.com.
Nutrition Facts : Calories 198.3, Fat 15.6, SaturatedFat 8.8, Cholesterol 18.4, Sodium 155.5, Carbohydrate 16.2, Fiber 2.5, Sugar 5.3, Protein 3
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