banana dessert recipe

This Banana Cream Cheesecake Recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It's smooth, creamy &amp; full of banana flavor!

Banana Cream Cheesecake

(302 grams) vanilla wafer crumbs

tbsp (140 grams) salted butter, melted

tbsp (39 grams) sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(58 grams) sour cream, room temperature

tsp banana extract

(240 milliliters) pureed banana (2 medium sized bananas)*

eggs, room temperature

gelatin

tbsp (30 milliliters) milk

(120 milliliters) heavy whipping cream

tbsp (26 grams) sugar

tsp vanilla extract

(160 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

heavy whipping cream, cold

sugar

bananas

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CRUST

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and banana extract and mix on low speed until well combined.

 Add the pureed bananas and mix on low speed until combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour 30 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

 Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

CHEESECAKE

While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.

In a medium bowl, whisk the egg yolks together and set aside.

Add the 1/2 cup of heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.

Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.

Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.

Add the gelatin mixture to the hot cream and stir until smooth.

Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.

While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.

When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.

BAVARIAN CREAM

When the cheesecake is cool and firm, remove it from the springform pan.

Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.

TOPPING

I absolutely loved this cheesecake! It was my first time making one from scratch and I did my best to follow the recipe to a T and even weighed ingredients instead of using measuring cups! My water bath leaked a little bit the cake still set really well and was amazing! I’m wanting to get risky/creative and try my hand at a blueberry cheesecake. I’m wondering if I could use mashed fresh blueberries and fold them in instead of bananas and maybe even blueberry extract. Then instead of vanilla wafers maybe a graham cracker based crust? I’m not sure how it would turn out though. I plan on getting your book and looking through your website for some more ideas though!!

Making it again by request! It’s always a hit. The flavor is amazing and it’s gorgeous with the Bavarian layer on top.

https://content.jwplatform.com/videos/6hgFARrx.mp4

This Banana Cream Cheesecake is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!

Banana-Cream-Cheesecake-BLOG

Turn your taste buds upside down with this sensational banana tarte tatin.

Banana tarte tatin with rum custard

puff pastry

caster sugar

unsalted butter

bananas, sliced lengthways

300 milliliters pure (thin) cream

(60 milliliters) dark rum

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842685001&=domain=del

5348771529001-5981842685001

These Banana Blondies with brown sugar frosting are out of this world delicious. They're perfectly flavored with banana and literally melt in your mouth!

Banana Blondies

butter,

brown sugar

vanilla

tsp salt

flour

banana (1 medium banana)

butter

Tbsp milk

Preheat oven to 350°. Line an 8&#215;8 baking dish with foil and spray with cooking spray. Set aside

In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Frost the blondies when they are mostly cooled.

Blondies

In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Brown Sugar Frosting

When your instructions for scaling up this recipe came up all three listed an 8×8 pan for baking. I'm not sure a tripled recipe would fit. Other than that this looks great. I was going to scale it up for a family reunion.

Looove this recipe! I have made this twice, the 2nd time making a double batch...I typically have had a smidge of frosting leftover, but, I don't mind as it is SO yummy it is a tiny guilty treat on it's own!! Thank you SO much for sharing this!

I absolutely love these I have literally eaten a whole pan full more than one time. I was wondering if I wanted to half the recipe if you had a recommendation in terms of the egg. Could I mix it and use half or should I just still use 1 egg

Super simple even with browning the butter! But I’m serving them in 24 hours from now. How should I store them?

https://content.jwplatform.com/videos/OyjJiU1l.mp4

Top 3 banana dessert recipe recipes from across the web

The most viewed banana dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Banana Cream Cheesecake

Banana tarte tatin with rum custard

Banana Blondies

Top 3 banana dessert recipe recipes from across the web

The most viewed banana dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Banana Cream Cheesecake

Banana tarte tatin with rum custard

Banana Blondies

The most viewed banana dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine