What’s this? A mishmash of ideas – should I prepare a banana bread? Should I make a cheesecake? So…. why not both? I was skeptical at first, but after I pulled out the tray of the oven, any trace of doubt went away 🙂
Servings: 12
Calories: 190kcal
Ingredients
Bread dough
- 4 ripe bananas
- 2 eggs
- 150 g low fat greek yogurt 2% fat
- 50 g butter 65% fat
- 130 g self-raising white flour
- 70 g whole-wheat flour
- 2 tbsp honey
- 2 tsp vanilla essence
- 2 tsp baking powder
- 1 tsp ground cinnamon
Cheese cream
- 220 g low fat cream cheese I used Lacteea’s 0.2% fat cheese
- 2 eggs
- 6 tbsp self-raising white flour
- 1 tsp vanilla essence
- 1 tbsp honey
Instructions
Bread dough preparation
- Peel the bananas, put them in a bowl and mash them with a fork.
- Melt the butter on low heat in a small pot.
- Mix the white flour, the whole-wheat flour, the cinnamon and the baking powder in a separate bowl.
- Add the eggs, the melted butter, the honey, the vanilla essence and the yogurt in the banana bowl and mix thoroughly.
- Add then the dry ingredients and mix thoroughly.
Cream preparation
- Drain the cheese in a sieve if you see that there is liquid to the surface of the cheese.
- Mix the cheese with the eggs, the vanilla essence, the honey and the flour.
Baking
- Turn on the oven and set it to preheat at 180C.
- Prepare a cake tray with baking paper inside it.
- Pour half of the bread dough inside it and level it up with a spoon.
- Pour the cheese cream next.
- Pour the other half of the bread dough on top of the cheese cream and level it up.
- When the oven reached the 180C temperature, insert the cake inside and bake it for 60 minutes.
- Leave to cool completely before serving.
