You know how sometimes, when you make banana bread, you put a cream cheese drizzle on top?
Well....I decided that banana bread needed a whole layer of cheesecake on top.
So then this happened.
This glorious yet terribly unattractive bar.
Don't let its looks fool you. It's amazing.
Delicious from top to bottom.
But...don't take my word for it. Whip it up today.
Oddly enough this was a huge hit with men waaaaay more than women. Don't get me wrong....the women enjoyed it...but the men went crazy for it.
Banana Bread Cheesecake Bars
1 cup sugar
1 cup banana, mashed
1/3 cup oil
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
8 oz cream cheese, softened
1/2 cup brown sugar
2 tsp vanilla
1/4 cup pecans
Preheat oven to 350. Line a 9 X 13 pan with parchment paper and spray with cooking spray, set aside.
Prepare banana bread layer - In a large mixing bowl, whisk together the sugar and banana until well mixed. Whisk in the mashed banana, oil, and eggs.
In a separate bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
Whisk the dry ingredients into the wet ingredients just until combined and no white streaks remain.
Spread into prepared 9 X 13 pan.
Prepare cheesecake - Beat together cream cheese, brown sugar, and vanilla until smooth. Stir in pecans.
Carefully spoon/spread the cheesecake over the banana bread in the pan as best you can.
Bake at 350 until toothpick inserted near center comes out clean and top is browned and puffy, about 30 - 45 minutes. (Keep an eye on it)
As it cools it will sink down and look...well....pretty ugly. BUT don't worry, when you cut it it will look better. You can use the parchment paper to lift it out of the pan when it is completely cool.
See....not terribly pretty.
It still tastes delicious though. Don't judge it until after you taste it!!
I liked these even better after they chilled in the fridge for a few hours but you can serve them at room temp.
Be sure to pop over to The Velvet Moon Baker for some fun, tasty, and crafty links!