In my baking madness, this was one of the new recipes I tried, taken from an advertising feature for Dole Bananas, out of Australian Good Food magazine.
And my hubby even liked it, who isnt a big fan of bananas, so that's a good sign, right?
Anyhow, here's how it's done...
250g plain biscuits, broken
100g butter, melted
1/4 cup desiccated coconut
1 tsp ground cinnamon
2 large ripe bananas
375g cream cheese, at room temperature
250g mascarpone, at room temperature
1/3 cup caster sugar
3 eggs, at room temperature
1/2 cup thick caramel fudge sauce
1. Grease and line a 26cm x 16cm slice pan with baking paper, extending paper at long sides for handles. Place biscuits in a food processor and process until finely chopped. Add butter, coconut and cinnamon and process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 30 minutes.
2. Preheat oven to 170C or 150C fan. Mash 1 banana in a small bowl until almost smooth. Using an electric mixer, beat cheese in a large bowl until smooth. Add mascarpone and sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Fold in banana. Spoon over base of prepared pan and smooth surface. Drizzle over caramel sauce and use a skewer to create a marble swirl in surface (do not over swirl).
3. Bake for 40-45 minutes, or until just set at centre. Turn oven off. Cool slice in oven with door slightly ajar. Refrigerate for 3 hours, until firm.
4. Slice remaining banana. Cut slice into pieces and serve with cheesecake slice.
Will be linking up with Make : Grow : Thrift this week over here. Maybe I'll see you there?