My eldest daughter loves banana chocolate chip bread. I usually try to make a loaf of it for her a couple of times a year but time doesn’t always allow it. There is a wholesome sweetness to banana muffins and when it is paired with decadent chocolate and a generous scoop of pecans… well, these are just so good.
I don’t always have the really ripe bananas on hand that I like to use. We can go through huge amounts of that particular fruit in a very short period of time around here. Continue reading
There are some recipes that you look at and you just know that they need to be part of your life. Perhaps you read a list of ingredients in an old cookbook – or maybe you see a picture in a magazine. All of a sudden your mind is blank except for one thought…
Must have this, now. Continue reading
I have a terrible foodie secret.
I have never really liked bread pudding. There. It’s out. You know.
Bread pudding has always just seemed heavy, dense, soggy, and icky to me. And please, the raisins? Ugh. They soak up fluid and the texture just makes me gag. It has been my dirty little secret for years – after all, all foodies love bread pudding, right? Continue reading
I love bananas. I swear I could go through a huge case of them by myself. So it is no surprise that I like banana cream pie.
Sadly, I can never leave well enough alone. I have to fix everything. Improve it. Play with it. Push it. See where it can go.
Roasting caramelizes the sugars in the food and intensifies the flavor whether it is a roast or a banana. (See where I am going with this?) Continue reading
Bananas are one of the favorite foods in this house. I love them. The kids love them. Even the dogs love them. There is something about the flavor and texture that is at once sophisticated and elegant with comfort food roots… and that is before you make something with them.
When I went to Fredericksburg, Texas for a women’s conference last month I had a bananas foster cheesecake for dessert. Actually, to be perfectly honest I had it for dinner…I mean, I do try to watch calories and I also try to keep my priorities straight, capiche?
It was good but it had that artificial banana flavor that is so obvious and that did not appeal to me at all. My friend, Jaunita was with me and after a taste she looked at me and said, “This is what I want for my birthday.”
And so it happened. I created this bananas foster cheesecake without that artificial flavor. The cheesecake itself is airier than I usually like cheesecake to be, due to the heavy addition of bananas. The topping is a traditional bananas foster topping with the addition of pecans and bourbon rather than rum.
Should you make it? Oh HECK yes.
This is a fabulous cheesecake for the holidays because it is festive but different from the usual flavors of chocolate, peppermint, and rum. Prepare to lick the bowl. Seriously.
Bananas Foster Cheesecake
A rich, special occasion cheesecake with the flavor of bananas and a topping inspired by the original Brennan's Banana Foster recipe.
- Grind pecans and wafers until they are fine crumbs.
- Mix in melted butter and press into a 10 inch springform pan. Press about halfway upsides of pan.
- Cover bottom and partway up the sides on the outside with aluminum foil. You will probably need to seam two pieces of foil together to make a big enough piece to fit over the pan.
- Set aside.
- Beat cream cheese and sugar until well blended.
- Add vanilla and banana
- Add eggs, one at a time beating well after each addition
- Fold in the sour cream
- Spoon into the crumb lined springform
- Place the pan in a hot water bath with the water coming about 1/2 way up the sides of the pan.
- Bake at 375 F for 50 minutes. Turn oven off but do not open the door. Leave for 1 hour.
- Remove cake from oven and water bath. Allow to cool on the counter for 1 hour.
- Place a paper towel over the top, cover with plastic wrap and chill for at least 6 hours.
- Melt butter in heavy pan
- Stir in the brown sugar and cinnamon and whisk until sugar crystals disappear and butter and sugar blend.
- Add the banana liqueur, bananas, and pecans. Allow the bananas to soften.
- Add the bourbon and either simmer for another few minutes OR light on fire and pour over the chilled cake tableside for a dramatic presentation.
- If you have not lit the sauce, spoon it evenly over the top of the cake, reserving some as sauce to plate with.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
If you are looking for more cheesecake recipes you might also like:
Rocky Road Cheesecake
Peanut Butter Oreo Cheesecake
Banana Pudding Cheesecake
Black Bottom Raspberry Lime Cheesecake
Triple Layer Chocolate, Espresso, Milky Way Cheesecake
Pecan Praline Cheesecake