Banana Cream Cheese Coffee Cake Recipe 475

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
• Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
• Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
• Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
• Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• 1. In a large mixing bowl, beat cream cheese, butter and sugar. 2. Add eggs, one at a time, beating well after each addition. 3. Beat in bananas and vanilla. 4. Combine the flour, baking powder and baking soda, and add gradually to the creamed mixture. 5. Mix the topping ingredients together; add half to the batter. 6. Pour batter into a greased 13" x 9" x 2" baking pan, and sprinkle with the remaining topping. 7. Bake at 350F for 25-30 minutes, or until a toothpick inserted in center comes out clean. 8. Cool, then cut into slices.

Steps:

• Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5. Tip the sugar, bananas, oil and eggs into a large bowl and whisk them together. If your bananas are very ripe then you can use a balloon whisk for this, or use a fork to mash. Add the flours, cinnamon and baking powder and whisk the mixture until everything is just combined - don't take too long over this bit as the baking powder will have started to activate. Stir in the chocolate chips, if using, and scoop the mixture into your tin. Bake for 30-40 mins or until the sponge is firm and springy to the touch and lightly browned on top. Cool in the tin.
• To make the frosting, beat the butter until it is really soft then beat in the icing sugar. Use a spatula to fold in the soft cheese, making sure it is all thoroughly mixed in. Don't be tempted to beat the mixture, this will make it runnier.
• Lift the cake carefully out of the tin, peel off the paper and transfer it to a plate or board. Spread over the frosting, making it as neat or messy as you like. Lightly dust the top with cinnamon - use a tea strainer to help with this if you have one. Cut into pieces to serve. Will keep for up to 3 days in an airtight container.