Ok I just purchased these bananas yesterday from the local grocery store and they are already going bad. It’s time to make some banana bread but I’m adding a little twist I’m going to add some dates and a cheesecake filling. I’m also using some new individual serving containers I purchased this year that can be baked in, covered and sold.
Ingredients;
Batter:
2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted unsalted butter
2 eggs
1/2 cup sour cream
4 ripe bananas (mashed)
1 cup chopped dates
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon apple spice
1/2 teaspoon salt
Filling;
8 oz cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon all purpose flour
Topping;
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 cup cold butter
1/4 teaspoon cinnamon
In this recipe you can use a loaf pan or small serving containers like I did however you have to adjust your baking times For a loaf pan spray the inside with vegetable spray and pre-heat your oven to 350 degrees.
In a stand mixer (starting with the batter) with a paddle attachment at medium speed add the butter and sugars and mix until combined. Add in the eggs, vanilla, sour cream, dates and bananas until well mixed. In a medium bowl add the dry ingredients, flour, baking soda, baking powder, spice and salt and whisk together. At a low speed add the dry flour mixture to the wet and mix until just incorporated. Set aside
Filling, mix as you would for a cheesecake by mixing the cream cheese and sugar until a smooth consistency. Add in the vanilla extract and eggs and flour until just combined without over mixing.
Set aside.
Topping; place the dry ingredients into a small bowl and cut in the butter until a crumble forms and set aside.
Now let’s assemble, pour about 1/4 to 1/2 batter into the pan then spread the filling over the top. Add the remaining batter over the filling to cover it. Sprinkle the topping over the batter and bake for about 1 hour and 25 minutes until a toothpick comes out cleanly.
Enjoy
Chef Brian Klauss