Hey there! So, I’ve been meaning to share this banana cream cheesecake cake recipe with you—it’s one of those things that makes the kitchen smell incredible and always leaves everyone asking for seconds. Honestly, the first time I made it, I was a bit skeptical (cheesecake and cake? together?), but the combo won me over. It’s kind of like that song you hear on the radio and can’t stop humming later.
Why You’ll Love This
I make this whenever the weather gets a little gloomy, or I just need a pick-me-up. My family absolutely loses their marbles over it, and I mean, who can blame them? Each bite is like a cozy hug with a touch of banana magic. The creamy texture really melts in your mouth (and no, I’m not overselling it!). Plus, if you love bananas as much as I do, this one’s a real winner.
Ingredients
- For the cake: 1 cup all-purpose flour (sometimes I sneak in a bit of whole wheat when I’m feeling health-conscious)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (though I’ve used salted in a pinch)
- 3/4 cup sugar
- 1 egg
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- For the cheesecake: 16 oz cream cheese, softened (I find the full-fat version makes it creamier)
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- For the banana cream filling: 1 package (3.4 oz) instant banana pudding mix
- 1 cup milk
- 1 cup whipped topping
Directions
- Preheat your oven to 350°F (or about 175°C if you’re on the metric side).
- Make the cake batter: In a bowl, mix the flour, baking powder, and salt. In another bowl, beat the butter and sugar together until fluffy (this is where I usually sneak a taste), then add the egg, mashed bananas, and vanilla. Combine the dry ingredients with the wet ingredients—don’t worry if it looks a bit lumpy.
- For the cheesecake: Beat the cream cheese and sugar until smooth, then add the eggs one at a time. Stir in the vanilla extract.
- Assembly time: Pour the cake batter into a greased 9-inch springform pan. Carefully spread the cheesecake batter over the cake batter. They will mix a little… it’s OK!
- Bake for about 50-60 minutes. Don’t open the oven too much or you’ll deflate the cake (learned that the hard way).
- While that’s baking, prepare the banana cream by mixing the pudding mix with milk until thick. Fold in the whipped topping.
- Cool the cake completely, then spread the banana cream over the top. Pop it in the fridge for a bit to set.
Notes
I’ve noticed if you let the cake sit overnight, it tastes even better the next day. The flavors really come together, and it’s worth the wait!
Variations
Once, I tried adding chocolate chips to the cake batter—turns out bananas and chocolate aren’t always a match made in heaven, who knew? But, you might like a sprinkle of cinnamon for a warm twist!
Equipment
If you don’t have a springform pan, don’t fret! A regular round cake pan works too, though you’ll have to be a little careful when removing it (I’ve used a trusty butter knife for this task).
Storage Information
Keep any leftovers in the fridge, though honestly, it never lasts more than a day in my house! If by some miracle you have extra, wrap it tight.
Serving Suggestions
We usually enjoy this with a scoop of vanilla ice cream on the side. It’s become kind of a family tradition to see who can create the perfect bite with just the right amount of cake, cheesecake, and ice cream.
Pro Tips
I once tried to skip the step of cooling the cake before adding the cream—big mistake. It turned into a melty mess. Be patient with cooling, it’s worth it!
FAQ
Can I use overripe bananas? Absolutely! In fact, they’re better because they mash more easily and sweeten the cake naturally.
What if I don’t have whipped topping? You can whip cream with a bit of sugar until stiff peaks form—it’s a bit more work but totally doable!