Banana Bread Cheesecake

Banana Bread Layer:
4 bananas (as ripe as possible)
4 Tbsp. Blood Orange Olive Oil
1 egg
1/2 c. sugar
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp.salt
1 tsp. cinnamon or allspice
Cheesecake Layer:
32 oz.cream cheese, softened
1/2 c. sugar
1/4 c. Mango White Balsamic
1 c. milk
1 Tbsp. gelatin powder
Gourmet Inspirations Salted Caramel Whiskey Sauce for drizzling

Banana Bread: Preheat oven to 350 F. In a large bowl, mash the bananas with a fork. Add in the Blood Orange Olive Oil, egg, vanilla and sugar. Stir until combined. Add in the flour, baking powder, baking soda, salt and cinnamon. Stir until just combined. Don't over mix. Pour the banana bread batter into a greased spring form pan and bake for 30 - 40 minutes or until the top is set.

Cheesecake Layer: In a large bowl add the softened cream cheese, sugar and Mango Whole Fruit Vinegar. Whisk until combined. Microwave the milk until hot for about 2 minutes and add in the gelatin powder. Quickly stir until gelatin is dissolved, about 5 minutes. Pour the gelatin mixture over the cream cheese and whisk again until smooth.

To assemble: Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. Drizzle with Salted Caramel Whiskey Sauce--or as shown here with candied orange pieces. Enjoy!

*Tested in private cooking class

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