Servings: 10

Banana Bread Layer: subheading: Banana Bread Layer:
4 bananas (as ripe as possible) 4 bananas (as ripe as possible)
 
4 tablespoon vegetable oil 4 tablespoon vegetable oil
 
1 egg 1 egg
 
½ cup sugar ½ cup sugar
 
1 teaspoon vanilla extract 1 teaspoon vanilla extract
 
1½ cups all-purpose flour 1½ cups all-purpose flour
 
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon baking soda
 
¼ teaspoon salt ¼ teaspoon salt
 
1 teaspoon cinnamon 1 teaspoon cinnamon
 
Cheesecake Layer: subheading: Cheesecake Layer:
32 ounces cream cheese, softened 32 ounces cream cheese, softened
½ cup sugar ½ cup sugar
1 tablespoon vanilla extract 1 tablespoon vanilla extract
1 cup milk 1 cup milk
1 tablespoon gelatin powder 1 tablespoon gelatin powder
 
Caramel, for drizzling Caramel, for drizzling

Banana Bread Layer: subheading: Banana Bread Layer:
Preheat the oven to 350°F/180°C.
In a large bowl, mash the bananas with a fork.
Add in the 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 springform pan and bake for 30 to 40 minutes or until the top is set.
For the Cheesecake Layer: subheading: For the Cheesecake Layer:
In a large bowl, add the softened cream cheese, sugar, and vanilla. 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.
# Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
# Drizzle with caramel.