Yum

You know when you have a craving and you can eat everything out of your fridge and freezer and pantry and if you don’t have that ONE thing that you’re craving you still don’t feel satisfied?  That’s how I’ve been feeling lately and it was a banana split that I was after.

I had a few things including a friend’s wonderful apple crumble with fresh apples straight off an apple tree… I enjoyed my snacking but just couldn’t seem to get a banana split off my mind….

We were having a family dinner and I decided it was about time I attempted a banana split type of dessert.  Sure it would have been a little easier to just go somewhere to get a damn banana split but I was avoiding it…. so now it was beyond a craving and more of an obsession.  Consequently this dessert was born.  I have to say that I feel like it was the best dessert I’d ever made though that could have just been my craving talking.  But the kids even gave me an enthusiastic nod and said this was definitely a keeper!

I used the basis of the cheesecake recipe found here but had to alter it given that I didn’t really have enough cream cheese. Then I improvised the rest…. and it was AHMAZING!!!!!  Angels singing kind of AMAZING….

Crust

• 1 1/4 cup chocolate Oreo cookie crumbs
• 1/4 cup melted unsalted butter

Mix melted butter and crumbs in a deep pie dish and press evenly along the bottom and sides.  Don’t worry about it being perfect you’re going to cover the edges with whipping cream later. Set aside.

Cheesecake

• 500 grams full fat cream cheese
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 4 eggs
• 3 (small to medium sized) previously frozen bananas thawed *
• 1/2 cup whipping cream

Bring the cream cheese to room temperature and then put into a stand mixer with paddle attachment and mix on low speed.  Add in sugar and cornstarch and mix throughly.  Add eggs one at a time to make sure they are well incorporated and then mix in the bananas and whipping cream.

Pour the mixture into the pie crust and bake at 350 degrees for about 20 minutes then lower the temperature to 250 and bake for another 75 minutes.  Once a toothpick comes out clean remove from oven and let it cool until just a little warm.  This can be made ahead and refrigerated overnight to finish off the next day.

Chocolate Ganache Layer

• 4 oz bakers semi sweet chocolate
• 1/4 cup whipping cream

Melt the chocolate in a double boiler and then mix in the cream mixing until incorporated.  Let it cool and then cover the cooled cheesecake with a layer of chocolate.   You can put the whole amount on the cheesecake or reserve a little to decorate the top when you’re done.

Caramelized Bananas and Strawberries

• 3 fresh bananas
• 3-4 cups fresh strawberries
• 3 tablespoons butter
• 1/4 cup granulated sugar

Cut the bananas in half, split and coat with sugar and set aside.  In a frying pan melt the butter and turn to medium heat, once hot add the sugar coated bananas and fry until they brown slightly then remove and add most of the strawberries and pan fry until slightly softened and set aside.  Allow the caramelized fruit to cool.

Top the chocolate ganache layer with the caramelized fruit and place back in refrigerator to cool.

Whipped Topping

• 1 1/2 cups whipping cream
• 1/4 cup fine powdered or icing sugar
• fresh strawberries
• 1 can crushed pineapple (drained and squeezed of juice)
• leftover chocolate ganache or shaved chocolate

Place chilled whipping cream in the stand mixer and increase mixing speed slowly to allow the bubbles to form in the whipped cream.  Add powdered sugar and mix until well incorporated.

Decorate the pie with shipping cream, topped with crushed pineapple and strawberries and drizzle or shave chocolate.  Refrigerate until ready to serve.

I know this dish sounds or reads like a lot of work but really it’s pretty simple… it’s just a simple cheesecake with some great layers of toppings…  The whole taste is very much like a banana split.  You’ll notice that I don’t sweeten any of the layers much and so the whole concoction was not too rich or heavy.  The fruit gives sweetness and also makes it taste so fresh it’s a crazy good dessert to have.

I’ll be making this again for sure!!!  Let’s just look at that one more time…  🙂

*I generally have a few bananas in the freezer because when I have bananas that start to get soft I just throw them in the freezer and then thaw them quickly in the microwave for dishes like this one.