Nontraditional Banana Cheesecake

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First of all, before I start getting angry hate mail from the worlds biggest cheesecake lovers, this is definitely not a traditional cheesecake (it is better, but that is only my opinion!) Instead of graham crackers as the base, it has banana cake. Instead of a thick and heavy cream cheese filling, it is a light and airy whip cream/cream cheese topping.

Ok, now that we have got that out of the way, let me tell you how amazing this cake is! It is one of my go to’s for pot lucks, baby showers and holidays. I just made it last weekend for Easter and it was gone within minutes! What I love about this recipe is how easy it is. Usually desserts this good are hard to make, but this is the exception. Unfortunately, it isn’t very healthy (which would make it the world’s best cake ever) but it has fruit, so that makes me feel less guilty about having two pieces…..or three! To be honest, I am actually eating it as I write this!

Nontraditional Banana Cheesecake Recipe

Makes 9×13 cake pan. If you are looking for an amazing non stick option for your cakes and don’t want to spend a lot of money (what can I say, I am thrifty), check out these amazing non stick pans on Amazon. You get 2 pans for only $14.99. I have never had anything stick on these bad boys!

Banana Cake Base

Cheesecake topping

Pre-heat over to 325 and grease 9×13 cake pan. Mix sugar, oil, eggs and banana in one bowl and flour, baking powder, baking soda and salt in another. Mix wet and dry ingredients enough to combine, but be careful of over stirring as this will make a heavier cake. Keeping the mixing to a minimum will give you a much fluffier and lighter base. Bake cake for 30-35 minutes, checking with a toothpick in the middle. Once done, put in fridge to cool while making the topping.

Top make the delicious and fluffy topping, use a stand mixer to make whip cream by combining the packages, milk and vanilla. Whip until stiff peaks form. In separate bowl, mix cream cheese, icing sugar and vanilla until completely incorporated. Mix the cream cheese and whip cream together. Now try now to eat it by the spoonful….I dare you!

When the cake is completely cool, top with cream topping and sprinkle with walnuts.

I hope you enjoy this cake as much as I do 🙂

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Blueberry Crumble

Nothing is more beautiful than a bowl full of ripe, juicy blueberries, expect for maybe a bowl of warm blueberry crumble right out of the oven!

This recipe is healthy and easy so it is perfect for breakfast, dessert or make it in a large dish for pot lucks. It can also be made gluten free, and does not contain a lot of sugar!

I make this recipe in individual ramekins because there is just my Husband and I at the house, but even if I have company, I like to serve them like this. They are just so pretty! The colour of the blueberry sauce peaking out from the crumble after they are cooked is so bold and vibrant, it just screams freshness! You can serve with a scoop of ice cream or low fat frozen yogurt for extra special occasions!

BLUEBERRY CRUMBLE RECIPE

Serves 2 individual ramekins. Feel free to double or triple the recipe for groups!

  •  1 cup of fresh blueberries, washed and check for stems
  • 1 tbsp white sugar
  • 2 tsp lemon juice
  • 2 tbsp cinnamon
  • 1/2 cup oats
  • 1/4 cup flour, corn masa, coconut flour, almond flour, etc. Any flour works here. Its job is to keep the crumble from getting too soft and oatmealy! I use corn masa because that is what I have in the house and it turns out perfect every time!
  • 1/4 cup brown sugar
  • 1/4 cup melted butter
  • 1/4 tsp salt

Preheat oven to 350 c. Wash blueberries and add white sugar, lemon juice and 1/2 of the cinnamon and mix. Let sit while making the crumble.

To make the crumble, add oats, flour, brown sugar, salt and the remaining cinnamon to a bowl. Melt butter and pour into dry ingredient. Mix together until you have a nice crumble. It shouldn’t be wet or too dry that there is dust on the bottom of the bowl.

Top blueberries with crumble and bake for 20-25 minutes until the top gets a nice brown colour and the blueberry sauce starts creeping up the side.

This is the hard part…..let sit for a couple minutes to cool. Believe me, and I know from experience, those blueberries are hot and will burn your mouth bad if you don’t wait!

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Hope you enjoy! I had this for breakfast today and am already planning on making it for dessert next week!!

Looking for Fresh Gluten Free Desserts


I have been having trouble with the word “dessert” lately. The word is so tightly wound to wheat products, it is hard to see past the doughs and batters. 

Pies, cakes, pastries, cookies, muffins, and cupcakes are all a staple in dessert world, and it makes you realize how much we all now rely on flour. 

The gluten free craze has spun all kind of new products into society to help people cut wheat out and still eat these desserts. People are trying to cut out wheat because it is the healthy thing to do (I am obviously not taking about people suffering with celiac) and they end up replacing it with new, unhealthy versions of desserts that are void of nutrients, extra fattening and overly sugary. It might be easier to just eat the flour!

I am on a mission to find some great dessert recipes that include lots of fresh fruits and nutrients! Last night I made a super simple dessert of natural organic yogurt, fresh berries and maple syrup. It was just as good if not better than any pie I have ever had. 


I will be researching recipes this week and will share some great dessert ideas with you soon! 

As the saying goes….”we are what we eat”