There were a number of factors that went into the creation of this recipe. First, I needed a dish to take to a potluck. I had only just realized I was expected to bring a dish the day before, so I needed to come up with something quick and easy.
Second, I recently made Lemon Lime Bars. Although they were very good, I wanted to try making the crust using less butter. I had recently seen an article talking about substituting banana for at least part of the fat in recipes to make them healthier. Basically, if you want to reduce the fat in a recipe, you can substitute an equal amount of mashed banana for the fat you remove from the recipe. So, if you wanted to remove 1 stick of butter, you would substitute 1/2 Cup of mashed banana.
Third on my list of reasons for creating this recipe was the fact that I have a LOT of bananas. The trees in my yard seem be conspiring to create too many bananas at the same time. It’s really odd, it’s not like banana trees have a season. But once one decides to make bananas, at least 3 more trees think it’s a good idea and join in. Each tree creating a bigger bunch of bananas to try to outdo the first tree.
As you can see, creating this recipe was a natural!
Banana Cheesecake Bars
makes 24 bars
1/2 Cup mashed bananas, 1-2 bananas
1/4 Cup coconut oil
1/4 Cup butter
1/4 Cup sugar
2 Cups flour
1/8 teaspoon salt
2-8 oz. packages of cream cheese, at room temperature
1/2 Cup sugar
1 teaspoon vanilla
1 Tablespoon coconut rum
1 teaspoon lime zest
6 bananas, sliced
juice of 1 lime
1/4 Cup sugar
1/2 Cup oatmeal
1/2 Cup coconut
1/2 Cup brown sugar
1/2 cup butter
1/2 Cup flour
3/4 Cup milk chocolate chips
3 Tablespoons coconut oil
1. Preheat oven to 350F. To make the crust; place mashed banana, coconut oil, butter, sugar, flour, and salt into the bowl of your stand mixer. Using paddle attachment mix on low speed until mixture resembles coarse meal. Dump mixer bowl contents out on to a greased 9 x 13 x 2 inch pan. Even it out and create a 1/2 inch rise up the the side of the pan. Chill crust for 15 minutes. Then, bake for 15 minutes until crust looks dry and is lightly browned.
2. While crust is baking mix together the cheesecake ingredients. Place the softened cream cheese in your mixer bowl and beat on low speed with the paddle attachment until creamy. Add sugar, vanilla, coconut rum, lime zest and mix until well combined. Add eggs one at a time and allow them to incorporate.
3. Peel and slice bananas into a small bowl. Add sugar and lime juice. Mix to coat.
4. In a separate bowl, mix the oatmeal, brown sugar, coconut, butter, and flour together for the streusel topping. Mix until the butter is evenly distributed.
5. Remove crust from oven. Pour cheesecake mixture over warm crust. Top with banana mixture, then top with streusel. Bake 55 minutes or until filling is set. Cool, cut into 24 bars and enjoy!
Note; The chocolate drizzle is optional. To make it, combine the chocolate chips and coconut oil in a microsafe cup. Microwave in 20 second intervals, stirring in between until chocolate is melted. I used a spoon to drizzle it over the cut bars.