Kuchnia

Banana Bread Chocolate Fudge Swirled Cheesecakes.
Ingredients

Banana Bread
3 large or 4 small ripe bananas, mashed
1 1/4 cups white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup loosely packed brown sugar
1/2 cup canned coconut milk (may swap butter milk or greek yogurt)
1/2 cup coconut oil, melted (or swap canola oil)
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate, chopped (use more or less to your liking)
Cheesecakes
8 ounce cream cheese, softened to room temperature
4 ounces mascarpone cheese, softened to room temperature
1/4 cup coconut milk or regular milk
1/4 cup sweetened condensed milk (use 1/3-1/2 cup for a sweeter cheesecake)
1/4 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2/3 cup milk (I use 2%) or heavy cream
1/4 teaspoon salt
6 ounces milk chocolate, chopped
2 tablespoon unsalted butter, cut into small cubes
2 teaspoon vanilla extract
whipped cream, for topping.

Instructions

Preheat the oven to 350 degrees F.Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, cinnamon, baking soda and salt, whisking thoroughly. Set aside.In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate. Pour batter into the greased loaf pan. Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.Remove and let cool for at least 30 minutes before cutting. Cut half the bread into cubes and save the rest for snacking!!In a medium mixing bowl cream together the cream cheese, mascarpone cheese, sweetened condensed milk and 1/4 cup milk. Set aside.To make the fudge swirl. Stir together cocoa powder, brown sugar, milk or cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.To assemble, divide the banana bread cubes among 6 glasses. Drizzle the fudge down the sides of the glasses. Divide half of the cream cheese mixture among the 6 glasses. Drizzle in some more fudge and swirl it in with a knife. Divide the remaining cream cheese mixture among the 6 glasses. Drizzle once more the fudge and give it a swirl with a knife. Refrigerate for 2 hours or longer. When ready to serve add some whipped cream to the top of each glass and garnish with a leftover banana cubes.
*Cheesecake adapted from Martha Stewart.
Half Baked Harvest