for 8 portions
CHOCOLATE CHIP BANANA CAKE
2 ripe bananas
½ cup vegetable oil (120 ml)
1 cup milk (235 ml)
1 yellow cake mix, 1 can
1 ½ cups semi-sweet chocolate chips (260 g)
¼ cup unsalted butter (60 g)
½ cup light brown sugar (100 g), packed
2 bananas, sliced
24 oz. cream cheese (680 g), room temperature
1 cup of sugar (200 g)
3 eggs, at room temperature
½ cup sour cream (115 g)
1 ½ teaspoon vanilla extract
Preheat the oven to 180°C.
In a large bowl, mash the ripe bananas with a fork.
Whisk in the egg, then add the vegetable oil and milk. Stir until well blended.
Add the yellow cake mix, being careful not to over mix.
Using a rubber spatula, gently fold in the chocolate chips. Set aside.
In a shallow saucepan over medium heat, add butter and brown sugar, stirring constantly with a wooden spoon until the mixture turns into a golden brown syrup, about 5 minutes.
Pour the syrup into a 20 cm round cake pan. Place the sliced bananas in a single layer on top of the syrup.
Divide the cake batter between the banana pan and another greased 20 cm cake pan.
Bake for 20 to 25 minutes or until a toothpick comes out clean from the centre.
Once the cake from the bottom of the banana is cool to the touch, turn out onto a cooling rack on a parchment-lined baking sheet. Allow the second cake to cool to room temperature inside the pan.
In a large bowl, whisk the cream cheese and sugar until light and fluffy.
Beat the eggs, one at a time. Add the sour cream and vanilla extract and mix until smooth.
Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of aluminum foil and place in a larger baking dish.
Fill the baking dish with water until it rises 2 cm on the side of the cake tin.
Bake for 1 hour. Turn off the heat and open the oven door and leave to cool for 1 hour. Refrigerate the cake for 4 hours.
To assemble, remove the cheesecake from the springform pan. Garnish the cake with the cooled bananas to promote cake development.