Rosanna Rosanna Danna Banana Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
I got this cake recipe from the same article in the Free Press as the Imperial Cookie recipe I just submitted. It dates back to the 80's, or before, and is a cross between a banana cake and a cheesecake. Haven't tried it but it sounds yummy! Read more ! Ingredients:
crust |
1 cup rolled oats |
1/2 cup chopped pecans |
1/2 cup brown sugar |
1/4 cup melted butter |
filling |
2 x 250gr ( 8oz) pkgs cream cheese |
3 mashed ripe bananas |
1 cup sugar |
1 tbsp lemon juice |
3 eggs |
topping |
1 cup sour cream |
2 tbsp sugar |
1 tbsp vanilla |
Directions:
1. For crust, combine oats, pecans, brown sugar and melted butter. Press into a 9 spring form pan and bake at 350F for about 18 minutes.
2. For filling: beat cream cheese, bananas, sugar, lemon juice, and eggs until smooth. Pour on cooled crust: bake at 350F for 40 - 50 min. or until center almost set. It should just jiggle slightly in the center.
3. Combine topping ingredients: pour over cake. Return to oven and bake another 8-10 mins. Garnish with additional pecan halves.
4. Serves 8 - 10
5. Taste Tester Notes:
6. Press the crust only onto the bottom of the pan. For easier blending and to avoid lumps be sure cream cheese is at room temp. She needed to bake cake for 50 minutes before adding the topping, but advises to check it at 40 minutes.When putting the topping on, gently place spoonfuls of it around the cake and then lightly smooth it out. Let the cake cool on a rack, then refridgerate for several hours or overnight before unmolding and serving.
|
|