Paleo/Primal Chocolate Banana Cheesecake

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For lack of a better term, I’m going to call this a cheesecake without the cheese.  The original recipe was for a flourless chocolate cake, but once it was chilled, the texture was much more like a cheesecake.

Fair warning:  You MUST like the flavor of banana to like this cheesecake.  I found the first bite tasted strongly of banana, but afterwards, it was more chocolate tasting.  I really liked this cake (as did my 18 month old) but my husband wasn’t a fan, since he doesn’t really like bananas.

This is a really great cheesecake for those watching their dairy intake.  It’s rich and smooth and just plain yummy!

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Chocolate Banana Cheesecake

10 oz of dark chocolate (I used 80% dark)

1/2 cup of coconut oil (or butter, if you eat dairy)

3 very ripe bananas

4 large eggs

Preheat the oven to 350 degrees.  Grease a 9 inch cake pan (or springform pan, if you’ve got it).

Melt chocolate.  I broke up the chocolate bars and melted them in a pyrex dish on my stovetop.

Cream your butter or coconut oil with a hand mixer.  Add bananas in, one at a time, and cream together.  Add eggs in one at at time, cream.  Pour in melted chocolate and mix together until blended.

Pour batter into the cake pan.  Bake for 25-30 minutes, or until the cake sets.  Let the cake cool a bit in the pan before transferring it to a plate.  It tastes best served cold.

Enjoy!

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