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!
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.