Ingredients
2bananas,ripe, plus an additional 2 bananas, sliced
1egg
½cupvegetable oil
1cupmilk
1yellow cake mix,(1 box)
1½cupschocolate chips,semi-sweet
¼cupbutter,unsalted
½cuplight brown sugar,packed
24ozcream cheese,at room temperature
1cupsugar
3eggs,at room temperature
½cupsour cream
1½tspvanilla extract
Preparation
Preheat the oven to 350 degrees F
In a large mixing bowl, use a fork to mash the ripe bananas.
Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
Add in the yellow cake mix, being careful to not overmix.
Use a rubber spatula to gently fold in the chocolate chips. Set aside.
In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon for about 5 minutes, until the mixture turns into golden brown syrup.
Pour the syrup into a 9-inch round cake pan.
Place the sliced bananas into a single layer on top of the syrup.
Divide the cake batter among the banana pan and another greased 9-inch cake pan.
Bake for 20 to 25 minutes, or until a toothpick comes out clean from the center.
Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet.
Leave the 2nd cake to cool to room temperature inside the pan.
In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
Beat in the eggs, 1 at a time. Add in the sour cream and vanilla extract, and mix until combined.
Pour the cheesecake batter into the cooled cake in the pan.
Cover the bottom of the pan with 2 sheets of foil and place into a larger baking dish.
Fill the baking dish with water until it comes 1-inch up the side on the cake pan.
Bake for 1 hour.
Turn the heat off and open the oven door and let cool for 1 hour. Refrigerate the cake for 4 hours.
To assemble, remove the cheesecake from the springform pan.
Top the cake with the cooled banana fosters cake.
Enjoy!
