Banana Bread with Cheesecake Topping

Ingredients

• 3 ripe bananas
• 4 tbsp rapeseed oil
• 1 egg (medium)
• 100 g raw cane sugar
• 1 vanilla bean (pulp)
• 180 g spelt whole‑grain flour
• 1 tsp Baking Soda
• 1 tsp Baking powder
• 1 tsp cinnamon
• a pinch of salt
• 900 g cream cheese (double‑cream level)
• 1 vanilla bean (pulp)
• 50 g powdered sugar
• 1 organic lemon (zest)

Instructions

1. 1.

   Preheat the oven to 180°C (Oven/under‑oven). Mash the bananas with a fork into a puree. Then add oil, egg, vanilla pulp and sugar and mix well.

2. 2.

   Add flour, baking soda, baking powder, cinnamon and salt to the banana mixture and stir until combined into a batter.

3. 3.

   Pour the batter into a greased loaf pan and bake for about 30 minutes until golden brown. Let it cool completely.

4. 4.

   For the cheesecake topping beat the cream cheese with vanilla pulp, powdered sugar and lemon zest until creamy, then spread over the cooled banana bread. Refrigerate for at least three hours.