Taking inspiration from the traditional banana split, we created a cookie combining all the flavour elements into a rich cheesecake bar.
We started with a base of brownie and topped it with a creamy banana cheesecake layer. To finish it off, we layered fresh cut strawberries and a thin layer of pineapple jam. If you’d like, you can add a sprinkle of toasted chopped nuts to garnish. Be sure to use very ripe bananas in the cheesecake layer for the best flavour.
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BANANA SPLIT CHEESECAKE BARS
Start to finish: 3 1/2 hours (1/2 hour active)
Makes 24 bars
For the brownie crust:
375 ml (12 ounces) semisweet chocolate bits
175 ml (3/4 cup or 1 1/2 sticks) unsalted butter
150 ml (2/3 cup) sugar
125 ml (1/2 cup) all-purpose flour
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2 ml (1/2 tsp) salt
4 eggs
15 ml (1 tbsp) vanilla extract
For the cheesecake layer:
Two 250 ml (8-ounce) packages cream cheese, room temperature
3 ripe bananas
125 ml (1/2 cup) sugar
30 ml (2 tbsp) all-purpose flour
Pinch of salt
3 eggs
For the topping:
1.25 L (1 quart) strawberries, hulled and sliced
50 ml (1/4 cup) pineapple jam
15 ml (1 tbsp) water
Heat the oven to 180 C (350 F). Coat a 23-by-33-cm (9-by-13-inch) baking pan with cooking spray.
In a microwave-safe bowl, heat the chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside.
In a medium bowl, whisk together the sugar, flour and salt. Add the eggs and vanilla and whisk until smooth. Stir in the chocolate-butter mixture. Pour into the prepared pan and bake for 20 minutes. Remove the pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave the oven on.
To make the cheesecake layer, in a food processor, combine the cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until the centre no longer jiggles. Cool, then refrigerate until completely chilled.
When the cheesecake is completely chilled, arrange the sliced strawberries over the top. In a small microwave-safe bowl, mix the pineapple jam and the 1 tablespoon of water. Microwave until bubbling. Spoon the jam over the strawberries. Allow to chill for 15 minutes for the jam to set up. Cut into squares. Store, well wrapped, in the refrigerator.
Nutrition information per cookie (values are rounded to the nearest whole number): 270 calories; 160 calories from fat (57 per cent of total calories); 18 g fat (11 g saturated; 0 g trans fats); 100 mg cholesterol; 26g carbohydrate; 4 g protein; 2 g fibre; 120 mg sodium.
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