Banana Bread Cheesecake

Dear Readers, you are aware of SoBA's love of the boomerang shaped fruit.  There are always bananas available at the launchpad.  He prefers them to be a little on the unripe side - so we often have banana bread in the house, too.  You may also be aware of the Brave Astronaut's love of a good cheesecake (as long as it's my mother's recipe).

Here's a recipe that kills two birds with one stone.  Via BuzzFeed.

Banana Bread Bottom Cheesecake
Servings: 10

INGREDIENTS
Banana Bread Layer

• 4 bananas (as ripe as possible)
• 4 tablespoon vegetable oil
• 1 egg
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon

Cheesecake Layer

• 32 ounces cream cheese, softened
• ½ cup sugar
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 tablespoon gelatin powder
• Caramel, for drizzling

 PREPARATION

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mash the bananas with a fork.
3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
7. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
8. Quickly stir until gelatin is dissolved, about 5 minutes.
9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
11. Drizzle with caramel and enjoy!