# What You'll Need:
→ Butter Cake Base
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk
→ Cheesecake Topping and Caramelized Bananas
09 - Prepared banana cheesecake filling (refer to Recipe 41)
10 - Caramelized banana topping (refer to Recipe 41)
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). In a mixing bowl, cream together softened butter and sugar until pale and fluffy. Add eggs one at a time, blending well after each. Mix in vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the butter mixture, alternating with milk, and mix until a smooth batter forms.
02 - Grease a 9-inch round pan. Pour in cake batter and smooth the surface. Bake for 30 minutes until a tester inserted in the center comes out clean. Remove and let cool to room temperature in the pan.
03 - Pour the prepared banana cheesecake filling over the cooled cake base. Place the pan in a water bath and bake at 325°F (163°C) for 60 minutes. The cheesecake should be set but still have a slight wobble in the center.
04 - Turn off the oven and allow the cake to cool gradually inside for 1 hour with the door slightly ajar. Refrigerate for a minimum of 4 hours or overnight until completely chilled.
05 - Prepare caramelized banana topping as directed in Recipe 41. Gently spoon the topping over the chilled cake immediately before serving.
