Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 1/3 cup Granulated sugar
  • 6 tbsp Unsalted butter
  • 0.25 tsp Kosher salt
  • 16 oz Full fat brick cream cheese
  • 1 cup Powdered sugar
  • 1 tsp Pure vanilla bean paste
  • 2 large overripe bananas
  • 2 cups Heavy whipping cream
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Powdered sugar
  • 2 firm ripe bananas
  • 1 tbsp Graham cracker crumbs

Instructions:

  1. Melt the 6 tbsp butter in a small saucepan over medium heat, swirling until it smells nutty and the bits at the bottom turn golden brown.
  2. Mix 1.5 cups crumbs, 1/3 cup sugar, browned butter, and salt in a bowl until the mixture feels like wet sand.
  3. Firmly pack the crumbs into a 9 inch springform pan, using a flat bottomed glass to ensure an even layer up the sides. Chill this for 30 minutes while you prep the filling.
  4. Combine the 2 overripe bananas with 1 tbsp lemon juice and mash until completely smooth with no large lumps.
  5. Beat 16 oz softened cream cheese and 1 cup powdered sugar until the mixture is velvety and lump free. This usually takes about 3 minutes on medium speed.
  6. Fold the banana mash and 1 tsp vanilla bean paste into the cream cheese mixture.
  7. In a separate cold bowl, beat 1 cup of heavy cream until stiff peaks form. If you lift the whisk, the cream should stand straight up.
  8. Gently fold the whipped cream into the banana cheese base using a spatula.
  9. Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours until the center is firm to the touch.
  10. Before serving, whip the remaining 1 cup cream with 2 tbsp powdered sugar. Top the cake with sliced firm bananas and a sprinkle of crumbs.