Aaaand breathe!!!! Low calorie, gluten and sugar-free BANANABREAD CHEESECAKE. OMG!!! I wanted to make banana bread for months. I’m not kidding you, months. I’ve been to an incredible Michelin Star restaurant in Copenhagen, called Kiin Kiin where they made this amazing banana bread with coconut ice cream, roasted coconut and other mindblowing bits and pieces. This is nothing like that… Although, that wasn’t low calorie, gluten and sugar-free either. So basically, almost, if you will 1-1.
It’s easy. Doesn’t seem like it, but it is. Let’s put it out there: I can’t bake. I’m not a baker, not even a sweet tooth if I’m honest so I never really ‘had’ to try baking. So when I say it’s easy, trust me fam, it is easy!
And the non-bake cheesecake. Mmmmmm. It’s never going to be as creamy as a baked one but hey! We are all humans (as far as I’m concerned at least), and this blog has a non-judgment policy – so just give it a go. If you don’t like it gimme a call, I’m happy to get some to pick it up for me.
For 12 slices you will need the below (I was very very tight with the sweetener just because of the diet but keep tasting the cheesecake mix and add more sweetener to it if you prefer it sweeter):
- 1 cup oatmeal
- 1/2 cup oats
- 2 tsp baking powder
- 1/4 cup Canderel
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 1/2 cup pecan nuts
- Coconut flakes
- 1/2 cup unsweetened coconut milk
- 3 ripe bananas
- 1/2 cup fat-free greek yoghurt
- 2 tsp vanilla extract
- 1.5 tsp coconut oil
- 3 egg whites
- 2 packs of light cream cheese
- 1/2 can coconut milk
- 2-3 tsp cinnamon
- 5 tbs sweetener
- 2 tsp vanilla extract
- 2 sachets of gelatin
Mix the dry ingredients in a bowl. Mash your ‘nanas. I put all the wet ingredients in my Nutri Ninja and mixed them well including the Wladimir Klitschko faced bananas as well. Add the wet stuff to the dry stuff, pour it into a coconut oiled/greased cake tin. Put it in the 180 degrees pre-heated oven for 30-40 minutes. When you stick a knife in the middle it should come out almost clean having only a few crumbs on it. Let the bread cool down, down, down…
Mix all the cheesecake ingredients together – make sure to follow the gelatin instructions from the sachet. Usually, you need to mix 8 tbs hot water with each sachet and stir it until it gets dissolved. Mix it well with the rest of the cheesecake.
When the banana bread is completely cooled down pour the cheesecake mix over it (at this point it’s still quite runny), cover it with a foil and put it in the fridge for at least one night or a whole day.