Banana Xango Recipe

Prepare crust

Preheat oven to 325°F (160°C). In a small bowl combine graham cracker crumbs and melted butter until moistened. Press the mixture into the bottom of four 6-ounce ramekins or one 8-inch springform pan (if making a single cake).

Make filling

In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and beat until combined and slightly fluffy. Add the egg and beat until incorporated, scraping sides. Mix in sour cream, vanilla extract, and flour until smooth and homogenous. Do not overmix.

Bake

Divide the filling into prepared ramekins or pour into the pan. Place ramekins on a baking tray and bake 18–22 minutes (for ramekins) or 30–35 minutes (for 8-inch pan) until edges are set and centers slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to firm up.

While cheesecakes chill, prepare bananas. Peel bananas and slice them lengthwise in half (for presentation) or into 1/2-inch rounds if preferred.

In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Stir in brown sugar, granulated sugar, ground cinnamon and a pinch of salt until sugar dissolves and mixture begins to bubble gently.

Add banana halves cut-side down to the skillet. Cook without moving 1–2 minutes until caramelized and golden. Flip and cook the other side about 30–60 seconds, spooning pan sauce over the bananas. Remove from heat and stir in vanilla extract and lemon juice. Keep warm.

In a medium heavy-bottomed saucepan over medium heat combine 1 cup granulated sugar and 2 tablespoons water. Swirl pan gently (do not stir) until sugar dissolves and begins to color.

Allow sugar to cook, watching carefully as it darkens to an amber color — this can happen quickly. When it reaches a deep amber, remove from heat immediately.

Carefully add the 6 tablespoons butter in pieces, whisking until melted and combined (mixture will bubble). Slowly pour in the heavy cream while whisking; the sauce will foam. Return to very low heat and stir until smooth. Stir in 1 teaspoon vanilla and 1 teaspoon salt. Remove from heat and cool slightly before using. If sauce thickens too much, warm gently to reach pourable consistency.

If using an 8-inch cheesecake, slice into 4 equal portions. If using individual ramekins, run a thin knife around edges and invert or serve directly in ramekin.

Place a cheesecake portion on each dessert plate. Arrange 2 caramelized banana halves (or equivalent rounds) beside or atop the cheesecake.

Spoon warm caramel sauce over the cheesecake and bananas (about 2–3 tablespoons per plate). Add a scoop of vanilla ice cream to each plate.

Optional: sprinkle toasted chopped pecans or walnuts around for texture and garnish with a mint leaf. Serve immediately so bananas and ice cream are warm/cold contrast.