Nontraditional Banana Cheesecake


First of all, before I start getting angry hate mail from the worlds biggest cheesecake lovers, this is definitely not a traditional cheesecake (it is better, but that is only my opinion!) Instead of graham crackers as the base, it has banana cake. Instead of a thick and heavy cream cheese filling, it is a light and airy whip cream/cream cheese topping.

Ok, now that we have got that out of the way, let me tell you how amazing this cake is! It is one of my go to’s for pot lucks, baby showers and holidays. I just made it last weekend for Easter and it was gone within minutes! What I love about this recipe is how easy it is. Usually desserts this good are hard to make, but this is the exception. Unfortunately, it isn’t very healthy (which would make it the world’s best cake ever) but it has fruit, so that makes me feel less guilty about having two pieces…..or three! To be honest, I am actually eating it as I write this!

Nontraditional Banana Cheesecake Recipe

Makes 9×13 cake pan. If you are looking for an amazing non stick option for your cakes and don’t want to spend a lot of money (what can I say, I am thrifty), check out these amazing non stick pans on Amazon. You get 2 pans for only $14.99. I have never had anything stick on these bad boys!

Banana Cake Base

Cheesecake topping

Pre-heat over to 325 and grease 9×13 cake pan. Mix sugar, oil, eggs and banana in one bowl and flour, baking powder, baking soda and salt in another. Mix wet and dry ingredients enough to combine, but be careful of over stirring as this will make a heavier cake. Keeping the mixing to a minimum will give you a much fluffier and lighter base. Bake cake for 30-35 minutes, checking with a toothpick in the middle. Once done, put in fridge to cool while making the topping.

Top make the delicious and fluffy topping, use a stand mixer to make whip cream by combining the packages, milk and vanilla. Whip until stiff peaks form. In separate bowl, mix cream cheese, icing sugar and vanilla until completely incorporated. Mix the cream cheese and whip cream together. Now try now to eat it by the spoonful….I dare you!

When the cake is completely cool, top with cream topping and sprinkle with walnuts.

I hope you enjoy this cake as much as I do 🙂


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 Turkey & Cream Cheese Stuffed Peppers

So I know my recipes have been leaning a little on the unhealthy side lately! What can I say, I need comfort food sometimes, and for me, comfort food is cheese!!

This really is the best stuffed pepper recipe I have ever made! Something about the spices, creaminess and textures that just made it perfect! Next time, I would like to do it on the BBQ to give it a nice smoky taste!

Turkey & Cream Cheese Stuffed Peppers

This recipe made 4 large red peppers. You can use any colour pepper, red and yellow will be sweeter and green will be more bitter. I also had leftover filling, but that is never a bad thing! I plan on stuffing a small zucchini for lunch 😁

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 garlic cloves, diced
  • 1 1/2 cups cooked rice
  • 3/4 cup crushed tomatoes or marinara sauce
  • 4 oz cream cheese (about 3/4 of a brick)
  • 1 tbsp Italian seasoning
  • 1 tsp crushed chili peppers
  • salt and pepper to taste


Preheat oven to 350 c. Cut a hole in the top of the pepper and take out all of the seeds. Keep top. Boil peppers (or put in microwave for 3-5 minutes) to soften. While they are softening, add olive oil to pan and saute onions and garlic until soft and fragrant. Add turkey and seasonings and cook until brown. Turn off heat and add rice and cream cheese. Stir until cheese is completely melted and incorporated.

Stuff peppers and replace the tops. Bake at 350 c until peppers are completely soft when punctured with a fork.

At this point, you can take the tops off and add some more cheese (cheddar is good!) and put back in oven for 5 minutes or until it is melted.

Plate on top of some marinara sauce and serve with fresh basil or other fresh herb!