- 1 3/4 cups cream cheese
- 2/3 cup sugar
- 1 egg
- 1/4 tsp vanilla extract
Banana Bread Layer
- 1 large ripe banana
- 3/4 cup flour
- 1/4 tsp baking powder
- 1/3 cup muscovado sugar
- 2 eggs
- 1 firm banana, thinly sliced
- Extra sugar, for dusting
- Icing sugar, to dust
- 1/3 cups dark chocolate
- 2 tbsp butter
- Preheat the oven to 375, then grease and line the bottom of the swiss roll tin.
- Put all of the cheesecake layer ingredients into a large mixing bowl and whisk until smooth.
- Spread it out evenly in the baking sheet, using a palette knife to smooth it over.
- Bake for 15 minutes, until it is cooked through.
Banana Bread Layer
- While the cheesecake layer is baking, put the banana into a large mixing bowl and mash it up with a fork.
- Add the flour, baking powder, sugar and eggs and whisk together until smooth.
- Pour the mixture over the cooked cheesecake and spread it around evenly.
- Arrange the thin slices of banana on top, then bake for another 10-15 minutes - until fully cooked and springy in the middle.
- Sprinkle a few spoonfuls of caster sugar over the top of the hot sponge then lay a piece of baking paper over it. Taking care, as it will be hot, flip the whole thing over so that the sponge is on the bottom.
- Remove the baking paper and trim the edges of the cake, then roll the cake up, starting at a thin end.
- Once the cake is rolled, wrap the leftover sheet of paper around it to secure it, and leave to cool - this will take around 2 hours.
- When the cake has cooled, dust it with icing sugar.
- Melt the chocolate and butter together, in the microwave or in a bowl set over a saucepan of simmering water.
- When melted, mix together until smooth and glossy, then put it into a piping bag.
- Cut a small hole, then drizzle over the cake from side to side.
- Leave to set for 30 more minutes, then slice and serve.