Sunday's dessert creation involved a new recipe I'd grabbed last summer but had not gotten around to yet: banana pudding cheesecake bars. As I believe I've muttered about in previous blog posts, I love bananas and I love banana pudding and I'm glad I've discovered banana bread pancakes and I've come around to banana bread. Other banana-flavored things, not so much (roasted banana ice cream, banana sheet cake).
Confession: this is the dessert I made when I had set out cream cheese by mistake—I'd thought it was needed for the recent eggnog cinnamon rolls but I was misremembering the recipe. It was a matter of not letting it go to waste. Further honesty: I wanted to make a dessert that would not tempt me much. Well, as sometimes happens, a new recipe is a grand experiment and also the only time it will be served here. These banana pudding cheesecake bars were absolutely awful, so after a sample piece, the rest of it was tossed into the garbage...and the recipe was removed from the notebook and tossed into the rubbish bin.
Sunday was another one of those miserable winter days that I really am not fond of: grey, cold, rainy, unbearable, with temps that would not quite break out of the thirties. Nonetheless, when the precipitation backed off to sort of spitting, I bundled up and ventured off on a long downtown walk, clocking in right at five-and-a-half miles. It is a testament to the inspiration, motivation, and hostage-taking made possible by my Apple Watch: it was Sunday, and I wanted that victorious notification of a perfect week of activity and workouts.
"Banana Pudding Cheesecake Bars," from Jocelyn Delk Adams of Grandbaby-Cakes.com. [Published 27 April 2015 / Updated 28 June 2022]
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