Lets start out by pre heating our oven to 350 degrees F. Also find a 9" springform pan, butter and flour the inside so the ingredients don't stick while baking.
In your mixer or a large mixing bowl (whichever you choose) cream together butter and sugar.
While those are creaming together peel your over ripened bananas. Place the bananas on a paper plate (to make clean up easier) and smash away with a fork. Once smashed, add bananas and eggs to the sugar and butter mixture.
Alright almost done with the banana bread...stay with me! Measure out the buttermilk and place into a small bowl. To the buttermilk add baking soda and give it a small whisk. This will make the buttermilk double in size, so make sure you have a large enough container to hold the mixture.
In another small bowl combine flour and salt.
Alternate your buttermilk mixture and flour mixture into the bananas mixture on medium low speed. Wow that was a lot of mixture items...sorry for any confusion!
Finally add vanilla and give everything one last stir!
Pour the batter into the springform pan and bake for 30-35 minutes; or cook until the center is firm and the sides pull away from the pan.
After the bread is done baking, remove from the oven and let it cool completely before moving onto the next step! Phase one of our crazy cheesecake is complete!!!
Ok, our banana bread crust is completely cooled so we can go ahead and start our cheesecake filling. Trust me, this part is VERY simple!
To a mixer add cream cheese, sugar, and vanilla. Place the mixer on medium speed and cream together for 3-4 minutes.
While that is creaming find a small sauce pan and place it over medium heat. Add milk to the sauce pan; we are just warming it through. You don't need the milk to boil or even come close to a boil, you just want to warm up the milk. It will literally take about 2 minutes.
Once the milk is warm, pour it into a small bowl and stir in the gelatin. Whisk those two ingredients together and add to the cream cheese mixture.
Cream everything together for another minute and then pour over the cooled banana bread crust (yes still in the same springform pan).
If you don't want to add the dried banana toppings then just cover the pan with foil and place into the refrigerator for 3 hours. I personally like the dried banana toppings because it helps show what is in the cheesecake.
Dried Banana Toppings
For the toppings find a small spice grinder or a ziploc bag and a rolling pin (works just as well) and place the dried banana and sugar into the container. Grind or smash the bananas. Once finished sprinkle on top of the cheesecake.
Cover the cheesecake with foil and refrigerate for 3 hours.
You're done...I hope you enjoy this new and fun recipe!
***Fun side note...for the Fall you could also do this with pumpkin bread. Just substitute the bananas with pumpkin puree!!!