1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tbsp melted butter

1 lb cream cheese, at room temperature
1/2 cup sugar
1 1/2 cups mashed St. Lucian bananas (these are smaller and sweeter than the South American variety typically found in the United States)
1/4 cup banana liqueur
1 tsp vanilla extract
4 eggs

1 1/2 cups sour cream
1 tbsp sugar
1 tbsp banana liqueur
1 tsp banana extract


  1. Preheat the oven to 350 degrees.
  2. combine the cracker crumbs, sugar and melted butter in a bowl.
  3. Press the mixture into the bottom and part of the way up the side of a 9-inch spring form pan.
  4. In a food processor or blender, blend the cream, sugar, banana liqueur and vanilla until the mixture is smooth.
  5. Add the eggs one at a time, blending well after each addition.
  6. Carefully spoon the filling into the shell, taking care not to disturb the crumb crust.
  7. Bake the cake in the middle of the oven for 35 minutes.
  8. While the cake bakes, blend the sour cream, sugar, liqueur and vanilla in a bowl.
  9. When the cake is ready, spread the topping evenly over it.
  10. Bake the cake for 5 more minutes.
  11. Transfer it to a rack and let it cool.
  12. Chill in the refrigerator, covered loosely, for several hours or overnight.
  13. Remove the side of the pan, transfer the cake to a serving plate.
  14. Garnish it with fresh banana slices just before serving.

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