Ingredients
- 2 ripe bananas
- 3 large eggs
- 1 cup (250 g) Greek yogurt
- ½ cup blueberries
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon honey (optional)
Equipment Needed
- Large mixing bowl
- Blender or potato masher
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
The first thing I do is preheat my oven to 170°C (340°F) and prepare a small baking pan by lining it with parchment paper or lightly greasing it. I always get this ready before mixing because the batter comes together quickly. Using ripe bananas is one thing I never compromise on—they provide natural sweetness and make the cheesecake wonderfully creamy. (See the next page below to continue steps…)
