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Banana Cheesecake Almond Crumble Brownies
Shilpa

Banana Cheesecake Crumble Brownies

These Banana Cheesecake Crumble Brownies combine three irresistible desserts into one! A rich fudgy brownie is layered with creamy banana cheesecake and finished with a buttery almond crumble that bakes up crisp and cookie-like. Perfect for using ripe bananas and ideal for making ahead, these brownies are rich, decadent, and guaranteed to impress.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling time 4 hours
Total Time 5 hours 15 minutes
Servings: 9 squares
Course: Dessert
Ingredients Method Notes

Ingredients
  

Almond Crumble
  • 95 g all-purpose flour ¾ cup
  • 30 g powdered almonds/almond meal ⅓ cup
  • 5 g baking powder 1 tsp
  • 50 g light brown sugar ¼ cup
  • 20 g granulated sugar 1½ tbsp
  • 5 ml vanilla essence 1 tsp
  • 50 g Unsalted Butter room temperature (¼ cup)
Banana Cheesecake Layer
  • 160 g ripe bananas about 2 medium bananas
  • 300 g full-fat block cream cheese room temperature ( 1⅓ cups)
  • 70 g granulated sugar ⅓ cup
  • 10 ml vanilla extract 2 tsp
Brownie Layer
  • 130 g unsalted butter ½ cup + 1 tbsp
  • 100 g granulated sugar ½ cup
  • 50 g light brown sugar ¼ cup
  • 20 g Dutch-processed cocoa powder ¼ cup
  • 4 g instant coffee powder optional (1 tsp)
  • 150 g dark chocolate chopped (1 cup chopped)
  • 3 large eggs room temperature
  • 95 g all-purpose flour ¾ cup
  • a Pinch of salt

Method
 

Prepare the crumble
  1. In a medium bowl, combine the all-purpose flour, powdered almonds, baking powder, brown sugar, and granulated sugar.
  2. Add the room-temperature butter and vanilla essence.
  3. Mix with a spatula before using your fingertips to rub everything together until coarse cookie-like crumbs form.
  4. Cover the bowl with cling wrap and refrigerate while preparing the remaining layers.
Prepare the banana cheesecake layer
  1. Mash the ripe bananas until mostly smooth.
  2. Add the room-temperature cream cheese, sugar, and vanilla extract.
  3. Whisk until smooth and creamy.
  4. Set aside.
Prepare the brownie batter
  1. Preheat the oven to 190°C (375°F).
  2. Line an 8×8-inch baking pan with baking paper, leaving an overhang.
  3. In a heatproof bowl, combine the butter, granulated sugar, brown sugar, cocoa powder, instant coffee powder (if using), and chopped dark chocolate.
  4. Place the bowl over a saucepan of gently simmering water.
  5. Stir occasionally until completely melted and smooth.
  6. Remove from the heat and allow the mixture to cool for several minutes.
  7. Add the room-temperature eggs and whisk until smooth and glossy.
  8. Sift in the flour and salt.
  9. Fold gently until just combined. Do not overmix.
Assemble
  1. Pour or pipe half of the brownie batter into the prepared pan.
  2. Spread evenly using an offset spatula.
  3. Spoon or pipe the banana cheesecake filling over the brownie layer.
  4. Cover with the remaining brownie batter and gently spread until the cheesecake layer is completely covered.
  5. Sprinkle the chilled crumble evenly over the top without pressing it down.
Bake
  1. Reduce the oven temperature to 180°C (350°F).
  2. Bake for 40–45 minutes.
  3. The crumble should be lightly golden, the edges set, and the centre should still have a slight wobble.
Cool
  1. Cool completely in the pan on a wire rack.
  2. Refrigerate for at least 4 hours, or overnight for the best flavour and cleaner slices.
  3. Lift the brownies out using the parchment overhang.
  4. Slice into 9 squares and serve.

Notes

Storage

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual brownies for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Do not leave at room temperature for more than 2 hours because of the cream cheese layer.

Make Ahead

These brownies are perfect for making a day in advance. Refrigerating overnight improves both the flavour and texture, while also making them easier to slice neatly.

Tips & Tricks

  • Use ripe or overripe bananas for the sweetest flavour.
  • Always use full-fat block cream cheese for the best texture.
  • Let the chocolate mixture cool slightly before adding the eggs.
  • Avoid overmixing after adding the flour to keep the brownies fudgy.
  • Chill the crumble before baking to help it stay crisp.
  • Bake until the centre has a slight wobble.
  • Wipe your knife clean between cuts for neat slices.