Crust:
1 cup rolled oats
½ cup almonds
½ cup pecans
Toast all ingredients (except the butter) in a pan at 350°F for 15-20 minutes, until golden. Process the
mixture in a blender or food processor until finely chopped. Separate the mixture into two 8” pans. Add 3 tablespoons
melted butter to each pan and mix well. Press into pan to form the crust
Filling:
24 oz cream cheese
½ cup fresh mashed bananas
2 T
maple syrup
2 Tbsp unsweetened
flaked coconut
2 Tbsp vanilla
2 Tbsp cinnamon
4 eggs
1 tsp vanilla
Soften the cream cheese and then
whip with a beater until smooth. Add eggs, banana, vanilla and beat until smooth and creamy. Pour cheese mixture into crust-lined
pans, dividing equally. Bake at 375 degrees for 30 minutes.
Topping:
2 cups sour cream
2 tsp vanilla
¼ cup mashed bananas
Stir together all of the topping
ingredients. Spread over baked cheese filling, dividing equally. Bake at 375ºF for another 20 minutes.
