Pecan Peach Blueberry Crisp

Five years ago I shared a recipe for a delicious Peach and Blueberry Crisp, a gluten free version of a fruit crisp as the topping used oat flour instead of all-purpose flour. Apparently I like the combination of peaches and blueberries as today I am sharing a variation for a crisp featuring these two fruits. This one pays homage to the South as the topping is made with pecans instead of oatmeal. Whether you say 'pee-KAHN', 'pee-CAN', or 'pick-AHN' you won't go wrong making this Pecan Peach Blueberry Crisp. It is quite possible you will abandon all of your summer fruit crisp recipes for this one. 

With blueberries and peaches just coming into full swing, they are in abundance at Farmer's Markets, roadside stands, and grocery stores. When baked in a crisp they are transformed into even sweeter bites of jammy deliciousness. Chopped pecans, butter, and brown sugar create a rich, crunchy topping, one contrasting perfectly with the baked peaches and blueberries. 

It never ceases to amaze me how the flavors of fruits and nuts are taken to new levels of flavorfulness when baked. I am equally surprised when just subtle changes made to a recipe create one so novel and profoundly more spectacular. One bite of this Pecan Peach Blueberry Crisp and I realized this was the one I have been waiting for all my life. I was smitten in the first spoonful.

I genuinely believe this Pecan Peach Blueberry Crisp is crisp perfection. However, if you are looking to take up a notch, serve it with some good quality vanilla ice cream.

The beauty of fruit crisps not only lies in their ease in making, but in the simplicity of the ingredients.

The use of freshly squeezed lemon juice adds the right amount of tartness to the baked fruit. Just one tablespoon makes the right amount of difference.

Blend the crisp topping using your fingers as it is the best way to test for the consistency. If you can't squeeze the topping into small clumps with your fingers, add another tablespoon of butter. The amount of crisp topping is a little on the generous side. Use it all as it makes for a perfect fruit to topping ratio.

The crisp goes into a pre-heated 375 degree (F) oven. After baking for 30 minutes at that temperature, reduce the oven to 350 degrees (F) and continue baking for 20-25 minutes. When the topping is a beautiful golden brown and the fruit bubbles up along the sides of the pan, your crisp is done.

The fruit filling thickens up even more when you let the crisp rest for 15-30 minutes before serving. If ever there was a time when you will be rewarded for your patience, it will be giving the crisp a little time to rest after it comes out of the oven.

The use of pecans in the topping gives this rustic Pecan Peach Blueberry Crisp a bit of southern charm irresistible sophistication. Clearly you need this crisp in your life.

Fruit crisps are summer dessert perfection. And this one does not disappoint. It's definitely worth turning on the oven for, even on those hot, humid summer days. Whether it's a casual gathering or fancy dinner party, this Pecan Peach Blueberry Crisp will be a divine, memorable end to your meal. 

Recipe
Pecan Peach Blueberry Crisp
Serves 8

Ingredients
Crisp Topping
7 Tablespoons unsalted butter, room temperature
1 cup (132 g) all-purpose flour
3/4 cup (150 g) light brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup pecans, chopped small

Fruit Mixture
2 pints (595 g) fresh blueberries
4-5 medium peaches (1 pound 3 ounces to 1 pound 6 ounces), halved, seeded and cut into 1/2" wedges
1/2 cup (100 g) granulated sugar
4 Tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1 Tablespoon freshly squeezed lemon juice

Vanilla Ice Cream

Directions
Crisp Topping
1. In a medium sized bowl add in the butter, flour, brown sugar, cinnamon, salt, and pecans.
2. Using your fingers, mix until all ingredients are combined and the mixture is crumbly. Set aside.

Fruit Mixture and Assembly
1. Preheat oven to 375 degrees (F).
2. In a small bowl, whisk together the sugar, cornstarch, and cinnamon.
3. In a large bowl, mix together the blueberries, peaches, sugar mixture, and lemon juice until the fruit is coated.
4. Lightly butter a 7" xx 11" (interior measurements). 
5. Pour in the fruit mixture.
6. Evenly distribute the crisp topping over the fruit.
7. Bake for 30 minutes at 375 degrees (F). Reduce oven temperature to 350 degrees (F) and continue baking for an additional 20-25 minutes or until the topping is golden brown and the fruit is bubbling up along the edges.
8. Remove from oven and let rest 15-30 minutes before serving.
9. Spoon the Pecan Peach Blueberry Crisp in serving bowls and/or cups. Top with vanilla ice cream.

Notes: (1) I used a baking dish but you could also make the crisp in a cast iron skillet. (2) Your peaches should be ripe but not mushy. Overripe peaches do not work well. (3) Store any leftover crisp, covered, and in the refrigerator. Reheat individual servings in the microwave. 

Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue

The stacks of books on my nightstand have not diminished in months. Instead they continue to steadily increase in height.  Not because I haven't been reading. The biggest culprits for the mini-library gracing my nightstand are the 'never ending, newly released, intrigued by, must-read' books as well as those recommended by friends. However, some of the books in these stacks are ones I have read over the past few months. Only they have yet to make their way to the bookshelves. Not because I am too lazy to move them. Rather they are books which have either resonated with or inspired me. I am not yet finished savoring them. Being able to go back to the passages or sentences on the pages I have tabbed brings me joy. Unlike those college texts from way back when, I cannot bring myself to write in or mark up any of my hardcover books. Instead I turn the top or bottom corners of the pages containing words so beautifully written or giving me reason to take pause. Every now and then I memorize certain lines or passages, although my brain doesn't seem to have the same kind of storage space it used to. There is no rhyme or reason to the order of how these books are stacked or the order in which they will be read or finished reading. If I hear someone's unbridled enthusiasm for a book, it goes to the top of the list. It took me months to get through "A Gentlemen in Moscow". But then there came a point in the book where I couldn't put it down. Turns out it has become one of my most favorite, most recommended books.

Then there are the books I read quickly but keep going back to. Deena Kastor's "Let Your Mind Run" is one of them. And not just because it's a signed copy with a personal inscription or because I am training for a half-marathon. Yes, it is one those books every runner should read. It is also one every non-runner should read. Contained within the book are her stories of the successes, setbacks, and lessons learned in the running world. And she is a great story teller. However, what makes this book even more compelling are the 'food for thought' reflections, insights, and bites of wisdom about life in general scattered throughout. When I first read the words "The moments that challenge us the most define us.", I thought about how they applied to my running experiences. After rereading them, I thought about how they related to the choices in life I had made by default or with intention. Especially when dealing with things causing me conflict. Reading the words "A goal is an awesome way to force growth on yourself." felt as if I was learning about the importance of goal setting for the first time. Funny how the choice of words makes the familiar seem unfamiliar, the old seem new again. I could go on endlessly sharing parts of a book whispering to me, but what I really need to do is talk about this crazy delicious Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. The flavors and textures in this tart will make your head spin. And like Deena Kastor's book, this tart will not only make you feel as if you are tasting chocolate and coconut for the first time, you will want to keep coming back for more.

Show me a dessert made with caramel, chocolate, and/or coconut and you will my attention. But show me one with at least two of those ingredients, especially coconut and chocolate, and I will find it almost impossible to resist. Wrap those those two flavors in a graham cracker crust and a toasted marshmallow meringue and it's all over but the shouting. Wild horses couldn't keep me from taking a bite.

This gorgeous, decadent Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue is made up of four of the most delicious layers. Each one delectable on their own. When put all together in a single bite it's pure lusciousness. Chocolate and coconut lovers will be in heaven.

None of the four layers are particularly difficult or complicated to make. But if there is one layer you might perceive as a tiny bit challenging, more than likely it will be the marshmallow meringue. So let me shift your thinking and give you some reassurance. It is much easier than you might think. But let's first talk about the other three layers.

When making a graham cracker crust I prefer to crush my own graham crackers rather than buying a box of graham cracker crumbs. Taking a rolling pin to squares of graham crackers has a fair amount of therapeutic value. However, the flavor difference between homemade and store bought is like the difference between night and day. I also prefer to bake a graham cracker crust. Baking deepens it's flavor and helps holds together better than one only refrigerated. The chocolate ganache layer comes together in less than two minutes in the microwave. How easy is that? Still with me? Okay, good. Let's talk about this drop the mic coconut custard.

However, there is a drawback to the coconut custard. It's being able to restrain yourself from eating it all before spreading it on top of the slightly chilled ganache layer. This custard has the right amount of sweetness, an abundance of sweetened (untoasted) coconut, and a creaminess defying perfection. If you have made a pudding or any other kind of custard before, you will love the simplicity of this recipe. If you have never made a pudding or custard before, you will be amazed at just how easy they are to make. The keys to making a great custard are having a really good heavy bottomed pan and whisking continuously. The recipe below gives you a choice between using 3/4 of a cup or 1 cup of sweetened coconut. My recommendation is to use more than 3/4 of a cup.  Coconut is one of those ingredients where weighing it matters as more than likely none of us 'cup' measure it the same way. Note: You can make the coconut custard early in the day or the night before. Just keep in refrigerated in a bowl and tightly cover with plastic wrap. Place a piece of plastic wrap directly on top of the custard to prevent it from developing a skin.

Having a standing mixer with a whisk attachment to make this marshmallow meringue is a necessity for several reasons. First, the mixture needs to be whipped at high speed for 5 to 7 minutes. Second, and more importantly it is much easier (and safer) to slowly pour the hot sugar mixture into the softly whipped egg whites when both of your hands are only dealing with the very hot pot. Lastly, from start to finish the marshmallow meringue takes less than 20 minutes to make using a standing mixer.

Notes: Up to the point of adding the marshmallow meringue, the tart can be completely assembled and refrigerated anywhere from 2 to 12 hours. The proportions of each of the layers in this tart are near perfect. You will not be using all of the marshmallow meringue. See notes below.

If you want a more finished look to your tart, pipe on the marshmallow meringue using a pastry bag and large pastry tip. But if you want a more refined rustic look, mound and decoratively swirl the meringue on top of the chilled tart.

Once the marshmallow meringue is on the tart, use a kitchen torch to toast it. Then just pause for a moment to take in how incredibly beautiful it is.

For the cleanest slices, run a sharp knife under hot water, wipe it dry, then cut. Repeat for each slice. A warm knife will prevent the marshmallow meringue from getting squished or stuck to the knife and ruining the beauty of the meringue on each slice.

Because the texture of the toasted marshmallow meringue will change after it has been refrigerated for more an hour, I would highly recommend waiting until you ready to serve before topping it on the tart.

If you are looking to serve your family and friends an impressive, gorgeous, insanely delicious dessert, make this Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. This is one of those recipes you will want to bookmark. Because after you make it, I promise you will go back to it again and again. Just as you might a beloved book.

Recipe
Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue
Serves 10

Ingredients
Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 Tablespoons unsalted butter, melted and slightly cooled.

Chocolate Ganache
4 ounces (115 g) semi-sweet chocolate chips
1/3 cup (30 ml) heavy whipping cream
1 Tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon kosher salt

Coconut Custard
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg yolks
2 Tablespoons and 1 teaspoon cornstarch
1 Tablespoon unsalted butter, room temperature
1/2 teaspoon vanilla
3/4 to 1 cup sweetened flaked coconut (see notes)

Marshmallow Meringue
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
2 Tablespoons caster (or granulated sugar)
3/4 cup corn syrup
2/3 cup (133 g) granulated sugar
1/3 cup (30 ml) water
2 teaspoons vanilla or vanilla bean paste

Directions
Graham Cracker Crust
1. Preheat oven to 350 degrees (F). 
2. In a medium bowl, stir together the graham cracker crumbs, sugar, salt and melted butter until the mixture is well moistened.
3. Press firmly into the bottom and sides of long rectangular tart pan (14" x 4"). 
4. Bake for 8-10 minutes or until the crust is set and lightly golden. Let cool completely.

Chocolate Ganache
1. In a small-medium sized bowl, combine the chocolate chips, cream, corn syrup, vanilla, and kosher salt.
2. Microwave on high in 30 second intervals, whisking between intervals, until mixture is melted and smooth (approximately 1 1/2 minutes total).
3. Pour over the baked graham cracker crust. Smooth the top with an offset spatula. 
4. Place tart in the refrigerator to chill the ganache while making the coconut custard.

Coconut Custard
1. In a heavy bottomed saucepan combine sugar, cornstarch, and kosher salt. Whisk in milk and egg yolks.
2. Cook over medium heat, whisking constantly until the mixture is thickened (approximately 8-10 minutes).
3. Remove from heat and stir in the coconut, vanilla, and butter. 
4. Transfer to a bowl to allow to cool slightly before spooning onto the ganache layer (approximately 5-8 minutes).
5. Spoon on the slightly cooled coconut custard onto the ganache layer. Smooth top with an offset spatula.
6. Place a piece of plastic wrap directly on custard and return to the refrigerator.
7. Let the tart chill for at least 2 hours or overnight.

Marshmallow Meringue
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium speed until foamy. Add 2 Tablespoons caster (or granulated) sugar and beat until soft peaks form.
2. In a medium, heavy bottom saucepan, combine the corn syrup, 2/3 cup granulated sugar, 1/3 cup water. Cook over medium heat until mixture reaches 245 degrees (F) on a candy thermometer (approximately 12-15 minutes).
3. With mixer on medium speed, slowly pour hot corn syrup mixture along the sides of the bowl into the egg whites until combined. Increase mixer to high and beat for 5-7 minutes or until mixture is stiff and glossy. 
4. Add in the vanilla or vanilla bean paste to the mixture and beat for an additional minute.
5. Spoon the marshmallow meringue into a large pastry bag fitted with a large tip (of choice). Pipe on a design of choice on the chilled tart. Or simply mound and decoratively swirl the meringue on top of the chilled tart. 
6. Using a kitchen torch, brûlée the meringue. Allow to rest 5 minutes before cutting into slices using a knife run under hot water and wiped dry.
7. Serve immediately. Get ready to swoon.
Note: The marshmallow meringue can be made up to 4 hours ahead of time. Put meringue in the pastry bag(s), put in a bowl, cover and chill in the refrigerator.

Notes: (1) 3/4 cup of coconut weighs 2 3/4 ounces or 75 g. I used almost one cup of coconut in the custard, increasing the amount of coconut to 100 g. (2) You will have slightly marshmallow meringue than you need. Use it to pipe on cookies as a sandwich filling or graham crackers to make some incredible s'mores. The remaining marshmallow meringue can be stored in the refrigerator for several days. (3) Inspiration for the ganache and marshmallow cream layers came from the Black Bottom Coconut Custard Tart recipe from Bake from Scratch. 

No Churn Peanut Butter Ice Cream

Is the biggest thing holding you back from making homemade ice cream having to go out and spend money on an ice cream maker? What if I told you you didn't need an ice cream maker to make homemade, creamy ice cream? Would that be enough to inspire you to begin making your own? What if I told you you could make ice cream in the morning and have it for dinner or as a treat at night? Would that be enough? What if I told you this No Churn Peanut Butter Ice Cream was as good as or maybe even better than some of the peanut butter ice creams you could buy at the grocery store or at an ice cream stand? For those of you who love peanut butter and ice cream, that might be enough. Or might you be slightly skeptical?

Because I was too! As an ice cream fussyterian I had my reservations on the taste, texture, and quality of no-churn ice creams. If there was ever a time I was happy about being so doubtful, it was after tasting this No Churn Peanut Butter Ice Cream. Going forward, if I ever wanted to eat or serve some peanut ice cream, one studded with mini peanut butter cups, I would make it. 

And I would serve it over some preferably homemade strawberry jam. The combination of these two flavors in a single bite is out of this world. 

You don't need an ice cream maker, but having a standing mixer with a whisk attachment is a fast, easy, and reliable way to make this no churn peanut butter ice cream. However, a handheld mixer would work too! In other words, not having a standing mixer is no excuse for not making this ice cream. 

Ingredients almost always matter. And ice cream is no exception. When buying heavy cream, look for the one with the highest percentage of saturated fat. But choose one with at least 18%. Use whole milk, not skim milk. And use a good quality creamy peanut butter, not a natural peanut butter. Natural peanut has a tendency to be a bit grainy and it's oily base doesn't give it the cohesive quality you want when making as well as freezing this ice cream.

Even though using a deeper storage container (like a loaf pan) means it takes a little longer for the ice cream to freeze than in a baking pan, it makes for better scoops. But even more important, there is less surface for any freezer burn to happen.

My ice cream was ready to scoop at serve after sitting in the freezer for 8 hours, but I let it sit overnight to give the flavors a little more time to develop. 

Serving the  No Churn Peanut Butter Ice Creamwith some homemade strawberry jam is purely optional. I just happen to like this flavor combination. You might want to serve it with some chocolate sauce, hot fudge, whipped cream, or nothing at all. 

A couple of scoops of No Churn Peanut Butter Ice Cream is pure lusciousness.

I used an insulated ice cream container (see note below) to store the ice cream in the freezer. However, if you don't have one, not to worry. A plastic container with a tight sealing lid will also work. 

If you want a great peanut butter ice cream in your life, this is the one you want! If you want to impress your family and friends with your ice cream making abilities, make them this No Churn Peanut Butter Ice Cream. I am guessing you might never buy store bought peanut butter ice cream again. And this may be your best ice cream start to your summer ever! Happy summer everyone!

P.S. A new recipe for an easy strawberry jam will be coming to the blog very soon!

Recipe
No Churn Peanut Butter Ice Cream 

Ingredients
2 cups heavy whipping cream
1 cup (14 ounce can) sweetened condensed milk
1/2 cup creamy peanut butter
1/4 cup whole milk
1/4 cup corn syrup
2 Tablespoons caster, superfine or granulated sugar
1/4 teaspoon kosher salt
1 cup mini peanut butter cups or chopped peanut butter cups

Optional: Homemade or a high quality strawberry jam

Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the heavy whipping cream until firm peaks form (be careful not to under or over beat).
2. Add in the sweetened condensed milk, peanut butter, milk, corn syrup, sugar, and salt. Beat on medium until ingredients are fully incorporated. Mixture should look smooth and fluffy.
3. Stir in mini peanut butter cups with a spatula.
4. Transfer mixture to a 9" x 5" loaf pan (See notes). Smooth top of the ice cream mixture, press a piece of plastic wrap against the surface of the ice cream. Wrap well or tightly seal. 
5. Freeze until firm (at least 8 hours or overnight).
6. Scoop into bowl and enjoy. If serving with strawberry jam, spoon a generous tablespoon of jam on the bottom of the bowl before topping with scoops of the no churn peanut butter ice cream.

Notes: (1) I used this insulated ice cream from Williams-Sonoma. Recommend using the 2 1/2 quart size. (2) I used the mini peanut butter cups from Trader Joes rather than chop up peanut butter cups. Either option will work, but if using peanut butter cups, recommend using the smaller bite sized ones. (3) I used caster sugar, however, superfine or granulated sugar will work. (4) When buying heavy whipping cream, look for one with a fat content at least 18%. 

Lake Michigan in Sturgeon Bay, Wisconsin (June 2019)

Cheesecake Banana Bread

"Never look a gift horse in the mouth." Am still trying to convince myself to embrace that old adage. I should begin by telling you I am no fashionista, but I am a bit fussy when it comes to dressing for yoga or when going out for a run. Most days my workout wardrobe is a color coordinated Lululemon ensemble. Black, grays, blues, pinks, and purples are the colors I gravitate toward most. Every now then I might throw on something white or maybe even darker shades of green. So when we got our (free) half-marathon pacer shirts last weekend I probably made a face. Not probably, I did make a face. The thought of looking like a bumble bee, Big Bird, or worse yet, a school bus while running this summer was more than my semi-high maintenance self could handle. Yes, our (free) pacer shirts were the brightest shade of yellow ever created. You see, I have a very long history of disliking the color yellow. I repainted the freshly painted yellow kitchen in my Rhode Island farmhouse because I couldn't eat, bake, or cook in it. Then there was the time I told my former elementary school staff members they could choose the colors for the new playground equipment, however, yellow was the only color off the table. I know that sounds terrible and at the time it probably did. Especially to kindergarten, first and and second grade teachers. But in my defense, taking yellow off the table wasn't only about my dislike of the color. It happens to be one of the colors bees find very attractive. So as much as I worry about looking like a bee with my overheated red face (definitely not a good lock) during our long runs on those hot summer Saturday mornings, I also worry about getting stung by a bee. I may never be able to persuade myself I should be grateful for the free running tank although I am grateful for the opportunity to be a half-marathon pacer this season. And yes, I do understand some of you have an affinity for the color yellow. Note: I will keep you posted on whether or not I get stung by a bee while running in yellow.

As much as I shy away from the color yellow when to comes to clothing or decorating, I collect yellowware and am a yellow food lover. Lemons, yellow bell peppers, pears, corn, pineapple, winter squash, yellow beets, yellow tomatoes, and bananas are some of my favorites. Especially bananas. I will eat them plain, dipped in chocolate, flambéed, or in baked cake or bread form. When it comes to bananas, I am not a fussyterian. And when it comes to banana breads, apparently there is no end to number of versions of banana bread shared here on the blog. Although in my defense, this Cheesecake Banana Bread is not just a banana bread. It's part cheesecake. And when the whole thing is topped with chocolate chips, it's damn deliciousness.

This is the second version of Cheesecake Banana Bread  I made this week. The first one was good. But this one was much better than good. I am calling it the Blue Ribbon version of Banana Bread. You definitely need this one in your life. 

A deeply flavored moist banana bread, a slightly sweet, tangy cheesecake layer, and melted semi-sweet chocolate chips are irresistible when put all together. 

The only thing possibly preventing you from making this Cheesecake Banana Bread as soon as you finish reading this post is having access to really ripe bananas. If you do, it's your lucky day. But if you don't, this Cheesecake Banana Bread is worth the banana ripening time wait.

After mashing the bananas, add in the lightly beaten eggs, slightly cooled melted butter, and butter. All of the wet ingredients are added to the dry ingredients, mixed just until blended. Be careful to not overmix your banana bread batter. Half of the batter will go into your prepared followed by the topping with and swirling in the cheesecake mixture. Don't over swirl the mixture as you want there to be a ribbon of cheesecake in each slice. Pour in the remaining batter, sprinkle on the semi-sweet chocolate, and bake for 50-60 minutes in a preheated 350 degree oven.

After letting the banana bread rest in the pan for ten minutes, remove and let cool to room temperature. As tempted as you might want to cut a slice, the Cheesecake Banana Bread cuts easier if you let it come to room temperature.

And then cut it into a thick slice to reveal the luscious ribbon of cheesecake. The contrast of flavors and textures in this Cheesecake Banana Bread is what makes it so decadent.

If someone brought me a loaf of this Cheesecake Banana Bread as a gift, I would definitely make a face. Only this would be one of those ear to ear grin kind of faces. So if you are looking to bring a smile to the faces of any of your family and/or friends, especially ones who love banana bread, bake them a loaf of this Cheesecake Banana Bread. Even if it means turning on the oven on a really hot day.

Recipe
Cheesecake Banana Bread
Makes one 9" x 5" loaf

Ingredients
4 overly ripe bananas, mashed
1 cup granulated sugar
1/2 cup (8 Tablespoons) unsalted butter, melted and slightly cooled
2 large eggs, room temperature, lightly beaten
2 teaspoons vanilla
2 cups (250 g) all-purpose, unbleached flour
1 teaspoon baking soda
1/2 teaspoon kosher salt

4 ounces cream cheese, room temperature
1/2 teaspoon vanilla
3 - 4 Tablespoons sugar
2 Tablespoons all-purpose flour
1 large egg

1/2 cup (100 g) semi-sweet chocolate chips

Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 5" inch metal loaf pan with parchment paper. Butter any exposed sides. Alternately line only on the bottom of the pan with a piece of parchment cut to fit. Spray the sides of pan with vegetable spray. Set aside.
2. In a medium sized bowl, beat the cream cheese until smooth. Add in egg, vanilla, sugar, and flour. Beat until well combined and smooth. Set aside.
3. In a medium sized bowl, mash 4 bananas with a fork.
4. Add eggs, vanilla, and melted butter. Stir until combined.
5. Sift the flour, salt and baking soda into a large bowl. Add sugar. Stir to combine.
6. Create a well and add in the banana mixture. Stir to combine.
7. Pour half of batter into the prepared pan.
8. Drop dollops of the cream cheese mixture evenly over the bottom layer of the banana bread. Using a knife, lightly swirl the cream cheese into the batter to create a marbled effect. Top with the remaining banana bread batter.
9. Sprinkle the chocolate chips down the center of the banana bread.
10 Bake for 50-60 minutes or until golden brown, rotating the baking pan midway through the baking process. A toothpick inserted in the center should come out clear. 
10. Remove banana bread from the oven and place on a cooling rack. Allow to rest for 10 minutes before removing from the pan. Let cool to room temperature.
11. Serve in thick slices.
12. Cover the cooled banana bread with plastic wrap or aluminum foil if not serving immediately. 

Notes: (1) Four bananas should yield about 1 1/2 cups of mashed bananas. If it's a little more, don't worry. But if it's a lot less, add more mashed banana. (2) I used somewhere between 3 and 4 Tablespoons of sugar in the cheesecake mixture. If you like your cheesecake a little more on the sweeter side, use all 4 Tablespoons.