Black-bottom Banana Cheesecake Bars

This morning I came across an article that caught my eye as I logged in to check my email...When a Deal Isn't Really a Deal, which I thought was very appropriate for this post.

I love how Ricky described it in The Sublease episode of I Love Lucy: "They're trying to make us look at this thin' through a sweater." Which Lucy kindly translated: "Oooooh! You mean they're are trying to pull the wool over our eyes".

Well, within the article there was also a reference to a study Costco Customers are Irrational

Now, let me tie this in...

1. In my personal experience I've found that Cake Mix sales at the grocery store are usually pretty good deals. I've been known to walk out with "massive amounts" of them at a time.

2. Bulk fruit can be a good deal only if you are sure you will be able to consume it all, before it has to be thrown out.

So what do you do when you have massive amounts of cake mix sitting in your pantry, and no one has seemed to pay any attention to all those bananas you bought over the weekend? Easy... you make this yummy, supper easy dessert.


Black-bottom Banana Cheesecake Bars
adapted from Cake Mix Cookies by Camila V. Saulsbury

1 18.25 ounce package devil's food cake mix
3 8oz packages cream cheese, softened
3 large eggs
1/2 cup (1 stick) butter, melted
1 cup miniature semisweet chocolate chips
1 cup mashed ripe banana (about 2 large bananas)
1 cup powdered sugar
1 1/4 teaspoons vanilla extract
1/4 teaspoon maple extract

Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan).

Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.

In a large bowl place the cake mix, 4 ounces of the softened cream cheese, 1 egg and the melted butter.

Blend with an electric mixer on low speed for 2 minutes until well blended. Stir in the chocolate chips. Press the mixture into the bottom of the prepared pan, and bake for 15 minutes.

While the crust bakes, in a medium bowl place the remaining cream cheese, mashed banana, 1 cup powdered sugar, the vanilla and maple extracts. Blend for 2 minutes with the electric mixer set on medium speed until blended and smooth. Add the remaining 2 eggs, one at a time being careful not to over mix.

Spread the cream cheese mixture evenly over the chocolate crust.

Bake for 25-28 minutes or until just set. Transfer the pan to a wire rack and cool completely. Refrigerate at least 2 hours before serving, I prefer to keep it in the fridge overnight.