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Banana Cream Cheese Blintz Casserole

Source of Recipe

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List of Ingredients

Cheese filling:
2 cups (16 ounces) cottage cheese
1 pound cream cheese at room temperature
2 large eggs
1/3 cup sugar
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon vanilla
Pinch of salt
2 firm bananas, sliced

Batter:
1 cup unbleached all-purpose flour
1 tablespoon baking powder
Large pinch of salt
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon ground cinnamon
3 pint baskets fresh strawberries, rinsed and hulls
2 tablespoons sugar, or to taste
1 pint (2 cups) cold sour cream, for serving, optional




Recipe

To make the filling, use a heavy-duty electric mixer on medium speed. Beat all of the ingredients until smooth and well blended. Fold in the sliced bananas. Can be refrigerated in a covered container and made the day ahead; fold the bananas in just before assembling the
casserole.

Preheat the oven to 300 degrees (275 if used a Pyrex or dark-finish pan).

To make the batter, place the flour, baking powder and salt in a mixing bowl or in the workbowl of a food processor fitted with the metal blade. Using a handheld immersion blender, a balloon whisk or the food processor, add the melted butter, sugar, eggs, milk and vanilla and beat until smooth, 1 minute.

Grease a 9-by-13-inch baking pan. Place the sugar and cinnamon in a small bowl and stir to mix. pour half of the batter into the prepared baking pan. Gently place large spoonfuls of the cheese and banana filling evenly over the batter. Spread slightly with the back of the spoon, without mixing the filling into the batter. Pour the remaining batter over the top of the filling. Sprinkle with the cinnamon-sugar mixture.

Bake on the center rack of the oven until set, about 1 hour 15 minutes. Slice the strawberries and sprinkle with some sugar. Cover and refrigerate until serving. serve the casserole warm, passing the bowl of cold strawberries and cold sour cream separately.