Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

Have you ever tried banana bread in cookie form with a thick fluffy layer of frosting sandwiched between two of them? With these cookies now is your chance. They taste just like banana bread with an added bonus, a luscious layer of vanilla bean frosting. Lightly said, these cookies are amazing! I saw the Banana Whoopie Pies over at Martha Stewart and new I just had to try them. Lucky for me I keep a stock of overripe bananas in the freezer for emergencies such as this, where I need an overripe banana in it's prime but don't want to wait 7 more days for it to hit its peak ripeness. I used to question whether or not freezing bananas was a good idea until I tried if for myself a few months ago. It actually works great. You simply just leave them unpeeled and pop them into the freezer when they are nice and spotty. Then when you are ready to use them, thaw the frozen banana out (to room temperature, sometimes I cheat and even thaw them in the microwave) then peel and prepare them  as directed in your recipes. Their texture is different from that of an overripe banana that has not been frozen (I'm thinking of the word juicy, so be sure to add all those juices when prepping). They won't hold their shape well, but they are perfect for recipes that call for mashed bananas. Their color may not be the most pleasant, as the peel will blacken a bit when frozen, but this doesn't affect their flesh or taste so don't worry. 

I also wanted to mention to you that I finally found cheap vanilla beans! Where you are asking? My friend introduced me to this awesome website (indrivanilla.com) that sells them for 50 cents a piece! I seriously couldn't believe it! And they are pristine vanilla beans if you ask me. I was so excited when I got mine because they weren't completely dried, shriveled and lifeless. They just seemed so much fresher and even plumper than what I've gotten from the store (just FYI this isn't a sponsored statement of me trying to sell something for someone, I'm just so excited that I wanted so share the info about such a fabulous deal :). 

I made a few changes to the original cookie recipe. I didn't think 1/2 cup banana would give the cookies near enough banana flavor so I doubled it, then reduce the sour cream by half. I also decided to leave the vanilla out of the cookie portion because I wanted it all to come from the frosting so I could have an equal balance of banana and vanilla flavor. It is an entirely different frosting than what they had listed, but I think a cream cheese version would be delicious as well (although I'd use a lot more powdered sugar than they did, less cream cheese and add some butter of course =). Enjoy!

Banana Bread Whoopie Pies
Yields about 2 dozen 

Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed overripe bananas (about 2 large)
1/4 cup sour cream
1/2 cup butter, softened 
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 recipe Fluffy Vanilla Bean Frosting

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.
In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combine. Slowly add dry ingredients and mix just until combine. Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches. Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours) .

Fluffy Vanilla Bean Frosting

Ingredients:
1 cup salted butter, at room temperature
seeds from two small vanilla beans 
4 cups powdered sugar
2 1/2 Tbsp milk
1 tsp vanilla extract

Directions:
In a large mixing bowl, using an electric hand mixer on medium high speed, whip butter and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.

Recipe Source: cookie portion adapted slightly from Martha Stewart, frosting - Cooking Classy

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Banana Bread Cinnamon Rolls

What do you get when you combine banana bread with cinnamon rolls? These incredible Banana Bread Cinnamon Rolls! A cinnamon roll and banana bread in one, how could these not be good? Then when they are slathered generously with cream cheese frosting and finished off with toasted nuts, all I can say is wow yum! This is breakfast done right. Enjoy and be sure to eat them warm. 

Banana Bread Cinnamon Rolls
Yields 1 dozen

Ingredients:

3 medium overripe bananas
1 tsp lemon juice
2/3 cup milk (I used whole)
3 Tbsp butter, diced
2 Tbsp vegetable oil
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 large egg yolk
3 3/4 cups bread flour, divided 
1 Tbsp cornstarch
3/4 tsp baking powder

3/4 cup packed light-brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
6 Tbsp butter, melted

1 recipe Cream Cheese Frosting, recipe follows
toasted walnuts or pecans, chopped (optional)

Directions:
Puree bananas in a food processor along with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas). 
Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees. Whisk in yeast, stirring until dissolved and allow mixture to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and allow to rise to until doubled in size, about 1 1/2 hours. 
In a small bowl whisk together light-brown sugar, cinnamon and nutmeg, set aside. 
In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges. Starting on the 16 inch side, snugly roll dough to opposite end. 
Cut rolled dough into 12 equal pieces (I cut it in half first, then halves into halves, then those halves into thirds). Arrange rolls in a buttered 13 x 9 inch baking dish (reshaping flat sides as needed). Cover baking dish with plastic wrap and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 - 26 minutes until golden. Allow to cool slightly then cut into rolls and frost with Cream Cheese Frosting and sprinkle with optional chopped nuts.

Cream Cheese Frosting

Ingredients:
6 oz. cream cheese, softened
6 Tbsp butter, softened
2 1/4 cups powdered sugar
2 - 3 tsp milk

Directions:
In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended. 

Recipe Source: Cooking Classy

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Healthy Protein Smoothies

A healthy breakfast smoothie that tastes like dessert, I will take one of each flavor please. I'm a firm believer that healthy foods don't need to taste like cardboard, indeed they can be just as delicious as their unhealthy competitors. I don't know if I've mentioned before but I always like to have a healthy, low calorie breakfast and lunch, then at dinner I splurge a little and always have dessert. I exercise 6 days a week because I think it's a good balance for me. I watch Food Network while I run on the treadmill, it always keeps me going =). For breakfast I try to keep it around 300-400 calories 6 days a week (every Sunday I make a big brunch and splurge), so I like to have banana oatmeal, whole grain cream of wheat, whole grain cereal with almond milk or these smoothies with almond milk. Yes, I've made the change over to almond milk. I didn't believe it when I heard some random fact of how many people prefer the taste of almond milk to milk until I tried it myself. I always buy the Vanilla or Original flavor that's 60-70 calories per serving (I always check the label because some have tons of added sugar therefor a lot more calories. I never buy unsweetened). Don't get me wrong though I still love milk, I just prefer almond milk a little more and the fact that has less calories than milk is a definite bonus. The almond milk goes great in these smoothies. 
I love how these are healthy AND delicious! They are packed with protein and antioxidants and they are a good source of fiber. Thanks to that protein and fiber these smoothies will fill you up and keep you going. Pictured is 1/2 serving sizes, so yes, you get two of those glasses per serving listed! Enjoy these smoothies and share! Pass along a nutritious treat.

Banana Berry Oat Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided (I used So Delicious brand with 5g added protein)
1/4 cup quick oats
1 (5.3) oz Strawberry or Blueberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup fresh blueberries, chilled
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana and blueberries. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
366 calories per serving, 21 grams of protein 


Note: if you want an even colder smoothie, stir the oatmeal after microwaving and allow to cool at least 5 minutes before blending into smoothie.


Pina Colada Smoothie
Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided
1/4 cup quick oats
1 (5.3) oz Vanilla or Strawberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup diced fresh pineapple, chilled
1/4 tsp coconut extract
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana, pineapple and coconut extract. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
364 calories per serving, 21 grams of protein


Recipe Source: Cooking Classy

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Banana Berry Frozen Yogurt

Ice Cream so healthy it can be called a nutritious (and so delicious) breakfast! Yes indeed. Officially this is Frozen Yogurt but I'd say it's good enough to be called and compared to Ice Cream. I was amazed with how well this turned out considering I didn't add any cane sugar (other than that of the sugars in the Greek yogurt) and also considering how incredibly simple it was to make. I've mentioned before I like to have dessert every day, so I've decided maybe I should start making some of them a bit healthier (just once in a while =) and more figure friendly. In my opinion this does make an amazing breakfast, I honestly felt great about serving it to my kids for breakfast. After one bite my three year old said "Mom, I need two Ice Creams." One just wasn't going to cut it. This is definitely kid approved. I wish I always had these ingredients on hand so I could have this for breakfast or dessert everyday. Enjoy!

 I made the swirls using a chop stick (in case you were wondering), I wanted it to be like the soft serve frozen yogurt you get at the ice cream shop but I don't have the soft serve machine to do the swirling so I had to improvise.

Banana Berry Frozen Yogurt
Yields about 4 servings


Ingredients:
3 (5.3 oz) containers Strawberry Greek Yogurt
3 large overripe bananas, chilled
1 cup fresh blueberries, chilled 
1/4 cup honey
1/2 tsp lemon juice
2-3 drops red food coloring, if desired


Directions:
Place all ingredients in a blender and blend mixture until smooth, about 1 - 2 minutes. Pour mixture into an ice cream maker and process according to manufactures directions about 25 - 30 minutes. Serve immediately for soft serve frozen yogurt or freeze for about 3 hours for firm frozen yogurt (also, if you like it soft but don't want to eat it immediately you can freeze it until ready to use, then thaw for about 10 - 20 minutes on the counter top and stir).


Recipe Source: Cooking Classy

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Brazilian Limeade

Hello Summer! Nothing welcomes summer like an ice cold, refreshing beverage does such as this Brazilian Limeade. This drink is simply incredible! I got inspiration for this drink from a Brazilian "Lemonade" recipe I've been making for a few years that came from Sunset Magazine. Yes, indeed that recipe was good, but I always felt like it could use something more. So, here is my version of Brazilian Limeade and why would I call it Brazilian Limeade you may ask? Because the ingredients it uses are Brazilian colors of course =). It also uses the flavors of Brazil. 
Send yourself on a mini vacation by lounging out in the sunshine and enjoying a tall glass of this amazingly refreshing Brazilian Lemonade. It may just become a new summertime favorite!
Feel free to adjust this drink to suite your personal taste. Add more or less sugar to reach desired sweetness (1/2 cup was perfect for me). You could even add more lime juice if you want it a bit more tart. I think one of these times I'm going to have to add a few tablespoons of cream because how can I resist =). Enjoy!

Brazilian Limeade
Yields about 3-4 servings


Ingredients:
5 cups cold water, divided
1/2 cup coconut milk
1/2 cup granulated sugar
1 large overripe banana, peeled (peel should be speckled, not too overripe)
1/4 cup fresh lime juice
Zest of 3 limes
1/2 tsp coconut extract


Directions:
Combine 4 cups cold water (if your blender fits 5 cups well enough then you can add all 5 at this point), coconut milk, sugar, banana, lime juice, lime zest and coconut extract in a blender. Cover with lid and blend on low speed for one minute. Pour mixture through a fine mesh strainer into a pitcher, then using a rubber spatula press and rub lime zest back and forth against strainer to release oils from the zest into pitcher. Pour in remaining 1 cup cold water and stir. Serve over ice. Store in refrigerator and stir each time before serving.


Recipe Source: Cooking Classy

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Banana Bread Pancakes with Cinnamon Cream Cheese Syrup

I admit it I'm pancake crazy =). I should start a food blog dedicated to pancakes. That's just how much I love pancakes. There are endless flavor possibilities and who doesn't love a warm fluffy pancake smothered in syrup to wake up to first thing in the morning? The great thing about this version is that they have all the flavors of banana bread but they are ready to eat in less than half the time. Plus you get this amazing Cinnamon Cream Cheese Syrup generously smothered over them which you don't get on banana bread. This pancake recipe will very likely keep you coming back for more. You can now have another use for the overripe bananas in your home, so move over banana bread you aren't the best thing for speckled bananas anymore. 

Banana Bread Pancakes

Yields about 1 dozen 

Ingredients:

1 1/2 cups all-purpose flour

2 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1 cup buttermilk

1/4 cup + 2 Tbsp milk

1 cup mashed well, overripe bananas (about 2 bananas)

1/4 cup sour cream

1 egg

2 Tbsp butter, melted

banana slices, for garnish (optional)

chopped walnuts or pecans, for garnish (optional)

Directions:

Preheat a non-stick griddle to 325 degrees. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt, set aside. In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg and melted butter. Add dry ingredients to milk mixture and whisk just until combine (batter should be slightly lumpy, don't over-mix or your pancakes won't be as fluffy). Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don't get the fat center and thin sides). Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden. Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.

Cinnamon Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/4 tsp cinnamon

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, cinnamon, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until very frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week. 

Note: leftover syrup is delicious over oatmeal, especially with a ripe banana mixed in.

Recipe Source: Cooking Classy

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Banana Bread - The Perfect Loaf

Here is a recipe that is my proud result of many trial and error loaves of banana bread in an effort to achieve the perfect loaf. I've tried many other banana bread recipes and experimented several times to create my own recipe. Let's just say baking is an art, it's quite temperamental the measurements need to right on. It's easier to create a recipe for an entree rather creating a recipe for a baked good. So, after several loaves of experimenting I've finally found the perfect measurements and ingredients to create what I call The Perfect Loaf of Banana Bread. Just how good? Good enough that it doesn't even need a slathering of butter! It's so good I've made it two days in a row. It's amazingly moist, perfectly sweet, slightly rich, loaded with banana flavor and my favorite part - the topping. Be sure not to leave it off or use substitutions. It compliments the banana bread perfectly. I wanted a topping that enhanced the bread, you know made it fancier than your average banana bread =), and this topping does just that. I love how the spice is just on top. Before I made this recipe I would always have to decide if I wanted my banana bread to have a hint of cinnamon flavor or not. Now, I get a bit of cinnamon flavor but not throughout the entire loaf so it doesn't take away from all that amazing banana flavor it just brushes the top of the loaf. I hope this recipe becomes your go to banana bread recipe for all your overripe bananas.

Banana Bread (aka The Perfect Loaf)
Yields 1 loaf


Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 eggs, at room temperature
1 3/4 cup mashed well, overripe bananas (about 3 1/2 - 4 bananas, be sure to measure)
1/3 cup sour cream, slightly warm (I warmed mine 20 seconds in the microwave)
1 tsp vanilla extract


Topping:
2 Tbsp Raw Turbinado sugar
1 tsp cinnamon
1/4 tsp nutmeg


Directions:
Preheat oven to 325 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, cream together butter, granulated sugar and brown sugar until pale and fluffy about 3 - 4 minutes. Stir in eggs, one at a time mixing after each addition. Add in mashed bananas, sour cream and vanilla and beat until combine scraping down the sides of the bowl frequently. Add in flour mixture and mix just until combine. Pour mixture into buttered 9 x 5 loaf pan. In a small mixing bowl whisk together raw sugar, cinnamon and nutmeg. Sprinkle mixture evenly over batter in loaf pan. Bake in the center of oven about 1 hour 10 minutes until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to cool 5 minutes before removing to cool on a wire rack (I used a large plate when removing the loaf from the pan. I placed the plate over the top of the loaf then carefully flipped it upside down, then placed the wire rack over it and flipped it again. I don't know if that makes sense in writing =) but it helped keep more of the sugar on the top of the loaf).


Recipe Source: Cooking Classy

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Banana Mug Cake with Simple Cream Cheese Frosting

Can something this good really be this easy to make?  Yes!  Oh how I love mug cakes. Simple yet divine.  This cake is like banana bread meets vanilla cake, then it's smothered in a rich cream cheese frosting and of course it's finished of with some chopped pecans. If you haven't gotten into the mug cake craze yet then now is the time. This mug cake it unbelievably satisfying!  Curb that banana bread craving in a number of minutes and add a new recipe to your quick desserts recipe collection.  

Banana Mug Cake

Yields 1 large mug cake

Ingredients:

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 tsp baking powder

1/8 tsp cinnamon

1 pinch salt

1/2 overripe banana, mashed very well (scant 1/4 cup)

1 tbsp vegetable oil

1 tbsp applesauce

1 tbsp buttermilk

1 large egg yolk

1/4 tsp vanilla extract

1 recipe Quick Cream Cheese Frosting, recipe follows

1 Tbsp chopped pecans or walnuts, optional

Banana slices, optional

Directions:

Prepare Simple Cream Cheese Frosting according to directions listed, set aside.  In a large mug, whisk together flour, sugar, baking powder, cinnamon and salt.  Add in mashed banana, vegetable oil, applesauce, buttermilk, egg yolk and vanilla, stir mixture until well blended (being sure to mix in the flour at the bottom of the mug well).  Cook mixture in the microwave on HIGH power for 2 1/2 - 3 minutes until done being careful not to overcook or your cake may be spongy.  Dollop with Simple Cream Cheese Frosting, sprinkle with optional nuts then garnish with optional banana slices.  Enjoy warm (once mug cakes cool they aren't quite as good).

Simple Cream Cheese Frosting

Ingredients:

1 1/2 Tbsp Cream Cheese, softened in the microwave several seconds

4 Tbsp powdered sugar

Directions:

In a small mixing bowl, using a fork,  whisk together softened cream cheese and powdered sugar until smooth.

Recipe Source: Cooking Classy

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Banana Tres Leches Cake

Tres leches cake meets the flavors of the tropics to make one seriously incredible and addictive cake.  This cake is definitely one of my favorites!  I have made it many times and every time I can never stop at just one slice.  It's not often I use a box cake mix, but with this recipe you would never now it started from a mix.  
Tres Leches is such a creamy and moist cake thanks to its "tres leches" translated in English to "three milks."  Then you throw bananas and coconut into it using this recipe and wow!  Basically this is the cake of Heaven =).  When I bake this cake I just like to pretend it's my birthday even when it's not, so I can eat as much of the cake as I want.  This cake was baking in my oven today while I was exercising and boy was it hard to keep going as I could smell the sweet, intoxicating aroma of this cake filling my home.  I kept imaging racing over, as though I had animal instincts and diving into the cake with my hands =).  This cake is just that good!  Thanks Betty Crocker for a great recipe!
Wondering what to do with the left over coconut milk you have remaining after making this recipe, try my Pina Colada Floats, a refreshing tropical delight.

Banana Tres Leches Cake
Yields 16 Servings


Ingredients:
1 Box Betty Crocker SuperMoist White Cake Mix
1 1/4 cups water
2 Tbsp vegetable oil
3 large eggs
1 cup mashed overripe bananas (about 2 medium bananas)
1 (14 oz) can sweetened condensed milk
1/2 cup coconut milk
1/2 cup half and half or cream


1 cups heavy whipping cream
3 Tbsp granulated sugar
2 bananas, sliced
1/2 cup sweetened, toasted coconut


Directions:
Preheat oven to 350 degrees.  Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas.  Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.  Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean.  Allow cake to cool completely about 1 hour.
In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half.  Poke top of entire cake every 1/2 inch with a large rimmed fork.  Pour milk mixture evenly over cake.  Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form.  Add in granulated sugar and beat until stiff peaks form.  Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut.  Garnish cake slices with sliced bananas.  Store cake in refrigerator.  


Recipe Source: adapted slightly from Betty Crocker

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Banana Bars with Cinnamon Cream Cheese Frosting

Say goodbye to banana bread because after trying these banana bars, this may likely be the only recipe you're going to want to use those prime, overripe, generously speckled bananas for =).  I'm pretty sure I could have finished the whole pan on my own.  These are so amazingly moist, with the perfect combination of flavors.  You get tons of banana flavor (notice there's nearly equal portions of banana to flour) with a pinch of warm cinnamon flavor, then you get just a hint of richness from the sour cream and cream cheese along with the perfect balance of sweetness, then to finish an ever so slightly salty crunch from the pecans.  I hate to brag, but I have to say it, these bars are undeniably incredible =)!  I also love the simplicity of this recipe, I created it to be a one bowl recipe (granted you'll have to wash the bowl to make the frosting).  All you have to do is toss all the ingredients into one mixing bowl, stir for 2 minutes and bake, bada bing bada boom!  Love it.  I thought about creating this recipe to be a sheet pan size, but good thing I didn't because I would have a very hard time restraining myself from being engorged by these banana bars =).  

Banana Bars
Yields 12 bars (really you could get 24 but 12 is more fair)


Ingredients:


1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup sour cream
1/4 cup vegetable oil
2 Tbsp applesauce (or 2 additional Tbsp vegetable oil)
1 egg
1 cup mashed overripe bananas (about 2 large bananas)
1 recipe Cinnamon Cream Cheese Frosting, recipe follows
1/3 cup chopped pecans


Directions:
Preheat oven to 350 degrees. Combine all ingredients (except frosting and pecans) in a large mixing bowl, mix with an electric mixer on low speed for 2 minutes.  Pour mixture into a buttered 13x9* baking dish and spread evenly into pan.  Bake 25 minutes or until toothpick inserted into center comes out clean.  Cool completely, about 1 hour (I'd recommend covering with saran wrap after cooling 20 minutes to help retain moisture).  Frost with Cinnamon Cream Cheese Frosting and sprinkle optional chopped nuts evenly over top.  Cut into bars.

*A few people have commented below mentioning that these bars seem a bit thin. If you want a thicker, more cake like bar then either make 1.5 the recipe in a 13x9 pan or do just 1 of the recipe in a 9x9 pan and bake a bit longer. I personally like the thinness (it makes them more bar-like) so I make them just as listed, but make them according to what you prefer.


Cinnamon Cream Cheese Frosting


Ingredients:
3 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 3/4 cups powdered sugar


Directions:
Combine all ingredients in a mixing bowl, mix until smooth and fluffy 1-2 minutes.

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Banana Split Cake

I don't need to say much on this post, I will let the pictures do the work =).  This cake is incredible!  It's a bit more work than your average cake but totally worth it.  This is one of my favorite cakes!  It's a bit messy because there's so much goodness on top so it tends to slide a bit, if it does just use clean hands to keep it upright.  A banana split in cake form, it's purely divine.  Enjoy!

You may also like to try my recipe for Banana Split Cupcakes.  I liked those so much I had to make a cake version too =).

This slices wasn't as "clean," but you've got to love all that 

chocolate goodness dripping down the sides!

Banana Split Cake
Yields 9 servings


Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 large overripe bananas
1 tsp lemon juice
1/3 cup butter, softened
1/4 cup sour cream
1 cup sugar
1 egg
1/4 cup buttermilk
2 ripe bananas, sliced
1/4 cup chopped pecans 
9 cherries (optional)


Chocolate Ganache:
1/2 cup milk chocolate chips
1/4 cup heavy cream


Sweetened Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar


Directions:
Preheat oven to 325 degrees.  In a bowl, whisk together flour, baking soda, baking powder and salt, set aside.  Mash bananas on a plate with a fork and stir in lemon juice, set aside.  In the bowl, using an electric mixer, whip together butter, sugar and sour cream until light and fluffy about 2 minutes.  Mix in egg and mashed bananas.  Stir in dry ingredients alternating with buttermilk and mix until well incorporated.  Pour mixture into buttered 8x8 baking dish and spread into an even layer.  Bake 45 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool completely, at least one hour, and for prime cake at least 3 hours or overnight (this helps the cake to "ripen," you know how banana bread is always better later that day or the next.  If cooling more than 1 hour cover with plastic wrap after 1 hour).  
Once cake is cool, in a microwave safe bowl, combine chocolate chips and 1/4 cup heavy cream.  Microwave on 50% in 30 second intervals stirring after each interval, until melted and smooth.  Allow chocolate ganache to cool 5 minutes then pour, and spread evenly over cake.  Cover cake with plastic wrap and place on an even platform in freezer and freeze 20 minutes.  Once cool, place a layer of sliced bananas evenly over cake (you will probably have a few extra that you can use to garnish top of cake slices).  
In a mixing bowl, with an electric mixer, whip 1 cup heavy cream until soft peaks form then stir in powdered sugar.  Whip until stiff peaks form.  Dollop spoonfuls of whipped cream over cake and spread into an even layer.  Garnish with chopped pecans, cut into slices and garnish each slice with a banana and cherry if desired (cake topping tends to slide just a bit so if it does just use clean hands to keep the topping balanced, this is a banana split cake after all =).  Store cake in refrigerator, note whipped cream will begin to separate after a few hours so this cake is best served immediately after frosted.
Note: I found this cake had cleaner cut slices after being refrigerated for 30 minutes, but you don't get that drippy chocolate so you decide =).

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Banana Oatmeal

Wait!  Don't throw out that last unwanted overripe banana!  You see it sitting there that last straggling spotted banana, but what do you do with it?  There's not enough for banana bread or cupcakes and it's way too ripe and soft to simply eat on it's own.  I don't know how many times I've been in this situation and have sadly just tossed the last straggler out because I can't find a purpose for it.  I've even tried freezing that last random banana laying around but I never really end up using it.  I just end up with those dark, strangely colored bananas lounging around my freezer and there so unappealing I've never dared actually use them =) and end up tossing them out anyway.  So, I was sitting there one day tired of wasting so many good, prime bananas I decided I needed to find a use for them.  Something with a similar, soft texture that would be enhanced by the delicious flavor of bananas.  Here it is, utterly amazing banana oatmeal.  One of the best bowls of oatmeal you will ever eat!  And what a perfect way start your year off right with this healthy, antioxidant and nutrition packed oatmeal.  I love when I can make something I feel great about eating that actually tastes amazing, not like a flavorless piece of cardboard that I have to talk myself into eating because it's "good for me."  I even feel okay about throwing in the small bit of butter or cream because the fat will help a body absorb more nutrients, right =)?  Have a great new year everyone and start your year of right with this banana oatmeal, something healthy AND delicious.  It doesn't have to taste like old socks to to healthy and taste delicious =).
You may also like to try Blueberries and Cream Oatmeal.

 It's crazy the different mood you get from adding a bit of sunlight to a pic.

Banana Oatmeal
Yields 2 servings (if your me, just 1)


Ingredients:


1 cup milk
1/2 cup water
1 cup Old Fashioned oats
1/2 cup low-fat buttermilk
1 overripe mashed banana
1-3 Tbsp packed light-brown sugar*
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp vanilla
1 Tbsp butter or 2 Tbsp cream (optional)
2 Tbsp chopped pecans (optional)


Directions:
Bring water and milk just to a boil in a medium saucepan.  Reduce heat to medium low and stir in oats, buttermilk, mashed banana, brown sugar, cinnamon and salt.  Cook 5 more minutes, stirring occasionally.  Remove oatmeal from heat, stir in vanilla and optional butter or cream.  Cover with a lid and let rest 3 minutes.  Serve warm topped with optional chopped pecans.
For alternate cooking method:  In a very large microwave safe bowl, combine oats, milk, buttermilk, water, mashed banana, brown sugar, cinnamon and salt.  Microwave on high for 3 1/2 minutes.  Allow to rest in the microwave for 2 minutes.  Remove from microwave and stir in vanilla, optional cream or butter and optional pecans.  Serve warm.


*Depending on how ripe your bananas and how sweet you like your oatmeal.

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Banana Crumb Muffins

I won't lie, I am obsessed with browned butter lately.  I love the extra bit of flavor it adds to a dish.  It makes things a bit different from the norm.  Banana bread is a classic, and I always love changing up the classics.  These muffins can be made without or without the crumb topping, they are wonderful both ways.  Don't confuse this crumb topping with a streusel topping, they are quite different.  I got the inspiration for this crumb topping from a blueberry crumb cake recipe I tried a while ago from Gourmet Magazine.  I fell in love with it because it wasn't overly sweet and it was SO crumbly, just like one big delicious layer of crumbs.  For the best results (try to =) allow these muffins time to "ripen" after baking, about 4 hours or overnight, before enjoying.

Banana Crumb Muffins
Yields 16 muffins


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 dash nutmeg
10 Tbsp unsalted butter, browned*
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed well, overripe bananas (about 3 medium bananas)


For (optional) crumb topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
3 Tbsp butter


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.  In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar.  Stir in sour cream.  Add eggs and vanilla.  Mix in mashed bananas.  Slowly stir in dry ingredients and mix until well incorporated.  Fill paper lined muffin cups about 2/3 full with mixture
To prepare crumb topping, in a bowl whisk together 3/4 cup flour and 1/4 cup sugar.  Add 2 Tbsp butter and blend mixture with your finger tips until large clumps form (it will still be very dry and powdery but when you press it together large clumps should form).  Sprinkle 1 Tbsp crumb topping over each unbaked muffin.  
Bake muffins 20 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool (Side note, I dusted the crumb topping evenly across the top after baking).  Once cool store in an airtight container and allow to "ripen" about 4 hours or overnight for prime taste.



*For a step by step tutorial on how to brown butter see link here.  Be sure to brown it enough so you get that wonderful browned butter flavor in this recipe, also careful not to over-brown or it will be bitter.  

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