Banana Cream Cake

So, guess what?

In last week’s post I said that rather than wait for the autumn weather to kick in before I started posting ‘autumn recipes’ and comfort food, I would just start baking & posting autumn recipes and let the weather catch up to me later.

This week, the temperature dropped around 10-15 degrees in our area.

Iiiiiiiii would like to think I had a thing or two to do with it.

(Probably not, it’s likely due to some natural–or rather unnatural, because, global warming–causes but I’m claiming the credit for it anyway.)

The weather is cooling down because it’s trying to align with my autumn baking. What can I say except, you’re welcome?

This week’s recipe happened because of a tale as old as time.

Girl goes to store. Girl buys green bananas, thinking she has plenty of time to eat them. One days passes. Bananas are still green. Two days pass. Bananas are just barely starting to yellow. Three days pass.

Bananas are ripe. Too ripe to eat. Girl is now stuck with four overripe bananas.

I guess ‘stuck’ is a little harsh. Bakers know that overripe bananas are really a blessing in disguise–they give you an excuse to put a healthy fruit into a not-as-healthy baked treat. Oftentimes, that treat is banana bread. Banana bread is great and easy, as are banana muffins. This time around though, I decided to try to go with something a bit different than what I was used to. It’s not too much more difficult than the bread or muffins, but I’ll tell you what: it IS a good deal greater.

One of the reasons that I love using bananas in cake is that they lend themselves really really well to cake batter. Why? Because the fat and moisture content in them helps keep the finished cake INCREDIBLY moist. So long as you’re using overly ripe bananas, it’s going to be quite difficult to overbake/dry that sucka out. This is a perfectly delicious banana cake all on its own. It’s then made even more delicious by a ribbon of vanilla cream cheese filling that gets poured on top of half the batter, then the other half of the batter is poured on top of that. The smells alone as it bakes are glorious. As for the taste…you can probably guess.

What can I say except…you’re welcome?

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Banana Cream Cake

Recipe Adapted from NordicWare

Ingredients

For Cake

  • 2/3 cup milk
  • 1 teaspoon lemon juice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups mashed ripened banana
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For Cream Filling

  • 8 ounces cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla extract

For Icing

  • 2 cups powdered sugar
  • Milk, to thin

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour a 12 cup Bundt or tube pan and set aside. In a measuring cup or small bowl, pour the milk, vanilla extract and lemon juice together and set aside. In a medium sized bowl, combine the flour with the baking soda and salt. Stir together with a fork and set aside.

In the bowl of a standing mixer (or using a handheld one) use the paddle attachment to cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing just until the yellow disappears. Use a spatula to scrape down the sides of the bowl as you go to ensure even mixing.

Add the mashed bananas, stirring just until combined. With mixer on low speed, gradually beat dry ingredients and milk mixture alternately into batter. (Start and end with the flour mixture) Beat for 1 minute. Remove batter to a bowl.

Beat the cream cheese in the standing mixer bowl until it’s smooth. Add the egg and vanilla, stirring just until combined.

Pour half the batter into the tube pan. Use a teaspoon to spoon the cream cheese filling evenly around the center of the cake batter. Carefully spoon remaining cake batter over filling, covering completely.

Bake for 45-50 minutes or until top is brown and springs back lightly when touched. Remove from oven and cool in pan for 10 minutes before inverting onto cake plate.

For the icing, combine the powdered sugar with enough milk until it forms a smooth but still somewhat thick icing. Use a fork to drizzle over the cake. Allow to sit for about 30 minutes, until hardened.

Linking up to Fiesta Friday #247, co-hosted this week by Antonia @ Zoale.com and Laurena @ Life Diet Health.

Browned Butter Banana Bread

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Hey y’all. Sorry about the hiatus. You know how things go; sometimes you can get it together enough to crank out a post, other times it just doesn’t happen.

But I made it happen today, in more ways than one.

A little over a month ago, I used browned butter for the first time in a recipe for chocolate chip cookies. It was a huge success. I knew right away that I would definitely be finding a way to incorporate browned butter into my baking repertoire for other classic recipes.

And now, I’m glad to say that I’ve found another great way to do just that.

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I don’t know anybody that doesn’t like banana bread.

I don’t know if I want to know anybody that doesn’t like banana bread. It’s just one of those things that we can all probably agree upon and bond over.

Besides that, I think we all can relate to our trying to be health-conscious and whatnot, buying a huge bunch of bananas, then letting them sit on the counter for days on end, just chilling until one day we look up and bam: they’re too spotty and soft to be able to eat anymore and we feel the guilt for not eating them raw when we had the chance.

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Don’t feel bad. We’re all guilty of it.

But as we all know, overly ripe bananas can become a blessing in disguise because of what they can be transformed into. The easiest and probably most popular of these, is the almighty banana bread.

I’m not gonna lie guys. There really aren’t many tricks or frills to this recipe. It’s quick and stupid-easy to put together, and although I briefly considered doing something different to jazz it up, like adding a pecan streusel or drizzling an icing on top or something, ultimately I decided against it and decided to just let things be and keep it simple.

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I actually ended up very pleased I didn’t add anything else to it, because what really makes this recipe shine is the inclusion of the browned butter. It’s what takes this from being an ordinary loaf of banana bread and elevates it to something really special. Like I described in my chocolate chip cookies post where I first used it, browned butter has a very rich, nutty and toasted smell/flavor. My best way of trying to describe it is that it takes standard flavors in a sweet dish, and deepens them. There’s a noticeable toasted, caramelized taste to them that once you’ve tried, you just can’t get enough of.

I thought that I loved chocolate chip cookies before, but trust me: I love them even more when they’re made with browned butter. Same thing here.

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The ingredients for banana bread are usually ones that most people already have in their fridges/pantries already, so that means most of you have no excuse not to go ahead and do yourselves a favor by making this loaf, stat.

The smells it’s going to create when you make the browned butter AND bake the loaf alone were made for autumn. When it’s finished, don’t skip the step of taking the extra browned butter and brushing it over the hot loaf. It’s going to seep into the crevices of the  crumbs and when it dries, well…all will be revealed and suddenly made clear to you.

Slice the bread up thick. Put it in the toaster for a few minutes. Pop it out. Slather one side in butter. Cinnamon honey butter if you’re really feeling adventurous.

You’re welcome.

Bringing this loaf to this week’s Fiesta Friday #140, co-hosted this week by  Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters.

Browned Butter Banana Bread

Recipe Adapted from Food Network Kitchens

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Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 4 very ripe bananas, mashed

Directions

Preheat the oven to 350 degrees F and either butter or spray a 9- by 5-inch loaf pan with cooking spray.

Melt and heat the butter over medium-low heat in a small saucepan. You want the milk solids to turn a deep golden brown color. It will have a nutty and toasted smell and there should be small golden brown bits in the surface. It’ll take about 15 to 20 minutes.

Meanwhile, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.

Stir the brown butter so that any of the golden brown bits that may have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for later on.

Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas with a rubber spatula or a fork.
Fold the banana mixture into the flour mixture until just combined (the batter doesn’t have to be completely smooth, a few lumps are fine).

Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Take the reserved browned butter (reheat in the microwave to re-melt if you have to) and using a pastry brush, brush the butter over the hot bread, letting it seep into it.

Run a knife around the edges, and let cool completely in the pan on a rack.

Banana-Pecan Streusel Pound Cake

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I have a two year old niece. She’s great. Really great.

She can count up to thirty by herself. She knows her all of her ABCs and colors.

She LOVES eating vegetables. She’ll eat fresh picked green beans like they’re potato chips.  Broccoli? Brussel Sprouts? Cucumbers? No problem. She’ll eat them with a smile on her face.

She sings the “Farmer in the Dell” as the “Farmer in the Cheese”. I don’t know why, but it’s friggin adorable. I videotaped it. I watch it often whenever I need a smile.

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Her hair goes down to her butt when it’s straightened. (Note, that makes it longer than mine- her 26 year old aunt)

She is an expert at working a cellphone and a tablet. I’m serious: this 2 year old knows how to find contacts and dial/Facetime numbers, surf Youtube, find the cartoon videos she likes, skip the ads, rewind/fast forward and repeat the videos over again. It’s CRAZY how tech savvy she is.

She’s very articulate for her age. For instance: when I recently announced to her that it was time for bed, she replied, “What? But that’s impossible and so silly!” (Verbatim. Those were her exact words. Where she learned how to say ‘impossible’, I have no idea.)

All I know is, I’m a mighty proud auntie.

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I mean, she’s two: so that means that she does love Cheetos, apple juice, and ice cream.

She asks A LOT of questions, REPEATEDLY. (“What are you doing?” followed by “Why”? being her favorites right now)

She doesn’t like going to bed at night.

And hearing the word ‘No’ sometimes makes her….upset.

But regardless of those trying times that come with living with a toddler, I gotta say that my niece is one of the biggest lights of my life and I’m so glad that I get to help raise her and watch her grow. Even if I never have any kids of my own, she’ll always be my baby.

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Come to think of it, I just remembered something. Something important.

I know what you guys are all thinking.

“Jess…what on Earth did you bake that monster of cake for?”

Well, today’s a pretty special occasion guys. So I baked a pretty special cake.

Today’s the second anniversary of Cooking is My Sport. I’ve been both an aunt AND a food blogger for two years now and although being an aunt always takes precedence for me, I will say that being a blogger’s been a pretty great part of my life too. It’s given me the opportunity to share what I love to do with a whole bunch of friends, strangers, and strangers who have become friends. It’s also one of the better decisions I’ve made and I couldn’t let the day go by without whipping up something great to commemorate the occasion.

And God, is this thing great.

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Let me tell you guys something. There’s pound cake….and then there’s POUND CAKE.

Those who know what’s up, can tell the difference.

You guys should know how serious I was about celebrating my blogs second birthday. This recipe was originally, just for a plain banana pound cake with pecans sprinkled on top. But that wasn’t good enough for me. I wanted more.

So not only did I add a buttery pecan streusel topping to this ginormous cake, I went a step further and made a caramel sauce from scratch to drizzle on top of the finished product.

I took an ordinary pound cake, and brought it up to…a higher level. It’s just what I do.

And I’m also feeling rather generous, so to celebrate Cooking is My Sport’s birthday, I’d like to invite all of you to take one great big slice of this cake. Eat, get your mind blown, and smile.

Then repeat.

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Banana-Pecan Streusel Pound Cake


Recipe Adapted from The Southern Cake Book

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Ingredients

  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 3 ripe bananas, mashed
  • 3 tbsp milk
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. table salt
  • Shortening

For Pecan Streusel:

  • 1 1/2 cups flour
  • 1 cup chopped pecans
  • 1/2 cup melted butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp. table salt

For Caramel Sauce

  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup whipping cream
  • 1/4 cup honey

Directions

For Cake:

Preheat oven to 350 degrees Fahrenheit. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

Combine mashed bananas, milk and vanilla

Combine flour, baking powder, and salt; add to batter alternatively with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased (with shortening) and floured 10-inch (16 cup) tube pan. Sprinkle with pecan streusel.

Bake at 350 for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Let cool in pan on wire rack.

For Pecan Streusel: Stir together flour, pecans, melted butter, light brown sugar, granulated sugar, cinnamon and salt until blended. Let stand thirty minutes or until firm enough to crumble into small pieces.

For Carmel Sauce: Bring light brown sugar, melted butter, whipping cream and honey to a boil in a medium saucepsn over medium-high heat, stirring constantly, 2 minutes. Remove from heat and cool 15 minutes before serving. To reheat, microwave at HIGH 10 to 15 seconds or until warm, stir until smooth.

My Grandma’s Banana Pudding

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Happy Fiesta Friday #26, you guys! I am SO honored to be co-hosting this week’s party with the lovely Prudy@ButterBasilandBreadcrumbs. She’s one of my closest blogger buddies and I can’t think of anyone else I’d rather co-host with. I hope most of you guys that are following me are joining in the fun with us- if you’re not, you’re just really missing out. Go ahead and click on the picture link at the bottom to find out how you can link up with us, we’d love to have you. As this is my first time hosting, I wanted to make my contribution to FF a special one and I really think I succeeded with today’s post.

When I shared the recipe for Banana Yogurt Popsicles, I said that it was based upon an original recipe for Southern Style Banana Pudding that my grandma makes for our family, albeit, a more ‘healthier’ version. I received a lot of requests from you guys asking for the real thing, and because I love when people ask me about food, I decided to go ahead and make some for a photoshoot to share on the blog.

I’ve already shares several of my grandmother’s recipes with you guys, but I never really went into any detail about the cook behind this oustanding food that I was blessed enough to grow up with and in turn, learn to make myself. Behind all food is a story and here is no exception. Yesterday I called up my grandma to ask if she’d mind if I shared a bit of her story, and fortunately she said  it was okay. I’d love to share some of the story with you guys, if that’s okay.

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This is my grandmother, Selma Leander Sanders. She’s my mom’s mom and probably one of the strongest, bravest people I’ve ever met. Her smile and laughter are some of the most beautiful things I’ve ever seen. She’s the first of 3 daughters born to Isaac and Lily Mae Haynes 79 years ago in  Carson, Mississippi. Isaac was unique among many African Americans in the Jim Crow South in that he not only owned his own land, but also employed black and white laborers to help work his farm that Selma and her sisters grew up on. I only met him once in my life and by that time he was in his nineties and ailing in health. But my Mom tells me that when he was younger, he was a real riot, always telling funny stories and playing practical jokes. He was a real family man, willing to do any and everything for his children. My great grandmother Lily was very quiet and reserved. She died before I was able to meet her, but my Mom said that she had an uncanny sixth sense about everything. If you were having a bad day, she’d call you and ask if everything was alright. My grandma definitely inherited that from her, she can take one look at me and know whether or not something’ wrong with me or not.

My grandmother attended Alcorn College, where she met my grandfather, Willie John Sanders. (Random fact: my grandfather attended Alcorn at the same time as Medgar Evers; he still has his yearbook and Medgar Ever’s picture is right there. How cool is that?) When they married they, like many Black people in the South at the time, migrated up north where there were more employment opportunities in the car assembly plants.

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After settling in Lansing, MI, my grandparents soon began having children of their own; three daughter to be exact. While my grandpa worked at the GM auto plant, my grandma worked at home as a homemaker and mother to their children. There, she consistently cooked and baked both simple and elaborate foods for her family, that they still rave about to this day.

My grandma’s cooking is the reason why  never had any problems with eating my vegetables growing up as a kid. My grandpa is 80 and she’s 79, and to this day they still keep a vegetable garden in their backyard that we all love to eat from. One of the only foods I could eat every single day for the rest of my life and never get tired of is a bowl of cabbage greens from the garden, with a hunk of her cornbread- literally one of the best things I’ve eaten in my life, hands down.

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My grandma knows how to make stuff that would make both inexperienced and experienced home cooks break out into a sweat. When I first began seriously cooking for myself, it was one of my greatest hopes that I would someday, somehow get proficient enough to be able to pull off her ‘signature dishes’; the foods that we as a family always attribute to Grandma and all look forward to eating whenever we see her. To date, my proudest moments in the kitchen have been when I’ve succeeded when trying out some of her recipes. She’s getting up there in age and there are times when she doesn’t feel as able to make some of the more complicated things that she used to when she was younger. I’m grateful that I’ve taken the initiative to learn how to do these things myself so that the tradition of her food can continue to be enjoyed by our family without exhausting herself. This Banana Pudding is one of her best ‘signature dishes’. I recently made it for the 4th of July and when I took it over to her house for dinner, I received her stamp of approval-which is how I know for sure that I did it right.

The custard is definitely the star of this banana pudding. It’s sweet, smooth and the ‘glue’ that makes the wafers and bananas mold together perfectly. Guys, this stuff is so good, you won’t even have words. You’ll just sit there, shaking your head back and forth as you keep spooning the pudding into your mouth. That’s what everyone at the table was doing when I last made this, and I’m pretty sure that it’s the same thing you’ll be doing too. Even people in my family who don’t really eat bananas love this pudding. I’m super psyched and proud to share this recipe, as well as the inspiration for my cooking at today’s Fiesta Friday- because it all really does start with my grandma.

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My Grandma’s Banana Pudding

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 1/2 cup evaporated milk
  • 1/3 cup cornstarch
  • 3/4 cup brown sugar, plus 2 tbsp
  • Pinch of salt
  • 2 egg yolks, beaten
  • 1 tsp vanilla extract
  • 1 tsp banana extract
  • 5 large bananas, sliced
  • 22 oz. crushed vanilla wafers, (2 11 oz. boxes)

Directions

1. In a large saucepan, combine evaporated milk, cornstarch, brown sugar and salt over medium high heat, stirring constantly with a wire whisk. Mixture will begin to thicken and form a thin foam across the top.

2. As mixture thickens, transition to mixing with a wooden spoon until it is smooth and thickened. Remove from heat and set aside for about 2 minutes.

3. Add 1/2 cup of milk mixture to the egg yolks and whisk together to temper. Pour egg yolk & milk mixture into the saucepan, then add the extracts.

4. Pour custard into a separate container and place in the freezer for about 20 minutes, or until moderately cooled down.

5. To assemble: using a glass trifle dish, punch bowl, or other large container, layer the pudding in this order: 1) crushed vanilla wafers 2) sliced bananas 3)custard. (See notes for layering tips)

6. Once you have finished layering the pudding, cover with aluminum foil or plastic wrap and refrigerate overnight until set. Serve with whipped cream.

*Use a spatula to spread the custard evenly

* Don’t worry about the bananas, wafers, or custard covering each other completely; they’ll mold together perfectly when setting up overnight.

 

Banana Yogurt Popsicles

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Whenever summer comes around, I get really nostalgic for my childhood. I know I’m probably not the only one to feel this way, but I feel like summer time was just so much more awesome when I was younger.

Of course, this may have something to do with the fact that it was at a time when I was still in elementary school (and thus on summer vacation), and also was too young to have a job (that has no summer vacation). Still, childhood summertime nostalgia is the best. Here are just a few memories that I have:

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Back when Will Smith was still rapping (and also The Fresh Prince of Bel Air), he came out with a song called “Summertime”. Yes, I still listen to it now every summer. It’s a classic. It never gets old.

Please tell me there’s someone out there that remembers when this commercial used to come on The Disney Channel. It was  back when The Disney Channel was actually good to watch.

I remember when Nick at Nite used to come on after Nickeldeon shows were over late at night. During the summer, there was this special marathon of shows that came on called the Nick at Nite Block Party Summer. Each night featured a different show; the Munsters were on Mondays, I Love Lucy was on Tuesdays, Bewitched was on Wednesdays, I Dream of Jeannie was on Thursdays (I didn’t watch Bewitched or I Dream of Jeannie, but I still remember them), and Friday was for The Brady Bunch. It may have seemed weird for a 9 year old to like watching shows that old, but for some reason I was just addicted to the Nick at Nite Block Party Summer.

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Summertime meant that my grandpa would go and buy watermelons from the grocery store at least once a week that we could all eat. I can’t even think of how much watermelon I used to eat. It was a lot, suffice to say.

I remember playing outside when it was hot. Me and my sisters would turn our frisbees upside down and fill them up with grass, weeds, dandelions and other yard waste. We chopped them up together and pretended we were cooking some kind of food dish (no, we didn’t eat it). Then when the sun set and it became cool, we caught fireflies and ate popsicles.

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The popsicles I ate when I was younger were mostly the red, white, and blue Turbo Rocket ones that were mostly just made of sugar and water and turned your tongue and lips different colors. Now that I’m older, I find that my popsicle palate (if that’s even a real thing) has become somewhat more ‘refined’…or just pickier. I still get cravings for popsicles- I just want them to be a little more complex than the ones I was glad to settle for when I was younger.

I’d been meaning to buy popsicle molds for a while now, but they’re just one of those things that you continually walk past in the store telling yourself, “One of these days, I’ll getcha.”

And then you never do. Except this time, I did, if for nothing else, than to make me come up with recipes to use them for this summer. Today’s post is the first of what I hope will be a nice, delicious collection of popsicle recipes.

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This recipe was inspired by one of my favorite recipes: Southern Banana Pudding. I hope to God you guys have had at least one good Southern Banana Pudding in your life. If you haven’t, then you’re really missing out  and I really do feel sorry for you- cause it is that serious. Rest assured, I will be sharing my grandma’s banana pudding recipe on the blog, but for now let’s just stick with these popsicles.

I think that the one thing that turns me off about most standard issue popsicles today is just that they’re either really, really, really, sweet or just really, really, really watered down and bland. I wanted to alleviate both of these problems in my popsicles, especially given that they’re inspired by banana pudding, which shouldn’t be too sweet or watery in and of itself. The yogurt base really gives these a smooth, but robust and creamy taste that’s further enhanced by the mashed bananas. I added the vanilla wafers to the recipe to give them even more texture to compliment the smoothness of the yogurt base and to add to the banana pudding inspiration.

There is one way that this recipe differs from both regular popsicles and Southern Banana Pudding, and that’s that these popsicles are actually healthy so far as ingredients go. They make for a really light, cold and satisfying snack or dessert for the hot summer days that are upon most of us nowadays. They’e also my contribution to this week’s Fiesta Friday #22 hosted by  Prudy@Butter, Basil and Breadcrumbs and Elaine@foodbod. Enjoy , guys 🙂

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Banana Yogurt Popsicles

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 3/4 cups vanilla yogurt
  • 1/2 cup almond milk
  • 3 very ripe bananas, mashed
  • 1 tsp banana extract
  • 1 tsp vanilla extract
  • 2 tbsp light brown sugar
  • 1 1/2 cup finely crushed vanilla wafers, plus 3 tbsp, divided

Directions

1. Combine all ingredients except for 3 tbsp of crushed vanilla wafers in a bowl.

2. Sprinkle 2 tsp of crushed wafers into the bottom of your popsicle molds.

3. Pour in yogurt and banana mix, leaving a little bit of space in the top of the molds. Sprinkle the remainder of the crushed wafers over the top of the molds. Insert popsicle sticks and cover each mold with aluminum foil.

4. Place in freezer until hardened, a few hours. Remove and enjoy!

(Tip to remove popsicles from plastic molds: run molds underneath hot water or place molds into a bowl of hot water for about a minute. Gently tug on popsicles sticks, the popsicles should come out.)

 

 

Jumbo Banana Cookies

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When I was really young, there was this song that came out by the R & B singer Monica, called “Don’t Take It Personal (One of Them Days)”. The chorus goes like this:

“It’s just one of them days
That a girl goes through
When i’m angry inside
Don’t wanna take it out on you
Just one of them things
Don’t take it personal
I just wanna be all alone
And you think i treat you wrong”

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 As someone who writes in her spare time, I can usually come up with something pretty witty/interesting to begin a post with, no matter if it’s random, awkward or even self depreciating. It’s usually my goal to do so anyway- I know we’re all mostly here for the food, but it doesn’t hurt to say a little bit more about anything.

However, that’s just not going to be the case for this post. As my girl Monica says, it’s just “one of them days.” Long story short, on a scale of 1 to 100, today (and the past few days to be honest) were…definitely not 100. Or 80. Or 50.

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When these kinds of days happen, my propensity towards creativity is virtually nonexistent. It’s difficult for me to even say much of anything to anybody in real life when I get like this, so my online communication skills are also kinda taking a hit. I did try to come up with a witty, interesting post. I tried. But I just got nothing for you guys today. It just wasn’t working. I finally threw up my hands and decided to just post and let the recipe and pics speak for themselves.

Please don’t take it personal. It’s just one of them days. Hopefully I’ll be feeling better next time I post.

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This recipe was actually a follow up to the Banana Bread Scones that I made earlier. I had a couple of leftover bananas, so I just decided to make another dessert with them. Waste not, want not.

I”m very picky when it comes to my cookies. I know what I like and what I don’t like and there’s usually not a lot of wiggle room allowed. It’s pretty simple really: I like them thick and I like them soft. And iced- I actually love them when they’re iced. Because as I keep telling my sister Ashley, life is just better with icing.

I must say, these banana cookies did not disappoint. Thick, soft and and yet sturdy, I would have to say that they’re like a much denser & slightly chewy banana bread that still manages to just melt in your mouth. I think you’ll like them should you decide to try them out.

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Jumbo Banana Cookies

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  1/2 cup shortening
  •  1/2 cup butter, softened
  •  1 cup white sugar
  •  2 eggs
  •  1 cup mashed bananas
  •  1/2 cup evaporated milk
  •  1 teaspoon vanilla extract
  •  1 teaspoon distilled white vinegar
  •  3 cups all-purpose flour
  •  1 1/2 teaspoons baking soda
  •  1/2 teaspoon salt
  •  1 cup chopped walnuts
  •  2 1/2 cups confectioners’ sugar
  •  2 tablespoons butter, softened
  •  1/4 cup evaporated milk
  •  1/4 teaspoon vanilla extract

 Directions

1. Cream together shortening, 1/2 cup butter, white sugar.

2. Add eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar and mix until light and creamy.

3. In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.

4.Chill dough one hour in refrigerator.

5. Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then, frost them.

6. To Make Frosting: Mix 2 1/2 cups confectioners’ sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.

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Banana Bread Scones

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Hi. My name is Jess(ica).

I’m here because I used to be a coffee addict. Actually, no, that’s not true- I guess I still am technically a coffee addict, I’ve just gotten better at controlling my need for it. There came a time when I HAD to have some form of coffee every day just to function; sometimes I could take it straight, sometimes I wanted it in the fancy gourmet styles from coffee shops.  I didn’t care. I just wanted coffee. I needed it.

It took a while for me to hit rock bottom, to finally realize that my addiction to coffee was getting out of control. I wish I could say that I had this grand epiphany or moment of clarity/acceptance, but the truth of the matter is that I just finally got tired of spending $28 a week on the stuff at coffee shops and knew that I had to make a change. It wasn’t easy in the beginning. The caffeine withdrawals were rough; chronic headaches and irritability are a lethal combination, or so I found out. However, I pulled through- at first going cold turkey, then tapering back on to the point where I can have some form of coffee a couple of times a week without feeling as though I’ll go crazy without it.

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So yeah, for anyone out there still being affected by coffee addition at present: recovery is possible. And it doesn’t even have to mean that you give it up forever. You just gotta find a balance. Most times, when you think you need it, you don’t and you can pass. And sometimes…maybe the situation’s a little different.

For instance: there are some instances where a cup of hot coffee is a must. There’s no way around it. I certainly found that to be the case for this recipe. Aside from the profit that their over-priced drinks bring in, I’m pretty sure that a huge chunk of Starbucks’ money comes from the pastries that they display smack dab right in front of the customers in those glass cases. How many people can go in to buy a cup of coffee there in the morning without even stealing a longing gaze at the delectable cinnamon rolls, pumpkin bread, muffins, scones and other goods that Starbucks sells? I’m not one of them, that’s for sure.

I just had to clarify 1 thing: this picture is to scale. This bad boy is actually that big.

This recipe is actually one I’ve had pinned on Pinterest for a long time now. Scones was something I’ve never made before, but have always wanted to. They’re the quintessential accompaniment to coffee- hot, buttery and crumbly pastries of deliciousness. The only thing that could possibly improve them would be to add a unique flavor and ingredient…enter the bananas.

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You guys, even before I tasted them, I just knew that these babies were going to be sosososoSOOO good. I mean come ON: look at how fat and thick the scones turned out. See those flaky layers? It’s the cold chunks of butter that does that. Chilling the dough in the freezer was the secret weapon for the scones, I’m convinced. I think it’s something that I’ll definitely be doing for any future scones to come out of my kitchen, as well as for whenever I make biscuits. The glaze just sends them over the top. This recipe is one of the best, most satisfying that I’ve tried, and I highly recommend it.

Oh yeah…and the scones are even better when enjoyed with a cup of coffee. Just sayin.

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Banana Bread Scones

Recipe Courtesy of TheKitchn.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 very ripe bananas (about 8 oz or 1 cup once mashed)
  • 2-4 tablespoons milk, whole or 2%
  • 1/2 cup (4 oz) plain yogurt, whole or 2%
  • 2 1/2 cups (12.5 oz) all-purpose flour
  • 4 tablespoons (1 1/2 oz) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 4 tablespoons (2 oz) unsalted butter
  • 1/2 cup chopped walnuts (optional)

For the glaze:

  • 1 tablespoons (1 oz) salted butter
  • 2 tablespoons (1 oz) milk, whole or 2%
  • 1/4 cup (2 oz) packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4-1/2 cup (2-4 oz) confectioner’s sugar

 Directions

1. Mash the bananas and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.

2. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.

3. Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

4. Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.

5. Preheat the oven to 400°F.

6. Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.

7. To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner’s sugar, starting with 1/4 cup. Add more confectioner’s sugar if desired to make a thicker glaze.

8. Just before serving, drizzle the glaze over the scones.

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