Banana Upside Down CakeCategoriesRecipes

Banana Upside Down Cake

Prep Time: 25 minutes

Cook Time: 60 minutes

Category: Dessert

Method: Oven

Ingredients

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For the cake batter:

  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  2. Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp).
  3. Place the pan in the oven for 5-7 minutes (until butter has melted).
  4. Remove from the oven and stir butter and sugar and spread evenly on the bottom.
  5. Arrange sliced bananas to cover the bottom. Set Aside.
  6. To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  7. In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  8. Turn your mixer on low and add dry ingredients mixture. Mix just to combine.
  9. Pour the batter over bananas, smooth the top and bake.
  10. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  11. Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate.
  12. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To make caramel glaze:

  1. In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly.
  2. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes.
  3. Pour 2/3 of the glaze over the banana layer.
  4. Reserve leftovers of the caramel glaze for serving.
  5. The glaze thickens as it cools and pale in colors!!!
  6. When serving reheat the leftovers of the glaze and drizzle on each slice.
  7. Sprinkle with toasted chopped pecans if desired.
  8. You can also top each slice with a scoop of vanilla ice cream or whipped cream.
banana pudding cakeCategoriesRecipes

Banana Pudding Cake

INGREDIENTS

For the cake:

Cooking spray

1 cup full-fat sour cream

1/2 cup whole milk

1/3 cup vegetable oil

3 large eggs

1 (15.25-ounce) box vanilla or white cake mix

1 (3-ounce) box cook and serve banana cream pudding mix (not instant)

For the frosting:

8 ounces full-fat cream cheese, at room temperature

1 1/4 cups cups powdered sugar

2 teaspoons vanilla extract

3 cups cold heavy cream

For assembly:

1 (11-ounce) box Nilla Wafers, divided

2 medium ripe (but not spotty) bananas

INSTRUCTIONS

Make the cake:

Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.)

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.

Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth.

Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth.

Evenly divide the batter between the prepared baking pans.

Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Place the pans on a wire rack and cool completely.

Make the frosting:

Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese.

Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes.

Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream.

Continue beating until the mixture thickens and is smooth, 4 minutes.

Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes.

Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake:

Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag.

Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs.

Peel and thinly slice 2 medium ripe (but not spotty) bananas.

Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake.

Place one cake layer, cut-side down, onto a serving platter or cake stand.

Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula.

Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.

Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting.

Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.

Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake.

Insert a whole Nilla Wafer between each mound of frosting.

Peanut-Butter-Dog-TreatsCategoriesRecipes

HOMEMADE PEANUT BUTTER DOG TREATS

PREP TIME 10 mins

COOK TIME 17 mins

TOTAL TIME 27 mins

Ingredients

  • 1 cup creamy peanut butter
  • 1 egg
  • ½ ripe banana, mashed
  • 1 Tablespoon maple syrup
  • 1 cup whole wheat flour

INSTRUCTIONS 

  • Preheat the oven to 350 degrees Fahrenheit and set aside a baking pan that is lined with parchment paper.
  • In a mixer, beat together the peanut butter, egg, banana, and maple syrup until fully combined. Slowly beat in the whole wheat flour.
  • Take the dough and roll it out on a floured countertop until it is ½ inch thick. It should be a crumbly dough. If you would like to firm it up slightly, add in 2-3 Tablespoons of water.
  • Once rolled out, use a dog-inspired cookie cutter to cut out cookies and set them on the sheet pan.
  • Bake for 15-25 minute or until golden brown. Remove and let cool before serving.

NOTES

  • The dough will be crumbly as you’re working with it. If you want to firm it up slightly you can add in 2-3 tablespoons of water.
Banana-Breakfast-SmoothieCategoriesRecipes

Banana Smoothie

Prep Time5 MINUTES

Total Time5 MINUTES

Servings: 2

This smoothie calls for instant coffee grounds. You want instant, not regular, so the granules will dissolve. Another option is to use some brewed (and cooled) coffee to taste.

Ingredients

  • 1 cup whole milk
  • 2 6-ounce containers of vanilla Greek yogurt
  • 2 tablespoons honey
  • 2 teaspoons finely ground instant coffee granules
  • 2 large bananas , sliced and frozen
  • 1/2 cup ice cubes , optional

Instructions

  • Place all ingredients in a blender (in the order listed.)
  • Put the lid on; start out your blender on low speed and increase to high.
  • Blend until smooth and you can no longer see the coffee granules or till mixed well.
  • Pour into glasses and enjoy!