Cakes and Pies

Peanut Butter Banana Poke Cake

INGREDIENTS

  • 1 box yellow cake mix, prepared according to package
  • 2 bananas, mashed
  • 1 cup creamy peanut butter, melted
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces whipped topping
  • 2 bananas, sliced
  • ½ cup creamy peanut butter, melted
  • ½ cup peanuts, roasted and chopped

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add extra milk to loosen.
  5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
  7. Chill the cake anywhere from 3 hours to overnight.
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Cookies & Bars, Dessert

Banana Split Bars

Ingredients
  • ⅓ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 banana, mashed
  • ½ teaspoon vanilla
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup chopped peanuts
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup maraschino cherries, drained and quartered
Directions
  1. Preheat the oven to 350F. Grease a 9×13 inch baking pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana, and vanilla and mix well. Mix together the flour, baking powder, and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips, and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.
Cakes and Pies

Banana Cake with Hot Fudge Buttercream

Ingredients

For the Cake

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 1/2 cups mashed ripe bananas (3)

For the Butter Cream

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 Tablespoons hot fudge sundae topping, warmed
  • 4 cups powdered sugar
  • 1-2 Tablespoons milk

Directions

For the Cake

In a large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, salt, and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.

For the Butter Cream

Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly. Store in a covered container.

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Cookies & Bars

Chunky Monkey Brownies

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups brown sugar, packed
  • ½ cup white sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 large eggs
  • ¼ tsp. salt
  • 2 tsp. vanilla
  • ½ cup banana, mashed with a fork (about one medium-large banana)
  • 12-oz. semi-sweet chocolate chips
  • ¼ cup chocolate chips for the top

Directions

Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed. Add flour, mashed banana and baking melts (or chocolate chips). Stir with a wooden spoon to combine. Spray a 9×13” glass baking dish with cooking spray. Spread brownie mixture into prepared pan. Smooth the top with a knife or rubber spatula.

Sprinkle chocolate chips on top. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean. Cool completely before cutting into bars.

Breads, Breakfast, Gluten Free, Light Eating

Double Chocolate Peanut Butter Muffins

Ingredients

  • 1/2 c. Silk Dark Chocolate Almondmilk
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 medium ripe bananas, peeled
  • 1/4 c. peanut butter
  • 2 c. rolled oats
  • 1/4 c. dark cocoa powder
  • 1/4 c.dark brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine salt
  • 3 T. mini chocolate chips

Directions

Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners. In blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base. Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.

Cookies & Bars

Banana Nut Biscotti

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/2 granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mashed bananas (about 1 banana)
  • 1 teaspoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup pecans or walnuts

Directions
Preheat oven to 350 degrees F.  Coat cookie sheet with cooking spray; set aside. In large bowl, whisk together flour, baking powder, sugar, and salt. In medium bowl, combine mashed banana, oil, egg, and vanilla extract. Pour banana mixture into dry mixture along with nuts, stir together. Flour a working area, and turn dough out onto it. Form two 7-inch logs about 2 inches in diameter. Put logs onto prepared cookie sheet. Bake for 25 minutes. Remove from oven and turn temperature down to 250 degrees F (121 degrees C). Remove logs from cookie sheet and let cool 10 minutes. Cut logs into 1/2-inch slices along the bias (at an angle), return slices to cookie sheet. Bake biscotti for an additional 18-20 minutes.