Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.
We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.
Mini Banana Cream Pies
1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed
Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!
Cindy & Jordan
You know you bake a lot when new friends = new test subjects. I don’t know if anyone gets tired of taste testing home baked creations, but a fresh group of guinea pigs is always a good excuse to try out a recipe! I started a new job a few weeks ago, and decided to make this frosted banana cake for them. We posted a different banana cake recipe a while back, but this one includes browned butter, which is always a plus! If you’ve never tried browned butter in a recipe, give this cake a shot- the end result is delicious and rich.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.
Browned Butter Banana Cake with Brown Sugar Frosting
For the cake:
3 tablespoons butter
3/4 cup brown sugar
1/4 cup honey
3 medium, very ripe bananas
1 teaspoon vanilla
1/2 cup + 2 tablespoons buttermilk
2 eggs, slightly beaten
3 tablespoons oil
2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
For the frosting:
2 cups powdered sugar
1/3 cup brown sugar
2 tablespoons butter, softened
3-4 tablespoons milk
1/2 teaspoon vanilla
Preheat oven to 350*. Spray a 9×13 pan heavily.
In a small sauce pan, melt 3 tablespoons butter over medium heat, stirring throughout until butter begins to brown (but not burn!). Aroma will be strong. Remove from heat and transfer to a large mixing bowl.
Add brown sugar, honey, bananas, and vanilla. Mix well. Stir in buttermilk, eggs and oil. Add flour, salt and baking soda and mix to combine.
Pour into prepared pan and bake 35-45 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool completely.
Cream together sugars and butter. Stir in milk and vanilla (add just enough milk so that the frosting comes together and is spreadable). Spread frosting on cooled cake. Allow frosting to set before slicing and serving.
Two summers ago, we went to an outdoor showing of The Endless Summer. There were booths, a history of surfing exhibit, a band and food. We met some friends there, and we all brought picnic dinners to share. One of our friends brought frosted banana bars- something that I’d never tried before- and we all absolutely loved them. Ever since then, Mrs. Smith’s banana bars have been floating around in the back of my mind as a recipe that needed to be tried. Last week, I finally got around to making a similar recipe, and they did not disappoint!
We love our banana bread recipe, so normally, if we have over-ripe bananas on the counter, that’s our go-to dessert. This banana cake with cream cheese frosting was another hit- the cake itself is moist, and isn’t overly sweet and the frosting is simple and delicious. The recipe came together very quickly too.
Banana Cake with Cream Cheese Frosting
Ingredients for cake:
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
Ingredients for cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar
Preheat oven to 350F. Grease a 9×13 inch pan.
In a large bowl, cream together the butter and the sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool completely before frosting.
Make the frosting:
In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.
Original recipe from Taste and Tell.
Cindy & Jordan