I just love this sweet combination of bright banana and drizzled caramel – wear it, eat it, savor it.
Have I killed you with my banana obsession yet? I hope not, because I don’t think it’s going away! I’ve always wanted to make banana cream pie – like these oatmeal cream pies, it’s just one of those elusive desserts that’s the epitome of comfort food. And the final product did not disappoint. It’s creamy, cool, sweet and just makes your belly smile. Why don’t I make this all the time?
Today I’m so happy to guest post on one of my favorite blogs, Note to Self, sharing a mini version of this banana cream pie. With the same cream filling and whipped cream you can make either the puff pastry tart version or the pie…or both, like I did! Just swap out puff pastry or your favorite pie crust. Check out the post on Sarah’s blog for the recipe.
I’ve mentioned I’ve been on a banana kick recently. I just made this cake and soon you’ll see some fun banana cream pie treats too. Not only is banana one of my favorite flavors, but I’m also digging this color for spring. Wear it, drink out of it, have fun with it! Here are some of my top picks…
You might see a lot of banana things up here soon. See, I’m kind of obsessed. With the flavor, with the color, with the creamy texture. There really isn’t anything wrong with bananas. I love waiting until the very last moment when they’re brown and speckly to mash them up into a perfectly moist cake or bread. They can make dessert or breakfast (obviously, I love both, so it doesn’t matter) but aren’t too sweet that you can’t eat it for both. Pair a banana cake with cream cheese frosting and ah, you’ve got simplicity and comfort at it’s finest. This time I topped it off with a unexpected chocolate covered pretzel crumble. Ohh, these flavors all work so well together!
Can you sense my adoration? I love this cake. I’ve made it before, and have even blogged about it ages ago. But most great things are meant to share again. So that’s why it was exactly the right thing to bring to kick off my first week in a new office. It made me a happy girl to go into the kitchen at the end of the day and see that empty plate. Now we’ve had a shared, sweet experience…a great way kick off a new relationship. Thanks, bananas.
Ah, I love a basket of fresh homemade muffins. It reminds me of special mornings when I was younger like birthdays and holidays, when I would wake up to the smell of muffins baking. I knew that when I got downstairs there would be batch of hot, usually blueberry muffins wrapped under a colorful cloth in a basket on the kitchen table. Thanks, mom!
Last Sunday, a group of DC bakers and bloggers contributed to another bake sale to benefit DC State Fair. We set up at the Zorba’s Cafe patio and attracted folks on their way to the Dupont Farmer’s Market. Although all the desserts were fantastic (I loved the oatmeal cream pies and stupid cookies), with early morning bake sales, it is also a good idea to have some breakfast options as well. So I made these simple but flavorful peanut butter banana muffins. You already know how much I love the combination of peanut butter and banana, and I loved the idea of putting a banana slice on top of these (although it did brown a little the next day).
Of course, for the bake sale everything needs to be individually wrapped. Here are the muffins all ready to go…
Find the muffin recipe here.