Easy Banana Bread

October 20, 2012 by Leave a Comment

I’ve had 5 super duper ripe bananas sitting on my counter for the last week just waiting for me to have time to use them in bread.  It’s finally Saturday and I have a few minutes to whip up a batch.

I wanted an easy recipe, one that didn’t require a mixer to cream butter and sugar, and one that would really bring out the banana flavor in the bread.  Sometimes banana bread tastes more like cinnamon and spices than it does banana.  I think I really got what I wanted from this recipe!

This bread is super duper dense.  If you like a really moist bread, you’ll like this!!

Enjoy!

Sorry for the crappy camera phone pictures… I was being lazy this morning.  haha

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Easy Banana Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

One 9x5 loaf

Ingredients

  • 2 eggs
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 5 medium overripe bananas
  • 2 cups flour
  • 3/4 cup packed dark brown sugar
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup milk

Instructions

  1. Preheat oven to 350 F degrees. Grease and flour a 9x5 loaf pan. Line the bottom with parchment paper.
  2. In a medium bowl, mash the bananas. Add the eggs, applesauce, cinnamon, and vanilla. Whisk to combine.
  3. In a large bowl, whisk together the flour, sugars, baking powder, baking soda and salt.
  4. Make a well in the middle of the dry mixture and pour in the wet mixture. Fold together.
  5. Add the milk and whisk about 10 strokes or until the batter is smooth.
  6. Pour into pan and place in the center of your oven. Bake 40-45 minutes or until a toothpick comes out clean.
  7. Cool in pan for 20 minutes before removing to a wire rack to cool completely.
  8. Slice and serve!
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Filed Under: banana, bread and pretzels, recipes

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

April 26, 2012 by 2 Comments

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

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Peanut Butter & Jelly Banana Muffins

51

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 muffins

Ingredients

  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed

  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes

Recipe inspired by: Joy the Baker

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Filed Under: banana, breakfast, featured, muffins, peanut butter, raspberries, raspberry, recipes

Peanut Butter & Chocolate Banana Bread

February 23, 2012 by 2 Comments

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

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Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 large loaf + 1 small loaf

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!

Ingredients

    Bread:
  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder

  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg

  • 1 cup mini chocolate chips
    • Peanut Butter Drizzle:
  • 2 Tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips

Instructions

    Bread:
  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
    9. Peanut Butter Drizzle:
  9. Once bread has completely cooled, prepare the drizzle.
  10. In a small bowl, whisk together the peanut butter, sugar and milk.
  11. Add more/less milk depending on the consistency you desire.
  12. Drizzle over the bread and sprinkle with mini chocolate chops.
  13. Allow to set for 20 minutes before cutting and serving.
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Recipe adapted from: Taste & Tell

Filed Under: banana, bread and pretzels, chocolate, peanut butter, recipes

Layered Banana, Nutella & Strawberry Muffins

February 17, 2012 by 7 Comments

I borrowed this picture from http://thepastathemeatthecheesethesauce.blogspot.com/ because it looks exactly like what I ate!

Here in Germany, crepes are very popular.  I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit.  How good could that be?

But… then I moved here and they are everywhere!  There is always at least one crepe stand at every market, festival or event we go to!  Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order.  The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!

Oh. My. Nom.

I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.

How do I go from crepes to muffins?  Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them!  I haven’t made a muffin in a while… so WAH LAH! This creation was born!

Print
Layered Strawberry, Banana & Nutella Muffins

51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen muffins

Layered Strawberry, Banana & Nutella Muffins

Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 Tbsp + 1 tsp baking powder
  • 1 cup sugar

  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk (If you don't have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
  • 2 tsp vanilla extract

  • 1 1/2 cups fresh strawberries, chopped/diced
  • 2 ripe (but not mushy) bananas, thinly sliced
  • 1/2 cup (more or less) Nutella

  • Sugar - for topping (course ground if you have it, like turbinado)

Instructions

  1. Preheat oven to 350 F degrees. Line a muffin tin with liners.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
  3. In a large bowl, whisk together oil, eggs and vanilla together.
  4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
  5. Gently fold in the strawberries.
  6. Place two banana slices at the bottom of each liner.
  7. Drizzle or pipe 1/2 Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas... much easier than spooning.
  8. Fill the liners with the batter 2/3+ full, making sure to get strawberries in each cup.
  9. Top each muffin with a generous sprinkling of sugar.
  10. Bake muffins for 20-22 minutes or until a toothpick comes out clean.
  11. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can... but I'd suggest letting them cool for at least 30 minutes so the Nutella has time to set up... they are a bit gooey on the bottom! BUT SO YUMMY!
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Filed Under: banana, Nutella, perfect for spring, recipes

Breakfast Cupcakes

January 10, 2012 by 10 Comments

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Filed Under: bacon, banana, buttercream, cupcake recipes, frosting and icing, fruity cupcakes, maple, peanut butter, peanut butter frosting, recipes, savory cupcakes

Chocolate & Banana Cupcakes with PB Buttercream

October 16, 2011 by 9 Comments

I’ve been dying to make peanut butter frosting for a while now.  I was waiting for a reason to make these, but then decided I needed no reason and just whipped some up.  I love this recipe because it’s a one bowl batter.  My FAVORITE kind.

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
  4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
  5. Fill liners 2/3-3/4 full with batter.
  6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Peanut Butter Frosting
Makes enough to frost 18 cupcakes

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

  1. Cream the butter until smooth.  Add the peanut butter and cream together on high until smooth.
  2. 1/2 cup at a time, beat in the powdered sugar.  In between sugar additions, add 1-2 tbsp milk.  You may not need all the milk, but you will use all the sugar.  (I used the heavy whipping cream and only used about half of the 1/3 of a cup I poured out.)
  3. Add the pinch of salt and mix together until smooth and fluffy.  (The salt is added to cut the sweetness, if you like a super sweet frosting, omit the salt.)
  4. Pipe frosting onto cupcakes.
  5. Drizzle melted chocolate over frosting and garnish with a fresh banana slice.
Filed Under: banana, buttercream, buttercream, cupcake recipes, featured, frosting and icing, fruity cupcakes, peanut butter, peanut butter frosting, recipes

Banana bites

October 16, 2011 by 1 Comment

After making my Chocolate & Banana cupcakes, I had some extra peanut butter buttercream, banana slices, and melted chocolate.  So, I decided to make a little treat for the family!

 

Banana Bites! 
Sliced bananas
Peanut butter buttercream
Melted Chocolate

  1. Squeeze a dollop of buttercream on a banana slice.
  2. Add a dot of chocolate on top.
  3. Pop in your mouth and enjoy!
Filed Under: banana, buttercream, chocolate, peanut butter, recipes, snacks, tips & tricks

Banana, Espresso & Chocolate Chip Cupcakes

August 25, 2011 by 13 Comments

So, I’m a sucker for the goodies at Starbucks.  I’m not a just coffee kinda girl… oh no, I want a blueberry scone, perfect oatmeal, a ham breakfast sandwich, a good ol’ hawaiian bagel OR a piece of their banana chocolate chip coffee cake.  That coffee cake is delish.  I figured it would pretty easy to replicate in a cupcake… so that’s exactly what I did.

I started with my absolute favorite banana cupcake recipe, added 1/2 cup of mini chocolate chips (I decided I like the mini chocolate chips better for just about everything-but it may just be because I’m on a mini cupcake kick lately-regular chocolate chips will work just fine) and a packet of Starbucks Via to the batter. They turned out great!

They weren’t too sweet.  They had a nice little crunch from the mini chocolate chips and the espresso flavor was there, but in a very subtle way.  I decided to go the cream cheese frosting route, but, 1. these would be amazing without frosting (if that suites your fancy) and 2. they would also probably be pretty phenomenal with a coffee buttercream.  As I’ve said before, anything in my house with cream cheese & bananas=breakfast, so these worked for every meal of the day :)

They’re not an exact copy of the Starbucks coffee cake, but, they’re close enough… they have frosting… and they’re free.  (SN: obviously not all the way free because I had to pay for the ingredients, but you’re smart people-you know what I mean.)

Hope you’re all having a fabulous week!

Ps. Just an FYI-the featured image is 3 mini cupcakes, the picture in the post is a regular sized cupcake.  All of the cupcake liners are from Bake it Pretty.

Banana, Espresso & Chocolate Chip Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 regular size, Starbucks Via Mocha flavor packet (instant coffe or freshly brewed espresso will also work)
  1. Preheat oven to 350F.  Line 16 muffin tins with cupcake liners.
  2. In  medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour mixture.  In the well combine, melted butter, mashed bananas, eggs, vanilla extract and Starbucks Via packet.  Combine with flour until incorporated.  Do not over mix.
  4. Gently mix in the chocolate chips with a rubber spatula.
  5. Bake for 25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1-8 oz package cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream, as needed to get desired consistency
  1. Cream butter and cream cheese until light fluffy in a standing bowl mixer on medium-high speed for about 3 minutes.
  2. Reduce speed to low and add the powdered sugar and combine on low speed until incorporated, about 2-3 minutes.
  3. Add heavy cream as needed.
  4. Pipe frosting with a large star tip.

xo-Jenn

Filed Under: banana, chocolate, chocolate cupcakes, Coffee, cupcake recipes, posts by jenn, recipes, Starbucks

Banana & Blueberry Cupcakes (Vegan & Gluten Free)

August 5, 2011 by 3 Comments

Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging.  I’m super behind, but hopefully I’ll get caught up soon!

[Read more...]

Filed Under: banana, blueberry, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruity cupcakes, gluten free, posts by jenn, recipes, vegan

Banana Nut Cupcakes – three ways

July 21, 2011 by Leave a Comment

I don’t have much to say about this cupcake, other than it’s pretty darn delicious and that I really just wanted to share the recipe with you.  So, today, instead of talking about my cupcake… I’m going to talk about me.  I hope that’s okay with you… if not, click the “x” in the corner.  haha

It’s not hard to figure out that I’m not in the grand ole USA anymore.  I’ve been here in Germany since March and I can finally say that it’s starting to feel like home.  I’m settled into my house, most things are unpacked, and I’ve finally got what seems to be like a routine going.  Good news for us… my husband will NOT be deploying with his unit to Afghanistan this time.  I got the role of FRG (Family Readiness Group) Leader for my husband’s company and his Commander offered him a job that would keep him with the Rear Detachment, the group that doesn’t deploy.  He gracious accepted the job.  I’m over the moon about it actually because we just found out we are pregnant with baby #2.  Perfect timing for him to take a desk job and be home for the next 2 years.  So things here in Germany are good.  Really good.

We’ve been fortunate enough to do some traveling since we’ve been here too.  Nuremberg, Munich, Eagle’s Nest, Prague, and Salzburg… just to name a few.   I hope to get a little more traveling in before baby comes next March.

My daughter, Emily, starts middle school this Fall.  I can’t believe how grown she’s getting.  Middle school.  ACK!  Although, it is pretty cool to be here in Europe during her middle school years.  How many kids can say they did their school shopping in Prague? HA!! :)

Ok… on to the recipe!

I made this cupcake in three ways.  First, as a regular size cupcake and for the rest, I used my  IKEA pan and liners and embellished them a little different.

JavaCupcake’s Banana Goodness Cupcakes
Makes 3 dozen cupcakes

Cupcakes:
3 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted
5 large ripe bananas, mashed
4 large eggs
1 tsp pure vanilla extract
1 tsp banana extract

1 cup finely chopped mixed nuts
1 cup chocolate chips

  1. Preheat oven to 350F.  Line cupcake pan with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour mixture.  In the well whisk together the melted butter, mashed bananas, eggs and vanilla extract.  Continue with a spatula to combine the wet with the flour until incorporated.  Blend only until incorporated. Do not over mix.
  4. Gently fold in the nuts and chocolate chips.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.

Honey Cream Cheese Frosting
1 cup (2 sticks) butter, room temperature
1-8oz. package of cream cheese, room temperature
1 cup peanut butter (creamy/smooth, not fresh ground)
½ cup honey
5-6 cups powdered sugar (sifted)
Mixed nuts, finely chopped for garnish
Banana chips, for garnish
Chocolate jimmies, for garnish

  1. In the bowl of a stand mixer, cream butter, peanut butter, honey and cream cheese until light and fluffy, about 3-5 minutes.  Make sure to scrape the sides of the bowl to make sure everything is incorporated.
  2. Add the vanilla extract and mix.  Scrape the sides of the bowl.
  3. Add the powdered sugar one cup at a time and combine on low speed until incorporated.
  4. Pipe frosting with a large star tip, sprinkle with chopped nuts or chocolate jimmies and top with a banana chip.
Filed Under: banana, cream cheese frosting, cupcake recipes, frosting and icing, fruit frosting, fruity cupcakes, recipes

Banana Cupcakes with Honey Cream Cheese Frosting

July 1, 2011 by 3 Comments

I hope that you all aren’t tired of banana cupcakes yet… They’re just so easy to make and I have to meet a banana/frosting combo that I don’t like!

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Filed Under: banana, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruit frosting, fruity cupcakes, posts by jenn, recipes

Birthday Trio

May 18, 2011 by 1 Comment

Hey folks ;) sorry things have been a little quiet around here from me lately… life has kind of been super busy lately.  Good busy, but still super busy.  I haven’t had much time to write posts, but have no fear I have been baking!

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Filed Under: banana, buttercream, caramel, chocolate, cream cheese, posts by jenn, strawberry, vanilla

Banana Whoopie Pies (with PB & Bacon!)

April 30, 2011 by 3 Comments

So, clearly I’m still on a huge banana and PB kick.  I had a few bananas left over from cupcakes the other day and I’ve been saving this banana whoopie pie recipe for a while now… so here we are with more bananas, more peanut butter frosting and well, bacon. Of course.

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Filed Under: banana, brown sugar, cream cheese, peanut butter, posts by jenn, recipes

Banana Cupcakes with Peanut Butter & Honey Frosting

April 28, 2011 by 7 Comments

Where do I start?! These are like breakfast in a cupcake! Anything that has bananas and cream cheese qualifies as breakfast to me ;)

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Filed Under: banana, cream cheese, cupcake recipes, fruity cupcakes, peanut butter, peanut butter cupcakes, posts by jenn, recipes

Guest Blogger Ashley shares her Banana Bread Pie

April 9, 2011 by 2 Comments

I can not tell you how honored I am to do a guest blog for Java Cupcake! I am a huge fan of the blog and am just so excited to be able to share a recipe with you guys. Alittle about me before I get into the recipe. My name is Ashley and I am a foodie. [Read more...]

Filed Under: banana, bread and pretzels, guest blogger, pie, recipes

Viva La Cupcake – Happy Birthday Elvis!

January 8, 2011 by Leave a Comment

On January 8, 1935 one of the most popular musicians was born, Elvis Presley.  Elvis loved fried peanut butter and banana sandwiches… weird, I know.  So to honor “The King” I made my version of his favorite sandwich, in a cupcake!   [Read more...]

Filed Under: banana, featured, mini, peanut butter, recipes, video