Tag: Banana recipe

Honey Peanut Butter Banana Chocolate Crepe Cake

Honey Peanut Butter Banana Chocolate Crepe Cake

Layered cake is considered something special in my book. I have had the divine pleasure of the black and white indonisian cake. I have had layered berry cakes and the list goes on. I know people make crepe cakes by staking crepes on top of each other with gooey fillings in between. But never have I had a crepe cake with layers of crepes baked into the cake. I decided to make one for myself since chocolate crepe cake was exactly what I was craving. I don’t want you think I’m mad as a hatter, but this was one of the best cakes I ever tasted. Make it for yourself…. it’s a special treat. The peanut butter honey frosting and fresh banana slices will seriously make you a firm believer in this cake. Promise.

Ingredients for honey peanut butter chocolate crepe cake:

  • 1 – box Devil’s food chocolate cake mix (use measurements for water, oil, and eggs according to box, and mix into batter)
  • 12 – ready made Melissa’s produce crepes
  • 2 – cups skippy creamy peanut butter
  • 1 1/2 – cup honey
  • 2 – bananas (sliced into 1/4 inch slices)


  • Preheat the oven to 350 degrees fahrenheit.
  • Spray two 8-inch round cake pans with a non stick baking spray. Then line the bottom of the pans with wax paper.
  • Pour 1/4 cup of cake batter into the bottom of each pan. Then with a spatula spread it evenly across the bottom of the pan. Wax paper lined pan with 1/4 cup of chocolate cake batter being poured inspreading cake batter with a spatula on wax paper
  • Top the thin layer of cake batter with a crepe, then pour another 1/4 batter on top of crepe, spread it out evenly. place crepe on top of thin layer of chocolate cake batter.Pour cake batter on top of crepe to create the crepe layers inside of cake.
  • Continue this layering process of cake batter and crepe until each pan has 6 crepes in each, then evenly distribute the remaining batter between both pans.
  • Bake the cakes for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool completely.
  • Remove the first cake from the pan and remove the wax paper from the bottom, place on a plate.
  • In a bowl whisk the peanut butter and honey together until completely combined. Divide it into two portions.
  • Spread the first portion of peanut butter frosting on the top of the first cake.Spread peanut butter frosting on top of first layer of cake
  • Place sliced bananas on top of the peanut butter frosting. Banana slices fill the middle of the cake.
  • Remove the second cake from the pan and remove the wax paper off the bottom of the cake. Place the second cake on top of the first peanut butter frosted cake.
  • With the remaining peanut butter frosting spread it on the top of your second cake.
  • Enjoy.
Mini Bundt Banana Almond Poppy Seed Cakes

Mini Bundt Banana Almond Poppy Seed Cakes

I’m officially in the “smaller servings” phase of my life.  Even though I’ve thrown in the towel on fitting into a bikini this summer, the holidays are right around the corner, and I still want to fit into my pants with a little wiggle room.  All along I refuse to give up cake, can’t do it, won’t happen…. here’s my solution….Mini Bundt Banana Almond Poppy Seed Cakes…. smaller but loaded with so much flavor. These little cakes are the best alternative to satisfying my sweet cravings , and being able to keep my girlish figure. 🙂

All photos taken by: Nicole Presley

Ingredients for Mini Bundt Almond Poppy Seed Cakes:

3 – cups ultragrain flour

2 – cups powdered sugar

3/4 – cup almond meal (ground almonds)

2 – teaspoons of baking powder

1/3 – cup poppy seeds

2 1/2 – Dole Ripe bananas (smashed)

1 – cup vegetable oil

3 – eggs

1/2 – cup buttermilk

1 – teaspoon almond extract

Ingredients for glaze:

3/4  – cup powered sugar (sifted)

2 – tablespoons of coconut milk

garnish with chopped almonds

Preheat oven to 350 degrees fahrenheit

In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.

In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.

Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.

Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.

Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.

Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.


Peanut Butter Banana Chocolate Muffins!

Peanut Butter Banana Chocolate Muffins!

I recently started working again and I find  it’s fun getting up in the morning, brewing my coffee, grabbing a piece of toast on the way out the door.  I love morning… driving to work, feeling the nitty gritty of the city, greeting my co-workers, having a little spring in my step…. it’s exciting.  Then once 10:30-ish rolls around, my tummy starts to grumble. It’s not quite lunch time but I need a little something to hold me over, something I could pick at while sitting at my desk.  Sometimes it’s fruit, other times it’s a Toblerone, but today it was my peanut butter banana muffin with hints of mexican chocolate.  I made a slew of them to share with my gals in the office.  It was a hero move and for the rest of the week, I’ll have a small army behind my ideas.  Ahhhh the persuasion of food! 🙂

Ingredients for peanut butter banana chocolate muffins:

1/3 – cup oil

2 – eggs

1/3 – dark brown sugar

1/2 – cup sugar

1/2 – teaspoon almond extract

1/2 – teaspoon vanilla extract

1 – cup mashed banana

1/2 – cup smooth peanut butter

2 – cups flour

1- teaspoon baking soda

1/3 – teaspoon salt

1/4 – cup grated Ibarra mexican chocolate (about half a disk)


Preheat oven to 350 degrees fahrenheit.

Ready 11 muffin baking cups on a cookie sheet or line baking cups in a muffin pan.  Set to the side.

In a mixer bowl add oil,eggs, brown sugar, sugar, almond extract and vanilla extract.  Mix on medium for 2 minutes or until combined.

Then add mashed banana and peanut butter.  Mix it on medium until fully incorporated… about a minute or so.


In a small bowl add flour, baking soda, salt, and mexican chocolate.  Mix together then pour into peanut butter mixture all at once.


Mix to combine.  Then take 1/4 cup of muffin batter and fill cups.

Bake for 30 minutes or until toothpick inserted comes out clean.

Eat plain or frost with a cream cheese frosting sprinkled with grated chocolate.

Ingredients for Cream Cheese frosting:

4 – ounces cream cheese (room temperature)

1/4 – cup butter (room temperature)

1/2 – teaspoon vanilla extract

1 – cups confections sugar (powdered sugar)

In a mixer combine cream cheese and butter, and mix for 2 to 3 minutes.  Then add vanilla and mix till combined.  Last add in confectioners sugar a little at a time till completely combined.


All photos taken by: Mando Lopez and Nicole Presley