Butterscotch Banana Bread

This base banana bread recipe has been my go-to recipe for years.  It has gotten nothing but rave reviews since the day I posted the original version.  I just recently started adding butterscotch chips and OH MY, it is amazing.  Something about the flavor of the bananas, cinnamon and butterscotch just warms the soul.

This bread is soft and tender and stays fresh for several days.  The butterscotch chips melt and leave little pockets of rich and creamy toffee flavor.  I can't wait for you to try this comforting and delicious bread.

Butterscotch Banana Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, opt.
1 c. mashed ripe bananas (2-3 large bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 large egg
1/3 c. buttermilk
1 tsp. vanilla
1/2 c. butterscotch chips

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt and cinnamon.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, buttermilk and vanilla until smooth.  Add wet ingredients to dry and stir together until almost combined.  Add the butterscotch chips and gently stir just until combined.  

Pour batter into a greased 9x5-inch loaf pan.  Bake for 42-44 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.  Allow to cool.  Then, slice and serve.    

My Go-To Banana Cake with Cream Cheese Frosting

This is my go-to banana cake recipe.  I have been making it for several years and I always get recipe requests for this.  Sometimes I switch up the frosting.  I've tried vanilla buttercream, cream cheese frosting, Nutella frosting and all are fabulous.  I've been a bit obsessed with cream cheese frosting lately.  That tang from the cream cheese just hits the spot :)

Next time you have some brown bananas lying around, you have got to try this.  The cake is dense and loaded with flavor.  Top it with whatever frosting you prefer and you might just find yourself buying bananas and letting them go brown on purpose, so you can make this sweet dessert.

You might also like:

Banana Pudding Bundt Cake with White Chocolate Ganache

Banana Bread with Crunchy Streusel Topping

Banana Cornbread with Cinnamon Creamed Honey

Banana Cake with Cream Cheese Frosting
(Printable Recipe)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 large egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda

Cream Cheese Frosting
4 Tbl. unsalted butter, softened
4 oz. cream cheese, room temperature
pinch of salt
1 1/2 tsp. vanilla extract (or 1 Tbl. vanilla bean paste)
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees.  For the cake: Cream together butter and sugar until fluffy.  Add the egg and mix to combine.  Add the yogurt and vanilla and mix well.  Mix in the mashed banana.  Add the flour, salt, baking soda and stir together just until combined.  Pour into a greased 8x8-inch baking dish.  Bake for 25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely and frost.  Store leftover cake in the refrigerator. 

For the frosting: Beat butter and cream cheese until fluffy.  Add a pinch of salt and the vanilla and mix until blended.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency.  Beat until smooth and fluffy and spread over cooled cake.  

Base cake recipe adapted from: Butter Yum 
Frosting from: Jenn@eatcakefordinner

Banana Parfaits with Granola Crumble

Crunchy granola, creamy bananas, thick pudding and pillowy whipped topping are layered into parfait glasses (or jars) to create a quick and easy dessert.

These banana parfaits are delicious.  They are a perfect snack for a week night or even movie night.  The fresh bananas make you think you are eating a homemade treat and you won't be thinking about boxed pudding mix.

They are great when eaten right when they are made, but I also like them after the granola has softened a bit.  It's a great combination of flavors and textures and a treat that the whole family will love.

Banana Parfaits with Granola Crumble
adapted from: Bobby Deen
(Printable Recipe)

1 (3.4 oz.) box instant vanilla pudding
2 c. 1% milk
1 c. lite frozen whipped topping, thawed
1 c. low-fat granola
2 large bananas, sliced

In a medium bowl, whisk together the dry pudding mix and the milk until well combined.  Refrigerate until set; about 5 minutes.  Place two Tablespoons of granola into the bottom of each of four parfait glasses.  Top each with a little pudding, some banana slices and some whipped topping.  Then repeat with another layer of one Tablespoon of granola, a little pudding, some banana slices and some whipped topping.  Garnish with a little more granola on top and serve.  Serves: 4.  

Note: if you want to make these a little bit in advance, give the bananas a little spritz of lemon or pineapple juice to keep them from browning. 

Banana Poppy Seed Muffins with an Orange Glaze

Spring is only a week away and good thing, because one taste of these muffins will have you ready for warmer weather.  You can never have too many banana recipes on hand, am I right?  These muffins are so unique and extremely delicious.

The combo of the orange and banana reminds me of a warm Spring or Summer Day.  It's like the bright refreshing flavors of a smoothie inside a muffin.  Even with a whole cup of mashed bananas, the banana flavor does not overpower these muffins.  They are really really delicious and a new favorite.  They bake up with a pretty dome on top and are completely impossible to resist, especially with the orange citrus glaze on top.

You might also like:

Banana Bread with Crunchy Streusel Topping

The BEST Blueberry Muffins

Cinnamon Roll Quick Bread

I shared this recipe over at THE RECIPE CRITIC's SITE.  Click HERE to see the post.

Banana Poppy Seed Muffins with Orange Glaze
slightly adapted from: Secret Recipes
(Printable Recipe)

2 c. all-purpose flour
1 1/2 Tbl. poppy seeds
2 tsp. baking powder
1/2 tsp. salt
1 c. mashed ripe bananas (around 2 large)
1 large egg
3/4 c. sugar
1/4 c. vegetable or canola oil
2 tsp. freshly grated orange zest (about the zest of 1 orange)
1 tsp. vanilla

Orange Glaze
1 c. powdered sugar
2 Tbl. fresh orange juice, plus more, if needed
1 tsp. freshly grated orange zest (about the zest of 1/2 an orange)
1 tsp. vanilla

Preheat oven to 375 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray; set aside.  In a large mixing bowl, combine the flour, poppy seeds, baking powder and salt; set aside.  In a separate medium bowl, whisk together the mashed bananas, egg, sugar, oil, orange zest and vanilla.  Add the wet ingredients to the dry and stir together until just combined.    

Fill muffin cups 3/4 full with batter.  Bake for 18 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins.  Cool slightly and drizzle with orange glaze.

For the Orange Glaze:  Whisk together all ingredients until smooth and creamy.  If mixture is too thick, add a little more orange juice.  Drizzle over muffins.    

Chocolate Banana Cream Pie

Umm . . . so in case you didn't notice, Thanksgiving is next week.  Yes, NEXT WEEK.  Oh my gosh, where does the time go???

If you haven't decided which pies you will be making this year, this chocolate banana cream pie is absolutely delicious.  The base chocolate recipe is one I have been using for a few years and it's rich and creamy and divine.  It's super simple to make.  No need to be intimidated by making a cream pie, follow the directions and you will have a fabulous pie.  Bananas and chocolate are a perfect pair, so it only seemed natural to combine them into one amazing pie :)

This really does need the full four hours to set up.  I thought it seemed firm enough at two hours, but when I cut into it, it wasn't very pretty.  So, I tried again at four hours and it was just right.

You might also like:
The Lion House Chocolate Cream Pie
No-Bake Pumpkin Turtle Pie
Banana Cream Pie Bars
Yogurt Pie

Chocolate Banana Cream Pie
(Printable Recipe) or (Printable with Picture)

1 c. sugar
5 Tbl. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3/4 c. half-and-half
3/4 c. semi-sweet chocolate chips
3 egg yolks, beaten
1 tsp. vanilla
2 Tbl. unsalted butter
1-2 bananas, sliced
1 (9-inch) Deep Dish Pie Crust, baked and cooled

For Serving:
whipped cream
mini chocolate chips
  
Bake pie crust according to package directions; set aside and cool completely.  In a 3-quart saucepan, stir together the sugar, cornstarch and salt.  Slowly whisk in the milk and half-and-half.  Add the chocolate chips.  Heat over medium heat until chocolate is melted and mixture thickens, stirring constantly. You know it is thick enough if it coats the back of a wooden spoon and if you run the back of another spoon through it, the line stays and doesn't run back together.  

Gradually add about 1/2 cup of the hot mixture to the egg yolks, while whisking constantly.  Then, pour egg yolk mixture back into the saucepan.  Whisk and continue cooking for another two minutes.  

Remove from heat and stir in the vanilla and butter.  Stir until butter is melted.  Slice bananas and place into the bottom of the prepared pie crust and pour chocolate mixture over the top.  Depending on how many bananas you use, you might have a little too much chocolate filling for the pie crust.  I just pour the extra into a bowl and enjoy that on its own. 

Cover pie with plastic wrap, pressing it directly onto the surface of the pie and refrigerate until set, around 4 hours.  Serve with whipped cream and mini chocolate chips.  

Jenn's Notes: This really does need the full four hours to set up if you want a nice clean slice that holds its shape.   

Base chocolate recipe adapted from: The Lion House

Banana Pudding Bundt Cake with White Chocolate Ganache

This banana cake tastes like it's made from scratch, but it's actually an easy shortcut recipe.  Life is about to get even busier this Holiday season and it's great to have a few shortcut recipes on hand.

I've made so many different versions of cake mix bundt cakes.  Most of the time I add sour cream, but for this cake, I thought why not sub the sour cream with fresh mashed bananas?  That way, the cake will have an amazing fresh banana flavor and it will still add just as much moisture as the sour cream.

My family loves this cake.  It's a very very moist cake.  I was actually planning to reduce the water in the recipe, but my family loved it so much the way it was, I left it and still make my original version.  If you don't want an extremely moist cake, try reducing the water to 3/4 cup.  White chocolate is the perfect combo with the sweet banana cake.  The ganache is silky smooth and rich and thick and creamy.  You will want to eat this ganache by the spoonful.  This cake will disappear in no time.  I do recommend using a cake mix that doesn't already have pudding added.  It should say on the front of the box.

You might also like:

Magnolia Bakery's Famous Banana Pudding

Banana Cream Brownie Squares

Lemon Bundt Cake

Banana Pudding Bundt Cake with White Chocolate Ganache
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 yellow cake mix
1 (3.4 oz.) box instant banana cream pudding
1 c. mashed bananas (about 2-3 bananas)
4 eggs
1 c. water
1/2 c. vegetable or canola oil
1 tsp. vanilla
sliced almonds, for garnish, opt.

White Chocolate Ganache
1 c. white chocolate chips
1/4 c. heavy cream

Preheat oven to 350 degrees.  For the Cake: Combine dry cake mix, dry pudding mix, mashed bananas, eggs, water, oil and vanilla in a large bowl and whisk together until completely smooth and well combined.  Pour into a very well greased and floured large bundt pan.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 15 minutes.  Then, invert to a wire rack and cool completely.  When cake is completely cool, make the ganache.

For the White Chocolate Ganache: Place white chocolate chips in a small bowl; set aside.  In a separate small bowl, microwave heavy cream for 20-30 seconds or until it starts to bubble.  Pour hot cream over chocolate chips and allow to sit for 5 minutes.  Stir together until chips are melted and mixture is silky smooth.  If the chocolate chips aren't completely melted, microwave the mixture for 15 seconds at a time until chips are melted.  Pour ganache over cooled cake and garnish with sliced almonds, if desired.  Allow glaze to set, slice and serve.

Jenn's Notes: I recommend using a yellow cake mix that does not already have pudding added.  I always grease my bundt pans with shortening and then coat with flour.  I have only used Guittard white chocolate chips for my ganache.

Linked up at The Weekend Potluck!

Banana Cream Brownie Squares

My Dad buys me cookbooks every once in a while and he always flips through them first to make sure there is some good sounding stuff.  He picked me one up the other day and he had two recipe requests.  These brownies were one of those requests.

I am soooooo glad he picked this recipe out and that I tried them . . . . because . . . .

Holy cow . . . these brownies are reeeeeally good :)

Fudgy chocolate brownies with sweet sliced bananas and light and pillowy vanilla pudding drizzled with chocolate sauce.  mmm mmm mmm.  This recipe is a total winner and so super simple to make.  

You might also like:

3-Ingredient Brownies

Banana Cream Pie Bars

Fudgy Butterscotch Snickers Brownies

Banana Cream Brownie Squares
(Printable Recipe) or (Printable with Picture)

1 box fudge brownie mix, plus ingredients to make brownies (I like Betty Crocker)
3 ripe bananas
1 (5.1 oz.) box vanilla instant pudding
1 1/4 c. milk
1 (8 oz.) carton Cool Whip, thawed (I used light)
chocolate syrup, for garnish, opt.
mini chocolate chips, for garnish, opt.
whipped cream, for garnish, opt.

Prepare brownies according to package directions for a 9x13-inch pan.  Cool completely.  Slice bananas and layer on top of the brownies.  Whisk together pudding mix and milk until combined.  Fold in Cool Whip and spread evenly over the bananas.  Refrigerate until ready to serve.  Garnish with chocolate syrup, mini chocolate chips and whipped cream, if desired. 

adapted from:  Uinta County Cattlewomen Cookbook, submitted by Angela S.

Banana Bread with Crunchy Streusel Topping

I have been buying bananas at the grocery store each and every week for the past few months.  I have been waiting for some extra bananas to be sitting on the counter at the end of the week, but they have been getting eaten up . . . so, last week I bought extra bananas on purpose.  I had no intention of eating these bananas.  All I wanted was some warm banana bread. 

I used one of my favorite Banana Muffin Recipes and adapted it slightly with the ingredients I had in my fridge.  I love this recipe because it makes a light and tender bread and who doesn't love a buttery sweet streusel topping.  Plus, it has some wheat flour in it, less butter and slightly less sugar (even with the streusel topping) than a lot of banana bread recipes.  You could even cut back on the sugar in the streusel topping if you would like.  

If you have any ripe bananas sitting on your counter, you should make this for Breakfast tomorrow morning.  

Banana Bread with Crunchy Streusel Topping

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. mashed bananas (2 1/2 - 3 bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 egg

1 tsp. vanilla
1/3 c. buttermilk

Streusel Topping
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1 tsp. cinnamon
1 Tbl. cold unsalted butter

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, vanilla and buttermilk until smooth.  Add wet ingredients to dry and stir together until just combined.

Pour batter into a greased 9x5-inch loaf pan.  For the topping: Combine brown sugar, flour and cinnamon.  Add the cold butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand.  Sprinkle topping over loaf.  Bake for 42-45 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.   

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Banana Cream Pie Bars

You are going to love today's recipe.  Can you believe Thanksgiving is in only 15 days???  I know, and tomorrow is Christmas.  Ha - that's what it feels like - time is just flying bye.  Have you planned out your meal yet?  If you need a good roll recipe, these Cloud Like Crescents were easy, buttery and delicious and this Sweet Potato Casserole is irresistible. 

Thanksgiving is not Thanksgiving without some kind of Banana Cream Pie.  It is my all-time favorite pie EVER.  Even though it is really easy to make, I usually only get to enjoy it once a year, BUT I see myself making these bars all year long.

My family loved each and every layer of these luscious bars.  Nilla Wafers, Cream Cheese, Bananas, Pudding, Cool Whip and Caramel are all combined into one delicious dessert.  If you want to try something a little different this year, try serving these bars instead of pie.   

You might also like:

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Magnolia Bakery's Famous Banana Pudding

Banana Roll with Cheesecake Filling

Banana Cream Pie Cupcakes

Yogurt Pie

Banana Cream Pie Bars

recipe idea adapted from: Kraft

(Printable Recipe)

45 Nilla Wafers, finely crushed (around 1½ cups)

¼ c. unsalted butter, melted

1 (8 oz.) pkg. cream cheese, softened

½ c. powdered sugar

1 (8 oz.) tub frozen whipped topping, thawed

3 large bananas, sliced

2 (3.4 oz.) pkgs. vanilla instant pudding mix

3 c. cold milk

caramel ice cream topping

Combine wafer crumbs and melted butter and toss until crumbs are coated in butter. Press crumbs into the bottom of a 9x13-inch baking pan. Refrigerate until ready to use. Refrigerating the crust hardens it and helps it stick together.

Beat cream cheese and sugar in a medium bowl until smooth. Fold in 1½ cups of whipped topping. Spread evenly over chilled crust. Top with sliced bananas. Next, beat pudding mixes and milk for two minutes until slightly thickened. Spread over bananas. Top with remaining whipped topping and carefully spread out evenly.

Refrigerate for 3 hours before slicing. Drizzle with caramel topping before serving. Note: For easy removal, line baking pan with parchment paper before pressing in the crust, with a slight overhang, so you can lift the bars out of the pan for cutting and serving.

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Banana Muffins with Crunchy Streusel Topping

 These gorgeous muffins are so light and fluffy with a sweet banana flavor and a buttery streusel topping.  They are some of my favorite banana muffins.

Can you believe it is November already???  Christmas is next month - say what?  Did you guys all have a good Halloween - what did your cute kiddos dress up as?  Elsa (from Frozen) was the popular one around here.

The weather is getting cold and it's been rainy all day today.  A warm muffin right out of the oven is just so comforting.  This is the time of year, when comfort food happens quite often in my kitchen . . . muffins, bread, soup, hot chocolate, etc . . . you name it!
    
If anyone has some good soup recipes, send them my way :)

You might also like:
Banana Cornbread with Cinnamon Creamed Honey

Julia's Best Banana Bread
Banana Cinnamon Roll Muffins with Cream Cheese Icing

Banana Roll with Cheesecake Filling

Banana Muffins with Crunchy Streusel Topping
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large bananas, mashed (about 1 cup)
1/3 c. non-fat plain Greek yogurt
3/4 c. sugar
1 egg
5 Tbl. unsalted butter, melted

Streusel Topping:
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1/2 tsp. cinnamon
1 Tbl. cold unsalted butter

Preheat oven to 375 degrees.  Line a 12 cup muffin tin with paper liners and spray with cooking spray.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the mashed bananas, yogurt, sugar, egg and melted butter until smooth.  Add wet ingredients to dry and stir together until just combined.

Use a large ice cream scoop and divide batter between muffin cups, filling 3/4 full.  For the topping: Combine brown sugar, flour and cinnamon.  Add the butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand.  Divide topping between muffins.  Bake for 18 minutes or until a toothpick inserted in the center comes out clean.  Makes about 12-13 muffins.

Jenn's Notes:  If your mashed bananas don't quite equal 1 cup, you can make up the difference with more yogurt. 

Banana Cornbread with Cinnamon Creamed Honey

I had this awesome idea in my head. . . Banana Cornbread.

I really wanted some Pumpkin Cornbread, but to most people, it isn't pumpkin season and it seemed more "Summery" to try a banana version.  

This is a beautiful marriage between two of my favorites, Banana Bread and Cornbread.  It has the texture of cornbread, but the flavor of banana bread.  And - it is so moist.

Plus, sometimes we just need something new to try with our over-ripe bananas.

I was going to serve it with Cinnamon Honey Butter, but I forgot to get the butter out to soften, so I grabbed the Creamed Honey out of the pantry instead.

Awesome decision :)

Have you ever had a Creamed Honey and Peanut Butter Sandwich before?  You should make one for yourself (or your kids) and you will be in for a real treat.

Creamed honey can be found by the regular honey, jam and peanut butter in your grocery store.  

This would also be AMAZING smothered in:

Cinnamon Honey Butter

Coconut Oil Honey "Butter"

I have made mini muffins and regular cornbread with this recipe and I love both.  Mini muffins are a lot easier to pack in lunches, but I like a big, thick slice of regular cornbread on a Sunday afternoon!  

Banana Cornbread  
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  

Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste

Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.  

Linked up at Weekend Potluck!

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

I use the term "Skinny" very loosely for this milkshake.  The milkshake part IS skinny since it is made with frozen bananas rather than ice cream.  I added some instant banana pudding mix to give it that yummy pudding flavor.  You could easily use sugar free pudding mix here.

Now . . . the Chocolate Malt Whipped Cream is TO DIE FOR!!!  Can you just taste it now?  Fresh whipped cream mixed with Chocolate Malt Powder and a little vanilla.  The flavor is just like a chocolate malt.  You are guaranteed to sneak many spoonfuls of this whipped cream before it makes it to the milkshake.  BUT . . . The whipped cream obviously is NOT skinny.

If you want to skip the whipped cream, you can mix the Chocolate Malt Powder directly in with the bananas and save a the calories.         

When I was younger one of my favorite breakfasts was blending a package of chocolate malt Carnation breakfast mix, milk, a banana and some ice cubes into a smoothie.  This was long before I knew that frozen bananas created a thick and creamy ice cream consistency when blended.

Chocolate Malt and Banana really is a DIVINE combo.  You will LOVE this milkshake.  Your kids will love it too and they won't even know there isn't ice cream in it.

At my local grocery store, the Chocolate Malt Powder is down the aisle with the Peanut Butter, Jam and Coffee.

You might also like:

Skinny Strawberry Banana Ice Cream

One Ingredient Banana Ice Cream

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large ripe bananas, peeled, sliced and frozen

4 Tbl. instant banana pudding mix

1 tsp. vanilla extract

up to 1/2 c. milk

Chocolate Malt Whipped Cream

4 oz. whipping cream

2 Tbl. chocolate malt powder

1 tsp. vanilla extract

Peel ripe bananas, slice and place in an air-tight container; freeze until completely frozen.  I usually let mine freeze overnight.  Add frozen bananas to a food processor and blend until chunky.  Add the pudding mix and vanilla extract and blend until completely smooth and creamy and the consistency of soft serve ice cream.  Blend in a little milk at a time, until it reaches milkshake consistency.  Divide between two small cups and top with chocolate malt whipped cream.  Or blend chocolate malt powder directly into the bananas and skip the whipped cream.  Makes 2 small milkshakes.

For the Chocolate Malt Whipped Cream: Pour whipping cream into a chilled bowl.  Beat with a hand mixer until frothy.  Add the chocolate malt powder and vanilla and continue beating until it reaches desired consistency.  

Jenn's Notes: Make sure to use ripe bananas, or the "green" banana flavor will overpower everything. 

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever