Honey Banana Bundt Cake


Cake | October 9, 2016 | By

I’m so excited it’s finally fall! I know most people love the summer, but I’m much more into the cooler months, including snow! As we get into the holidays, I think warm cozy recipes like this one will make us all happy. 


If you love banana bread, like my husband, you’ll love this honey banana cake. It’s very similar to traditional banana bread, but it’s got a light honey flavor, and it’s much more moist and delicate than a normal bread. Listen, if you can have cake or bread-like cake, just go for cake you guys. 


Because it’s cake, I’ve also got an epic frosting recipe. If you guys haven’t ever had brown sugar frosting like. Have it today. Scroll down to the recipe immediately and make it and eat it with a spoon if you don’t feel like making a cake to put it on. I can say with some serious confidence that this frosting is my top 3 frostings. And guys, I eat a lot of frosting. 


Just let yourself sink into that frosting, and be generous with yourself- scoop big portions on top of every slice of this banana cake. After all, it’s fall now. Bikini bods be damned. 



Honey Banana Bundt Cake


  • For the cake:
  • 6 roasted bananas
  • 4 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1 tsp. salt
  • 2 sticks softened butter
  • 1 1/2 cups brown sugar
  • 6 eggs, separated
  • 1/2 cup sour cream
  • 1/2 honey
  • 1 tsp. vanilla extract
  • For the frosting:
  • 2 sticks softened butter
  • 1/2 cup brown sugar
  • Pinch of cinnamon
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbs. milk


  • For the cake:
  • Preheat the oven to 350 degrees, and grease a bundt pan.
  • Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a medium bowl, set aside.
  • Beat together the butter and brown sugar until fluffy. Add in egg yolks.
  • Add the roasted bananas once they have been cooled and peeled.
  • Mix together the sour cream and honey.
  • Add the flour and sour cream mixtures alternating, beginning and ending with the flour mixture. Add vanilla.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold egg whites into the batter until combined.
  • Pour batter into a greased bundt pan. Only fill the pan 3/4 of the way full, and reserve any extra batter for cupcakes or an extra cake.
  • Bake for 40-50 minutes, or until a cake tester comes out clean. Cool completely before removing from the pan.
  • For the frosting:
  • Beat together the butter, brown sugar, cinnamon, and salt. Beat in the powdered sugar.
  • Beat the frosting on high for several minutes until it becomes light and fluffy. Add milk as needed to achieve a texture that you like!
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Chocolate Chip Cinnamon Rolls


Cinnamon rolls.


Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed. 


I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate. 

Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature. 


What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase. 


Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!


Chocolate Chip Cinnamon Rolls


  • Dough:
  • 2 packages active dry yeast
  • 1/2 cup warm water (100-110 degrees)
  • 2 tbs. sugar
  • 1 cup whole milk
  • 1 cup water
  • 2 tbs. canola oil
  • 2 tsp. salt
  • 2 tsp. vanilla extract
  • 5 cups (to 5 1/2 cups) bread flour
  • Filling:
  • 1/2 cup softened butter
  • 1 1/4 cup packed brown sugar
  • 3 1/2 tbs. cinnamon
  • 3/4 cup mini chocolate chips
  • Frosting:
  • 4 oz. softened cream cheese
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1 tbs. milk


  • Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
  • Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, and salt until about 120 degrees.
  • Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
  • Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
  • Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
  • Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
  • Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 50-55 minutes for the first round.
  • After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 40-45 minutes this time.
  • Meanwhile, mix the brown sugar and cinnamon together for the filling.
  • Preheat your oven to 375 degrees.
  • Roll out the dough into a large rectangle, and spread the filling butter evenly across the entire thing. Then sprinkle the brown sugar mixture over the top, and pat down into the dough. Sprinkle your mini chips across the dough.
  • Roll up the dough tightly, and slice into 15-18 rolls.
  • Place your rolls in a greased sheet pan, and let rise for another 15 minutes or so.
  • Bake for 30-35 minutes, or until rolls are golden brown.
  • For the frosting, mix everything together until smooth. Smear over each roll after cooling for about 15 minutes.
  • Enjoy!
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Triple Chocolate Cookies


Listen, I love classic chocolate chip cookies as much as anyone, but sometimes you just need more than a single dose of the good stuff. I’m talking about chocolate, class it up you guys! Today we’re talking about the most chocolatey cookies, like, ever.


I actually made these last month when things were a bit crazy at work, and since these go so well with coffee, I’m officially calling them a breakfast item. 


So, this may sound a bit inexperienced, but I have never used dutch processed (or dark) cocoa powder before now! It’s amazing. I always have an issue with my baked goods not tasting quite as chocolatey as I’d like, and this is changing my life. I’m using Hershey’s Special Dark Cocoa Powder. If you’re looking for a deep chocolate flavor, this is the way to go. 


These cookies are chocolate layered on chocolate, and any chocolate lover will go crazy for them, I promise. The three chocolate sources are regular chocolate chips, mini chocolate chips, and the cocoa powder. 


There’s a few ingredients that will help intensify the chocolate flavor in any recipe. The first is salt, which of course brings out any flavors in baking, not just chocolate. Then we’ve got vanilla extract, which may seem almost counter-intuitive since many people think of vanilla as an opposite flavor. In baking though, the two are actually very complimentary! Cinnamon is another great option- just a pinch will give your chocolate a kick. Lastly, we’ve got coffee or espresso products. Again, just a small pinch can make a big difference, and the end result won’t actually taste like coffee. 


This recipe uses all of these methods to bring out that chocolate flavor. Seriously, when I say triple chocolate, I really mean they taste chocolatey! 


Triple Chocolate Cookies


  • 2 cups flour
  • 3/4 cup dark cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • Pinch of cinnamon
  • 1 stick + 6 tbs. melted butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 tbs. brewed coffee
  • 1 cup chocolate chips
  • 1/2 cup mini chocolate chips


  • Preheat the oven to 350 degrees, and line two baking sheets with parchment.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat together the the butter, brown sugar, and white sugar.
  • Mix in the vanilla, egg and yolk, and the coffee.
  • Slowly mix in the flour mixture until its completely combined.
  • Stir in the chocolate chips and the mini chocolate chips.
  • Scoop into 2 tbs. balls, and press down slightly on your baking sheet.
  • Bake at 350 degrees for about 7-10 minutes, or until the cookies are set.
  • Cool and enjoy!
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Classic Tiramisu


Hey coffee lovers! I’ve got an easy crowd pleaser for you today. 

If you’re anything like me, you love coffee, and you’ve always been intimidated by making your own tiramisu. But for reals, don’t be. It’s easy, you can definitely handle it. You only have to cook one component here. Also, mascarpone cheese is like, this super creamy and smooth cream cheese. 


If you’ve never had tiramisu, it’s basically a layered creamy dessert. The base is lady fingers, which are a dry sponge cake, soaked in espresso, layered with a mascarpone cheese sweet cream, and dusted with cocoa powder. It’s served chilled, and if you like coffee, it’s pretty divine. 

IMG_2977 IMG_2978 IMG_2979

If you only kind of like coffee, you can use less of it while layering the dessert. 

Here’s my tip that worked well at least for my lady fingers- I had trouble dipping these in espresso even for the shortest time, they kept just falling apart before I could place them. So instead I actually placed the dry lady fingers in the dish, and then brushed on espresso in two applications, waiting for it to soak in between each round. I found it much easier. 


I also like a slightly sweeter version of this classic, so I added some additional sugar to the cream, as well as vanilla to boost the sweetness and flavor here. Feel free to omit the vanilla and the powdered sugar if you prefer a more bitter version!


Classic Tiramisu


  • 7 egg yolks
  • 1 cup sugar
  • 2 cups mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups heavy cream
  • 3-4 pkgs. lady fingers
  • 1 cup brewed espresso, cooled
  • 2 tbs. cocoa powder


  • Over a double broiler, whisk together the egg yolks and sugar until sugar has dissolved. The mixture will be pale yellow, and thick. It should ribbon when you pull up your whisk. Set aside.
  • Beat together the mascarpone cheese, powdered sugar, and vanilla extract. Add in the heavy cream, and beat until mixture has stiff peaks.
  • Gentle fold the egg yolk mixture into the mascarpone mixture until fully combined.
  • In a 13 by 9 inch pan, create a full layer of lady fingers, covering the bottom of the pan as much as possible.
  • Brush on the cold espresso, and wait 1-2 minutes. Then, brush another round of espresso onto the lady fingers.
  • Spread about 1/3 of the cream on top of the lady fingers.
  • Repeat the process of layer the lady fingers, espresso, and cream until you have three layers of lady fingers, and cream on the top.
  • With a sifter, dust the top with cocoa powder.
  • Chill for several hours, and serve!
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Double Blueberry Loaf Cake


Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!


I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 


Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 


I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!


Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.


This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar


  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
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