Tag: Strawberry Jam

Banana Split Cupcakes

The inspiration for this post is a bit convoluted. I was originally looking for some way to incorporate wet walnuts into a recipe for my dad. My dad is a huge fan of wet walnuts and he just had surgery so I wanted to make him a little pick-me-up treat. Wet walnuts are usually a topping on ice cream so I thought it would be fun to make a spin on a banana split in cupcake form. Later, I found out that Banana Splits do not traditionally even have wet walnuts as a topping. Oh well!

I used a banana cupcake recipe from Martha Stewart and filled each cupcake with homemade whipped cream. I then topped 1/3 of the cupcakes with vanilla frosting, 1/3 with strawberry frosting, and 1/3 with chocolate frosting. I topped them all off with sprinkles, wet walnuts, and maraschino cherries!

These are sugar overload so despite the photos showing all 3 types, stick to one cupcake at a time 🙂

INGREDIENTS:

Banana Cupcakes (makes 12 cupcakes):

  • 1 ½ cups cake flour
  • ¾ cups sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (1 stick) melted
  • 4 ripe bananas, mashed
  • 2 eggs
  • ½ teaspoon vanilla extract

 

Whipped Cream Filling

  •  1/2 cup heavy whipping cream
  •  ½ teaspoon vanilla extract
  •  1 tablespoon granulated sugar

 

Frosting

  • 1 ½ cups butter, softened
  •  6 cups powdered sugar, plus more if needed
  •  6 tablespoons heavy cream, plus more if needed
  •  ½ tablespoon vanilla extract
  •  Pinch salt
  •  ¼ cup strawberry jam
  •  ¼ cup cocoa powder

 

Wet Walnuts

  •  1/4 cup pure maple syrup
  • 1/4 cup agave
  • 1/4 cup chopped walnuts

 

Toppings

  •  Maraschino cherries
  •  Wet walnuts
  •  Rainbow sprinkles

Continue reading Banana Split Cupcakes

Strawberry Banana Stuffed French Toast

It’s spring! And spring means (among other things) that strawberries are back in season. So what better way to use them than for a delicious weekend brunch? This Strawberry Banana Stuffed French Toast uses strawberries three ways: fresh, in a strawberry sauce, and for an extra touch of strawberry goodness, in a strawberry jam. And because I love bananas, I threw in a couple slices of that as well. I found the strawberry sauce recipe here and my French toast recipe is based off of this post.
Ingredients:
4 challah rolls
2 eggs, beaten
1/2 cup vanilla almond milk (unsweeted)
2 tablespoons sugar
1 1/4 cup sliced strawberries, divided
3 tablespoons honey
the juice and zest of one lemon
4 ounces low fat cream cheese
1 tablespoon strawberry jam
1/4 teaspoon vanilla extract
1 banana, sliced
1 tablespoon butter

Begin by slicing the challah rolls in half. In a large bowl, add the eggs, almond milk and 2 tablespoons sugar.
Add the roll halves and mix to coat.
Cover and refrigerate for one hour.
one hour later
Add 1 cup sliced strawberries, 3 tablespoons honey, and the lemon juice and zest to a bowl and mix to combine.
Allow to stand for 1 hour. (I actually ended up leaving both for over an hour. Whoops.)
one hour later
Combine the cream cheese, vanilla extract and strawberry jam.
Slice the rest of your strawberries and your banana.
Heat a saute pan over medium high heat and add 1 teaspoon butter. Add  1 set of challah rolls to the saute pan and cook for three minutes.
Flip and cook for three more minutes.
While waiting for the side to cook, add 1 tablespoon of the cream cheese mixture to one piece of roll.
Add slices of strawberry and banana.
When the bread is done cooking, assemble the pieces of bread. Add one to two tablespoons of the strawberry sauce and a few more slices of banana.
Repeat with remaining rolls. How good does that look?
The challah rolls were crispy while the cream cheese mixture was nice and creamy.
The strawberry sauce was tangy, just enough to complement the sweetness of the rest of the French toast.
And as usual, I am a big fan of the already portioned serving. It gives me a better chance of not being a piggy. 🙂
I loved this! I wish I could eat this every spring day. Except I think people would begin to judge me…
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