banana

One-Banana Banana Bread

One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.

One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

One-Banana Banana Bread

You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.

One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.

One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com
One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

Making the One-Banana Banana Bread

To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.

One-Banana Banana Bread Recipe by Kate Wood. What to do with a leftover brown banana? MAKE BANANA BREAD! This one has browned butter, is sweetened with brown sugar, and has a hint of cinnamon and vanilla. You can make this as a mini banana bread loaf or just a sized-down version in a normal loaf pan. Find the recipe and more on thewoodandspoon.com

This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.

If you have like this one-banana banana bread recipe, you should check out:

Banana Bread Cake
Easy Banana Zucchini Bread
Cinnamon Streusel Bread
Banana Nutella Muffins
Banana Crumb Cake

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One-Banana Banana Bread

This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4-5 Servings
  • Category: Quick Bread

Ingredients

  • 4 tablespoons unsalted butter, diced
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 large overripe banana, mashed
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
  2. In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
  3. Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.

Notes

  • If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.

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Hummingbird Bundt Cake

Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

With Easter just a hot minute away, I want to share a recipe that is perfect for the upcoming celebrations: hummingbird bundt cake. If you don’t know what a hummingbird cake is (I’m looking at you, Northerners!), no worries; just a few short years ago, I was completely in the dark too. We’ll get all up in it today.

Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

At the end of this month, on April 27th, Brett and I will celebrate our 10-year anniversary. The whole idea of 10 years spent with someone not only makes me feel super old, but also kind of amazes me. Somehow, in just a matter of years, our little town of Selma, AL has come to feel a lot like home. Despite having lived most of my life in parts of the US that are decidedly NOT southern, I’ve grown to love small town southern life. It feels like home.

Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

One of the earliest things I noticed about living in the South is that the food here is entirely different. It took no time for me to be introduced to sweet tea, fried pork chops, and smokey greens, but what I really came to love was the desserts. Where would I be without chess pies and banana pudding? Where would this website be without the influence of bourbon and old-fashioned cakes like today’s hummingbird bundt cake? Selma, AL has given me a whole lot more than a few new recipes, but I’m happy to celebrate at least a small slice of that goodness here today.

Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

Hummingbird Bundt Cake

So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.

Hummingbird Bundt Cake by Wood and Spoon blog. Learn how to make this yummy textured Southern bundt cake filled with banana, coconut, pecans, and crushed pineapple! This recipe is a Southern classic and is great for th spring and easter holidays. Learn how to make it on thewoodandspoon.com

f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!

If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!

If you like this hummingbird bundt cake, you should try:

Bourbon Bundt Cake
Brown Sugar Apple Bundt Cake
Chocolate Chip Bundt Cake
Carro Bundt Cake
Blood Orange Bundt Cake

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Hummingbird Bundt Cake

This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.

  • Author: Kate wood, Adapted from Southern Living
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 130
  • Yield: 12 Servings
  • Category: Cake

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup shredded coconut, unsweetened

For the glaze:

  • 4 ounces cream cheese, softened to room temperature
  • 1 tablespoon unsalted butter, softened to room temperature
  • 11/2 cups confectioner’s sugar
  • ½ teaspoon vanilla extract
  • 12 tablespoons milk

Instructions

To make the cake:

  1. Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
  6. To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.

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Easy Banana Zucchini Bread with Cream Cheese Butter

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Easy Banana Zucchini Bread

The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

Making the Bread

Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

If you like this easy banana zucchini bread you should try:

Carrot Pound Cake
Whole Wheat Carrot Muffins
Vanilla Butter Loaf
Banana Bread Cake
Banana Crumb Cake

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com
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Easy Banana Zucchini Bread

This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 Loaves
  • Category: Quick Bread

Ingredients

For the bread:

  • 1 cup mashed ripe banana (from about 3 medium-sized bananas)
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 31/3 cups all-purpose flour
  • 21/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 11/2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 11/2 cups shredded zucchini
  • 1 cup chopped pecans (optional)

For the cream cheese butter:

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 11/2 cups powdered sugar
  • ½ teaspoon cinnamon, optional

Instructions

To make the loaves:

  1. Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
  2. In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
  3. In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

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No-Churn Bananas Foster Ice Cream

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

Since the beginning of the summer (or even months before that, if we’re being honest), I’ve been making an effort to keep things simpler around the house. Less fuss, less to do, and more time being present. For me, that’s included restructuring house chores, pairing down meals and unnecessary errands, and saying no to things that aren’t so important. Well, imagine my surprise when I discovered that there is such things as one-ingredient ice cream. YUP, YOU HEARD ME RIGHT. Did you know you can make ice cream with just ONE INGREDIENT? No machine, no cooking, no lengthy list of ingredients, just frozen bananas! Today, I’m going to share this no-churn bananas foster ice cream which, admittedly, has more than just one ingredient, but is still incredibly simple to make. Let’s dive in.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.
No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

Bananas Foster Ice Cream

To make this no-churn bananas foster ice cream, we start with ripe bananas. Once peeled, chopped, and frozen throughout, the bananas can be placed in a blender with half and half (or non-dairy milk, if you prefer!) and pureed until smooth. The bananas take on a frozen yogurt consistency that firms upon freezing and welcomes a number of sauces or toppings.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.
No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

As delightfully creamy and sweet as the ice cream is, the star of the show here is for sure the mix-ins. Here, a foster sauce made with brown sugar and rum is cooked until slightly thickened. After cooling to room temperature, the sauce swirls into the banana ice cream, lending it a rich and decadent flavor reminescent of the classic New Orleans desert. Finally, we finish with the candied pecans. Brown sugar and cinnamon come together on the stove with a little water to make an easy candy coating that sweetens the pecans and complements the other flavors in the ice cream.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

This no-churn bananas foster ice cream is a fun and equipment-free way to make yummy homemade ice cream, and it’s a great option for people who tend to avoid dairy products too! Give it a try and let me know what you think, or make your own spin on this banana ice cream! Chocolate sauce? Almond and coconut? A peanut butter swirl? Why not try it all! Happy Thursday, y’all!

If you like this no-churn bananas foster ice cream you should try:


Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie with Oatmeal Cookie Crust
Banana Cream Pie Cake

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No-Churn Bananas Foster Ice Cream

This bananas foster ice cream is a no-churn banana ice cream base swirled with a rum foster sauce and dotted with candied pecans!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 12 hours
  • Yield: 1 Quart
  • Category: Ice Cream

Ingredients

For the ice cream:

  • 2 pounds of peeled ripe bananas (from about 7 large bananas)
  • ½ cup half and half (or non-dairy milk of choice)
  • 1 teaspoon of vanilla bean paste

For the foster sauce: 

  • 1 cup light brown sugar, packed
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons spiced rum

For the pecans:

  • ½ cup light brown sugar, packed
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons water
  • 1 cup pecan halves

Instructions

To make the ice cream:

  1. Roughly chop the bananas into ½” sized pieces. Spread them out on a parchment paper lined baking sheet and freeze until solid, about 6 hours or overnight. 
  2. When ready to make your ice cream, combine the frozen bananas pieces, half and half, and vanilla bean paste in a large blender or food processor and blend on high until smooth. I like to let the banana pieces thaw for about 15 minutes at room temperature prior to pureeing. Once smooth, layer the ice cream in an 8”x4” bread pan or other freezer-safe ice cream container with the foster sauce and pecans, swirling in the sauce and sprinkling pecans in as you go. I typically use about 2/3 of the foster sauce and ¾ of the pecans. Freeze the ice cream until solid, about 6 hours or overnight. Serve with extra foster sauce and pecans.

To make the foster sauce:

  1. Combine the light brown sugar and heavy whipping cream in a heavy bottomed saucepan over medium heat. Add the cinnamon and salt and bring to a gentle bubble, cooking about 4-5 minutes until thickened slightly. Remove from heat and stir in the rum. Pour the mixture into a heat-safe container and place in the fridge to cool at least to room temperature. 

To make the pecans: 

  1. Combine the brown sugar, salt, cinnamon, and water in a heavy-bottomed pan over medium heat. Cook until the sugar has dissolved and the mixture is gently bubbling. Stir in the pecans and cook about 3 minutes, stirring gently only once or twice, until the mixture has thickened. Spread the pecans out onto a parchment-lined baking sheet and allow to cool completely. Chop the pecans into ¼” sized pieces prior to incorporating into the ice cream.

Did you make this recipe?

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Banana Bread Cake

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

My favorite things about quarantining? Pajamas all day. Naked babies in the backyard. Cocktails at 4, coffee at noon, and drawn-out breakfasts that turn into lunch and dinner. I’ve loved the limited options, an excuse to stay in, and those few weeks where my husband was home to play with the kids more; we’ve had extra time for snuggling, playing, reading, and doing absolutely nothing. We’ve baked cookies and sandwich loaves and batches of banana bread cake for absolutely no reason at all. I know I’ve complained some about the isolated minutes of these days, but don’t let me fool you- sometimes I kinda like it.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

One thing that has absolutely tickled me is the number of you who have taken up baking during this time. It is AWESOME. Being able to navigate the kitchen, to serve people we love yummy things we’ve made with our own two hands, is such a huge and wonderful thing. It’s not silly or a waste of time or limited to just a few crafty homemaker types- everyone has a place in the kitchen, and it makes me happy to no end to see so many of you find your space. For that reason, I’ve found myself making simple homemade treats and special twists on familiar classics to share on this site, because I know that’s better for everyone right now. Case in point: this banana bread cake.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Banana Bread Cake

Banana bread has got to be one of the most basic baked goods ever. Combine that with the fact that I almost always have 2 or 3 bananas dying on my counter, and you have yourself a winning combination for a shoo-on recipe. This banana bread cake is just that, a cakey bread, and it’s topped with a peanut butter whipped cream that is, and I kid you not, to DIE FOR. So good. Why have we not been doing this all along?

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

To make it, we need a single bowl, some grungy bananas, and a few other staple ingredients: flour, sugar, eggs, and so on. They all get mixed together and poured into a round cake pan. I used a 9″ springform pan, but you could opt for an 8″ round pan, a square pan, or even a big loaf pan! I’ve baked this in several different pieces of bakeware. Keep in mind that your bake time will differ depending on your pan size, so just bake until a toothpick inserted comes out clean. The top will have risen a bit and will no longer look wet.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Once the banana bread cake has cooled, we top it with the peanut butter whip! If you’re not planning to eat this cake all at once, I highly recommend just serving individual slices with the cream as you go. It’s best to keep the whipped cream stored covered in the fridge as opposed to on top of the cake. If you’re hoping to serve this as a dessert instead of a breakfast or brunch option, I’d recommend also throwing in a drizzle of salted caramel, some candied peanuts, or maybe even some caramelized bananas- something to up the sweet a bit and elevate this from a breakfast food to a dessert.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Keep baking, y’all! You’re doing awesome, and I love following along. Maybe consider making this banana bread cake? Give it a try and let me know what you think! Happy baking, friends!

If you like this banana bread cake you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie Cake
Banana Coconut Chocolate Cream Pie

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Banana Bread Cake

This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Servings
  • Category: Cake

Ingredients

For the cake:

  • ¾ cup mashed ripe bananas (from about 2 large bananas)
  • 2 tablespoons white vinegar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 11/2 teaspoons vanilla extract
  • 11/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk

For the whipped cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 tablespoons creamy peanut butter (see notes)

For garnish:

  • Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts

Instructions

 To prepare the cake:

  1. Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
  2. In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.

To prepare the whipped cream:

  1. Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.

Notes

  • You can add extra peanut butter for a more intense flavor- this is totally optional!
  • See text in blog post for pan options!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Hold the phone, it’s banana pudding. Caramelized banana pudding, to be precise. The recipe is as delicious and comforting as it sounds, and it’s being served up with a few Friday favorites to put your mind on weekend mode. If you need some mindless reading and a seriously killer Southern dessert recipe, you’re in the right spot!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Peanut Butter and… Mayonnaise??

Okay, you know I’m all for Southern food, even the classic cult favorites that feel a little odd or out of place in my kitchen. But a peanut butter & mayonnaise sandwich? We may have taken it too far. I love the polarizing food debates (Coke or Pepsi? Dressing or Stuffing? Is Spam really a food?) , but IMO this one just needs no debate. Decide for yourself with a look at this article from Food52.

Shoes for Your Sister and Grandma

I traveled to Orlando last weekend for my sister’s high school graduation. In a comical turn of events, we discovered that my Mimi was wearing shoes to the grad party almost identical to my sister’s. Could it be that there is a sandal that knows no generational borders? In case you’re interested, I found some similar cute ones here and a loftier, more-refined option here. Oh, and by the way, it turns out my Pops has the same New Balance sneakers as my husband… this was less funny and altogether terrifying to me.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Kolaches for All

I’ve been seeing various forms of kolaches (the classic Czech pastry) popping up all over the internet. Turns out I’m not the only one. The humans at Bon Appetit spent a couple of days driving nearly 300 miles to try 20 varieties of this European treat, and I’m more than thrilled to pick up a few recipe ideas here. Anyone want to see some kolaches on this site?

My Post-Baby Bounce-back Inspiration

I’m in no rush to get this baby out, but I am more than eager to get my hands on some non-maternity wear. At some point in time during this pregnancy, my favorite stores started selling clothes that might as well have been made for my body type. Like all of the wide-leg, loose-fitting pants we’re seeing everywhere? I’m here for it. Check out my favorites from Madewell here… I especially have my eye on that little tie-waist striped number.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Homemade Rocket Pops

Food & Wine broke down the ins and outs of the store-bought summertime favorite popsicles. Their recipe uses whole fruit and can be adapted to include different herbs and unique produce. This recipe may be the one dessert that Moms and kids will rally behind this summer.

My New Skincare Curiosity

A few months ago, I told you about my slow tiptoe into better-for-you skincare products. In an effort to nail down something that was accessible and reasonably priced, I decided to try out a few new products from Supergoop! A few of my girlfriends have been ranting about them for months, so I figured they couldn’t be terrible. Most intriguing? A dry shampoo with SPF that you can sprinkle in your hairline before a day in the sun, a mineral face powder with SPF that bronzes as it protects, and vitamin-containing serum chock-full of sun guard. Give a peek and let me know if you’ve had luck with any of their other products!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Caramelized Banana Pudding

My friends at Kitchn asked me to work on the ultimate Southern banana pudding recipe for their site. As a fairly new transplant to the South, I hardly felt qualified to be the judge of this kind of thing, but I was happy to take a stab at it anyways. Along the way, I learned more about banana pudding than I thought I needed to know and was excited to make an attempt at a recipe I’ve wanted to formulate for some time: caramelized banana pudding.

There’s an excellent BBQ restaurant close to our home that serves caramelized banana pudding. Unlike my husband, I’m not really a pudding kind of gal, but THIS banana pudding is really worth every calorie. After trying their rendition of caramelized banana pudding, I  decided to attempt a homemade version, and the outcome of that attempt is what I’m so excited to share with you today.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

Making the Pudding

The pudding itself is pretty classic in nature. This is an egg and flour thickened pudding that is cooked over the stove until thick and creamy. Layered in between are vanilla wafer cookie crumbs and bananas that have been cooked barely in butter, brown sugar, and cinnamon. There’s literally no wrong way to make this caramelized banana pudding. With ingredients so decadent, it’s bound to be a homerun.

I like to serve this dessert in individual mason or weck jars, but you can also layer it in a 2-quart baking dish. Either way, the recipe will yield about 8 servings. You can expect a cool and creamy treat with bits of crunch throughout and loads of warm flavors that you normally don’t get in a classic banana pudding. This is definitely the highbrow treat your summer Southern dinners have been looking for, and I hope you enjoy it as much as I have. Happy Friday to you all and happy baking!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on thewoodandspoon.com

If you like this caramelized banana pudding you should check out:

Poached Pear Trifles

Banana Cream Pie Cake

Banana Coconut Chocolate Cream Pie
Cookie Butter Pretzel Mousse

Banana Cream Pie with Oatmeal Cookie Crust

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Caramelized Banana Pudding

This caramelized banana pudding is a take on the classic southern recipe. It features a custard-based pudding, whipped cream, and cinnamon-spiced caramelized banana!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8
  • Category: Dessert

Ingredients

For the pudding:

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 48 vanilla wafers (about 6 ounces), coarsely crumbled (2 2/3 cups), plus more for garnish
  • Whipped cream

For the caramelized bananas:

  • ½  cup (113 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ½ teaspoon cinnamon
  • 5 bananas sliced into ¼” slices

Instructions

To prepare the pudding:

  1. Whisk the sugar, flour, and salt together in a medium saucepan. Gradually whisk in the milk until combined, then place the pan over medium heat. Heat the milk mixture, stirring regularly, until thickened to a creamy salad dressing consistency and gently bubbling, 8 to 12 minutes. Cook, stirring constantly, for 2 minutes more. Place the egg yolks in a medium bowl. While whisking the yolks vigorously, slowly drizzle in the milk mixture. Once combined, pour the mixture back into the saucepan and place back over medium heat. It will be pale yellow, and just barely thicker than heavy cream consistency. Cook, stirring constantly, for 2 minutes more. Remove from the heat. Stir in the vanilla and butter until melted and combined. At this point, the mixture will be back to that creamy salad dressing consistency (think: runny ranch) and just a bit more saturated yellow in color.
  2. Sprinkle half of the crumbled vanilla wafers into a 1 1/2- or 2-quart baking dish, or the bottom of 8 (6-ounce) jars. Place half of the banana mixture over the crumbled wafers. Dollop half of the warm pudding over the bananas, or fill each jar to its halfway mark with half of the pudding.
  3. Repeat layering. Repeat the layering process once more with the remaining wafers, bananas, and pudding. Cover the baking dish or each jar with a sheet of plastic wrap (press it directly onto the pudding if you don’t want a skin to form). Refrigerate until chilled, at least 2 hours. Top with whipped cream or meringue, and more crumbled cookies, if desired.
  4. To prepare the caramelized bananas:
  5. Combine the butter, brown sugar, and cinnamon in a frying pan over medium heat to melt and combine. Once melted, add the sliced bananas in a single layer in the pan and lower the heat to medium-low. Cook on each side for 1 minute and then remove the pan from heat. Allow to cool slightly before layering in with the pudding.

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Banoffee Pie

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This is a post about banoffee pie. If you’ve never heard of it or aren’t quite sure what it’s all about, you’re in luck, because today we’re going to get down to the nitty gritty of this fabulous sweet and salty dessert. But today’s post is also about patience. It’s about waiting, and moving graciously throughout transition. So if you’re into gooey pies or love real talk on life lessons, stick around because we’re going to chat through it all this morning.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

You ever get the sense that you’re in a period of change? For some time, I have sensed that that’s where I was. Over Christmas, I mistook this feeling for simply being burnt out. Between a move, a full work calendar, and the first trimester of a sicky pregnancy, I was just kinda… blah. So I waded (and waited) through it, trimmed back on my to-do list, and took time to just enjoy the season with my kiddos. When January arrived, I knew it was time to get back to work. I jumped back into the grind, expecting things to flow as smoothly as they previously had been, and for some reason it just didn’t.

Does this ever happen to you? Do you ever find yourself feeling kinda stuck or lost, maybe even a little unsure of what your next step should be? Almost like you’re at some sort of fork in the path that you’re on, but there’s no arrow or roadmap to tell you what turn comes next? Well, that was me. Unsettled, uncertain, and at a loss as to what to do next.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

Waiting Gracefully

How do we wait gracefully for the next chapter of our story? Do we just idle through life and wait for the change in wind to blow us in the right direction? Do we stifle any feeling of discontentment, and play through the pain or hustle harder until some giant neon sign with whistles and bells dumptrucks us into a new phase of life?

My small grouper leader has been talking about what it looks like to be peacefully at rest in our circumstances even when they’re undesirable or even just a little bit off. Being at rest doesn’t really mean that you just stop working all together and wait for a handout. It also doesn’t mean dwelling on the yuck and talking about it endlessly until a change comes. What I’m believing and what is beginning to really settle on in my spirit is that waiting gracefully means being at peace regardless of your circumstances. It means moving forward, working diligently in the time being, with your eyes peeled for opening doors ahead. It means being okay with not having it all figured out and content to continue being effective right where you are.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

“And sure enough, even waiting will end… if you can just wait long enough.” -William Faulkner

I’m not sure if any of you all are in/have been in this boat that I’m paddling, but my gut tells me I’m not alone. There’s lots of us, men and women alike, who desire and even feel a change coming on, but the unknown and potentially prolonged period of waiting is straight up terrifying. My word for you today is that it’s okay to transition, and there is nothing to fear about stepping into the unknown when the time is right. Work hard, find joy exactly where you are for the time being, and trust your instincts. You’ll know when the time is right and you’ll have no regrets if you blossomed where you were planted for the time being.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

Banoffee Pie

Is that enough real talk? Are you ready for pie?

Banoffee pie is a traditional English favorite. In a true banoffee pie, a digestive cookie crust is filled with layers of bananas and thick, gooey toffee filling. Whipped cream and shaved chocolate are loaded on just before serving for a sticky, sweet, and altogether irresistible tasting pie. This version, fairly spot on with exception of the crust, hits the mark on every aspect of that traditional banoffee pie flavor profile, and it is nothing short of fabulous.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

I’m sharing today’s recipe in partnership with my BFFs at Kerrygold. Quality butter makes a huge difference in taste in this pie, and you’ll notice the rich, buttery goodness in almost every element of it. In the crust, warmed butter brings together the salted graham cracker and brown sugar mixture. In the filling, butter balances out the sugary sweet toffee and lends a rich chew to every bite. Butter helps this chilled, gooey treat hold its shape in the fridge and lends it so much flavor. This is a dessert worth investing in quality ingredients, and you can trust Kerrygold to bring it every time.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

Making the Pie

A few tidbits on this banoffee pie. First, it’s entirely no bake. The crust is a pat and chill situation and the filling is prepped on the stovetop. Second, this pie is messy. It’s not a perfectly sliced, prim and proper treat; it’s a lick the plate, sop up every bit of filling type of thing. Here’s what you can expect: the crust is a fairly standard graham cracker crust, except we use brown sugar for extra flavor and a little extra salt to balance out the filling. Truly, it’s a salty crust and that is in no way disappointing.

The bananas, which you can layer underneath the filling or on top of it depending on your preference, will 100% weep and make this a seriously gooey drippy pie. If you hide your bananas under the toffee, the whole filling will become a bit puddly upon cutting, and if you layer them on top, you can maintain a little more structure depending on how close to the time of serving that you assemble the pie. Read in the notes section of the recipe for more on that.

Finishing Off the Pie

Finally, the whipped topping here is entirely optional, but whipped cream is almost always a great idea to me. It’s only barely sweetened and lends a creamy vanilla flavor to the whole shebang. If you want to land chocolate shavings like you see photographed, you can use the tutorial I followed here.

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on thewoodandspoon.com

This banoffee pie is one of my favorite things I’ve made recently. It’s maybe not much from an aesthetic standpoint, but what it lacks in structure and clean lines it makes up for in some serious level-up flavor. I really hope you’ll give it a try in the coming weeks. Many thanks to Kerrygold for sponsoring this post. Y’all, give it a try when you take a stab at this pie. Their butter is seriously divine. Happy baking to you all and thanks for reading along!

If you like this banoffee pie you should try:

Banana Cream Pie Cake

Bananas Foster Cinnamon Rolls

Banana Cream Pie with Oatmeal Cookie Crust

Banana Coconut Chocolate Cream Pie

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Banoffee Pie

This banoffee pie is a salted graham cracker crust filled with a banana and toffee filling. A sweet and salty, gooey treat of a pie!

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 120
  • Yield: 1- 9" Pie
  • Category: Dessert

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • ½ cup (110 gm) unsalted butter, melted
  • ½ cup (100 gm) brown sugar, packed
  • 114 ounce can of sweetened condensed milk

For the pie:

  • 4 medium-sized bananas
  • 1 cup (240 gm) heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, if desired

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and halfway up the sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a saucepan over medium-low heat, combine the butter and brown sugar and stir regularly until melted. Add the sweetened condensed milk and stir to combine. Stir the contents of the pan regularly until the mixture comes to a boil and then cook, stirring all the while, for an additional 3 minutes. The mixture will barely thicken and may even darken a hair. Remove the mixture from the heat.

To assemble the pie:

  1. Slice the banana into ¼” coins and layer then around the bottom of the pie crust (see notes). Pour the warm toffee directly on top of the bananas and place in the fridge or freezer to chill completely. Just before serving the pie, use the whisk attachment in the bowl of a stand mixer to bring the whipping cream, sugar, and vanilla extract into a whipped cream. Spread dollops on top of the pie and serve! If you don’t plan to serve the pie immediately, see notes for alternative options.

Notes

  • As an alternative, you can pour the filling directly on top of the pie crust and then layer the bananas on top just before serving. The bananas WILL WEEP inside this pie, releasing their juices and flavor. While this definitely enhances the flavor, it also makes for a messy pie. If you’re wanting slightly neater presentation, I’d recommend adding the bananas on top of the toffee just before serving, but keep in mind that these bananas will still weep, so serve quickly! You can barely spritz the bananas with a mixture of lemon juice and water prior to topping the pie if you don’t plan to cover them with whipped cream entirely. This will stall the browning process.
  • The crust recipe will yield a thick crust! If you don’t want your crust quite that thick, save 1/3 cup of the crumbs and use to sprinkle on top of the whipped cream.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Banana Crumb Cake

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

I really wanted this to be a Lady and the Tramp moment. This was supposed to be a petite, small batch banana crumb cake, perfect for a pair of forks and two starry-eyed lovers. Although my initial intentions for this cake were not fully realized, we still wound up with a seriously good treat that you’ll want for breakfast, dessert, and every snack in between. I’m going to call it a win.

Every once in a while, when a marriage rut leaves Brett and I more enchanted with “just one more” episode of Chicago PD than each other, I start trying to think of little things or activities to make our time together a little more special. Sometimes it’s a lowball filled with a bourbon old fashioned waiting for him when he gets home. Sometimes I’ll hire a babysitter for a night out, or we’ll opt to play cards instead of zoning in on our phones. If all of that fails, I usually just nag and sulk until it escalates to WWIII, although I’m finding this tactic hasn’t yielded the desired results so far. There’s lots of ways and opportunities to connect, but if we’re being totally honest here, sometimes it’s easier just to stay in the rut and pretend it doesn’t exist. I know you know what I’m talking about.

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Banana Crumb Cake

So this banana crumb cake was my attempt of hightailing out of a marital ditch. I liked the idea of producing a bitty treat that you guys (read: I) could make for a special someone and nibble on together with fluffy forkfuls straight from the pan. I envisioned something akin to a scene from a 1950’s black and white show where the wife casually pulls a cake from the oven and the husband, proud and salivating at the site of his super sexy and talented wife the piping hot baked good, tosses his briefcase and trench coat on the floor to embrace her for a kiss. Let’s just LOL at my delusion, shall we?

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

My cake turned out giant. This big, honking loaf-like treasure was large enough to feed a small army- not exactly the cutesy treat I envisioned. Then the crumble on top ended up being so delectable, so sweet and salty delicious, that my hungry, pregnant self had nibbled most of it away before Brett even got home. Of course when I finally did offer him a slice, he took a skeptical glance at it and said he would eat Oreos instead.

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Whatever. My banana crumb cake wasn’t the romantic gesture I had hoped it would be, but it was freaking delicious, so I’m sharing it here anyways. This small batch(ish) treat is the perfect way to use those dingy looking bananas on your counter while simultaneously baking up something you won’t be able to resist. It’s moist, tender-crumbed, and incredibly flavorful, just the type of sweet nibble that will push your wedded woes to the back-burner of your brain. Bonus: if your husband is anything like mine, he’ll be more interested in the Oreos, so you’ll get more cake for yourself. #winnning

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Making the Crumb Cake

This banana crumb cake is super simple to make. First, we start with the crumble. This is a brown butter and brown sugar streusel that comes together quickly in a small bowl. If you need a little extra help on browning butter, you can check out my tutorial post here. Throw the crumble into the fridge while you preheat the oven and whip up the batter. Butter, sugar, banana, and eggs are stirred together with milk and the dry ingredients. We dump all of that mixture into a small pan and crumble the streusel on top. SIMPLE. The cake bakes in the oven until golden, puffed, and a toothpick inserted comes out clean. The vanilla bean glaze on top is totally optional. If we’re being honest, that was my attempt at sexi-fying an otherwise simple looking cake, but we all know how that worked out for me.

Small Batch Banana Crumb Cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

If you have a special someone to cook for, or even just a few forgotten bananas, you should give this banana crumb cake a shot. It’s humble in appearance but totally fab in taste. Give it a try and let me know what you think! I’m coming in hot later this week with another banana recipe, so hold onto your hats, folks. It’s going to be a delicious week. Happy Monday and Happy Baking!

If you like this banana crumb cake you should try:

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble 

Peach Crumb Muffins

Apple Crumb Cake

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Banana Crumb Cake

This banana crumb cake is a rich brown butter and brown sugar flavored cake with a sweet and salty streusel and a vanilla bean glaze.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 10
  • Category: Cake

Ingredients

For the crumble:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (65 gm) brown sugar, packed
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ½ cup plus 2 tablespoons (155 gm) all-purpose flour

For the cake:

  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar, packed
  • 1 large egg, at room temperature
  • ¼ cup (60 gm) buttermilk
  • 1 teaspoon vanilla
  • 1 cup (230 gm) mashed bananas
  • 1 cup (140 gm) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • For the drizzle:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons milk

Instructions

To prepare the crumble:

  1. Dice the butter and place in a small saucepan over medium heat. Allow the butter to melt and, stirring all the while, brown the butter. You’ll remove the butter from the heat when you notice it becomes nutty in fragrance and auburn-colored flecks appear at the bottom of the pan. Don’t let the butter burn and see notes for more on this. Pour the butter into a bowl and add the brown sugar, salt, vanilla and cinnamon. Stir in the flour until large crumbles appear and then place in the fridge to chill while you prepare the cake.

To prepare the cake:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar for one minute. Scrape the sides of the bowl and then beat in the egg until pale, about 2 minutes. Add the buttermilk, vanilla, and bananas and stir just to combine. Add the flour, baking soda, baking powder, cinnamon, and salt, and stir on low just until combined. Grease a small baking dish (I use an 8”x4” pan but you can substitute whatever you have) and spread in the batter. Use your fingers to crumble the brown butter topping evenly over top of the batter. Bake in the preheated oven until the cake has fluffed and a toothpick inserted into the center comes out clean, about 30-35 minutes depending on your pan. Allow to cool and then drizzle with the topping if desired. To prepare the topping, combine the powdered sugar, vanilla, and milk in a small bowl until smooth. Add a smidge more milk if the mixture is too thick. Drizzle over top of the cooled cake.

Notes

  • For more on browning butter, check out the link to my tutorial in the post above.
  • Note that if you use a glass or ceramic dish baking time will differ. Always trust the toothpick test to determine if the cake is done.

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Banana Cream Pie Cake

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Sometimes it just needs to feel like home. 

I love to prepare new foods. People always ask me if I have favorite recipes that I reach for time and time again, but the truth is that I’m usually so excited to try something new that I often forget to save time (and stomach space) for the flavors and recipes that I loved in the past. Particularly as it pertains to baking, I regularly find myself so inspired by the treats I see sprinkled all over magazine pages and the internet that it’s all I can do to stay on track enough to revisit older cakes, pies, and cookies that I’ve made before.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Still, there are times that you just want a recipe that feels like home. Those comfort food recipes, the ones that taste like you’re eating them off of your Nana’s plates or in the company of your Mom and Dad, are often the ones that nourish you all the way down to your soul. For me, those comfort recipes include strawberry shortcake, my Mom’s baked spaghetti, and even soft-serve ice cream cones. I love peanut butter and honey sandwiches, McDonald’s French fries, and even that runny ranch dressing that you can’t buy in a bottle but always seems to find its way on your plate at diner restaurants. Those flavors, completely unsophisticated and no-frills, are the ones that taste like home to me, and no amount of shiny new recipes and 5-star meals will ever replace those. I have a feeling you might have similar stories, no?

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

So I made this banana cream pie cake for my husband. Always the pie and cookie lover, never the cake guy, I wanted to create a simple and summery recipe that would give nod to the banana pudding he grew up eating in his Nana’s kitchen. He tells the story that, as a kid, his nana would scoop bowls of pudding for all of the grandkids before supper. The goal was to sneak into the kitchen early to stake a generously poured bowl with the most vanilla wafers. I never met his Nana, but I like any lady who left my special guy with a full belly and loads of memories.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To be fair, this is not banana pudding. This banana cream pie cake, a white sheet cake topped with sliced bananas, pastry cream, and a fluffy layer of fresh whip, is really a modernized shout out to the pies and puddings we all know and love. I wanted a simple dessert that gave love to the flavors of yesteryear, and I think we accomplished that here.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

To make banana cream pie cake, we start with the sheet cake. This simple, fluffy white cake can be made in a basic 9″x13″ pan. In a pinch, reach for a box cake mix here, because, seriously, who even cares? Once the cake is cooled, layer with a few sliced bananas and whip up the pastry cream. Eggs, milk, and a fair share of sugar get cooked on the stove top until thick and smooth. The mixture gets spread all over the cake and left to chill in the fridge. 

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

Once cooled, top the banana cream pie cake with a thick layer of whipped cream. From there, you can keep the cake in the fridge until ready to serve slices to everyone on the block. Yes, this cake will feed a crowd! I like to top each square with extra banana slices and maybe even a sprinkle of nuts or vanilla wafers, but you can do as you please. Just make sure you have loads of friends to share it with.

Banana Cream Pie Cake by Wood and Spoon blog. This. recipe is a fluffy white sponge cake topped with a vanilla pudding pastry cream, fresh bananas, and whipped cream! Finishes with a sprinkle of nuts, this cake is all your favorite pie flavors rolled into a sheet cake! Serves a crowd and semi make ahead too! Learn more about this southern cake on thewoodandspoon.com

No matter what feels like home to you, I’d encourage you to make it sometime soon. I think we learn a lot about the people around us when we share the things that cut us deep, and let’s be honest- food is always a big deal at home. So share it with the people you love. Happy baking and happy weekend!

If you like this banana cream pie cake you should try:

Banana Cream Pie with Oatmeal Cookie Crust

Chocolate Coconut Banana Cream Pie

Bananas Foster Cinnamon Rolls

BBC (Bailey’s Banana and Coconut) Popsicles

Hummingbird Cake

 

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Banana Cream Pie Cake

This banana cream pie cake is a white sheet cake topped with fresh bananas, vanilla pastry cream, and whipped cream! All the flavors of your favorite banana pudding and cream pies in a simple sheet cake that serves a crowd!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 180
  • Category: dessert

Ingredients

For the cake:

  • 4 large (140 gm) egg whites, 2 yolks reserved for pastry cream
  • 4 tablespoons (55 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) vegetable oil
  • 11/3 cup (265 gm) sugar
  • 1 teaspoon vanilla extract
  • 13/4 cup (245 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2/3 cup (150 gm) milk

For the pastry cream (adapted from King Arthur Flour):

  • 11/2 cups (340 gm) whole milk
  • ¼ cup (50 gm) sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • ½ tablespoon all-purpose flour
  • 2 large (30 gm) egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract or vanilla bean paste

For assembly:

  • 3 bananas, sliced into 1/8” thick rounds
  • 11/2 cups (340 gm) heavy whipping cream
  • 3 tablespoons sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees  and prepare a 9×13” metal baking pan with baking spray.
  2. In the clean bowl of a stand mixer, using the whisk attachment, whip the four egg whites on medium-high speed until stiff peaks form. Scoop out of the bowl and set aside while you prepare the rest of the cake.
  3. Using the paddle attachment in the bowl of the same stand mixer, cream the butter on medium speed until smooth, about 1 minute. Add the oil and sugar and cream until light and smooth, about 2 minutes. Add the vanilla extract and stir to combine. In a separate smaller bowl, stir together the flour, baking powder, and salt. Add half of these dry ingredients into the butter mixture and stir on low to combine. Add the milk, stirring to combine, followed by the remaining dry ingredients. Stir on low until well incorporated.
  4. Use a rubber spatula to gently fold in the egg whites until well incorporated, being careful to not overmix. Spread the cake batter into the prepared pan and bake until toothpick insereted comes out clean, about 20-25 minutes. Take care to not overbake as the cake will be dry if so.
  5. When done, remove from oven to cool all the way while you prep your pastry cream.

To prepare the pastry cream:

  1. In a medium saucepan, combine 1-1/4 cups of milk, the sugar, and salt. Cook over medium heat, stirring regularly to bring to a simmer and dissolve the sugar. In the meantime, in a separate bowl, stir together the remaining ¼ cup milk with the cornstarch, flour, and egg yolks. Whisk to combine and set aside while waiting for the milk and sugar mixture to simmer. Once the milk and sugar mixture is barely bubbling, remove from heat and slowly pour it in a small and steady stream into the cornstarch mixture, whisking vigorously. Continue streaming in while whisking until all the hot milk has been incorporated and then return the whole lot of it back into the saucepan. Whisk constantly over medium heat until barely bubbling and the mixture has thickened to a mayonnaise consistency. Remove from heat and stir in the butter and vanilla until smooth. Immediately move to assemble the cake.

To assemble the cake:

  1. Space out a single layer of thin banana slices on the cooled cake. Pour the hot pastry cream on top of the bananas and use a spatula to spread it all over the top evenly. Try to keep it on top of the cake instead of falling off the sides. Place a single sheet of plastic wrap directly on top of the pastry cream and place in the fridge to cool, about 30 minutes.
  2. Once cool, pour the heavy whipping cream into a large bowl or the bowl of a stand mixer. Whip on medium speed until slightly thickened and frothy. Add the sugar and continue whipping until stiff peaks form. Carefully remove the plastic wrap from the top of the pastry cream and  spread the whipped cream over the top of the entire cake. Serve immediately with additional slices of banana or a crumble of graham crackers.

Notes

  • White cakes dry out easily. Be sure to bake only until a toothpick inserted barely comes out clean. If you fear you’ve overbooked it, you can use a toothpick to poke holes over the cake and brush a little milk over top. No one will know! 🙂
  • The plastic wrap on top of the pastry cream prevents the cream from forming a “skin”. I don’t know about you, but I’d prefer my dessert skinless. 🙂
  • Use extra bananas, if desired.
  • As a shortcut, use a box cake mix! 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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Bananas Foster Cinnamon Rolls

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

Good morning and Happy Sunday, blog family! I hope you find yourself filled with loads of joy and coffee this morning, maybe even with a bit of spare time to whip up these bananas foster cinnamon rolls that I’m about to share with you. I’ve got the lineup of fun things to watch, read, and eat this week, so get comfy in your favorite chair and let’s chat!

2017 Restaurant City of the Year

Brett and I are planning a trip to Chicago for my birthday this year! Luckily, the city was just named restaurant city of the year by Bon Appetit Magazine. Read this article’s rundown on why Chicago is THE place to catch a meal and be sure to tell me all of your favorite spots there to check out!

Carpool Karaoke 

It’s no secret that I love carpool karaoke. James Corden is a wizard of musical comedy and I constantly find myself chuckling at his sketches. The folks at Apple must agree, because they have just launched an original series of carpool rides that you can watch exclusively on Apple Music. I fell in love with Will Smith’s episode and plan to catch up on the rest. Perhaps you should too?

Roasted Sugar

Did you know you could roast sugar?  Apparently it’s totally a thing, so excuse me while I put roasted sugar in everything from here on out. Stella Parks is a dessert genius and I cannot wait to try her method that she shares in this article. Roasted sugar cookies? Yep. Roasted sugar ice cream? You betcha. Roasted sugar everything from now until forever.

Taylor Swift 

Are we all still reeling from the new Taylor Swift single that was released last week? I’ve been a loyal fan of Tay for many years now, but I find myself puzzled, if not mildly disappointed, in the direction the album appears to be going. I’ll keep listening to 1989 and Red on repeat while I wait for the full album to be released, but I really do hope she surprises us with this one. I ran across this article that dishes on who Taylor’s past songs were written about. Nothing warms my heart like reminiscing on her former flames, and if that’s weird for an almost 30 year old to admit then I’m sorry, I’m not sorry.

Aimee’s 3rd Birthday

My Aimee girl’s 3rd birthday is next week (How? Why? Stop Growing!!). We aren’t having a major blowout this year, but I am looking forward celebrating with cake, ice cream, and a few other birthday surprises. If you’ve got any special days coming up soon, be sure to check out my blog archives for cake recipe inspiration. Also, this is my fave spot for candles and cake toppers. Ya welcome.

Bananas Foster Cinnamon Rolls

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

These bananas foster cinnamon rolls were inspired by the classic New Orleans dessert. Last summer, Brett and I took a cooking class where I learned to make bananas foster for the first time, and I fell in love with the idea of including caramelized syrup and rum-soaked bananas in other baked goods. These bananas foster cinnamon rolls are the result of that dream.

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

If you’re unfamiliar with the process of making cinnamon rolls, you can check out my other two recipes here and here, or read up on Ree’s tidbits about making cinnamon rolls. She is The Godfather of cinnamon rolls so I highly recommend starting there. Once you have your dough made, the next steps are fairly straightforward.

Making the Cinnamon Rolls

First, roll out your dough into a long, slender rectangle. Lather up the dough with melted butter and then sprinkle on some brown sugar, cinnamon, and pecans. Next comes the bananas which should be sliced into thin, slivered coins; we want the bananas to roll easily with the dough so be sure not to leave any large chunks. Starting with one of the long ends, roll your dough tightly from end to end, like you’re working on a typewriter, and pinch the ends to seal in the filling. Slice equal-sized rolls and leave them to rise while the oven preheats. Bake the bananas foster cinnamon rolls until golden brown, and refrain from eating them all before you make the sauce. Trust me- you’re going to want to something to soak up that goodness with.

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

Making the Foster Glaze

To make the glaze, cook butter and sugar in a cast-iron skillet until the sugar has melted. Add the bananas and some spice, allowing the mixture to bubble and caramelize. Next comes the entirely optional (but oh-so-delicous) boozy part where we add in some rum. Add the liquor and remove the pan from the heat, tilting the skillet just slightly away from you. Using a long-handled lighter, carefully ignite the mixture and allow the alcohol to flame and burn off. (Sidenote: This step, if executed well, will make you look like a flambe guru, but no one wants to eat breakfast rolls that smell like burnt hair. Keep your bangs close and your eyebrows closer.) Allow your foster sauce to cool slightly before drizzling over top of the bananas foster cinnamon rolls.

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

If you’re into breakfast, brunch, and booze, these bananas foster cinnamon rolls are for you. Include them in your breakfast lineup these coming weeks and let me know what you think.

Don’t forget to be voting regularly for the Saveur Blog Awards! You can check out the link here or in the sidebar of my blog homepage. You’ll find me and a few other friends in the “Best Baking and Sweets” category. As always, thank you for your love and support. Have a great week!

Bananas Foster Cinnamon Rolls by Kate Wood of The Wood and Spoon Blog. A take on the classic New Orleans dessert, these bananas foster cinnamon rolls are fluffy yeast rolls inspired by the pioneer woman, filled with butter, cinnamon sugar, pecans, and sliced bananas, and topped with a homemade foster sauce. Caramelized sugar, dark rum, and a bit of butter are a simple way to fancy up your normal homemade breakfast buns. Find the recipe and how to on thewoodandspoon.com

If you like these bananas foster cinnamon rolls, you should check out:

Sweet Potato Cinnamon Rolls 

Hazelnut Cinnamon Rolls

Orange Cardamom Rolls

Cinnamon Swirl Bread

BBC Popsicles (Bananas, Bailey’s and Coconut)

Banana Cream Pie with Oatmeal Cookie Crust

Banana, Chocolate, and Coconut Cream Pie

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Bananas Foster Cinnamon Rolls

These bananas foster cinnamon rolls are a breakfast take on the classic boozy dessert. Filled with cinnamon sugar, pecans, and bananas, these rolls are topped with a foster sauce that is to die for!

  • Author: Kate Wood
  • Yield: 16

Ingredients

For the dough:

  • 2 cups (480 mL) milk (whole or 2%)
  • 6 tablespoons (3/4 stick, 85 gm)) unsalted butter
  • 1/2 cup (100 gm) granulated sugar
  • 21/4 teaspoons (1 package) active dry yeast
  • 41/2 cups (540 gm) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ teaspoon cinnamon

For the filling:

  • 1/4 cup (1/2 stick, 55 gm) unsalted butter, melted and cooled
  • 1/3 cup (70 gm) brown sugar
  • 11/2 teaspoons cinnamon
  • ½ cup (60 gm) pecans, finely chopped
  • 2 bananas, sliced into very thin coins.

For the bananas foster glaze:

  • ½ cup (1 stick, 113 gm) unsalted butter, diced into tablespoon sized pieces
  • 1 cup (200 gm) brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 large banana, chopped into ½” chunks
  • ¼ (60 mL) cup gold rum
  • Chopped toasted pecans (if desired for sprinkling)

Instructions

To prepare the rolls

  • In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  • Add 3-1/2 cups of the flour to the milk mixture and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  • Combine the remaining flour, baking powder, baking soda, salt, and cinnamon and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  • Roll the dough out onto a lightly floured surface to a 10”x30″ rectangle. Spread the melted butter out evenly on the dough, leaving a 1/2 inch border around the sides. Combine the brown sugar, cinnamon, and pecans in a small bowl and sprinkle this out evenly on the dough. Cover the entire sheet of dough evenly with little banana slices.
  • With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1-1/2” slices of buns from your log of dough.
  • Arrange the buns in two 9” round pans or in casserole dishes with about ¾” separation between the buns. Cover the pans with plastic wrap and allow the buns to rise for 25-30 minutes, or until they are puffed and rounded. In the meantime, preheat the oven to 350 degrees. Once the rolls are ready for the oven, bake until golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the glaze:

  1. Add the butter and brown sugar to a large cast iron or stainless steel skillet over medium-low heat. Stir in the pan until the butter has melted and the sugar has dissolved. Add the cinnamon and salt, stirring to combine. Add the diced bananas and cook for about 5 minutes, stirring occasionally and flipping the banana pieces as needed. Add the rum, stirring briefly to combine. Remove the pan from heat, tilt it slightly away from you, and using a long handle ignite the rum for the alcohol to burn off. If you’re not comfortable doing this safely, you can omit this step. When the flames have burned out, remove the banana pieces and pour the glaze evenly over the top of the cinnamon buns. Sprinkle with toasted pecans, if desired. Serve warm.

Notes

If desired, strain the banana pieces out of the glaze with a strainer. I prefer to keep them in!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe for the dough adapted from Ree Drummond