I’ve always had a sweet tooth! My whole life I have been a huge fan of ice cream, chocolates, candy, cake… You name it. If it’s sweet, I probably like it. Which makes my career choice of being a pastry chef very appropriate. I really like to do my research and study up on all things food and pastry related because I have a true passion for it. I’d love to be supermodel skinny and fit into a size 2 but that’s not realistic. I’ve never been one to be a strict dieter and let’s be honest, I just don’t have the self control or real desire to give up these things. But I did decide to give up candy for Lent. I’m not Catholic but I do like to challenge myself once in a while because the results can be very rewarding. (Easter better be my own personal Charlie and the Chocolate Factory experience! I will make my own Easter basket if I have to.)
During my pregnancy my cravings for sweets didn’t go anywhere. One of my biggest cravings was for banana splits! I liked to treat myself at an old ice cream parlor called Margie’s Fine Candies that has been around since 1921… So you know it’s gotta be good!
Yesterday a good friend of ours came to visit us and was so sweet to bring me a banana split. Sorry… I didn’t take a picture before inhaling it… But here’s an old photo from when we have eaten it at Margie’s.
Image may be NSFW.
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I’ve deprived myself of such indulgences the past month because I don’t have the handy excuse of being pregnant to lean on. I’ve been attempting to be fairly healthy to help lose the last of the baby weight I put on while pregnant (a whopping 50 lbs…) but when in good company I’m never one to turn down a dessert.
It just so happens that I had also made a banana cake with cream cheese frosting yesterday.You know when bananas turn overripe its a crime not to put them to good use. I googled “banana cake with cream cheese frosting” and the first link that popped up had great reviews so I went for it!
Best Ever Banana Cake with Cream Cheese Frosting
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This is the first cake I’ve baked at home in a long time! I don’t have a kitchen aid at home so I was a bit worried it would be difficult to prepare. Thanks to my classic French training and Chef Patrice who made us do everything by hand it all came back together very well! I didn’t have buttermilk so I substituted it with cream and a little lemon juice. I was wary of the low oven temp of 275 but went with it… I ended up having to add about 25 minutes onto the time. While the cake baked I whipped up the frosting and ended up adding some almond milk to thin it out a bit. I let the cake cool on the counter because I made it in a glass pan that would have cracked if I stuck it in the freezer while hot. I flipped the cake out once mostly cool and put in the freezer. Once cool I smeared on some frosting and sprinkled it with walnuts. Nothing too fancy but it makes a really moist and delicious cake. I definitely recommend this one!
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So now I have the remainder of this huge cake sitting on my table tempting me. I’m hoping a few friends come over to help me eat it or I might start leaving it on my neighbors doorsteps.
Hope you all try out this recipe sometime!
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
