Banana Walnut Cream Cheese Frosting

Cream Cheese was invented in the U.S. in the 1870s by a New York dairyman named William Lawrence.

Cream cheese frosting became popular in the 1960s, due to increasing availability of packaged cream cheese in supermarkets.

The frosting is a traditional choice for red velvet cakes, carrot cakes, spice cakes, and banana cakes.

Frostings have existed for well over 350 years with the first documentation occurring in 1655, and included sugar, eggs and rose water (Source: Rise Bake Shoppe).

Can Cream Cheese Frosting Be Left Out At Room Temperature

Banana Walnut Cream Cheese Frosting

Cream cheese frosting can sit at a cool room temperature in a bowl or spread on a baked good for up to 8 hours before it should be refrigerated.

The frosting after being made can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Are Confectioners’ Sugar & Powdered Sugar The Same

This is important to know when making a choice between these two refined sugar products to make a cream cheese frosting.

The terms in the culinary world are often used interchangeably, but technically these two types of processed sugars are different.

Powdered sugar is simply granulated sugar that has been ground to a very fine powder.

Where as, confectioners’ sugar also called icing sugar, is powdered sugar with starch added, to prevent it from caking as it sits or is being stored.

Confectioners’ sugar contains a starch and depending on the brand you purchase, the starch could be corn, potato or tapioca starch.

By adding the starch this helps keep the confectioners’ sugar from melting into cakes, cookies, and other sweets when sprinkled on after baking.

The starch also helps to absorb moisture, prevent clumping, and improve flow.

Because of anticaking agents, confectioners’ sugar is not a good substitute for granulated sugar.

Also, the frosting holds its shape better at room temperature with confectioner’s sugar than with powdered sugar.

Get The Know On How to Make Really Moist Banana Bread

Banana Walnut Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 stick (4 tbsps.) butter, unsalted, room temperature

2 teaspoons coconut, finely shredded

3 tablespoons walnuts, finely chopped

1/2 medium banana, not over ripe, mashed

1 teaspoon vanilla extract

1 1/2 cups confectioners’ sugar

In a large mixing bowl, add cream cheese and butter. Mix by hand or with a hand held electric mixer.

When we’ll combined, add the coconut, walnuts, mashed banana, vanilla and mix in.

Next mix half of the confectioners’ sugar until combined. Then add the other half and mix in well.

After your baked good has cooled, spread cream cheese frosting evenly over cake, cupcakes or cookies.

Try These Deliciously Yummy Recipes Made With Bananas

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Blind Baking Your Pie Crust

Blind Baking Your Pie Crust

Blind baking means pre-baking an empty crust before filling it with a cream filling or fresh fruit filling.

Placing any fruit with liquid over a raw crust will make for a soggy crust once baked.

Blind baking a pie crust is necessary if it will be filled with a liquid filling like pudding or custard pies such as pumpkin, pecan, or even a key lime.

Likewise, a crust is blind baked if the filling has a shorter bake time than the crust itself.

Blind baking a pie crust also helps prevent the crust from becoming soggy from the filling.

Try This Southern Pecan Pie

Freeze the dough in its pie plate before blind baking it. Frozen dough is less likely to shrink and slump. Freeze the dough in the pie plate for at least 2 hours.

Blind Baking Your Pie Crust

The pie crust is first poked with a fork to produce small holes that helps steam to escape and prevents the crust from bubbling up.

Blind Baking Your Pie Crust

Next parchment paper is placed over the raw crust and then filled with pie weights. Alternatively, you can use dried beans, such as pinto beans.

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Blind Baking Your Pie Crust

After the pie crust is done, the weight or beans are removed along with the parchment paper.

The pie is filled with the prepared filling and is baked according to the pie recipe instructions.

How Long Should You Blind Bake Your Pie Crust

Blind bake until the edges of the crust are starting to brown, about 10-15 minutes. Remove the pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie shell.

Should You Blind Bake For A Savory Pie

Most savory pies such as quiches would also benefit from a prebaked crust, preventing the crust from getting soggy by any liquid ingredients in your savory pie dish.

Oh My Berries and Vanilla Pudding Pie

In Conclusion

Blind-baking causes the shell to shrink a bit, so account for this when lining the pan. Follow the simple steps outlined above the next time you’re rolling in the dough for a sweet custard pie, berry or apple pie and even a savory one.

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Southern Pecan Pie

Southern Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a after dinner dessert.

It’s a make ahead of time pie since it will need at least 4 hours to cool before serving.

When ready to slice into, serve the pie plated with a dollop of freshly whipped cream or a scoop of real vanilla ice cream for you and your family and friends to indulge in.

This pie is popularly served at holiday meals in the United States and is considered a specialty dessert in the Southern states in the U.S.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses.

Southern Pecan Pie

1 single crust pie dough – your own recipe of store bought

6 tablespoons butter, unsalted, cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon salt

3 large eggs

3/4 cup light corn syrup *see Cooks Notes

1 tablespoon real vanilla extract

2 cups pecans, toasted and chopped fine

Cook’s Notes

If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.

Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.

Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.

Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.

While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.

Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.

Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.

Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.

As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.

Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.

Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.

Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.

Give these pie recipes a try – there deliciously yummy as well.

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Pumpkin Cupcakes With Pecan Streusel Topping

Pumpkin Muffins with Pecan Streusel Topping

With warm spices and a crunchy pecan streusel, these pumpkin cupcakes are the yummiest breakfast treat, or for a snake or even dessert.

These cupcakes are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves.

The pecan streusel topping adds a deliciously yummy crunch to the enjoyment of eating a pumpkin cupcake.

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What Is A Streusel

Strudel is of course a type of layered pastry that comes from Austria. Such as the Apple Streusel.

But in Germany, streusel is a crumb topping added to or sprinkled liberally over muffins, cupcakes, pies, and cakes, and in particular, coffeecakes.

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The word itself in German means to “scatter” or “sprinkle” or more literally “strewn.”

A classic streusel is a mixture of flour, sugar, soft butter and if the recipe calls for it, a little cinnamon.

Read More Here About Cooking With Cinnamon

Pumpkin Cupcakes With Pecan Streusel Topping

1 3/4 cups whole wheat flour

1/2 cup oat bran

3/4 cup brown sugar

1 tbsp. baking powder

2/3 cup mashed pumpkin

1 cup whole milk

2 egg whites

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

Preparation for the topping:

8 pecan halves, finely chopped

3 tbsp. brown sugar

1 1/2 tbsp. whole wheat flour

1 tbsp. coconut oil

Preheat oven to 350°F.

In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.

In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.

Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins.

Pumpkin Muffins with Pecan Streusel Topping

Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.

Toasted Whole grain Orange Muffins
Try These Deliciously Yummy Streusel Topped Cupcake/Muffins – Toasted Whole Grain Orange Muffins

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Stovetop Brown Sugar Candied Nuts

Stovetop Brown Sugar Candied Nuts

These caramelized, candied nuts (walnuts & pecans) are an awesomely delicious treat.

Toss them with salads, over popcorn, with ice cream, with a bowl of oatmeal or straight into your mouth.

Their so sweet, crunchy and deliciously yummy.

This stovetop method for making candied nuts is so easy, as everything goes into the pan at once. Everything is done in about 10 minutes.

The stovetop method is quick, but can easily burn the nuts if you’re not careful.

Use a cast iron skillet or another heavy-bottomed pan that heats up slowly and evenly.

Frequently Asked Questions

1. Do I have to pre-toast the nuts before candying them in a skillet on the stovetop?

No. Making candied nuts in a skillet on the stovetop toasts the nuts at the same time you are candying them.

2. Do nuts need to be activated or soaked before eating them?

No, you don’t need to activate or soak nuts before eating them.

Some people suggest that activating or soaking nuts breaks down some of the proteins, starches, oils and other nutrients, like phytates, making them more digestible.

But scientific research has found no evidence that activating nuts makes the nutrients in nuts any better absorbed by the body.

It has shown though, that the minerals iron, calcium and zinc, are leached out of the nuts during the soaking process.

Stovetop Candied Walnuts & Pecans

2 cup walnut and pecan halves

1/2 cup brown sugar

3 tablespoons butter, unsalted

Melt butter in a medium non-stick skillet over medium heat.

Looking over a Large skillet with melted butter

When butter is melted add nuts and stir to coat with butter.

Looking over skillet with butter coated nuts

Next add brown sugar and stir until well coated, about 2 – 3 minutes.

Looking over skillet with brown sugar and nuts

Remove from heat and spread candied nuts on a piece of parchment paper to cool for at least 10 minutes.

Roasted nuts spread over parchment paper

Store nuts in an airtight container in the fridge or freezer. Nuts can be refrigerated for up to four months and frozen for up to six months.

Bring them back to room temperature before eating to enhance their nutty flavor.

Stovetop Brown Sugar Candied Nuts

Use Your Roasted Nuts With These Recipes & To Top With These Salads.

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Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

Capirotada originated from a 15th-century Spanish dish that was heavily influenced by Moorish cuisine.

Food Facts

Moorish cuisine sprang up as a result of the Arabic occupation of North Africa in the eighth century.

Like any bread pudding, preparing the dish was seen as a way to make use of stale bread.

Before it was brought to the New World by the Spanish conquistadores, capirotada was a more savory dish.

But it became sweeter dish after New World ingredients and indigenous traditions were combined with the existing Spanish version, leading to several varieties of capirotada.

This recipe variety or version is the traditional and popular bread pudding dish from Mexico.

Capirotada Mexican Bread Pudding

1 quart whole milk

3 (3-inch) cinnamon sticks

1 whole clove

3 or 4 large piloncillos *

1 loaf french bread, hard/stale, torn or cut into 1-inch cubes**

3 bananas, sliced***

1 cup cranberries^

1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes

1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds

1/2 pound Monterey Jack cheese, cubed or shredded cheese

Cook’s Notes

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with.

^ option to use raisins

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes.

Next sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

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Rum & Ginger Cupcakes With A Creamy Rum Frosting

Rum & Ginger Cupcakes With A Creamy Tum Frosting

Rum cake is traditionally made in a Bundt pan, and it is a denser cake than regular cake, such as a carrot cake, chocolate cake or even banana bread.

Dense cakes and cupcakes are often rich and decadent. Their flavor profile can be rather heavy but deliciously yummy.

Especially with fresh ginger bits and spiced rum in the cake batter.

These dense but ginger sweet buttery cupcakes are loaded with spiced rum.

Do You Love Cooking & Baking With Recipes That Call For Alcohol? Then You’ll Surely Love Making These

The Size Of A Cupcake

They are called cupcakes, but not the typical 2 1/4 inch high ones. But rather a jumbo cupcake (many times referred to as a muffin) the ones that are 3 1/2 inches in hight.

A standard or regular-sized cupcake serves one person. Where as a jumbo cupcake is enough for two people to share.

But I highly doubt anyone would want to share a little jumbo cake with a big spiced rum flavor.

The ginger and spiced rum bring big flavor to these jumbo cupcakes. It’s a sweet and sophisticated twist on a fun treat, and they’re perfect for a party.

Caution, you may eat dessert first – But do not eat and drive.

Rum & Ginger Cupcakes With A Creamy Run Frosting

1 1/4 cup spiced rum or 2-3 tablespoons real rum extract

1 1/2 sticks unsalted butter

1 cup sugar

2 1/2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 tablespoon grated fresh ginger

2 large eggs

3/4 cup sour cream

Preheat oven to 350°

Bring rum and butter to a simmer in a large saucepan over medium heat. Turn heat off and let cool. Add sugar to mixture and whisk to combine.

Sift together flour, baking soda, and salt, then mix in grated ginger.

Combine the eggs and sour cream on medium speed in a mixer with the whisk attachment.

Rum & Ginger Cupcakes

Slowly add cooled rum mixture to the egg mixture and combine on medium-low speed until incorporated.

Add the sifted flour mixture in thirds to the rum-egg mixture. Scrape down sides to make sure you get all ingredients combined.

Grease a jumbo cupcake pan (one with 6 wells) with butter or coconut oil.

Fill each well with batter 1/2 inch from the top. Bake for 18-24 minutes (turning halfway through) or until the tops are firm to the touch.

Let cupcakes cool in pan on wire rack for 5 minutes, then remove from pan and let cool completely before frosting.

Rum & Ginger Cupcakes

Dribble a teaspoon of rum (1/8 tsp. Rum extract) over each baked cupcake when you take them out of the pan.

Creamy Rum Frosting

1 cup heavy cream, chilled

1/2 – 3/4 cup confectioners sugar (powdered sugar ok same thing)

1 -2 tablespoon spiced rum (1-2 teaspoons rum extract)

Using both a chilled bowl and chilled beaters, beat the cream until peeks just start to form.

Add the confectioners sugar and rum gradually while beating.

Whip until peeks become firm – thick enough consistency to spread as an icing.

Spread creamy frosting on to each jumbo cupcake. If desired, top with candied ginger and candied lime pieces.

Give these cupcake recipes a try.

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Gluten-Free Baking – with recipes

Gluten-Free Baking – with recipes

Gluten is a complex of proteins found in cereal grains, such as wheat, barley and rye. 

Gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.

Is Gluten Bad For Your Health

Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. 

About 18 million Americans have gluten sensitivity, according to the National Foundation for Celiac Awareness.

People with gluten intolerance, are typicallyrecommended by their doctor to eat a gluten-free diet.

Gluten intolerant people must avoid eating any foods and ingredients that contains gluten, including bread, beer, French fries, pasta, salad dressing, soy sauce and even some soups, unless otherwise marked as “gluten-free.”

According to the U.S. Food and Drug Administration, food products must contain less than 20 ppm of gluten in order to be labeled gluten-free.

Gluten-Free Baking

Gluten-free (GF) baking doesn’t mean you have to give up your favorite traditional desserts. 

It just means modifying your desserts by using gluten-free flour choices.

Gluten-Free Flour Options

Creative culinary minds have discovered ways to bake with GF flours, and such flours can be found at your local market.

Let’s examine in short what some of your choices are.

Bean Flours

Whether you want to make a chocolate cake or thicken up a stew, you can do it with bean flour. 

Although bean flour is not as common as traditional flour, it is just as versatile, all while being healthier and suited for gluten-free diets.

Here is a list of different beans that have been turned into flour:

●        Black bean

●        Fava

●        Garbanzo/chickpea

●        Garfava

●        Green pea

●        Mung bean

●        Navy bean

●        Soy

●        Urad

●        White bean

Brown Rice Flour

This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking sweet desserts.

Millet Flour

This is a light in color and a drier flour than most other gluten-free flours. It is best when mixed with heartier flours, like teff, hemp or almond flours.

Buckwheat Flour

Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant.

It has a distinct taste, which makes it best when combined with other, more bland flours.

This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.

Sorghum Flour 

Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.

Coconut Flour

This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe.

Because this can be a tricky art, it’s suggested that as a beginner, when using recipes specifically calling for coconut flour, follow the recipe to the “T.”

Almond Flour

This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.

Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein.

They can be used to replace a portion of other GF flours, such as oat flour being used in the recipe.

Try These Gluten-Free Chocolate Peppermint Cupcakes – Made With Oat Flour

Buying Gluten-Free Flour

Bob’s Red Mill Gluten Free All Purpose Baking Flour

Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients.

See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.

King Arthur Gluten Free Multi-Purpose Flour

King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch.

What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.

Tips For Beginners Of Gluten-Free Baking

Gluten Free Pumpkin Cheesecake
Gluten-Free Pumpkin Cheesecake

Experiment, experiment and experiment. There is a learning curve when you first start with Gluten-free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.

Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing.

It’s best to get guidance from recipe books or online guides when first trying your hand at gluten-free baking.

Begin with simple baking recipes and learn the basics.

Search More Gluten-free Baking and Cooking By Typing “Gluten-free” In The Search Box Below.

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Banana Bread with a Banana Coconut Frosting

Banana Bread with a Banana Coconut Frosting

According to King Arthur’s Baking the most sought-after bread recipe across America is banana bread.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.

This moist deliciously yummy banana bread is baked to a golden brown on the outside and deliciously sweet and fluffy on the inside.

Banana Coconut Frosting
Banana Coconut Frosting

And be assured that this sweet bread with a Banana Coconut Frosting mixed with English toffee bites and pecans will also be a sought after banana bread.

The Secret For How to Make Really Moist Banana Bread

Banana Bread with a Banana Coconut Frosting

1/2 cup (1 stick) butter, unsalted, room temperature

3 medium bananas, very ripe

3/4 cup of buttermilk

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Preheat oven to 350°F (325°F if using a glass pan) and adjust oven rack to center position. Lightly grease bottom, sides and corners of a 9×9 inch baking pan.

Peel bananas and place in medium bowl. Mash with a fork until they form a mostly smooth pulp. Next drizzle buttermilk directly on bananas and mix in until well combined. Set aside.

Add brown sugar and softened butter to a medium bowl. Use a handheld electric mixer on high speed to cream butter and sugar. Use rubber spatula to scrape sides of bowl a few times during this process.

Next add eggs, one at a time, beating well after each addition. Add vanilla, continue to beat for another minute or two, until everything is well combined. Set aside.

In a medium bowl whisk together flour, salt, baking powder and baking soda.

Next, mix buttermilk mixture with egg mixture until well combined. Add of the wet mixture with the dry mixture stirring with wooden spoon. Repeat with last half of wet mixture to dry mixture and mix, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.

Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.

Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it.

After you have removed bread from baking pan, to avoid crumbling when preparing to frost bread wait at least 20 minutes.

Banana Coconut Frosting

2 medium bananas, still yellow, no green or black in skin

1/4 cup coconut butter

3 tablespoons shredded coconut, sweetened

3 tablespoons pecans, finely chopped

2 tablespoons Heath’s Chocolate English toffee bits

2 tablespoons coconut sugar

1-2 teaspoons Butter

1/2 lime

Peel bananas and place cut side down onto a parchment paper lined baking sheet.

Next brush each slice with room temperature butter. Sprinkle each slice with coconut sugar.

Place baking sheet into a preheated 350 degree oven and bake for 10 minutes or until sugar has caramelized and bananas have softened.

Remove from heat and slide parchment paper with banana slices to a cooling rack. Let cool for 10 minutes.

Add cooked bananas to a small bowl. Squeeze in some lime juice. With a fork mash the bananas to a purée with mixing well with lime juice.

Next mix in coconut butter, shredded coconut, toffee bites, and chopped pecans. Stir until well combined.

Cooks Notes

If coconut butter starts to melt after mixing together frosting ingredients, just place bowl of frosting in refrigerator for about 10 minutes.

Frosting is easier to apply to cake with a pastry offset spatula.

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Next, remove cake from pan to a cutting board. Next cut the 9×9 square inch cake into even fourths (each piece about 4.5×4.5 inches square).

If desired, remove outer crust from each small cake.

Lay each sliced piece cut side up onto the cutting board. Spread banana frosting on 4 slices and top them with the other slices.

Next spread frosting out over each cake. The top and the sides.

Plate and serve.

Here’s more deliciously yummy banana bread recipes.

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Chocolate English Toffee Cookie Ice Cream Sandwiches

Chocolate English Toffee Cookie Ice Cream Sandwiches

In the United States a cookie described as a thin, sweet, usually small cake.

In England and Australia their called biscuits and in Spain and Mexico their called galletas.

The name cookie is derived from the Dutch word koekje, meaning “small or little cake.”

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven’s temperature.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. They were one of the first countries to cultivate sugar.

Immigrants from England, Scotland, and Norway brought their style of cookies to America.

The simple butter cookies made in the US strongly resemble the English teacakes and Scottish shortbread.

The cookies in this recipe are loaded with chunks of chocolate and toffee bits then sandwiched with vanilla ice cream.

Chocolate English Toffee Cookie Ice Cream Sandwiches

Ice cream nestled between two chewy deliciously yummy cookies is hard to beat.

These cookies are deliciously chewy on the outside but ridiculously soft on the inside.

Read More About Making The Perfect Cookie – Baking Cookies Everyone Will Enjoy.

Chocolate English Toffee Cookie Ice Cream Sandwiches

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 Eggs

1 1/3 cups or 8oz bag Heath bar toffee bits

Preheat oven to 350° degrees.

Line a baking sheet pan with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.

Add flour mixture to egg mixture and combined together. Stir in bag of toffee bites until evenly distributed.

Drop by rounded tablespoonfuls or using a cookie scoop (.50 ounce) 2-inches apart onto cookie sheet. Repeat until all dough is used.

Cook’s Notes

If your cookies don’t drop from the cookie scoop easily, the likely reason is because the butter was too soft. Cover your raw cookie dough with plastic wrap and chill in the refrigerator for about an hour then try again.

As a Side Note: The Heath bar is an American candy bar made of English-style toffee covered with chocolate. It was marketed by L.S. Heath beginning in 1928, and since 1996 by Hershey.

Bake for 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Assembling Ice Cream Sandwiches

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies).

Eat immediately, or wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until ready to eat.

Try this deliciously yummy sandwiched cookie – Coconut Pecan Sugar Cookies.

Or these grain-free gluten-free desserts – Love Dessert Again With These Grain-Free Gluten-Free Sweets.

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