Oat Flour Skinny Banana Bread

Oat Flour Skinny Banana Bread is filled with greek yogurt, oats and bananas making it a perfect treat for your banana loving friends watching their gluten intake

One of my favorite and most popular recipes is for my Oat Flour Banana Bread while it is gluten free and delicious I wanted a “skinny” version since I am trying to watch what I am eating. Yes I watch it go into my mouth!! But right now since my sisters wedding is coming up I am also watching what it is made of.

On my first try my harshest critic, my youngest sister, raved that this was great and a huge success. It is very far and few between when she uses those words. Which ultimately I am happy for since when she does speak up I know I have a winner. Once I took my first bite I knew it too.

This is just like your normal banana bread but the main difference is instead of AP Flour I took some Gluten Free Oats and ground them up into a flour. Takes a few minutes depending on how strong your food processor is. The mixture will not be completely fine but mostly.

 

Another small difference is I used a small amount of sugar and used some maple syrup. And of course I included greek yogurt, which I always do to ensure a moist banana bread. (P.S. why does everyone hate the word moist? It is used to describe some of my favorite desserts, so I love it!)

Oat Flour Skinny Banana Bread

Ingredients

  • 2 Large Eggs at room temp.
  • 6oz Plain Greek Yogurt
  • 2oz Unsalted Butter, melted
  • 50 grams Granulated Sugar
  • 3oz Pure Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 4 Ripe Bananas
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 219 Grams Oat Flour
  • Optional 2 Tablespoons Brown Sugar

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In a large bowl combine eggs and Greek yogurt, whisk until fully combined. Add in butter, sugar, vanilla extract and maple syrup mixing to combined. Add bananas and use a masher to incorporate bananas, making sure to leave some banana chunks.
  3. Add baking soda and salt mix to combine then fold in oat flour. Pour into prepared pan and if you want sprinkle brown sugar on top, I love the crunch so I had to. Bake for 50-55 minutes or until a toothpick inserted int the center comes out with no wet batter. Store in air tight container, if you are in a hot environment like me, I store mine in the fridge to last longer.
http://confessionsofabakingqueen.com/oat-flour-skinny-banana-bread/

 

Love Banana Bread? Me too!

 

 

 

Pineapple Banana Bread

 

Oat Flour Banana Bread

 

Cookie Butter Chocolate Chip Banana Bread Cookie Butter Chocolate Chip Banana Bread

 

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Salted Caramel Crepe Cake

Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel 

Want to hear a really funny thing? I was recently in Paris and never had a crepe. What in the world was I thinking? The problem was there was too many other good things to eat, check out my post on my favorite Paris Eats. Whether it was steak frites, onion soup, eclairs, tarts, lamb pita, baguettes… you get the picture. So naturally I didn’t have any room for crepes. And I had already checked the whole crepes in Paris off the last time I was in Paris.

Anyways, Crepes have been on my mind. And as any normal person does on Wednesday afternoon I felt like flipping 30 crepes. I also had a container of homemade salted caramel in the fridge, I always make sure to have some on hand. The fridge was looking pretty full, the Half & Half container needed to be used, so pastry cream folded with salted caramel sandwiched between crepes sounded like a good idea. I always think they are so visually appealing to look at, all those layers. Not to mention delicious. The first time I had a crepe cake was at a wine bar in NYC, I remember it all too well. This was YEARS ago, I am sad to say it has taken me this long to make a crepe cake myself. It was only natural that I made a salted caramel crepe cake, as if you have read my blog before you know me and salted caramel are besties, whether its tres leches cakecheesecake or cookies, salted caramel goes with everything.

This is really an easy dessert to make, just a little time consuming- flipping all the crepes and waiting for the pastry cream to chill. The beauty of this is that its make ahead. Even when I am not working I seem to always be busy so having something make ahead or even just certain components of the dessert made ahead makes life easier.

Then when its time to assemble its as easy as layer some crepes, spread some pastry cream and add more layers, then chill and top with fresh cream (because fresh cream?!) and drizzle with loads of salted caramel! Enjoy! Now if you wanted an intense salted caramel flavor I would suggest drizzling salted caramel in between some of the layers.

Salted Caramel Crepe Cake

Ingredients

    Pastry Cream
  • 16oz (2 cups) Half & Half
  • 8 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 5 Large Egg Yolks
  • 3 Tablespoons Cornstarch
  • 2oz (4 Tablespoons) Unsalted Cold Butter (Cut into 1/2 inch pieces)
  • 1 Tablespoon Vanilla Bean Paste
  • 4oz (1/2 Cup) Homemade Salted Caramel or store bought salted caramel
  • Crepes
  • 10oz All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Granulated Sugar
  • 16oz (2 Cups) Half & Half
  • 6oz Water
  • 5 Large Eggs
  • 2oz Unsalted Butter
  • Stick of Butter
  • Topping
  • 10oz Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 2oz Homemade Salted Caramel or store bought salted caramel for Drizzling

Instructions

    Pastry Cream
  1. In a large heavy bottomed pan cook the half & half with 6 tablespoons granulated sugar over medium heat until the mixture is simmering, not boiling
  2. In a medium bowl whisk together the egg yolks. Add remaining 2 tablespoons sugar and finally add cornstarch whisking until pale yellow.
  3. When half and half is warmed, slowly whisk a small amount into egg yolk mixture to temper eggs. Slowly add remaining half & half mixture until fully combined, then transfer mixture back to saucepan cooking over medium heat whisking continuously. Cook until mixture has thickened and a few bubbles burst. Take off heat and add butter and vanilla bean paste. Pour into container and cover with plastic wrap pressed up against the cream to prevent a skin. Chill for 1 hour in fridge and 1 hour in freezer or make up to 48 hours ahead of time and chill in fridge.
  4. Before cake assembly add salted caramel to pastry cream and fold in until no streaks remain.
  5. Crepes
  6. Place a 9-10 inch skillet over medium-low heat while you prepare the crepe batter.
  7. In a medium bowl whisk together flour, salt and sugar. Set aside.
  8. In another bowl whisk together half and half, water and eggs. Add half of the mixture to the flour mixture, then add melted butter and finally remaining half & half mixture. Making sure no lumps remain.
  9. Using a stick of butter lightly coat the pan wit butter. Then pour 2 oz (1/4 cup) of batter and swirl pan so the complete bottom of the pan is covered. Let it cook for a minute or two until the top is dry then flip and cook for another minute. Make sure to adjust temperature depending on how your crepes are cooking, every oven is different. My crepes cook best just under medium. Every 2-3 crepes I grease the pan with the stick of butter ( I did not use the full stick but its easiest to use a stick). Once the crepe is fully cooked set it on a wire rack of cool completely.
  10. Assembly
  11. Place 3 crepes on serving platter then place 2 tablespoons of pastry cream then place one crepe then 2 tablespoons pastry cream every few crepes add 2-3 between the pastry cream for stability. Once you have used up all the crepes and pastry cream wrap in plastic and chill 4 hours or overnight.
  12. Before serving in the bowl of an electric mixer fitted with whisk attachment whisk heavy cream and powdered sugar until stiff peaks. Spread on top of crepe cake and drizzle with salted caramel. Store in fridge.
http://confessionsofabakingqueen.com/salted-caramel-crepe-cake/

 

Salted Millionaire’s Shortbread

 

Salted Caramel Tres Leches Cake 

 

Salted Caramel Creme Brulee

Salted Caramel Upside Down Apple Pie

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Paris Eats

All of my favorite Paris Eats in one place. Enjoy the beautiful city! 

L’ ECLAIR DE GENIE 

Seriously how beautiful is this eclair? The prettiest I have ever seen. This whole store was full of jaw dropping-ly beautiful eclairs. And to boot this Salted caramel Eclair was the best eclair I have ever eaten. The salted caramel cream in the middle was epic. I must recreate this ! Stay tuned 🙂

Miznon

Theres a famous falafel place in Paris that I wanted to visit. The night before I happened to stand in line next to a lovely couple, she was born and raised in Paris and he was Irish. I mentioned the falafel place and she advised me to try Miznon instead it was just around the corner from the falafel spot and was a way better local spot. I am so glad she did. We had the lamb pita, it was delicious, one of the best things we ate in Paris. Try this place!

 

 

BAR ITALIA BRASSERIE

My sister recommended Bar Italia Brasserie. She said the burrata was amazing. She was soooo right. Absolutely stunning both in presentation ( those grilled veggies ) and in taste. While I was there to try the homemade pasta, after the burrata, meats, veggies and fresh bread we were way too full for pasta. So I had Cannoli instead. A nice thick cream in the middle with the perfect crunch of the pastry. I will definitely be back to try the pasta I was heartbroken to miss it! The service was also impeccable, so friendly and kind. The place is tiny tiny so make a booking!

 

 

LA PATISSERIE CYRIL LIGNAC

It was my last day in Paris so it was my last time to fill up on delicious desserts. Rum Baba was a must, look at that cream? Did not disappoint!

Lemon Pie with a hazelnut crust, so tart yet creamy.

RELAISE ENTRECOTE

One of my friends recommended this place for dinner, it was right down the street from our lovely hotel. They do not take bookings, you queue outside. There were many locals in line, a very good sign. The beauty of this place is they only serve one thing, Steak Frites with fresh bread and salad to start. Annnnd you get two servings of steak frites! Delicious meal, the sauce was amazing. And we had their profiteroles upon recommendation from my friend and locals in line. GO HERE!

DU PAIN ET DES IDEES 

While an escargot pastry didn’t sound appetizing, it sure did look it. The pistachio and chocolate filling against all the beautiful layers of pastry was perfect. 

 

L’ATELIER DES PAINS & CO

I couldn’t go to Paris and not have a Napolean/ Mille-feuille could I? Would have been rude not to have one! Please look at all these beautiful layers. Such a gorgeous pastry. This was a beautiful bakery with many delicious looking treats.

LADUREE

Probably one of the most iconic places to go in Paris, Laduree does not disappoint. Sure some of the speciality of this place has been taken away since they have locations in various big cities over the world now, but none the less they are famous for a reason. They are excellent macarons. And other spectacular desserts and pastries. This was the salted caramel macaron, my favorite flavor. I wish I could find photos of their macarons in Sydney and New York where I had numerous boxes of macarons. The lemon, coffee, chocolate, and vanilla are also favorites of mine.

 Please let me know if you have anymore Paris Eats for me to try next time I am in Paris

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New York Eats

New York, New York, New York, gosh I love New York

 

There is a buzz about the city, that is like nothing else, which keeps me coming back for more. Another reason I adore the city so much is my best friend lives there. And the main reason I adore New York is the food. Oh the food. The restaurants. There are so many in such a small place. Every trip to the city becomes some what of an eating tour. Lots of my friends and family ask me where they should have their meals, so here we are with my favorite New York Eats.

Spot Dessert Bar

This was a last-minute decision, we already had ice cream before dinner, then dinner and then we needed something sweet again.. a vicious cycle really. The matcha lava cake was delicious, and there were a few other things on the menu I will try next time.  This really is my kind of place, a restaurant just for dessert, what dreams are made of!

Milk & Cream

Seriously?! Ice cream blended with cereal and then toppings? When we ordered this, I told Kat, there’s no way I will be able to finish even half of this. Boy was I wrong, it was SOOOOOO good. I ate over half then forced myself to throw the rest away otherwise I would have made myself ill. I had Cookie Dough Ice Cream blended with Cinnamon Toast Crunch topped with Roasted Almonds and a Caramel Drizzle. Honestly what heaven tastes like!!

Cheeseboat

Georgian Restaurant filled with loads of bread and cheese!  Most famous for their cheese boats but I loved this Megruli Khachapuri – Tender Yogurt Dough w/ Melting Cheese Filling & Cheese Added on Top. After lunch we walked over to Van Leeuwen Vegan Ice Cream, it was absolutely delicious, the best vegan ice cream I have ever had. Then we went to the Wythe Hotel for a cocktail at their rooftop bar for gorgeous views of the city.

Look at all that cheese in those layers

We also had the Cheeseboat with Bacon added, we wanted the bacon and egg yolk, cuz DUH!

 

 

Malatesta Trattoria

True Italian vibe, loud, busy and cash only.

Loved dinner here we had the Burrata and two pastas dishes. The cheese ravioli in a pink sauce was to die for. And as you would at any Italian Restaurant we finished the meal with Tiramisu.Just how I like it, those thick layers of cream MmmM. Waiters were casual and friendly. Great experience there.

 

Momofuku Milk Bar

I always stop here. Every trip. B’day Cake Truffles are a true favorite. So is Crack Pie, Compost Cookies and duh Bagel Bombs!

 

Levain Bakery

You HAVE to stop here, you probably recognize the cookies from Instagram. They are huge and gooey, chock a block full of chocolate. MY faves are chocolate chip walnut and chocolate peanut butter chip. Honestly go!

Shake Shack  

While I am a California Girl and In ‘n Out is a favorite of mine, I do really enjoy Shack Shake. I even visit Shake Shack in London. The crinkly fries are delicious and the burgers are delicious, totally different form In ‘n Out. I think its worth a shot and an easy quick lunch when you are walking around the city.

Sadelle’s 

Breakfast dreams are made here. Bagels, cream cheese, salmon, salads, cinnamon buns… the list goes on. Classic New York brunch you should definitely make a reservation.

 

Dominque Ansel 

You can visit the bakery or kitchen, or in my case both. DA is most famous for their cronuts. They sell out and you must pre order in advance, I have had a cronut from their once but honestly cronuts aren’t my thing. DA is almost famous for their cookie shot, it was good nothing to write home about. Their apple tarte tain was delicious. One of my fave desserts. Their granola is also spectacular, you can buy some to go or I had breakfast at the Dominique Ansel Kitchen, the granola was served toasted with pear compote and yogurt, seriously delish. The cookies and pastries are delicious and beautiful. My sisters faves are the DKA’s- Dominique’s Kouign Amann, croissant like dough with crunchy sugar sweetness, you will love them.

Seriously how cute are these pastries!!

 

 

Root & Bone 

The best fried chickening NYC. Okay, I haven’t tried all the fried chickens in NYC but Root & Bone is truly delicious. Whether for brunch or dinner, you will enjoy every bite. The waffle chicken sandwich is delish, you must order the biscuits with jus and Mac and cheese, cuz Mac and cheese.

 

 

Sarabeth’s 

With locations next to Central Park this is the perfect brunch spot. A scrumptious brunch with a stroll in the park after, what a beautiful Sunday. All the egg dishes were delicious as well as the ricotta pancakes but my favorite was the almond encrusted French toast. Holy Cow, so delicious.

Hope you have a fabulous eating adventure in the big city and try some of my favorite New York Eats!

 

Hungry?

Blueberry Cheesecake usually fills me up

 

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Carrot Layer Cake

Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!

Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

Carrot Layer Cake

Ingredients

  • 240 Grams AP Flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • 250 Grams (1 1/4 cup) Brown Sugar
  • 6oz Vegetable oil
  • 3 large eggs, at room temp.
  • 2 teaspoons Vanilla extract
  • 2 ⅔ Cups shredded carrots (3 large carrots)
  • 4oz (1/2 Cup) Crushed Pineapple, drained
  • 8oz Chopped Toasted Pecans (pre toast them in oven for 10 minutes)
  • 1/2 cup Homemade Salted Caramel or store bought salted caramel

Instructions

    Cake
  1. Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
  2. In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
  3. In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
  4. Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.
  5. Cream Cheese Frosting
  6. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste and heavy cream. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  7. Assembly
  8. Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
  9. Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.
http://confessionsofabakingqueen.com/carrot-layer-cake/

Recipe Adapted from Cooks Illustrated

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

More Cake?!

Salted Caramel Tres Leches Cake

Guinness Gingerbread Cake Recipe

Brown Butter Pumpkin Cake Recipe

 

Cookie Butter Lava Cakes

 

 

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Coffee Cheesecake with Chocolate Ganache

Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table! 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Ugh you guys, coffee cheesecake and chocolate? Wow. New fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all time favorite things.

What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically  the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?

 

I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!

 

 

Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.

And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Now what cheesecake flavor next?

Coffee Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Paste
  • 2 Tablespoons Instant Coffee Granules
  • 3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
  • 3 Large Eggs, at room temp.
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • Chocolate Covered Espresso Beans (Optional)

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, and vanilla paste mixing until fully combined.
  4. In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  5. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  6. Chocolate Ganche
  7. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.
http://confessionsofabakingqueen.com/coffee-cheesecake/

As I write this post I have one last bite, until next time Coffee Cheesecake!

Coffee Cheesecake www.confessionsofabakingqueen.com

Oreo Cheesecake

Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

Blueberry Cheesecake

Nutella Cheesecake

Cinnamon Roll Cheesecake

Lemon Cheesecake

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Deconstructed Banana Cream Pie Recipe

Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Textures. Anything good has many different textures. Crunchy, smooth, chewy, cake, soft, hard, fluffy, dense. This Deconstructed Banana Cream Pie dessert doesn’t fall shy of that. A thick creamy pudding, soft whipped cream, gooey salted caramel and crunchy biscuits. This is literally heaven in your mouth. As my friend said “The best thing he has ever tasted” It’s perfect. And it’s an individual dessert so even better. Sharing has never been my strong point when it comes to sweets.
Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Truth is I had something similar to this out on a girls Brunch one day. There were no Biscoff Cookies used or Salted Carmel, but I do think these are fabulous additions.

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

It’s perfect for a party, make all the ingredients and then assemble 5 minutes before serving. I always have salted caramel on hand, you should to. I use it all the time for drizzle on top of cheesecakes, whipping in to cookies, stuffing into brownies, you name it salted caramel fits the bill!

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

I hope your friends and family enjoy this Deconstructed Banana Cream Pie Recipe as much as mine did!

Deconstructed Banana Cream Pie

Serving Size: 4-6 Individual Depending on how much

Ingredients

    Salted Caramel
  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)
  • Banana Pudding
  • 1 Large Bananas
  • 3/4 Cup Granulated Sugar
  • 4 Large Egg Yolks
  • 3 Cups Half & Half
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Teaspoons Vanilla Bean Paste
  • 1 Tablespoon Lemon Juice
  • Whipped Cream
  • 2.5 Cups Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1 Tablespoon Vanilla Bean Paste
  • Assembly
  • 8-12 Biscoff Cookies
  • 4 Large Bananas

Instructions

    Salted Caramel
  1. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  3. Remove the saucepan from the heat and whisk in heavy cream.
  4. Mix in salt and let cool.
  5. Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
  6. Banana Pudding
  7. Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black about 20 minutes. Let cool for 5 minutes.
  8. In a large bowl whisk together the 1/4 of the granulated sugar, egg yolks and cornstarch, mixing until smooth and a pale yellow color.
  9. In a large over medium heat add half &half, 1/2 cup granulated sugar and salt simmer until sugar and salt are dissolved. Whisk a few tablespoons of the half&half mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining egg yolk mixture into the half& half.
  10. Continue to cook the mixture over low- medium heat whisking constantly until the mixture is thick. Remove from heat an stir in the butter and vanilla
  11. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
  12. In a food processors add the pudding, roasted peeled banana, lemon juice and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic rap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 1 hour.
  13. Whipped Cream
  14. In the bowl of an electric mixer fitted with a whisk attachment add the whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  15. Assembly
  16. When ready to serve. Place 2 crushed Biscoff Cookies in the bottom a bowl then a large scoop of banana pudding, then a large scoop of whipped cream, fresh sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top.
http://confessionsofabakingqueen.com/deconstructed-banana-cream-pie-recipe/

Banana Pudding Recipe adapted from Cooks Illustrated

 

Nutella Banana Muffins

Salted Caramel Tres Leches Cake

 

 

Salted Millionaire Shortbread

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Oreo Cheesecake

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one.  But damn every time I do I am in heaven. Seriously go get one.

You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.

The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.

Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.

 

I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.

 

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

 

Oreo Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 3 Large Eggs, at room temp.
  • 5oz Oreos, crushed with some larger pieces
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 2oz Oreos, crushed

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Chocolate Ganche
  6. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/oreo-cheesecake/

 

Blueberry Cheesecake

Nutella Cheesecake 

 

Lemon Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Salted Caramel Chocolate Cheesecake Bars

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Salted Caramel Tres Leches Cake

Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half and Salted Caramel finished with homemade Salted Caramel 

 

Its always been a tough choice for me. Caramel or Chocolate? Luckily most of the time I put them together so I get the best of both worlds. But sometimes there is nothing quite like a spoon full of salted caramel. Pure, creamy, salty but sweet goodness. Really there is nothing like homemade salted caramel. And its so damn easy to make. I always have some in my fridge. For those instant gratification moments. It’s been a long Monday and a spoon full of salted caramel always does the trick for me.

 

The last chocolate cake I made was a spin on this one  but I instead of plain whipped cream I added salted caramel to the heavy cream as it whipped. Woah. Life changer.

It got me thinking about cream and caramel. 9 times out of 10 I always pick caramel ice cream. Then I thought about this Bailey’s Tres Leches Cake. You see where this is going hence the title of this post.

 

 

Happy to say it was a great combination. But it ain’t for people who don’t like sweets. This is a sweet cake. Sweet in the best way. There is salted caramel in the cake batter, in the milk soak, in the whipped cream and of course a generous drizzle on top ( only for decoration, of course 😉 )

 

 

This is my favorite salted caramel recipe  Salted Caramel Sauce

 

Salted Caramel Tres Leches Cake

Ingredients

    Cake
  • 210 Grams (1 1/2 Cups) Cake Flour
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Powder
  • 5 Large Eggs, Separated, at room temp.
  • 4oz (1/2 Cup) Unsalted Butter
  • 200 Grams (1 cup) Granulated Sugar
  • 3 Tablespoons Salted Caramel
  • 1 1/2 Teaspoons Vanilla Extract
  • Milk Soak
  • 12oz Evaporated Milk
  • 14oz Condensed Milk
  • 8oz Half & Half
  • 4 oz Salted Caramel
  • Topping
  • 12 oz (1 1/2 Cups) Heavy Cream
  • 5 oz Salted Caramel

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X13 pan and set aside.
  2. In a large bowl whisk together the cake flour, salt and baking powder.
  3. In the bowl of an electric mixer whisk the egg whites on high. Until stiff peaks form. Then add to a clean bowl.
  4. Using the same electric mixer bowl with a paddle fitting add the butter and beat until light and fluffy. Add in granulated sugar and mix for 3-5 minute until the butter and granulated sugar are fully combined. Then add the salted caramel. Add in the egg yolks one at a time then the vanilla extract.
  5. Add the dry mixture to the wet, mixing until just combined. Fold in egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back.
  6. Let cool on wire rack. Once completely cool prepare the milk soak.
  7. Milk Soak
  8. In a large bowl combine evaporated milk, condensed milk, half & half and salted caramel.
  9. Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake.
  10. Topping
  11. In a large bowl of an electric mixer with a whisk attachment beat the whipped cream and 3oz salted caramel. Beat until stiff peaks form. Then spread on top of the cake. Drizzle remaining salted caramel. This cake is best if it sits in the fridge for a few hours or overnight. Serve cold.
http://confessionsofabakingqueen.com/salted-caramel-tres-leches-cake/

 

Bailey’s Tres Leches Cake 

Blueberry Cheesecake

Cookie Butter Lava Cakes

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Nutella Banana Muffins

Mini Banana Muffins swirled with a generous dollop of Nutella, these are the best breakfast/snack you will have all week! 

We’re finally getting some weather here in Orange County! It’s such a rare occurence. But the rain has really shown up today. What a treat to be off on a Sunday and enjoy the rain, enjoy being forced to not do much. We’ve recieved flash flood warnings so I did a quick trip to Marshall’s then back home.

 

A few years ago a new Marshall’s opened up near me, about 7 minutes from my house. Let me tell you my family must be there best customers, we are always there. Such great finds. It’s in the same shopping center as the bank so whenever I need to go to the bank chances are I will be stopping at Marshall’s. Whether its new shoes, a birthday card, a new baking pan, a new pillow, Marshall’s has it all. Oh an not to mention the food aisles, chocolate and cookies. Oh my! Not to mention its a great place to run into friends LOL.

Anyways enough about my Marshall’s addiction. On to the next addiction Nutella. I was never really one on the Nutella bandwagon until recently.

As Lydia, my sister, says I ruin everything with Nutella now. Except these she said. And the pumpkin Nutella muffins I make.

Apparently muffins are allowed to have Nutella where a Cheesecake is not. She is mental, Nutella Cheesecake is where its at.

 

But these muffins, oh they went quickly. But I did have a fabulous idea to throw a bunch in a ziploc bag and freeze them. So, now I can warm one up at a time whenever I desire, like today. But it’s been about 4 so far today…

 

 

Nutella Banana Muffins

Ingredients

  • 4oz Unsalted Butter, browned
  • 100 Grams Light Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 180 Grams All Purpose Flour
  • 3 Large Bananas, smashed
  • 6oz Greek Yogurt or Sour Cream
  • 3/4 Cup Nutella

Instructions

  1. Preheat oven to 350F and grease a mini muffin tin. In a heavy bottom pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma.
  2. In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract.
  3. Add the baking soda, powder, salt and flour to the wet ingredients folding until just combined. Add in the smashed bananas and sour cream again until just combined.
  4. Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
  5. Bake at 350F for 12-16 minutes, until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes. Freeze for up to three months and then microwave for 30 seconds when you want one!
http://confessionsofabakingqueen.com/nutella-banana-muffins/

 

Nutella Lovah?

Nutella Pumpkin Tiramisu

Nutella Strawberry French Toast

Nutella Cheesecake

Nutella Lava Cake

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