Banana bread cake pops

Once again the last few bananas in my house have been neglected. Fortunately for me I had the good sense to prolong its brown yellow life in the fridge and bake banana bread cake pops. These were inspired by my friend Nicole who told me this long ago when I made the carrot cake pops.

Banana Bread Cake Pops
Recipe for Banana Bread
When I made the banana bread this time I left out the butter because as I mentioned in the previous post the banana and yogurt makes up for the lack of butter.
Put 1/2 cup of chocolate instead of 3/4 cups since the coating of the cake pop would be chocolate.
Substituted 1/2 cup of flour for 1/2 cup of ground flaxseed.
You can feel less guilty eating this cake pop or bread.
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Crumbly banana chocolaty goodness.
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Cake pops all made.
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Cake pops ready for chocolate covering. I had were a few pieces of Hershey bar chocolate in the kitchen.
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Time for the chocolate.
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All done and ready to eat!

Cake pop assembly
After letting it cool for a while, crumble the banana bread in a bowl with your hands or fork or both.
The banana bread has already a binding component from the mushy bananas, when you get to this point you will see, so you don’t need add any type of frosting or binding agent.
Make the cake pops into the size of a ping pong ball or a tad smaller and place the lollipop sticks inside the cake balls. (I advise you to cut the lollipop sticks in half since I think they are too long)
Place the cake pops on a baking tray, lined with aluminum foil or parchment paper, and put them in the freezer for 15 mins or refrigerator for 30 mins or less since the cake pops have the mushy banana binding.
Melt the chocolate in the a double boiler or microwave it in 20 second increments. Watch the chocolate, especially in the microwave, so you don’t dry out the chocolate.
Take the cake pops out and start to cover them in the chocolate and place them back on the baking tray.
When you are done with that, place the cake pops back in freezer or fridge to harden the chocolate. After the wait then you can eat it!

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Carrot cake pops

These were baked as a request from one of my best friends, she said that she had never seen anyone make carrot cake pops. So I made it with my god sister, it was really fun to make. I think if anyone has a party or kids, they will love this cause kids get to wreck the cake and its a bite size piece of cake that you don’t have to feel super guilty about.

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butter up and flour the baking pan.
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mixing the cake to crumbly blob
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Carrot cake pops
I used a recipe from my previous post Carrot cake.
The great things about this recipe is it can be easily adapted to any type of cake.
The icing will have to be doubled in amount, although the powdered sugar could be cut down since you will have to use more of it in this recipe.
Once you have the ingredients for the carrot cake then all you need is the lollipop/cake pop sticks. I would suggest to cut the sticks in half.

Cake pop assembly
After you have baked the cake and let it cool. Then use a fork to mix the cake till its all crumbled.
Add the first portion of icing to the crumbled cake, this is done to help the cake adhere to each other.
Mix the icing and cake together, it will look crumbled blobs.
Use your hands to shape the cake into a ball, roughly the size of a ping pong ball and place them on a cookie sheet or container.
Place sticks in the middle of cake balls and then put them into the freezer for 15 mins or refrigerator for 30 mins for the cake to firm up and form.
Make the icing while you wait for the cake pops to harden. You want the icing to be more liquidy than the previous icing made, therefore adding less powdered sugar or heating the icing up before usage would allow that to happen.
Take out the cake pops from the fridge and dip them in the icing then place them back on the cookie sheet. Once done with icing put them back into the fridge to harden the icing.
Voila, you have cake pops!