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.
Crumbly banana chocolaty goodness.
Cake pops all made.
Cake pops ready for chocolate covering. I had were a few pieces of Hershey bar chocolate in the kitchen.
Time for the chocolate.
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!



I love the smell of basil and lemon! Making this pesto is simply the best way to incorporate those two ingredients. A very simple and easy recipe that can be used with pasta, shrimp, tomato & mozzarella, omelets, and well anything you want. Even better is that you can keep pesto for a long time in the freezer. Yum!
I saw this recipe on the food network a long time ago when Dave Lieberman was hosting his show and from then on I kept making this recipe over and over again.

Adapted from Dave Lieberman
After making this recipe a million times I tweaked it to my preference such as not adding garlic, less extra virgin olive oil, switching nuts and the rest is all to your personal taste. The reason i switched nuts is because if you have bought pine nuts you know that it is more expensive than walnuts, almonds, etc. As for the oil, I felt that it was a bit much for me since the oil would float to the top when the pesto was resting; I know that is quite normal but that is just me, you can put more oil if you would like.
Colorful ingredients going in the blender. If you have a large food processor, I think that it would be easier to get the pesto out rather than struggle with spoon trying to scoop out every last bit.
Finished product.
Nothing like pesto pasta. yum!

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
Kosher salt
Ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
Place all ingredients in a blender and blend until pesto is thick and smooth.