Archive for the ‘Breads’ Category

Banana Cake with Chantilly Filling and Cream Cheese Frosting


Okay, so I make cake like a 4 year old would. I haven’t made a cake since I was practically 4 years old, because I like salty things more than sugary things. Don’t mind the salt and pepper shakers in my photo, I didn’t salt and pepper my cake! I just forgot to remove them in my photo shoot.  This recipe can be used for muffins, or bread, but I decided to wing it and make a 2 layer cake with it. I thought, bananas + cream cheese + coconut = delicious. Chantilly frosting is what has the coconut in it. Let’s get started on my sloppy journey through cake-making.


  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 6 bananas
  • 1 1/2 cups sugar
  • 2 eggs
  • 2/3 cup melted butter
  • 2/3 cup brown sugar
  • Chantilly frosting for filling (recipe here)
  • cream cheese frosting (recipe here)


1) Preheat oven to 375 degrees. Grease 2 9 inch cake pans.

2) Mix flour, baking soda, baking powder and salt in a bowl.


3) In another bowl, mix bananas, sugar, eggs and butter together with a potato masher.




Should have this consistency when mixed together.


4) Stir banana mixture into flour mixture.


Should have this consistency when mixed.


5) Pour batter equally into the 2 cake pans. Bake for 20-25 minutes.


6) Insert toothpick into middle to see if it comes out clean.  Cool thoroughly.


7) Using a knife, gently loosen the sides of the cake, and put a sheet pan upside down on the top of the cake. Using both hands, flip both pans upside down.


Voila. Do the same with another sheet pan if you have an extra one, or move the first cake to another dish.


8) Keep the cake on the sheet pan if you’re going to make a mess with the frosting, and slide the entire 2 layered frosted cake into fancy dish with 2 spatulas after you are done decorating.  I got ahead of myself and moved the first layer into a fancy dish that I had to clean off afterwords. Slather on Chantilly filling starting in the center and working towards the edges. Don’t get filling too close to the sides like I have. When the second layer squishes down, the filling oozes out and makes a mess.


Filling too close to edges.


9) With your hands, gently place the top layer cake, flat side down onto first layer.


10) Using a rubber spatula, slather cream cheese frosting all over cake. Refrigerate for at least 1 hour, serve.



Amish Friendship Bread


This was THE LONGEST PREP TIME FOR A RECIPE EVER. Fortunately, I received a pre-made starter from a friend that was already 3 days into the 10 day prep. And I STILL think it was the longest time ever.  Was it worth it?  I’d say so. The bread is incredibly moist and sweet, and the texture and depth is nothing like the quickbreads I usually make.  I actually lost count how many days in I was, and some days I even forgot I had the starter. Luckily it all turned out really well, and I was even asked for the recipe.  Amish Friendship bread is like a food chain letter, you make a bread starter and pass it along to 3 friends, and they pass it onto 3 friends, and so on.  Does anything bad happen when you DON’T pass it to friends?  I have yet to find out…

* If you wish to not pass it along to friends and want the correct measurments for 1 batch, do the math yourself.  It was hard enough for me to do it, luckily I have a human calculator for a husband.

Amish Friendship Bread Starter

*Do not use metal bowl or utensils



  • 1 package active dry yeast
  • 1/4 cup warm water (110°F)
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 cup warm milk (110°F)



1.      In small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2.      In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add milk.

3.      Slowly stir in warm milk and dissolved yeast mixture. Place mixture in gallon size zip-lock bag.  Consider this day 1 of the cycle.



Mounds Amish Friendship Bread – makes 2 loaves


Day 1 – Do nothing

Day 2 – Squeeze the bag

Day 3 – Squeeze the bag

Day 4 – Squeeze the bag

Day 5 – Add 1 cup each flour, sugar and milk

Day 6 – Squeeze the bag

Day 7 – Squeeze the bag

Day 8 – Squeeze the bag

Day 9 – Squeeze the bag

Day 10 – Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 1-gallon zip-lock bags, with 1 cup each for 3 of your friends and 1 cup for your own loaves. Give to friends with instructions for Day 1 to Day 10.


After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl.



  • 1 cup oil
  • 3 eggs
  • ½ tsp. vanilla
  • 5.1oz. box of chocolate pudding
  • 1 cup sugar
  • 2 cups flour
  • ½ cup milk
  • 1 ¼ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips
  • ½ cup coconut flakes



1)     Stir all ingredients by hand until well blended.

2)     Grease and lightly flour 2 loaf pans.

3)     Bake at 325°F for 1 hour (individual oven temps may vary). Cool 10 minutes, remove from pans.

Garlic Bread


Slice a baguette down the middle like you are making a sub. In a small bowl, mix 2 tbsp melted butter, 2 cloves crushed garlic, and salt. Brush mixture onto bread.  Toast in oven (set to broil) until edges are golden brown. Shouldn’t take more than a minute to toast, so watch it carefully in the oven. Can substitute butter with olive oil.