Valentine’s Day came and went without much fan fare around here. We learned years ago that it is almost impossible to get in anywhere for dinner on that night and since the kids were all going to be home anyway, I decided to make it all about them and have my romantic evening later! (I’m still waiting on that romantic dinner, by the way.) I made their favorite chicken casseroles (yes, plural), with sides and desserts. For the desserts, I made chocolate cake pops, apple pie pizzas, and these yummy Frosted Banana Cake Pops!
I’ve seen lots of recipes for cake pops, but until Valentine’s Day, I had never tried it myself. This was definitely trial and error. One thing I did learn, is that next time I make some, I will get out my fondue pot for the chocolate. I wish I had thought of that before. : /
I got this banana cake recipe out of a magazine years ago and have used it with great results. When I was planning my menu, I kept thinking that it would make a great cake pop. And I was right!!! The only thing about the cake that I change is that I always use more bananas. It only calls for three medium bananas, but I almost always use five. I just think it gives it a better flavor.
I actually thought making the cake pops was a lot of fun, but it’s a very time-consuming process. It’s also extremely messy. Be prepared!
Frosted Banana Cake Pops
1/2 C butter, softened
2 C sugar
3-5 medium mashed ripe bananas
1 t vanilla extract
2 C all-purpose flour
1 t baking soda
Pinch of salt
1/2 C butter, softened
1 8 oz package cream cheese, softened
4 C confectioners (powdered) sugar
2 t vanilla extract
CAKE POP COATING:
1 20 oz. chocolate flavored candy coating
1 C pecan pieces (the smaller the better)
1 C dried banana chips, crushed
For the cake:
Cream butter and sugar together in a mixing bowl.
Beat in eggs, vanilla, and bananas. Tip: I like the bananas to be pretty brown on the outside and I usually use more than three for more banana flavor!
Combine flour, baking soda, and salt in separate bowl; add to the creamed mixture and mix well.
Pour into a greased pan (original recipe called for 10×15, but I only had a 9×13).
Bake at 350 degrees for 25 minutes or until done. Tip: The smaller your pan, the thicker the cake is going to be and the longer you will have to let them cook.
For the frosting:
Cream butter and cream cheese together in a bowl.
Gradually incorporate powdered sugar and beat well. Tip: I do a cup at a time for less mess!
For the cake pops:
Let the cake cool.
Cut into squares and then completely tear apart.
Add frosting to the cake and mix until incorporated.
Roll the mixture into balls, stick with lollipop sticks, and place on wax paper lined pans.
Freeze for at least 30 minutes.
After the cake pops have been in the freezer for at least 30 minutes, melt the candy coating.
Dip cake balls in the coating.
Dip in nuts, banana chips, or a combination of both.
Let set up for a few minutes and enjoy!!
*This recipe made roughly 50 completely un-uniform sized cake pops!!
So that’s the recipe! These cake pops were absolutely delicious. We shared them with several other people and the general consensus is that they will be made again!! What are your favorite kinds of cake pops?