Papa’s Cream Pie

Hiya eaters!

It’s Monday. Monday. Boy do I love Monday.

Even though I sang this to the tune of that dumb song, it just doesn’t have the same ring to it. (But this song does. CLICKIT!)

Oh well, I still had a pretty great day.

Even though I wish I could still be up on man mountain or laying on the beach, I do enjoy my routine.

But even though I’ve got my nose back in a book, not all of my mind is here. Instead, I’m thinking about cake. Not just any cake, though.

Oh come on eaters, I’m not that easy.

No, I’m thinking about the cake I made Papa for his birthday.

Ya see, eaters, I know my dad. He likes his desserts “gooey.” And to help stabilize his blood sugar, he eats a lot of protein.

Oh and he likes chocolate and bananas.

In the past I’ve made him a Boston cream pie. I’ve made him a chocolate angel food cake with chocolate marshmallow icing. I’ve made him a chocolate cake with banana icing.

This year, I got a little more creative.

Papa’s Cream Pie

2 c flour

1 ½ t baking powder

½ t baking soda

¼ t salt

1 c Greek yogurt (I used fat free)

½ banana

1 T oil

1 c minus 2 T sugar

1 T honey

3 eggs

1 batch banana cream*

1 batch chocolate ganache*

In a mixing bowl, combine the flour, baking soda, baking powder, and salt. In another, larger bowl mix everything else together. Using an electric mixer (this is a really strong suggestion), mix together the wet and the dry.

O'm'gosh, this tasted good.

The batter will be thick. Somewhere between cookie dough and cake batter. That’s okay.

Pour the batter into a greased and bottom-papered cake pan (I used a 9”). Then bake in a 350 degree oven for 30-35 minutes.

The top will be round and golden.

Let the cake cool completely before using a long serrated knife to cut the cake in half. Once the cake is cool and cut, make the cream.

*Banana Cream

1 c (fat free) Greek yogurt

½ banana

1 ½ T honey

Put everything in a container and blend it together. I used an immersion blender, which worked like a charm. If you don’t have one, a regular blender or even a food processor would probably work equally well.

Once it’s blended, toss the cream back into the fridge for a bit to firm up again.

Or not. It’s really doesn’t matter all that much.

Once you’re ready to apply the cream, simply pour it on and spread it out.

Money shot!

Use all the cream and spread it as thick as possible. Creamy centers are no place to skimp.

Toss the cake back in the fridge while you make the last part of the cake:

*Chocolate Ganache

1 c chocolate chips

2 T milk

Set up a double boiler and slowly melt the chocolate chips and milk together. Once everything is creamy, pour the (kinda sorta, but not technically) ganache over the top of the cake.

I missed the money shot of this black velvet goodness cascading over the golden cake top, but luckily the ganache hardened so the drips stayed.

Almost money shot!

This baby sat in the fridge while we enjoyed a lovely dinner out. And then when we got home it was time to blow out the candles.

Or in our case, blow out the match.

And once Papa made his wish, we ate.

This isn’t your typical yellow cake. It has a large, firm crumb and a very real banana flavor. The cream is light and airy, not like pudding. And the ganache is thick and decadent.

The cake was just as good the next night when we did a ‘Baby family tradition — passing the fork.

Families that "even it out" together stay together, right?

Did you know that if you don’t actually cut yourself a slice then it doesn’t count? And it really doesn’t count if you just take bites to “even it out”.

Yup, it’s the truth.

So go make this cake and then pass a fork between those you love.

M’gosh, I already miss my family.

Your turn:

Does your family have any weird “traditions”?

Do you have a classic birthday cake or does it vary?

G’night eaters!

Comments

  1. That looks AMAZING! My dad loves boston cream pie and banana cream pie, so I feel like this would be the perfect mix of both!

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