Move Over Cake Pops it’s Breakfast Time!

I decided with the latest cake pop craze, why not bring the pop-culture to the breakfast table?  So, we decided to give banana bread a make over.  I took my banana bread recipe, filled the cake pop molds and turned them into breakfast fun by serving them sandwich style.  The crew at my counters loved them & I hope that yours do too!

Jodie Fitz’s Banana Bread Sandwich Pops

1 ¼ cups flour

1 banana

¾ cups sugar

¼ cup water

¼ cup butter, softened

3 eggs

1 tablespoon molasses

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Pre-heat the oven to 350 degrees.  Coat a cake pop pan with non-stick cooking spray on both sides of the circular pans and coat each side with flour.

In a bowl mix the banana, sugar, water, eggs, butter, molasses and vanilla extract together with an electric mixer.  Add in all of the dry ingredients and beat well.  Fill one half of the cake pop pan with the mixture.  Add on the second half of the pan as directed when making cake pops and bake for 25 minutes.

Let the banana bread molds cool for at least 10 – 15minutes before removing the top tray of the pan.  Remove the banana bread molds completely and let them cool the rest of the way.  Once they are fully cooled, and just before serving, slice them in half and fill them with 1 slice of banana and my cream cheese peanut butter spread.

Jodie Fitz’s Peanut Butter Spread

½ cup whipped cream cheese

1 tablespoon smooth peanut butter

1 tablespoon honey

Let the cream cheese set to room temperature.  Stir all the cream cheese, peanut butter and honey together until the mixture is fully smooth.

Note:  You can also fill the center with creamy peanut butter and jelly for another twist.

Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.

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