Crazy Nana’s Caramel Cakes

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I do my best to be a zero-waste kind of gal. Especially when it comes to food. I hate the idea of throwing away food that could have been used. I created these “Crazy Nana’s Caramel Cakes” for those days when you don’t want to throw away your bananas, but also don’t want to make the same banana bread again.

Bananas are precious in our house. We buy 2-3 bunches a week and usually go through them fast. Every once in a while though, the kids slow down in their banana eating craze and I end up with fruit that’s browning past the point of eating. I used to freeze them and make banana bread.

Not anymore!

Why The Crazy In The Nana

Crazy Nana’s Caramel Cakes will not only knock your socks off, but give you a break from the classic banana bread too. They are “crazy” good, especially when you look at how few ingredients there are!

Plus, this recipe uses 4 bananas, when your typical banana bread uses 2-3 bananas. Use more, waste less!

I made them the size of a silver dollar, because in my house changing one little thing makes it fun. My kids feel the same way when I use the leftover batter to make one huge pancake. They love it!

Since they look like pancakes but aren’t, I thought why not change up the syrup too. I made my homemade caramel sauce to drizzle on top. Crazy Nana’s Caramel Cakes are great by themselves, but really standout with the caramel sauce.

I used raw local honey from Chico Honey Company to slightly sweeten the batter. Bananas are a very sweet fruit, so they don’t need much added to them.

We ate these as a dessert, but I’m sure they’d be a fun treat for Saturday morning breakfast! Even my husband who does NOT like bananas ate 7 of these little guys. 😯

Share and Enjoy !

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2 thoughts on “Crazy Nana’s Caramel Cakes”

  1. Out of curiosity, would you use any other flour in these? I have almond and coconut flours usually, but not brown rice. I know coconut absorbs a lot of liquid, so I assume using that straight wouldn’t be smart. Ideas? Btw, I have been meaning to sign up for your newsletter- I follow you on Instagram, and everything you post looks SO delicious!! Thanks for sharing your culinary talents and great stories. 🙂

    1. sweetestlemonade

      Thanks so much Laurel! Personally I’d use the almond flour instead of the coconut flour. Almond flour will be about the same texture as the brown rice flour and hold the little cakes together nicely. I’m sending a newsletter out at the end of this week! I make sure my subscribers get insider info before anyone else. I’m so glad to have you as a part of the Sweetest Lemonade Community!

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