Flambéed Banana Crêpes Suzette

The challenge: Whip up a “Steamy Valentine’s Day” Inspired recipe.

I thought to myself, what could be “Steamier” than a Valentine’s Day dessert so hot it goes up in flames?



Nutty Marbled Banana Bread

Yes… yes… I know. My banana bread slices look a little short. I can explain…. You see, it’s like this.

I faced a major dilemma earlier this week. I was in possession of only two ripe bananas and I wanted to make two loaves of this yummy banana bread.

So, what’s a girl to do?



If you’ve been following my blog for a while you might remember that last February I flew to New York on behalf of Foodbuzz and Electrolux to participate in Kelly Rippa’s Cake-off for a cause. With the help of the Cake Boss – Buddy Valastro, a group of selected Foodbuzz Featured Publishers including myself decorated 5 beautiful cakes and asked you to vote on them in an effort to help raise awareness and funds for the Ovarian Cancer Research Fund (OCRF).

Well, Kelly Rippa has dreamed up a new, fun, delicious, and oh so appropriate summer dessert to be the focus of this summers’ campaign.

A few weeks ago Foodbuzz helped Electrolux and Kelly Rippa raise money for the OCRF by sending two Foodbuzz Featured Publishers and their children to New York to make banana splits.

Serendipity 3
This time Kelly reached out to the Emperor of Ice cream Stephen Bruce, founder of the famed Serendipity 3 in New York City (basically an Ice Cream lover’s paridise) for guidance.

Here is a tiny sampling of Serendipity 3’s handy-work my family enjoyed when we visited Las Vegas last December, and of course the aftermath…

Serendipity 3 Goods
But I digress… Foodbuzz being so very generous is offering it’s Featured Publishers an opportunity to take over it’s Top 9 page for 1 day by posting a Banana Split themed post; in addition to donating $50 towards the OCRF for every Featured Publisher Banana Split themed post they receive.

And, just like with last winter’s Cake-off for a cause you have the opportunity to help raise funds as well by creating your own virtual banana split on

I now give you my version of the perfect banana split…

Monochrome Banana Split Ingredients
Monochrome Banana Split
Monochrome Banana Split

1 scoop dark chocolate ice cream
1 scoop peanut butter brittle ice cream
1 scoop vanilla bean ice cream
1 medium banana
2 tablespoons hot fudge sauce
2 tablespoons hot peanut butter sauce
whipped cream
2 tablespoons chopped peanuts (optional)

Slice the banana lengthwise.

Place the scoops of ice cream between the two banana slices drizzle with hot fudge and peanut butter sauce.

Top ice cream scoops with whipped cream, drizzle more peanut butter sauce and sprinkle with chopped peanuts.

Note: I would have loved to make my own ice cream for this post. However, since I had been out of town on vacation I didn’t get a chance to and didn’t want to miss the opportunity to participate in the challenge for this very special cause.

Peanut Butter Sauce
1/4 cup smooth peanut butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
2 tablespoons blue agave sweetener

Combine all the ingredients in a small saucepan, place over low heat and stir to combine. Remove from heat when mixture is smooth and creamy.

Mini Monochrome Banana Split
Effects of Serendipity 3
We had an opportunity to enjoy only a couple of Serendipity 3’s amazing desserts while we were in Las Vegas this past December. Next time I go back I’m ordering the Banana Split (Coward’s Portion).

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Peanut Butter filled Banana Whoopie Pies
One quick glance through my blogs’ dream archive and you can see a particular baked good that month after month keeps making an appearance.

Care to take a wild guess? Yes, Macarons…

I know, I know, we’ll get to the whoopie pies in a sec. I just wanted to share with you something very exciting that took place two weekends ago.

I actually held my very first Macaron Class! Can you believe that? I decided to start off with a small and manageable group of only two students since I would be teaching the class in my own kitchen.

Macaron Class

My two brave students were Julia from Fat Girl Trapped in a Skinny Body and Sara from Sliced Strawberries.

Julia's Handy Work
Sara's Handy Work
Did you see those gorgeous macarons? Needless to say they both passed the class with flying colors! Julia & Sara you guys were amazing!!

I’m so thankful to my two awesome students for being brave enough to let this newbie teacher share with them what I learned from the Queen of Macarons herself, Helen better known as Tartelette

I also want to give a big shout out to my dear friend and fellow Macaron Class classmate Rachael from La Fuji Mama who stopped by to lend a hand and offer moral support!

Back to the Whoopie Pies, well after a busy morning of teaching I managed to run over to my son’s elementary school and catch the tail end of a Carnival & Raffle they were having.

The raffle prizes were arranged along a couple of tables and in front of each was a brown bag. If you liked the prize you would place as many raffle tickets as you wanted in hopes of winning that particular prize.

Well my husband and boys had spent all morning at the carnival while I taught the macaron class and had placed $20 worth of raffle tickets among the prizes.

Well, I got there right when they were about to announce the winners of the raffle prizes. They announced a few of the winners and then they got to this basket…

Baking Lovers Basket
I’m thinking they must have put most if not all twenty tickets in this bag because; I got to walk home with it.

As you can see from the picture, there was a Wilton Whoopie Pan and the Whoopie Pie book. Of course I had to break in the pan, wouldn’t you?

I had a couple of very ripe bananas sitting in my fruit bowl so I decided to make banana whoopie pies with a creamy peanut butter filling. They were a huge hit!

Peanut Butter filled Banana Whoopie Pies
Banana Whoopie
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

1 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
3/4 cups light brown sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed

Preheat oven to 350 degrees F.

Line three baking sheets with parchment paper or a Silpat.

In a small bowl whisk together the all-purpose flour, bread flour, baking soda, and salt.

In the bowl of a stand mixer combine the butter, vegetable shortening, light brown sugar, and vanilla. Beat on medium speed for about 3 minutes with the paddle attachment, until light and fluffy.

Add the eggs one at a time, and stir just until combined.

Alternate adding the flour mixture and the mashed bananas. Stir to combine between each addition and scrape down the sides of the bowl if necessary.


Filled Whoopie Pan
Whoopie Pie Pan Spoon two tablespoons of batter into each crevice and bake for about 9 minutes.

Spoon Method Spoon one tablespoon of batter at a time onto a lined cookie sheet making sure they are at least 2 inches apart. Bake for 8 minutes.

Piped Banana Whoopies
Piped Method Using an Ateco #807 tip pipe 2 inch whoopies onto a lined baking sheet, making sure they are at least 2 inches apart. Bake for 8 minutes.

The original recipe said it made about 48 two-inch cakes. I had enough batter to make 12 four-inch cakes and 44 two-inch cakes. I also used one large and two medium sized bananas.

Banana Whoopies and peanut butter
Salty Peanut Butter Woopie Filling
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

3/4 cup creamy or crunchy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1/2 teaspoon salt

In a small bowl beat together the peanut butter and unsalted butter on low speed until smooth and creamy.

Add the confectioners’ sugar and salt, beat on low just until combined then increase speed to medium and beat until fluffy, about 4 minutes.

Piped Whoopie Filling

Banana Whoopie Pies filled with Peanut Butter

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A very good friend of mine originally from the Czech Republic, who recently moved from California back to Canada (Toronto) suggested I give these a try.

She and her husband are quite the Gourmets… every single time we had dinner at their place everything was fantastic, from the conversations, multi-course meals, you name it! Good times… We miss you!!

Her favorite version of the Berliner is stuffed with Povidlen. (A plum reduction – something between a butter and jelly), the traditional ones she described are filled with a strawberry jam that is not too sweet.

Unfortunately Plums aren’t in season, and rather than filling them with strawberry jam, I decided to try something different… go figure.

It just so happens that I had a just a bit of dark chocolate spread, and a ripe banana that was just calling out to be consumed.

Oh… and one other very important thing to mention:

Chele from has been so kind to give me this Happy 101 award!


As part of the Award Acceptance, I must do the following:

List 10 things that make you happy:

1 – Family time, such as playing Rock Band with my boys
2 – Cooking and Baking, especially dreaming up new recipes
3 – Organizing & hosting parties (The clean-up after the parties – not so much)
4 – A clean house
5 – Ice Cream makes me very happy (A little too much… :/ )
6 – A good workout (Especially to counter the effects of item No. 6)
7 – Traveling
8 – Singing while driving to work (I have a long commute)
9 – Shoe shopping
10 – Hot sunny days

Tag 10 bloggers who brighten your day. (Done)
Put a link to their blogs (Done)
Notify the award receivers. (Will do)
Award recipients need to link back to the sender’s blog. (Done)

1. Claudia from
2. Greg from
3. Bianca from
4. Sarah from
5. Alta from
6. Miriam from
7. Carli from
8. Jenny from
9. Jeanne from
10. Gera from

And now without further ado… I give you the

Dark Chocolate Banana Filled – Berliner
adapted from
Yields about 14 Krapfen:

500g all-purpose flour
21g fresh yeast (1 packet)
50g sugar
250ml lukewarm milk
3 egg yolks
100g butter, melted – lukewarm
a pinch of salt
about 750g clarified butter, lard or coconut oil for frying
1/2 cup dark chocolate spread
1 ripe banana, sliced
powdered sugar for dusting

Sift the flour into the bowl of a stand mixer and make a well.

Add a tablespoon of sugar to the well and the yeast.

In a small pot warm up the milk to about 110-120 degrees F. and pour it into the well. Gently stir the milk once or twice, cover the bowl with a kitchen towel and let it rest for about 15 minutes in a warm place.

Once the surface begins to look bubbly pour in the lukewarm melted butter, remaining sugar, salt, and egg yolks.

With a dough hook attachment, kneed the dough in the stand mixer just until it is no longer sticky and the dough releases itself easily from the sides of the bowl.

Once again cover the dough with a kitchen towel and let it rest in a warm place for 30 to 45 minutes or until the dough has doubled in size.

Roll dough out and using a biscuit cutter, cut out your Berliner rounds place them on a cookie sheet, cover them with the same kitchen towel and let them rest for another 15 minutes.

When ready to fry preheat the oil to 345 degrees F and fry the berliner’s for about 4 minutes on each side, then place them on paper towels to drain.

Dark Chocolate Banana Filling

Place sliced banana and chocolate spread into a mini-food processor and process until smooth and creamy.

Place filling into a pastry bag fitted with a filling tip and go to town filling your Berliner’s. Finally, top with a dusting of powdered sugar and enjoy them with a nice hot cup of coffee or tea.

Dobrou chuť!

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