Issues I’ve learned in the past year:

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Issues I’ve learned in the past year:

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1. Follow your heart. It’s the best thing you are able to do in lifestyle. You live once, so appreciate your life as it unfolds.

2. Embrace modification. When we modification, we grow and adapt. We become better. Don’t do something because it’s comfortable. Instead, problem yourself and learn from your failures.

3. Take chances. I moved across the country for employment and understood it wasn’t for me. I looked at what I wanted, and what I didn’t, then made a decision to pursue another career. Without shifting, I wouldn’t have figured that out. Taking risks means succeeding or learning something you didn’t before. And occasionally, it’s alright to fail.

4. Work hard. Damn hard. Success hardly ever comes easy. Dreams rarely turn into realities overnight. It’s an uphill climb full of uncertainties, but with plenty of determination, I believe anything is possible.

5. Baking cake is vital. No wait around, THIS cake is essential. It has bananas, peanut butter and has a caramel topping to expire for. It’s the stuff dreams are made of… or something similar to that anyway.

I don’t know approximately you, but sometimes a love just a little reflection. Today we’ll reflect over this cake together. Join me?

There’s one thing I’m more thrilled because of this week: the 4th of July! It’s most likely one of my favorite holidays. Laying beneath the sun all day long and viewing fireworks at night is simply the best.

And undoubtedly instead of providing you a typical with red, white, and blue dessert for the 4th of July, I thought that maybe you would like to enjoy this wedding cake instead.

While rummaging through formulas, I came across a recipe for a Caramel-Walnut Upside Down Banana Cake in my own Bon Appetit Desserts! book (a great dessert cookbook). I modified it with the addition of peanut butter instead of even more butter, and reducing the sugar (ripe bananas offer natural sweetness). Don’t allow that fool you though, his cake continues to be ridiculously indulgent.

The caramel sauce is totally mouth watering, gooey, and warm when the cake comes out of the oven; I recommend offering the cake as soon as you are able to turn and cut into it. I thought about pairing it using a salted caramel ice cream, but they were out at the store so if you try it, let me understand.

Please note which the caramel sauce tends to harden a bit once the cake it cooled, so avoid being afraid to warm up a slice within the microwave! You can also make the wedding cake with out the caramel-walnut topping if your heart desires.

This is a cake that changes non-cake lovers into die hard fans. It is also the wedding cake you provide to your boyfriend’s mom. You could actually bring this cake to every family gathering you ever have, they won’t mind.

It will deliver every single time.

Come on you know you intend to.


1/3 cup walnut halves or pieces

1 teaspoon cooking powder

1 teaspoon baking soda

1/3 cup dark brown sugar

1/3 cup granulated sugar

1/2 cup all-natural creamy peanut butter

3 tablespoons plain greek yogurt or sour cream

1 teaspoon vanilla


For topping: Spray 9-in . round cake pan (or larger wedding cake skillet) with non-stick aerosol. Melt butter in medium saucepan; add dark corn syrup and brown sugar; bring to a boil for 1 minute. Remove from heat and immediately mix in walnuts. Pass on topping in wedding cake pan.

For cake: Preheat oven to 350°F. Combine flour, baking powder, baking soda, and sodium in medium dish. Using electric mixer, beat butter and both sugars in large dish until creamy. Next, add eggs 1 at a time; beating once again until mixture is normally easy and creamy. Add mashed bananas, peanut butter, yogurt (or sour cream), milk and vanilla; mixing once again until well combined. Add in dried out ingredients slowly until just combined. Add batter to cake pan.

Bake cake until blade into center happens clean, about 40 to 45 minutes. Cool at least 15 minutes. To eliminate cake, carefully cut around cake with a blade to release. Place dish or platter over skillet. Holding pan and platter collectively, turn over, and remove pan. Scrape any extra caramel and walnuts on top of cake. Cool a minimum of quarter-hour for topping to set. Serve warm together with your favorite snow cream.

Adapted from Bon Appetit’s Desserts! Cookbook

Your baking period could be slightly longer. The original formula needed 55 minutes of baking time, yet I found I only needed about 45

Be sure to place a cooking sheet on underneath rack of the oven; the caramel sauce may boil on the edges of your cake pan

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