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Karista's Kitchen Kid Friendly Sweets

Banana Chocolate Cake with Marshmallow Cream

Banana Chocolate Cake with Marshmallow Cream // Karista's Kitchen

It has been one of those weeks that desperately required a sweet.  Not just any little ole sweet but a down and dirty, honest to goodness, sweet.  Which for me is anything that includes chocolate.

I think this cake has it all.  It’s totally and unabashedly sweet. The kind of sweet that requires either a large glass of milk or a lovely cup of tea.  A cake rich with banana, dark chocolate, marshmallow cream and another drizzle of chocolate.  I believe I have achieved my goal.

This cake recipe came from one of my favorite chocolate cookbooks written by Max Brenner, Chocolate, A Love Story.  The original title is so fun it caught my eye immediately – Lipstick Banana Chocolate Cake Bonbons enrobed in well-behaved white chocolate and a nutmeg lady’s coat.  How fun is that?  It stopped my page turning immediately.  I read through it, bookmarked it and now it’s one of my go to sweet recipes for when I need a little indulgence.  I’ve made the recipe as written and then I’ve deviated.  I think you know by now I love to deviate.

Banana Chocolate Cake with Marshmallow Cream // Karista's Kitchen

This is my deviated version, or one of them at least.  I was too lazy to cut squares out of the cake to make the bonbons, so I decided to make the recipe using these cute little cupcake papers.  Rather than topping these cakes with the white chocolate glaze, I did what I often do… top that cake with some marshmallow cream.  I know, you can’t believe I have marshmallow cream in my pantry!  I do.  It sneaks in the pantry once a year around the holidays for baking and for dipping into with large spoons for general holiday merriment.   For some reason my jar of marshmallow cream was never opened this last holiday.  So I put it to good use on these cakes.

These are fun, festive and most of all, satisfies the sweet tooth!

I’m taking a little time off to enjoy my family this next week.  A little hiking, a little biking, lots of reading, my daughter hopes a little shopping is included, definitely exploring some new restaurants and popping open that bottle of Rocca wine I’ve beens saving.  If you are on Instagram I’ll be posting some candids of our week so be sure to check it out.  And I promise I’ll post something completely delicious when I return.  Happy Spring!

Delicious Wishes and Loads of Love,


Banana Chocolate Cake with Marshmallow Cream

6 large mini cakes or 12 cupcakes or 1 8-inch loaf

Banana Chocolate Cake with Marshmallow Cream

Cake recipe by Max Brenner from Chocolate, A Love Story


  • 4 ripe bananas
  • 1 stick unsalted butter, softened
  • 1/3 cup sour cream or creme fraiche, room temperature
  • 3/4 sugar
  • 1 large egg, room temperature
  • 3 tablespoons aged brown rum (I used 1 teaspoon rum extract)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ounces dark chocolate chips (I probably used a bit more)
    For the Topping
  • Marshmallow Cream
  • 1/4 cup dark chocolate
  • 1 tablespoon water


  • Preheat the oven to 400F
  • Either butter and flour an 8 inch loaf pan or use cupcake liners for a cupcake tin
  • In an electric mixer or by hand, mix together the mashed bananas, butter and sour cream until smooth. Gradually mix in the sugar, egg and rum or rum extract.
  • In a separate bowl mix together the the flour, baking soda, baking powder and salt. Add the flour mixture to the banana mixture, mixing just until smooth. Stir in the chocolate chips.
  • Pour the batter into the loaf pan or cupcake tin and then place them in the oven. Turn the heat down to 325F. Bake until puff and golden brown on top. The loaf pan should take about 40 minutes, the cupcakes should take about 20-30 minutes.
  • Gently heat the dark chocolate and tablespoon of water in the microwave 10-15 seconds at a time, whisking gently until the chocolate is smooth enough to drizzle.
  • Let the cake/cupcakes cool and then top with marshmallow cream and chocolate drizzle right before serving.
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    Breakfast Karista's Kitchen Kid Friendly Sweets vegetarian

    Run To The Bus Breakfast

    banana maple oatcakes

    My kitchen was tea and jelly stained Saturday morning.  Trying desperately to get the “perfect” picture of these delicious little lovelies, I must have been leaning over to far and my darling little red step stool went flying out from under me.

    You can only guess what happened then.  Yep. Tea, jelly, oatcakes, linens and dishes went flying as I slammed into them on my way down to the hardwood floor.  It was quite the scene.

    A few minutes later, Suzie Q walked into the kitchen and announced I was making way too much noise.  I had woken Sleeping Beauty.

    Sleeping Beauty couldn’t be irritated for long because I had a delicious stack of Banana Maple Oatcakes on the counter for breakfast.  These were the oatcakes that managed to avoid the crash.

    Banana Maple Oatcakes

    Banana Maple Oatcakes

    I’m constantly encouraging (most likely nagging) my family to sit at the counter and slowly enjoy breakfast.  However, a few of my family members (make that one in particular) would rather sleep until the last-minute and then eat breakfast walking out the door.  She calls these moist and tasty oatcakes “run to the bus breakfast”.  This is because many mornings she can be seen racing to the bus with a few oatcakes in hand.

    Banana Maple Oatcakes look like a cookie but feel more like a pancake met a muffin.  They are perfect for breakfast, as a snack, with coffee or tea and with a little homemade jam smeared on top.

    And as Tank, our feisty Cairn Terrier and general kitchen floor sweeper, would tell you if he could talk… they’re tasty eaten right off the hardwood floor.

    Banana Maple Oatcakes


    1 ½ cups flour (I used Jovial Einkorn Whole Grain Flour)

    1 cup quick oats

    1 teaspoon baking soda

    ½ teaspoon salt

    1/3 – ½ cup real maple syrup

    2 eggs

    ¼ cup oil

    ¼ cup milk

    1 large very ripe banana, smashed


    Mix together the flour, oats, baking soda and salt.

    Then whisk together the maple syrup, eggs, oil, milk and mashed banana.

    Heat a griddle or large non-stick pan you use for pancakes on medium to medium low and lightly butter or oil the pan.

    Ladle rounds of about ¼ cup each onto the hot pan and brown each side just like making pancakes.

    Transfer to a platter and serve warm with jelly, almond butter, fresh fruit and Devonshire cream or anything else that tickles your fancy.

    I love to make extra and keep them in a bag in the frig for a quick “on the go” breakfast.  Re-heat for just a few seconds in the microwave.

    Add Ins:  Sometimes I add raisins, chopped nuts, chopped dried fruit and spices like cinnamon and fresh grated nutmeg.

    Related Posts:

    Karista's Kitchen Kid Friendly Sweets vegetarian

    Spiced Banana Bread

    Moist banana bread recipe with fresh ground spices and buttermilk

    Spiced Banana Bread

    A really good banana bread is like a dear friend.  A friend that has been with you through thick and thin, and all of the in between.  A constant in one’s life with fortitude that transcends the test of time.

    Banana bread is enticing to the palate, earthy in color and fragrant in aroma.  It never deviates.  One can always count on consistent flavor.  That is of course if one follows the recipe.

    I would not be that one.

    Banana Bread recipe with fresh ground spices and buttermilk

    Fragrant and Enticing Spiced Banana Bread

    I had to do it.  I had to deviate.  I ended up deviating several times and thankfully ended up with this lovely little version of my most favorite banana bread.

    Only spicier.  😉

    Delicious Wishes and Loads of Love,


    Spiced Banana Bread


    ¾ cup dark brown sugar or coconut palm sugar

    ¼ cup olive oil

    1 large egg

    1 cup mashed very ripe bananas (2-3 large bananas)

    ¾ cup buttermilk

    2 cups flour (1 ½ cups all-purpose + ½ cup cake flour)

    1 teaspoon baking soda

    ½ teaspoon baking powder

    ¼ teaspoon salt

    1 teaspoon spice blend (if you don’t like coriander, omit; or sub with 3/4 teaspoon ground cardamom and 1/4 teaspoon ground cloves)

    1 teaspoon coriander seeds

    3 cardamom pods

    1 clove

         Heat a small pan over high heat and toast the spices. Once toasted let them cool for a few minutes and then grind in a spice grinder.  This should give you about 1 rounded teaspoon of spices.

    Diagonally sliced bananas for garnish.


    Pre-heat the oven to 400F.  Grease a medium size loaf pan 9×5.

    Mix together the sugar, olive oil and egg until smooth and blended.  Add the mashed banana and buttermilk and blend until incorporated.

    Mix together the flour, baking powder, baking soda, salt and spice blend.  Gently mix the dry ingredients into the wet ingredients just until nicely incorporated.

    Pour into the baking pan and lay sliced bananas diagonally onto the top of the batter.  Sprinkle with brown sugar or coconut sugar.

    Bake at 400F for about 15 minutes.  Then turn the heat down to 350F and bake for another 30 minutes or until the bread is done.

    Cool for about 10 minutes before slicing.

    Check out these delicious Banana posts!