Banana Cream Cake Bites

Remember that time we made mint chocolate cake bites?

Yeah. Tasty times.

Well, this is going to be a lot like that.

Except not.

This time I won’t go off on some tangent about creepy midget gingers, green rivers and needing a tan.

And this time, no mint. Just banana.

It’s all about the nanner. Get with it.

But we’re still gonna bake a cake.    Like straight out the box.

Tip your hat to Duncan Hines right quick.

Then, rip that sucker up like  lions on a wildebeest.  


You’ll have to pardon me. I’m still not quite over The Lion King re-released in 3D.    I know I’m not the only one who teared up three times in the theater. Right?

Okay solid. I knew there was no legit reason to feel weird about discreetly wiping eyes in a G-rated cartoon.

More like anyone who didn’t cry has got to be a smidge off-balance.                                                                  You people have no soul.

All pride land pokes and ponderings aside, are we all on the same page with this same but different cake bite concept?

I think we’re good here.

At least, I hope we are.  Cause that’s a whole lotta why cake bites are the cat’ s meow.                                  The lion’s rawr, if you will.

Last one. Swear.

I mean, cake bites/cake balls/cake truffles/put them on a stick= cake pops are all fantastic because you only ever have to learn how to make them once, but you need never put forth the same exact cake composition twice.

They’re simple enough that you can whip out a platter of scrumptious while completely enraptured in a new online obsession… innately cute enough to please hungry eyes no matter how much of a slob you might have been while slinging chocolate everywhere… and best of all, they’re versatile enough that you can throw just about whatever into the mix.

Whatever flavor you feel like. Whatever is lying around. Just whatever. Just do it.

Frosting component… it’s all you.     Personally, I dig cream cheese and booze.                                   For this, and for life.

You might roll some of your chocolate-dipped bites in crushed butter toffee pieces.            Yumily in the tummily.

Or hey, maybe you’d like to give toasted coconut or cookie crumbs a go instead.                              Totes up to your discretion.

Shoot, just stick with the straightforward chocolate coat.                                                                     Simple, smooth, blissful. Can’t be beat.

You could always switch it up. Try on a bit of butterscotch coating.                                                          Banana & butterscotch?       …uh yeah dude.

Ooh lala, the possibilities. I’m all a fluttered.

I vote for following my general exam-taking policy.

In situations such as this, we choose…

D.) All of the above.

After all, variety is the spice of life.

Banana Cream Cake Bites

  • 1 box yellow cake mix (and required ingredients designated on box)
  • 2-3 ripe bananas, mashed
  • 1/2 cup butter, softened
  • 1/2 package cream cheese (4 oz), softened
  • 1 tsp vanilla extract
  • 2 Tbsp banana rum
  • 2-2 & 1/2 cups powdered sugar
  • 12 ounces bittersweet chocolate chips (substitute butterscotch, white chocolate or your preference)
  • 1 Tbsp butter

Prepare the cake as directed on box. Beating in the mashed banana along with other required wet ingredients. Bake as directed.  Allow to cool completely on a rack.

In the meantime, beat together the cream cheese and butter until fluffy. Beat in the vanilla and rum. Then add powdered sugar 1/2 cup at a time until the frosting reaches desired consistency. If the frosting becomes to stiff, add in more banana rum (or milk) 1/2 Tbsp at a time.

Line 2 cookie sheets with wax paper. Set aside.

Crumble the cooled cake into a large bowl. Add in the cream cheese frosting and mix at low speed until evenly combined. Scoop the cake mixture out by spoonful and roll into small balls. roughly 1 inch in diameter. Place each on the prepared cookie sheet. Once all the cake is rolled into bites, place the cookie sheets into the freezer for at least one hour (until hard).

Melt the butter and chocolate (or coating choice) in a heavy-bottom sauce pan over low heat, stirring often until smooth. Remove from heat. Using a fork dip each frozen cake ball into the chocolate, coating completely,  and allow excess drip back into the pan. If you choose to do so, dip the cake bite into a shallow dish of your choice coating before the chocolate begins to harden.

Return each dipped cake bite to the wax paper-lined cookie sheet and place in fridge, allowing chocolate to harden completely.


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