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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Banana Split Bars

I was on the hunt (once again) for something to make with ripe bananas, besides banana bread. I came across a recipe for Banana Split Bars and I was expecting them to be like granola bars, but they're not. They're more like baked oatmeal bars. They're chewy, but not in the granola bar way. I didn't add the nuts because we were bringing these on a school field trip, but I would recommend adding them if you can, because these bars need a little crunch.

This recipe is interesting because it uses oats (which I will try toasting next time) and quinoa. It called for dried cherries, but I didn't have any, so I used maraschino cherries. I didn't have any coconut oil either, so I used olive oil. I figured since it was such a small amount, that it wouldn't make any difference. 

Above: Wrap them up and take them with you for breakfast or snacks.

Above: Ready to go into the oven.

Banana Split Bars
Adapted from
Makes 12-16 bars

  • 1/3 cup quinoa, rinsed
  • 1/2 cup water
  • 2 cups large oats (gluten free if necessary)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 ripe mashed bananas
  • 1 large egg, beaten
  • 1/4 cup maple syrup
  • 1 tablespoon olive (or coconut) oil
  • 2 teaspoons vanilla
  • 1/2 cup maraschino cherries, chopped (or dried cherries/cranberries)
  • 1/2 cup chocolate chips of choice
  • 1/3 cup toasted nuts (optional)
  1. Preheat the oven to 325F and line a 9x13" glass dish with foil. Spray the foil with cooking spray.
  2. Bring the quinoa and water up to a boil over medium-high heat and cook for about 10 minutes, then, remove from the heat, cover and let it sit for another 5 minutes. Remove the lid and fluff with a fork. Allow to cool while you prepare the rest of the recipe (it'll cool faster if you spread it out on a plate).
  3. Combine the oats, cinnamon, baking soda and salt in a bowl.
  4. In another bowl, combine the bananas, egg, syrup, oil, vanilla and quinoa. Add this to the dry mixture and stir to combine. Now add the cherries, chocolate chips and nuts. Stir once more, then, spread the batter into the prepared pan.
  5. Bake for 30 minutes or until a tester comes out clean. Allow them to cool before cutting with a sharp knife. I got 12, but you could probably get 15 or 16 if you sliced them a bit thinner.
  6. These can be refrigerated for up to a week, or wrapped individually in plastic and frozen for up to 3 months.


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