Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)


3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda


Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!


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Oatmeal Strawberry Jam Breakfast Muffins

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These muffins are a breakfast lover’s dream come true. Packed with oats, brown sugar, and organic strawberry jam they are like a little bowl of oatmeal on the go. Fun fact- I hate the texture of oatmeal. I love the way it smells and the yummy flavors of oats, but the gummy texture is incredibly unappealing to me. I wanted to create a way to have the delicious oatmeal flavors I dreamed of without actually having a bowl of oatmeal. The best part about this recipe is the flavors are interchangeable. You can add any fruit and jam combo. Or even hazelnut spread with chocolate chips. The possibilities are endless.

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I sprinkled the tops with granulated sugar for a crunch, but I recommend using natural sugar. The large chunked brown sugar. Make sure to let these muffins cool down a lot before eating. If you try and eat them fresh from the oven (like me) the muffin will stick to the wrapper and start to break the muffin apart. These muffins are great alone, but I love them with a little bit of salted butter.

strawberry muffin

Oatmeal Strawberry Jam Breakfast Muffins
Recipe Type: Muffins
Prep time:
Cook time:
Total time:
Serves: 12
Oatmeal and Strawberry Jam Breakfast Muffins
  • 1 1/2 cup of flour
  • 1 cup of oats (not quick oats)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 cup of whole milk
  • 2 tbsp canola oil
  • 1/2 cup of organic strawberry jam
  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl whisk flour, oats, salt, baking powder and cinnamon.
  3. Add in milk, oil, and the egg beaten.
  4. Stir gently until flour just disappears.
  5. Add in strawberry jam.
  6. Lightly mix throughout.
  7. Tip* If jam is room temp it will melt into the batter a lot easier.
  8. Fill lined muffin tins 3/4 of the way. Top with a sprinkle of sugar.
  9. Bake for 15 minutes or until golden brown.
  10. Let cool completely before eating.

Don’t forget to slather these muffins with your condiment of choice! Cream cheese, butter, more strawberry jam! These keep for 3 days in a ziplock bag once cooled. Let me know if you try these! I would love pictures! Tag me #kelliericecakes

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