2 overripe bananas
3 cups whole wheat (or gluten free) flour
1 tbsp baking powder
3 tbsp honey
2 cups water
1 tsp vanilla
Heat oven to 325.
*If you are planning to make frosting, pull cream cheese out of the refrigerator to soften.
Mash bananas. Combine dry ingredients in separate bowl. Mix all ingredients together.
Spoon into 2 oz paper portion cups. Trigger scoops are great for this step! They allow for a quick, non-messy process and come in a variety of sizes. Portion cups are normally white, but are sold in holiday colors and prints. You can also use mini muffin baking pans and liners. If using portion cups, place them on a cookie sheet.
Bake for about 24-26 minutes or until a toothpick inserted in the center comes out clean
When banana pup cakes are cool, frost with cream cheese frosting, if desired
180g (6 oz) cream cheese
3 tbsp plain yogurt
2 tbsp honey
whole wheat (or gluten free) flour
Beat cream cheese, yogurt and honey until smooth.
Add enough flour to thicken until you reach a good spreading consistency.
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