Banana Cheesecake Cupcake


cupcake warsIf you know what this logo is then you’re awesome!

Just like the show, Cupcake Wars!

I have no joke been on bender/binge/marathon of cupcake wars for the last week or so.

I actually think that the universe has been sending me signals to eat cupcakes for a while now. Ok, not the universe but definitely LivingSocial has! Three cupcake coupons, three separate locations and a multitude of flavors, icings and decorations!

Really LivingSocial? REALLY?

Add this to the fact that I’ve been watching a show jam packed full of delicious, beautiful, and drool inducing cakes I MAY have been craving some cake. Ok not just craving, more like….crackhead-twitching-fully-focused-on-stuffing-my-face-with-some-calorie-loaded-goodness.


We shan’t!

Counter offer:

  • Nutritious
  • Quick
  • Easy to make
  • Sugar-free
  • Dairy free
  • Grain-free
  • Full serving of vegetable and fruit

Interested? Good!

Banana Pudding Cheesecake


Peanut Squash Crust



1 cup rough chopped Yellow Squash—————————————-40 Calories

1/2 cup Peanuts, unsalted—————————————————-320 Calories

2 Tbsp Tapioca Flour———————————————————-50 Calories

2 tsp Splenda——————————————————————–0 Calories

1 tsp Imitation Vanilla———————————————————-2 Calories

1 small box sugar-free instant Banana Pudding—————————–100 Calories

1 1/2 cups Original Unsweetened Almond Milk——————————45 Calories

1 small Banana (6 inches)——————————————————-90 Calories

Makes approximately 14 cupcakes

1 Cupcake————————————————————————–47 Calories

Cheesecake Ingredients

I started my baking today with a little more gung-ho than follow through.

I was going to make two pies, one banana and one cheesecake flavored with pineapple.

That turned into just making the banana pie, which turned into making cupcakes because I wanted to test out individual crusts and batters. I learned the hard way and through multiple mistakes to make new recipes in small batches or end up with a large amount of grossness.

Office ProduceOne of the reasons I did a squash crust is because my office once again come through with some fresh, garden grown produce.

Who knew I worked with such an awesome, talented group of part-time farmers!

This is the second batch of squash, zucchini and fresh produce that I’ve been gifted by my co-workers.

Check out what I did with the rest of my produce donations in my Squash Attack post.



Get your Squash into a rough puree. Squash for Crust
I went at it in a couple unsuccessful ways, finally got what I wanted by just finely chopping with a large, heavy, sharp knife.
If you have a food processor then lucky you!

Crush your peanuts into rough small-ish pieces.
Best method is to roll a measuring cup over your peanuts in a sturdy bowl.
Go at it gentle and in increments, its really easy to end up with peanut powder or find yourself half-way to a bowl of fresh peanut butter.

Combine your squash and peanuts with your tapioca flour, vanilla, and splenda.
I think I also added the smallest pinch of salt. I switched from using the Soy Flour shown in the first picture to the Tapioca Flour because the Soy Flour can often give a bitter after-taste and I didn’t want that.

You should have a semi-damp, crumbly mixture. Finished Crust

Press about 1 Tbsp of your crust into the bottom of your cupcake liners.

Heads up use the foil liners NOT the paper ones!
Paper liners turn into a not-so-pleasant stuck mess

Bake at 350 degrees for about 15 minutes. Crusts are done when the edges are brown and the center isn’t soft to the touch.


Thoroughly mash your banana.

Whisk your sugar-free banana pudding powder with your almond milk.

Add in mashed banana


Drop about 2 Tbsp of filling into each of your crust filled cupcake liners.


Place back in the oven at 250 for about 20 minute. Time on this is really iffy, you want to keep an eye on your cheesecake. When the top has a skin on it but still is slightly gushy to the touch then its done.

If you turn the heat up any higher your pudding starts to boil and bubble and won’t really firm up. It will however turn a nasty grey color and get super liquidy and turn your crust to mush.

Baking at a low temp for a longer time period gives you a firmer, baked and chewy cheesecake consistency. When you remove from the oven make sure to let the cupcake cool completely, this helps it set up more so when you unwrap your cupcake you have a a defined shape and not a pile of banana goo.


Place your pudding filled crusts directly into the freezer.

They freeze.

You eat.

When I was trying different batches of these cakes I thought the baked one was my favorite. The crust got a little more done and the ‘nutty’ flavor really came out. The top of the cake had a nice skin on it while the inside was still gushy like banana pudding. You could pick the cake up and eat or be civilized and eat it with a fork.

THEN I tried a frozen one. SOOO much better. The crust was a little more chewy but the pudding filling was amazing. I may be biased because frozen things are my favorite things but this is really, really really good.

I don’t have a good picture to illustrate the frozen versions because….. I ate them all.

That should be proof enough that they are amazing!

I did manage to snap one quick, slightly blurry pic to compare to the baked version.Banana Cupcake



– T & H Body

Hare Nutrition Logo


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