Catch a Buzz - the latest & greatest at bellybuzz
Follow Freelulu


Browse these Galleries



Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Banana (2)


Pineapple Banana Upside Down Cake

Ever have one of those days where you want an excuse to eat a few bites of whipped cream, so you bake a cake to put underneath it? Yeah, me too. That's pretty much what happened this afternoon when I spent an anxious two or three whole minutes scouring the interwebs looking for something I could whip together like a pantry ninja and snack on for the next few days. This, friends, was the beginning of my love story with this cake. We're in love, it happens. Don't hate...

Anyhoo... here's a recipe for one of the most delicious and decadently simple cakes you can throw together in a flash and wow your friends and fam with. This cake is perfect for a hot summer afternoon... so pull up a fan, tuck a hibiscus bloom behind your ear, put your feet up and bite into a little bit of paradise.... if you think you can stop shy of half the cake. I have dibs on the other half... just sayin.

Pineapple Banana Upside Down Cake


  • 3 bananas, sliced
  • 1 28 oz can crushed pineapple (juice reserved)
  • 12 Tbsp. butter
  • 1 cup light brown sugar
  • 1 box yellow cake mix
  • 3 eggs
  • 1/4 cup oil
  • 1 cup pineapple juice/water
  • 1 cup chopped walnuts


Preheat the oven to 350ºF. Spray a 9"x13" baking pan with Pam Baking spray. While your oven is heating up, put the butter in the baking dish and put it in the oven until the butter is melted, about 5 minutes. Meanwhile, prepare the cake mix as directed with the boxed mix, oil, eggs and, in place of the water, used the reserved pineapple juice. (If you don't have enough, fill up the measuring cup with water to 1 cup). Set cake batter aside.

When the butter is melted, remove from oven and stir in the brown sugar until fully dissolved into the butter. Begin by layering sliced bananas on top of the butter/sugar, followed by chopped walnuts and crushed pineapple. Spread ingredients evenly in the pan. Pour the cake batter over the top of the pineapple. Bake for 40 minutes until the top/bottom of the cake is golden brown.

Cool cake for 5-6 minutes. Now comes the fun part... the next best thing to flipping a pancake is flipping a pineapple cake! Take a serving tray or cookie sheet and place on top of the cake pan. Flip the cake and cookie sheet overin one smooth motion. The cake should easily slide out of its' dish... it's easier than it sounds. :)

Serve warm with whipped cream on top.  Serves about 12. 


Goin' bananas for some nutty muffins... pardon my puns.


I'm just gonna say it... I love a muffin. The chunkier and clunkier, the better. I like em chocolaty, spicy, fruity, nutty, whatever you got. I like it all, but even I have to admit it's hard to beat a classic combo like boring old banana and walnut.  Sprinkle in a little cinnamon and voilá breakfast is served... not to mention my afternoon snack and midnight munchy.

For those of you watching your waistline (and not wanting to watch it expand exponentially from all the deliciousness), never fear... this recipe can be doctored up to make it more healthful. Just substitute a sugar alternative like Splenda or Stevia - or completely replace part or all flour with whole wheat flour - I promise they will taste just as good. Good for you and super easy... five minutes and these babies are in the oven. Um, why haven't you started baking them yet??

Banana Walnut Muffins

INGREDIENTS: Makes 1 dozen 

  • 1 1/2 cups flour
  • 1 cup sugar (or equivalent substitute)
  • 2 ripe bananas, mashed
  • 1/2 cup applesauce (unsweetened)
  • 1/3 cup vegetable oil
  • 1 tsp. baking soda
  • 1 egg
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 3/4 cups chopped walnuts


1. Preheat the oven to 375F.  In a small bowl, mix together flour, sugar, baking soda, 1/2 cup of the walnuts, cinnamon, nutmeg and salt. In a separate bowl, mash bananas and then add applesauce, oil, beaten egg and vanilla. Stir until completely combined. Add the dry mixture into the wet mixture and stir until just combined. 

2. Grease a muffin tin with Pam baking spray or whatever you like and fill cups about 3/4 full. Sprinkle the remaining 1/4 cup walnuts onto the top of each muffin. Bake for 16-18 minutes until a toothpick inserted in the center of the muffin comes out clean. Cool in pan for about 10 minutes and then remove to cool completely on a rack. 

3. Try to resist the urge to skip dinner and eat the whole batch - you're gonna want at least one in the morning with your coffee. : )

4. Watch the video below. This is what happens when you google "banana nut muffin video". I'm kinda speechless.