Banana Boston Cream Pie

image of Banana Boston Cream Pie

I’m late! I’m late! For a very important date!

Sorry y’all – I’m a few days late posting for this month’s Cake Slice. I unexpectedly had to go out of town for a week, so I made sure to make this cake the day before I left, but then didn’t get the post put together in time. It’s all my sister’s fault.

That’s my story and I’m stickin’ with it!

Seriously, though, this cake was a good one. My boyfriend was very excited when I informed him that this month’s cake was Boston Cream Pie. He lurves Boston Cream Pie, so he was quite impatient for this one to get made. Almost every night he would ask me, “Are you making Boston Cream Pie tonight?” Poor baby, he’s so deprived, isn’t he?

Unfortunately, because I was rushing to get these pictures taken the night before I left town, they didn’t come out very well. They were all of them very overexposed. So don’t judge this cake by these less than amazing pictures – this is a delicious, easy to make cake that will keep in your fridge for several days.

I decided to add some banana to mine, and I’m glad I did. The cake is delicious in its own right, but we do like our bananas at my house, and that extra banana-y sweetness was delicious. I think it might be wonderful with some sliced strawberries in there, too.  This recipe will definitely be going into my keeper file – which is good, since I expect my boyfriend will be campaigning for it regularly.

If this is your first visit, this cake was baked as part of the Cake Slice baking group. We are currently baking from The Cake Book by Tish Boyle. You should buy it. It’s a good book.

Pretty Pepperoni Pasta

Calories per serving: 437

Fat per serving: 7 g

Pretty Pepperoni Pasta


  • 6 ounces diced turkey pepperoni
  • Cooking spray
  • 1 onion, chopped
  • 1 red or green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 12 oz dried pasta
  • 3 tablespoons fresh basil, minced
  • 3 tablespoons fresh oregano, minced
  • Salt to taste


  1. Start heating your pasta water to boiling.
  2. Meanwhile, in a large pan, saute the pepperoni over medium heat, stirring often, until lightly browned, 3-5 minutes. Transfer to a paper towel to drain. Wipe pan clean of grease if necessary (if using turkey pepperoni – probably not).
  3. Spray same pan liberally with cooking spray. Add onion and pepper and cook, stirring occasionally, about 10 minutes or until vegetables are soft.
  4. Add the garlic and cook, stirring, for 30 seconds. Stir in tomatoes with juice. Season with salt to taste. Cover and simmer over low heat for 10 minutes.
  5. Meanwhile, cook pasta in boiling, salted water until just done as per package directions. Drain and toss with sauce, pepperoni and herbs.
  6. Serve with a sprinkling of parmesan cheese, if desired.
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