Hi all, I love banana things but hate artificial banana flavoring. Currently when I make anything banana it’s always using a recipe I have that you soak very ripe bananas in heavy cream for 24-36 hours to extract the flavor. Then you drain the bananas and use them in something else and use the heavy cream in a white chocolate ganache. It’s like a banana milkshake and absolutely delicious! My question is how does everyone else get real banana flavor without all that? I wanted to do a banana split flavor and i didn’t have any ripe bananas. I have tried Amoretti Artisan banana and LorAnns Banana Cream oil and both taste like banana laffy taffy which is not what I’m going for. Those are usually great flavors but for this one it’s just too artificial. I’d love to know how you get real banana flavor. Pic of a recent hot fudge sundae mac of mine so I don’t get lost.

Hey friends! Just a few I have done lately before I start on some Halloween/Fall flavors and looks. Missing our little community lately. This is such a busy time of year it seems. I got to make some for new members of my Junior Auxiliary chapter and it was extra fun since several of these women buy from me a lot. My husband recently had a ribbon cutting for his Architecture firm due to a new partnership and that was so fun. I’ve have had HOCO, a first birthday batch that was “Turning the first Chapter” themed and I’m still obsessed with these little boy and girl book worms. New flavors are becoming my all time favorites I think with Mocha Latte Ganache, Raffaello Ganache, Tiramisu Ganache and Crunch Berries Ganache. Making delicious treats on the side that so many people love other than just my family is literally making my heart overflow. Can’t wait to see what you all have been up too!