February's theme? Inspiration and teamwork, inspired by the Olympics!
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Whole Grain Banana-Orange Sports Cakes
Makes about 12-16 mini cakes
2 cups all-purpose flour
2 cups whole wheat flour
1 3/4 cups granulated white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup butter, melted
2 large eggs, slightly beaten
1 1/2 cups orange juice
1 1/2 cups mashed ripe bananas (about 3 large bananas--the riper, the better!)
1 tablespoon pure vanilla extract
For the toppings
Footballs & Hockey Pucks: 1 bittersweet cup chocolate chips
Baseballs & Soccer Balls: 1 cup white chocolate chips
Basketball: 1 cup orange candy melts
Black and red frosting pens, for details (I like gel pens)
Special equipment: Round and oval (or football shaped) cookie cutters (about 2-4" each)
Preheat oven to 350 degrees. Grease and line two 8" square baking sheets with parchment paper.
Whisk together both flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat butter, eggs, orange juice, bananas, and vanilla.
Add the wet ingredients to the flour mixture and mix gently just until combined. Divide into the two prepared pans, and bake about 30-35 minutes, or until a tester comes out clean. Remove from pans to a cooling rack and let cool completely.
To make the mini cakes: Use the cookie or biscuit cutters to cut out circles and ovals from the cakes in a couple different sizes.
Melt the white chocolate chips in the microwave until smooth, and then use a spoon to spread on top of a few of the cakes. Repeat with the dark and orange chips. Let set completely (about 30 minutes). Use black and red frosting pens to add the details (you can also tint canned frosting or cream cheese with food coloring and use a piping pen).
Let the mini cakes set, and then serve all together.