When Three Dog Bakery opened in Lee’s Summit, MO, last year, it became the 47th location — a dream that seemed impossible 31 years ago, when the original Kansas City shop was the only canine bakery in the country. Far ahead of the trend, founders Mark Beckloff and Dan Dye started making dog food to help their rescue mutt, Gracie, who had stomach sensitivities. These doggie truffles are a longtime favorite.
Make the cake base: Preheat the oven to 350˚. Coat a nonstick 8-inch round cake pan with cooking spray. Combine the water, diced and mashed bananas, 1/8 teaspoon vanilla, the egg and honey in a large bowl and whisk well. Whisk the whole-wheat flour with the baking powder in a separate bowl. Add to the banana mixture and mix well. Spread in the prepared pan.
Bake until a toothpick inserted in the center of the cake comes out dry, 1 hour to 1 hour 15 minutes. Invert the cake onto a rack; let cool completely.
Roughly break up the cooled cake and transfer to a food processor. Process into coarse crumbs.
Make the frosting: Combine the cream cheese, carob powder and remaining 1 tablespoon vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth, 1 to 2 minutes.
Add the carob frosting to the crumb mixture and mix with a rubber spatula. Scoop into balls with a small dough scoop. Roll in carob powder, chopped peanuts or coconut. Refrigerate until ready to serve, or up to 5 days.