Tag Archives: banana bread

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas

Small Batch Banana Muffins

Small Batch Banana MuffinsJust in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.Small Batch Banana MuffinsSmall Batch Banana MuffinsIt will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.Small Batch Banana MuffinsIt will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.Small Batch Banana MuffinsIt will work if you use canola oil or coconut oil or melted butter.Small Batch Banana MuffinsIt will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.

That never happens. It’s a quarantine miracle.Small Batch Banana MuffinsEr, *six* quarantine miracles.Small Batch Banana Muffins

Small Batch Banana Muffins
makes 6 standard muffins

1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed

Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.

In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.

In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Small Batch Banana MuffinsSmall Batch Banana MuffinsSmall Batch Banana Muffins

Chocolate Banana Bread

Chocolate Banana BreadNobody really needs more than one recipe for banana bread, but here I am anyway, posting a fourth.Chocolate Banana BreadYes, now you can go into my archives and make banana bread four ways: whole wheat with walnuts, topped with oat crumble, vegan and made with just one banana, and today’s chocolate version! Because who needs cinnamon and nuts when you can have dutch process cocoa powder and chocolate chips?!Chocolate Banana BreadThis loaf is everything you want in a banana bread—easy, no-mixer, moist, rich, intensely flavored—with a fudgy stickiness usually reserved for chocolate cake. But since it’s a quick bread, this is socially acceptable for consumption before noon. You’re welcome.Chocolate Banana BreadChocolate Banana BreadThe rules for Chocolate Banana Bread are the same as with all my banana breads: use only the saddest of bananas and don’t stir the batter together more than 25 strokes. I’m serious—count your stirs aloud and stop at 25. The reason is simple: the more flour is stirred into liquid ingredients, the more its gluten forms. More gluten means tougher results. Rubbery banana bread? No, thank you! So, keep the stirring to 25 strokes and don’t be alarmed if there are a few floury streaks leftover; they’ll be long gone by the time your Chocolate Banana Bread comes out of the oven.Chocolate Banana BreadAnother quality this loaf shares with its cinnamon-spiked sisters? It’s good on day one, but unreal on day two. The chocolate and banana flavors combine and deepen overnight to create a near-brownie-like taste and texture that will have you going back for more! And since Chocolate Banana Bread has less sugar, oil, and flour than my other recipes, you can do that without thinking too hard.Chocolate Banana BreadChocolate Banana BreadLove that ❤ Chocolate Banana Bread

Chocolate Banana Bread
makes one 9×5” loaf

1 1/3 cups all-purpose flour
1/3 cup cocoa powder (I like dutch process)
1 1/2 teaspoons espresso granules (optional)
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
2/3 cup light brown sugar, packed
2 large eggs, room temperature
1/3 cup canola oil
3 large very ripe bananas, mashed
2/3 cup semisweet chocolate chips + more for topping

Preheat the oven to 350F. Grease a 9×5″ loaf pan. Line with parchment, leaving overhang on the long sides. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, espresso granules, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together brown sugar, eggs and oil until combined. Whisk in mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter 10 strokes, making sure to scrape the side of the bowl. At ten strokes, pause and add the chocolate chips. Stir an additional 10-15 strokes.

Transfer batter to prepared pan and top with additional chocolate chips, if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let cool in the pan for 15 minutes before running a knife around the edge and using the parchment overhang to remove the bread to a rack. Cool completely before slicing and serving.

Leftovers will keep tightly-wrapped at room temperature for 2 days, or in the refrigerator for up to a week.Chocolate Banana BreadChocolate Banana BreadChocolate Banana Bread

One-Banana Banana Bread {Vegan}

One Banana Banana Bread {Vegan}I love banana bread. It’s a classic, easy crowd-pleaser, and while I’ve had a few that were subpar, I don’t think I’ve ever turned a slice away.

I already have two banana bread recipes on this site (see here and here). They are both pretty standard, containing the usual three overripe bananas. They’re great for those times when I have a bunch of near-rotten bananas lying around, but if I’m being honest, I rarely do. I buy a bunch nearly every week with the vague intention of making banana bread, but it almost never happens. Between breakfasts, snacks, and an obsession I have with creating a perfect banana milkshake, they’re gone long before they’re brown enough to be folded into brown sugar batter and slid into the oven.

One Banana Banana Bread {Vegan}Last night my boss offered me a banana that was far past its prime, casually suggesting that I make something with it. This is not an uncommon occurrence; people offer me their leftovers all the time in hopes that I’ll use them for some higher purpose. My biggest successes so far have been this Overnight Raspberry Cheesecake-Stuffed French Toast Bake and this Peanut Butter Granola.

I didn’t even have to think about what that banana would be thrown into–I came straight home to make an old favorite, Faux Martha’s One-Banana Banana Bread. I made this recipe over and over in the spring of 2015, using up overripe bodega bananas and messing with its chemistry in an effort to make it mine. I soon realized that her recipe was perfect already. As such, last night I had every intention of following her recipe to the letter, but upon discovering that I was out of eggs, I made a lot of adjustments at once.

One Banana Banana Bread {Vegan}The version I’m sharing today is vegan, made with a few easy changes. The “egg” is made from ground flaxseed and water. The buttermilk is a mixture of almond milk and apple cider vinegar. The butter is swapped for coconut oil. All the rest of the ingredients are standard fare: flour, brown sugar, cinnamon, and so on. Fold them all together (but don’t stir too much–banana bread can easily be made tough), scrape the batter into a loaf pan, and bake for 40 minutes.

One Banana Banana Bread {Vegan}Now, this recipe does not make a ton of banana bread–there is just one banana in there after all–but the half-size loaf that it produces is seriously good. It’s dense, moist, and full of banana flavor. This loaf was made last night before bed, and when I woke up this morning to have a slice, the flavors had married perfectly.

For those of you wondering if this bread, being made without eggs and milk and butter, is as delicious as traditional banana bread, the answer is a resounding yes. I have toyed around with vegan baking here and there, but had never attempted a vegan banana bread until last night. I wondered if I’d be able to taste the flax or if the coconut oil would change the flavor, but I shouldn’t have worried. This One-Banana Banana Bread {Vegan} is just as delicious as the recipe that inspired it.One Banana Banana Bread {Vegan}

One-Banana Banana Bread {Vegan}
adapted from Faux Martha
makes 1 small 9×5″ loaf

1 tablespoon ground flaxseed
3 tablespoons warm tap water
1/3 cup non-dairy milk
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup coconut oil, melted
1/2 cup light brown sugar, packed
1 teaspoon real vanilla extract
1 large ripe banana

Preheat oven to 300F. Grease and flour a 9×5-inch loaf pan. Set aside.

Make a flax egg. In a small bowl, use a fork to whisk together flaxseed and warm water. Let sit five minutes, or until thickened. Set aside.

In a measuring cup, whisk together non-dairy milk and apple cider vinegar.

In a small bowl, whisk together flour, baking powder, baking soda, cornstarch, cinnamon, and salt. Set aside.

In a medium mixing bowl, whisk together melted coconut oil and light brown sugar. Whisk in flax egg and non-dairy milk mixture followed by vanilla and mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Transfer batter to prepared pan. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Let banana bread cool completely in the pan on a rack. Run a small, thin knife around the edge and invert. Slice and serve.

Banana bread is best the next day.One Banana Banana Bread {Vegan}

Oat Crumble Banana Bread

 I almost didn’t share this recipe. Heck, I almost didn’t make this recipe.

Two weeks ago, I received an order for a hummingbird cake, so I went out and bought the necessary coconut, pecans, pineapple, and bananas. But things happen, and I had to cancel four days before the cake was scheduled for delivery; a friend of mine passed, and I was asked to cater the memorial. It was something to which I simply could not say “no.” So the bananas continued to brown, and the first half of the Fourth of July weekend was spent marathon-cooking with my friend, David, going to the service, and making sure all of the 100+ guests were fed. 

I got home Saturday night and noticed the browning bananas on my way to bed, figuring I’d throw them in something the next day. Sunday, my friend Liz came over to make pie, and the bananas were neglected again. I went into work unexpectedly on the Fourth of July, so no baking happened that day. 

When I went to pour my cold brew on Tuesday morning, I noticed the little bunch of bananas drooping off my baker’s rack, brown and visibly soft, seemingly minutes away from being inedible. And so I peeled and mashed all four and gently stirred them into banana bread batter. I poured it into a loaf pan with every intention of keeping it plain…but that’s not really my style. Classic banana bread is great, but I’m the kind of baker who loves to add cinnamon swirls, layers of cheesecake, or at the very least, a handful of chocolate chips anywhere I can. But it’s hard to add any of that stuff once the batter’s in the pan and the oven is making your kitchen a sauna. I was about to tap the pan on the counter and slide it into the oven, but then I paused, grabbed a half-stick of butter I had leftover in the fridge, a canister of oats, and some walnuts, and mixed up a quick crumble to sprinkle over the top before baking. 

When I took the loaf out of the oven, I had no intention of posting the recipe. The oat crumble had huge, beautiful clusters, my whole apartment smelled of cinnamon and bananas, and I couldn’t wait to have a slice before heading to work, but who really needs another banana bread recipe? Once you have a good one, you make it over and over, forever-and-ever-amen. I already have a whole wheat version on here, and I wasn’t planning to add another anytime soon. Plus, I had a lemon cake on the docket. Again, I was not going to post this recipe. 

But then, I ate a slice. And I followed it with a second one. All afternoon at work, I thought about the soft cinnamon-banana bread base and the crispy, crunchy combination of oats, toasted walnuts, and brown sugar in the crumble. It really is perfection in a mouthful. And so the lemon cake got pushed to next week, and here I am posting a second banana bread recipe.

And that, my friends, is the very long story of how this Oat Crumble Banana Bread recipe came to appear on this blog. 

 Oat Crumble Banana Bread
makes one 9×5″ loaf

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I like canola)
1 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup plain yogurt (nonfat is fine)
4 large ripe bananas, mashed

Oat Crumble:
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup light brown sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons chopped walnuts (optional)
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

Preheat the oven to 350F. Grease a 9×5″ loaf pan and line it with parchment, leaving a little overhang on the long sides. Grease the parchment. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk together oil and brown sugar, followed by eggs, plain yogurt, and mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter together in no more than 20 strokes. There may be some small bits of visible flour–this is fine.

Pour the batter into the prepared loaf pan. Set aside while you prepare the oat crumble.

In a small mixing bowl, stir together oats, flour, cinnamon, light brown sugar, salt, and walnuts. Use a pastry blender (or two forks) to cut butter into dry ingredients until the largest pieces are the size of small peas. Use your fingers to scatter the crumble over the top of the banana bread batter. Tap the full pan on the counter five times before baking for 55-65 minutes, tenting with foil at the 30 minute mark. The banana bread is done when a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the bread cool completely in the pan on a rack. Use the parchment overhang to lift the bread out of the pan onto a cutting board. Slice and serve.

Oat Crumble Banana Bread will keep in an airtight container at room temperature for up to ten days.