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.
Whole 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…
Chocolate 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!
One banana, six muffins, accidentally vegan. Need I say more?
One-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!
Whole 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!
Whole 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.
Caramelized Banana Milkshakes
Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!
Banana 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.
Banana Snickerdoodles
These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.
Banana 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.
No-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!
Can you believe it’s Labor Day Weekend? I am stunned at how quickly this summer has gone by! It was a really great one for me: my entire immediate family visited over the course of three months and I got to go to my beloved 
One of my favorite memories from the last few months is my parents’ last-minute trip to NYC. Long story short: in late June, I was telling my mom about how much I loved The Ferryman and how I wished she could see it before it closed in couple of weeks…and six hours later, she and my dad had booked flights and a hotel, we’d been offered a front row seat to the East River fireworks display, and we had tickets to both The Ferryman (the day before it closed!) and Come From Away! My family are not terribly spontaneous people, so this was pretty wild.
The whole visit was a ball, and even though we were all exhausted by the last night, we decided to go for one last good meal. And so it was that I loaded my parents into a car and we took the short ride down to Red Hook for some harbor views (my favorite), 
This recipe is based off the scoop of Rice Krispies Treats-centric Snap Mallow Pop! that I had that night at the Red Hook location of 
Making a no-churn ice cream base is simple. At its most basic, it’s just folding whipped cream (for creaminess, heft and scoopability) into sweetened condensed milk (for sweetness and to prevent ice crystals from forming). I always throw in a little vanilla, and this time I added a cup of marshmallow fluff for big marshmallow flavor!
As far as the Rice Krispies Treats go, you can make whichever version of that recipe you like (if you go with the original recipe on the back of the box, I’d cut it in half). I tend to go rogue and keep mine to a 1:1:1 formula: 1 tablespoon butter, 1 cup mini marshmallows, 1 cup Rice Krispies cereal. Except in this case I double it, so 2:2:2…?
Once they’re made and cooled, pinch/pull the treats into small pieces. Those will get layered with the marshmallow ice cream base and then frozen.
And scooped. And eaten in a cup.
Or a cone. Or maybe both. It’s the last weekend of summer. Get wild. Eat ice cream twice.
This post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.
So, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.
Sure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.
We’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.
This recipe is a breeze: three steps, four ingredients (six, if you count the recommended 
As far as I’m concerned, hot fudge is a perfect food. It’s the thing that takes sundaes, banana splits, 
It might surprise you to learn that hot fudge is incredibly easy to make. I grew up thinking of it as a shop-only item, along with 
Hot fudge is a ten minute, one-pot operation, and requires just seven ingredients that you probably have on hand. I mean, how can you argue with smooth, sticky, shiny, sweet hot fudge where you know the amount and quality of every ingredient? It’ll take you less time, cash and energy to whip up a batch than it will to get to the store and back. I mean, that’s half the reason I do all this baking and cooking: because I can do it all from the comfort of my own kitchen in my most-mismatched pajamas.
Also, because homemade almost always beats store-bought in terms of flavor, quality, and price. That goes double for this hot fudge, which gets its richness from both chopped dark chocolate and cocoa, has less sugar than anything you can purchase, and costs me a whopping $4 for 1 1/3 cups. And it’s delicious. And it doesn’t require putting on real pants or going outside. Yesssss.
Most hot fudge recipes I’ve seen are sweetened with sugar in addition to light corn syrup and chocolate, but I couldn’t determine a flavor-related or structural reason that it needed to be there, so I nixed it and nothing terrible happened. In fact, the resulting sauce is as rich and fudgy as any I’ve ever had (and I’ve had a lot), and I don’t find it to be lacking sweetness at all. If you’d like a sweeter hot fudge, or maybe know something I don’t,* feel free to add a couple of tablespoons of sugar when you whisk together the light corn syrup and cocoa.
This hot fudge pours and puddles and takes nicely to the sundae treatment. And just in case you think it can’t get much better than that, you should know that it stays good for weeks in the refrigerator and reheats like a dream, so you can have hot fudge sundaes any day of the week all summer long.
I recommend you start with today.
Have you noticed that I live for 
And in case you‘ve missed it, I have a bit of a “
To those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?
Because you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.
But, I mean, a little 
e2 bakes brooklyn 