Chef Mia

One Bowl Banana Bread

This is the best Banana Bread recipe you’ll find! It’s moist, easy to make, and you can whip it up in one bowl! Perfect for breakfast with your morning cup of coffee or as a mid-day snack! Plus, it’s freezer friendly! #bananabread

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One Bowl Banana Bread

  • Author: Chef Mia
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Description

This is the best Banana Bread recipe youll find! Its moist, easy to make, and you can whip it up in one bowl! Perfect with your morning cup of coffee or as a mid-day snack!

Ingredients

Scale
  • 3 large bananas (or 4 small bananas)
  • ½ cup unsalted butter melted
  • cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F, grease a 9×5 inch loaf pan, and set it aside.
  2. In a large mixing bowl mash 3 large (or 4 small) overripe bananas. You can do it with a fork or a potato masher.
  3. Then add ½ cup melted butter and whisk until combined.
  4. Add cup sugar, 2 eggs and 1 tsp vanilla extract and whisk again.
  5. Add dry ingredients (2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt). Using a spatula, fold it in.
  6. Pour the batter in a pre-greased 9×5 inch loaf pan.
  7. Bake at 350°F for about 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Take it out of the oven and let sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely.

Notes

Bananas. For the best results, use overripe bananas. They will provide more sweetness and will make the bread moist.
Sugar. If you dont want to use granulated sugar, you can easily substitute it with raw or coconut sugar. But dont use maple syrup as it will have too much liquid and will make the bread damp and heavy.
Flavors. This recipe is a perfect base for a classic Banana Bread. You can easily add more flavor to it by adding:
How to store? You can put it in a zip-lock bag or an air tight container. It will stay fresh on a counter for a couple of days and in the fridge for a week.
Can I freeze it? Yes! The best way to freeze the banana bread is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.

Nutrition

  • Calories: 270kcal
  • Sugar: 18g
  • Protein: 4g

Easy Amish Apple Fritter Bread

Get ready to fall in love with fall baking with this Amish Apple Fritter Bread! Easy to make and loaded with cinnamon and fresh apples, this recipe delivers a slice of heaven with every bite. Ideal for a quick breakfast or a sweet afternoon indulgence.

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Amish Apple Fritter Bread

  • Author: Chef Mia
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Description

Celebrate apple season with this delicious treat: a country apple fritter bread covered in a sweet glaze. It’s a fabulous gift and an absolutely delicious addition to your holiday table!

Ingredients

Scale
  • 2 medium baking apples, peeled and chopped
  • ½ cup light brown sugar
  • 2 teaspoon ground cinnamon, heaping spoonfuls
  • 1 teaspoon ground ginger
  • 1 large egg, room temperature
  • cup white granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  1. Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
  2. In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples, ½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger
  3. In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg, cup white granulated sugar, ¼ cup vegetable oil, ¼ cup full-fat sour cream, 2 teaspoon vanilla extract
  4. In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
  5. Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
  6. Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
  7. Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.
  8. In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
  9. Pour the glaze over the fritter bread generously right before serving.

Notes

You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.

Nutrition

  • Calories: 315kcal
  • Sugar: 42g
  • Protein: 3g

Brown Sugar Overnight Oats

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Brown Sugar Overnight Oats

  • Author: Chef Mia
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Description

This brown sugar overnight oats recipe is such a delicious and easy breakfast to start off the day! Paired with mashed bananas and hints of cinnamon, youll love these comforting flavors. Thanks to the mashed bananas, this overnight oats recipe is made without yogurt! Its the perfect overnight oats recipe for those who dont usually have yogurt on hand.

Ingredients

Scale
  • 2 cups rolled oats
  • 4 tablespoons chia seeds
  • 3–4 tablespoons brown sugar
  • 1 cup mashed banana, (2 ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¼ teaspoon cinnamon, or more
  • 2 cups milk

Instructions

  1. Add the rolled oats, chia seeds, brown sugar, mashed bananas, cinnamon, salt, vanilla extract, and milk to a large bowl. Stir until well combined.
  2. Cover with a lid or plastic and refrigerate for at least 4 hours or overnight.
  3. When ready to enjoy, top with your toppings of choice.

Notes

You can use dark, light, or regular brown sugar. This recipe was created with dark brown sugar.

Nutrition

  • Calories: 372kcal
  • Sugar: 22g
  • Protein: 12g

This semi-homemade recipe for easy cruffins is going to knock your socks off!

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Cruffin

  • Author: Chef Mia
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Description

A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.

Ingredients

Scale
  • 3 tubes (8 ounces each) refrigerated crescent roll sheets
  • 6 tablespoons unsalted butter, softened, divided
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
  2. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
  3. Spread 2 tablespoons of softened butter evenly over each sheet of dough.
  4. In a small bowl, whisk together the sugar and cinnamon.
  5. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
  6. Starting on the long end of the dough sheet, tightly roll it up into a log.
  7. Cut the log in half, creating two shorter logs.
  8. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
  9. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
  10. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
  11. Place into the prepared muffin tin. Repeat with the remaining 11 sections.
  12. Bake for 18-20 minutes, or until golden brown.
  13. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Nutrition

  • Calories: 183kcal

salted caramel banana cake (gluten free)

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Salted Caramel Banana Cake (Gluten Free)

  • Author: Chef Mia
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Description

This easy, gluten free banana cake recipe couldnt be more delicious! Imagine if banana bread and vanilla cake had a baby.thats exactly what this delightful banana cake tastes like. Yum!

Ingredients

Scale
  • 2 1/2 c almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 c coconut oil melted
  • 2 ripe bananas mashed
  • 1/4 c maple syrup*
  • 1/4 c honey
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F. Line an 8 or 9 baking pan with parchment paper and set aside.
  2. In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
  4. Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
  5. Pour the cake batter into the baking pan, smoothing the top so its flat.
  6. Bake for about 30-35 minutes, until the cake is lightly browned and the center is firm to the touch.
  7. Remove the cake from the oven and cool completely on a rack.
  8. In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy, about 2-3 minutes. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
  9. Spread the cream cheese frosting on top of the cooled banana cake.
  10. Mix all ingredients together in a medium bowl until smooth.
  11. Drizzle the sauce on top of the cake, and serve.

Notes

Notes You could certainly use only maple syrup or only honey to sweeten this cake, but I like the unique flavors that come from using both. Feel free to use a non-dairy cream cheese to keep this recipe dairy-free. Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter youd like!

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