Chef Mia

Strawberry Cream Cheese Cookies

Cream Cheese Strawberry Cake Mix Cookies are some of the most delicious cookies I’ve ever made. These cookies are creamy, strawberry melt in your mouth goodness.

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Strawberry Cream Cheese Cookies

  • Author: Chef Mia
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Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter-softened
  • 4 oz cream cheese-softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped fresh strawberries
  • 2 Tablespoons lemon juice
  • 1–2 Tablespoon flour
  • 5 oz white chocolate-chopped
  • sanding sugar

Instructions

  1. Preheat the oven to 350 F and line pans with parchment paper.
  2. Pour fresh lemon juice over chopped strawberries, and drain them after a few minutes.
  3. Whisk together 1 1/4 cup all-purpose flour, salt, and baking powder and set aside.
  4. Beat butter with sugar and cream cheese until its light and fluffy.
  5. Add egg and vanilla and mix well.
  6. Gradually add the flour mixture and mix until its well combined.
  7. Stir in chopped white chocolate.
  8. Sprinkle strawberries with 1-2 tablespoons flour, toss them until all strawberries are coated with a thin layer of flour, and then stir them gently in the batter.
  9. Drop a heaping tablespoon of batter onto the pan leaving an inch of space between.
  10. Set the cookies in the refrigerator for 5-10 minutes before baking.
  11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  12. Bake for 13-15 minutes( until the edges become golden brown).
  13. Let them cool for a few minutes in the pan then transfer them to a wire rack to cool completely.

This Banana Bread Recipe Is Foolproof and So Good

If you’ve got ripe bananas and a craving for something cozy, this easy banana bread recipe is what you need. No mixer, no stress—just a moist, homemade loaf that’s perfect for beginners or busy days. Use pantry staples and have a loaf ready in under an hour. Save this simple recipe for when you want something sweet, fast, and totally satisfying. Make it today and keep it pinned for your next bunch of brown bananas.

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Easy Moist Banana Bread

  • Author: Chef Mia
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Description

This easy, moist banana bread recipe uses simple ingredients you probably already have. It’s soft, flavorful, and perfect for breakfast, snacks, or gifting.

Ingredients

Scale
  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, mash the bananas with a fork until smooth.
  4. Stir in the melted butter until well combined.
  5. Add sugar, beaten egg, and vanilla extract. Mix until everything is evenly blended.
  6. Sprinkle baking soda and salt over the mixture and stir gently.
  7. Add the flour and stir just until the flour disappearsdo not overmix.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the banana bread cool in the pan for 10 minutes.
  11. Transfer to a wire rack to cool completely before slicing.

MOIST Chocolate Chip Banana Bread – Butternut Bakery

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Chocolate Chip Banana Bread

  • Author: Chef Mia
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Description

This is the BEST chocolate chip banana bread. Its incredibly moist, full of bananas, and loaded with mini chocolate chipsaka everything you could ever want in a banana bread. Theres a reason why its one of my most popular recipes!

Ingredients

Scale
  • 1 1/2 cups (380g) ripe and mashed banana (3–4 medium bananas), measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (112g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120g) 2% Greek yogurt (sour cream also works)
  • 1 1/3 cups (172g) all-purpose flour or 1-to-1 gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

Instructions

  1. Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
  4. Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
  5. Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
  7. Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
  8. Now dig in! Make sure to leave a comment below to let me know how it went!

Notes

*GLUTEN FREE OPTION Use my gluten free banana bread recipe and add chocolate chips!

BLUEBERRY CREAM CHEESE BREAD

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Blueberry Cream Cheese Bread

  • Author: Chef Mia
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Description

Blueberry Cream Cheese Bread is a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout! This easy Blueberry Bread pairs perfectly with your morning coffee, or as an anytime snack!

Ingredients

Scale
  • 1 cup butter *softened/unsalted
  • 8 oz cream cheese *softened
  • ¾ cup sugar
  • 2 teaspoon vanilla extract
  • 4 eggs
  • 2 cups flour *all purpose
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups blueberries *fresh, tossed in 1 tablespoon flour

Instructions

  1. Preheat oven to 350 degrees and grease 2 loaf pans (9×5)
  2. In a large bowl, cream together the butter, cream cheese, and sugar.
  3. Add in the vanilla extract and eggs.
  4. Slowly add in the flour, baking powder, and salt.
  5. Once combined, carefully fold in the fresh blueberries.
  6. Pour batter (it will be quite thick, that is okay) into the prepared pans evenly.
  7. Place into preheated oven and bake for about 50 minutes, or until toothpick comes out clean once inserted in center of bread.
  8. Remove from oven and allow to cool slightly before removing from pan and slicing!

Nutrition

  • Calories: 363kcal
  • Sugar: 16g
  • Protein: 6g

Whole Wheat Cinnamon Crunch Banana Bread Recipe

Cinnamon Crunch Banana Bread

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Whole Wheat Cinnamon Crunch Banana Bread

  • Author: Chef Mia
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Description

This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.

Ingredients

Scale
  • 2 large eggs
  • 1 cup mashed bananas
  • ¾ cup sugar can reduce to ½ cup for a less sweet version
  • cup oil
  • ½ cup Greek yogurt

Instructions

  1. Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
  2. Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
  3. Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.
  4. Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.
  5. Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  6. Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a wire cooling tray to cool completely (remember to peel off the parchment paper, too!)

Notes

A note about the whole wheat: You can definitely tell this bread is made with whole wheat flour. I like this addition because it gets some fiber into my kids! You can generally use any of these flour combinations in this recipe:
If you want a more dessert-y bread and dont care about the whole wheat, try my Cinnamon Swirl Banana Bread. If you want a refined sugar free, whole wheat banana bread, try my Healthy Banana Bread. And if you want an in-depth guide on making banana bread with whole wheat flour in general, my guide to making whole wheat banana bread is for you!
Stirring the batter: Do NOT overmix the batter, or youll end up with a dense and chewy banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer.
Muffins: This bread recipe also works great as muffins, bake for around 20 minutes.
Moisture: This recipe has a few healthy swaps. They dont make it super special health food But the Greek yogurt in there especially helps to make a moist banana bread even though I make this bread with 100% whole wheat flour!
Its also important not to overmix the batter, or youll end up with a dense and gummy loaf vs a fluffy and moist one.
Crumb toppings and streusels are some of my favorite things on top of a baked good.
I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread See? Favorite thing ever ?
The keys to a good topping are to
Pretty ripe definitely soft with lots of brown spots.
However, I do NOT like banana bread made with extra super ripe bananas you know, the entirely black ones. They just turn too alcoholic for my taste.
Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist.
I like storing it in the fridge for up to 5 days.
Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.
Defrost on a wire cooling tray on the counter. You can warm it in the oven for a few minutes, if you like.
TIP: I like freezing quick breads in individual slices, separated by parchment paper. That way I can always pull out just as many as I need, AND they defrost a lot faster than an entire bread!

Nutrition

  • Calories: 291kcal
  • Sugar: 23g
  • Protein: 4g

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