Chef Mia

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

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Greek Yogurt Banana Bread

  • Author: Chef Mia
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Description

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

Ingredients

Scale
  • 2 ripe bananas, about 7 oz/200 g in total
  • cup (180 g) Greek yogurt, minimum 2% fat
  • 1 large egg
  • cup (80 ml) maple syrup, or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • tsp salt
  • 1 ½ cup (150 g) oat flour, or preferred flour
  • ½ cup (50 g) almond flour, or more oat flour
  • 2 tsp baking powder
  • ¼ cup (40 g) chocolate chips, optional

Instructions

  1. Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
  2. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
  3. Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired.You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
  4. Transfer your Greek yogurt banana bread batter to the prepared pan, then bake in hot oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.

Notes

Notes Nutritional values: Nutrition facts provided in this recipe include chocolate chips. Keep in mind that they are approximations calculated by third-party apps, and precise values may vary depending on the specific ingredients used (such as size of bananas or type of yogurt).

Nutrition

  • Calories: 142.6kcal
  • Sugar: 8.3g
  • Protein: 6.8g

Strawberry Honey Butter: Homemade Canning Recipe

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Strawberry Honey Butter: Homemade Preserves

  • Author: Chef Mia
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Description

This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.

Ingredients

Scale
  • 3 pounds strawberries washed and hulled
  • 3/4 cup sugar
  • 3/4 cup honey
  • 2 tsp vanilla extract
  • 1 tsp bottled lemon juice
  • 1/4 tsp salt

Instructions

  1. Prepare your boiling water canner. Heat four half pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Puree the strawberries in a food processor until smooth.
  3. Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.
  4. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by the strawberries will disappear with the cooking process. The strawberry honey butter is finished cooking when it holds shape on a spoon.
  5. Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles with a headspace tool. Wipe jar rim.
  6. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  7. Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.
  8. Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Notes

Strawberry honey butter is a great recipe for beginning canners its super easy. If you have canning questions, check out this canning 101 with FAQs to put your mind at ease!

Nutrition

  • Calories: 28kcal

🍌High Protein Banana Bread: Cottage Cheese Edition (Super Soft & Moist!)

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Fuel Your Day: The Ultimate High Protein Banana Bread (Seriously Delicious!)

  • Author: Chef Mia
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Instructions

    Raspberry Lemon Loaf Cake

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    Raspberry Lemon Loaf Cake

    • Author: Chef Mia
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    Description

    This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It’s a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!

    Ingredients

    Scale
    • 1 1/2 Cups plain flour
    • 2 Teaspoons baking powder
    • Pinch salt
    • 1 Cup granulated white sugar
    • 1 Cup Greek yogurt
    • 3 eggs at room temperature
    • Zest of one lemon
    • 1 Teaspoon vanilla extract
    • 1/2 Cup butter at room temperature
    • 1 Cup fresh raspberries
    • 1 tbsp flour

    Instructions

    1. Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
    2. Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside.
    3. In a small bowl, gently toss the raspberries in the one tablespoons of flour and set aside
    4. In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
    5. In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined. Gently fold in raspberries.
    6. Pour into prepared pan and bake for about 50 55 minutes or until a toothpick inserted into the center comes out clean.
    7. Leave to cool about 10 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
    8. Cake will keep for about 3 days in an airtight container.

    Notes

    Notes Check the cake at the halfway point. If it is browning too quickly, place a piece of foil over the top for the remaining baking time. You may use frozen raspberries instead of fresh. IMPORTANT, if using frozen raspberries, put them into the batter frozen NOT thawed out. We are only using lemon zest for this recipe, which gives it a hint of lemon flavour. If you want MORE LEMON FLAVOUR, add one tablespoon of fresh lemon juice. Add this when you add the Greek yogurt.

    Delicious Strawberry Cream Cheese Heart Danishes for Valentine’s Day Desserts

    Indulge in these Strawberry Cream Cheese Heart Danishes, the perfect Valentine’s Day dessert! Using store-bought puff pastry, this easy baking recipe elevates your Valentine’s food game with delightful flavors and stunning presentation. These danishes are not just beautiful but also make for a fun baking activity for couples or families. Don’t miss out on this sweet treat – try it today! #ValentinesRecipes #Desserts #BakingSweets

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    Strawberry Cream Cheese Heart Danishes

    • Author: Chef Mia
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    Description

    These delightful heart-shaped danishes with a creamy filling and fresh strawberry flavor are perfect for brunch or as a quick treat.

    Ingredients

    Scale
    • 1 sheet store-bought puff pastry, thawed (sub: two sheets of crescent roll dough in a pinch, but texture differs)
    • 4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
    • 2 tbsp white sugar (sub: powdered sugar for a slightly smoother filling)
    • 1/2 tsp vanilla extract
    • Red food coloring (optional a drop or two to tint the filling)
    • 1/2 cup diced strawberries (fresh is best; if using frozen, thaw and drain)
    • 1 large egg
    • 1 tbsp cold water

    Instructions

    1. Thaw the puff pastry following package directions usually 3060 minutes at room temperature or overnight in the fridge. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
    2. In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring and mix to reach a soft pink (optional). Fold in half of the diced strawberries if you want them incorporated; reserve the rest for topping.
    3. On a lightly floured surface, unfold the thawed pastry and lightly roll to remove creases. Use a heart-shaped cookie cutter (about 34 inches) to cut hearts. You should get about 4 hearts from one sheet depending on cutter size.
    4. Option A: Use a smaller heart cutter to press lightly in the center without cutting through, creating a rim. Option B: Score a 1/2-inch border around each heart with a knife (dont cut all the way through) to make an edge that puffs up and contains the filling.
    5. Spoon or pipe about 12 tablespoons of the cream cheese mixture into the center of each heart, staying inside the edge. Top with the remaining diced strawberries. Dont overfill pastry needs space to puff.
    6. Whisk the egg with 1 tbsp cold water. Lightly brush the exposed pastry edges with the egg wash for color and shine, being careful not to drip wash onto the filling.
    7. Place the sheet on the middle rack and bake for 1215 minutes, until the pastry is golden-brown and puffed and the filling is set. Rotate the pan halfway if your oven has hot spots.
    8. Let cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle a simple glaze (1/2 cup powdered sugar + 12 tbsp milk) once slightly cooled.

    Notes

    Try to keep the puff pastry cold until right before cutting so it puffs properly. Room-temperature cream cheese blends easier and gives a silkier filling.

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