Easy Banana Bread Recipe

 This easy banana bread is our favorite recipe with a sweet, moist, buttery crumb and the best fresh banana flavor. It’s so yummy and the perfect way to use up ripe bananas!

More ways we love to use bananas include making banana bread muffins, mini banana muffins and cake mix banana bread!

Easy Banana Bread

Banana bread is one of my favorite quick breads to make. My chocolate chip banana bread is probably the best on the planet (more like dessert), but I decided it was time to post my favorite classic recipe.It uses a little less sugar, a little less sour cream and overripe bananas to really make the banana flavor come through. Just like my whole wheat bread recipe it is a family favorite, makes two loaves and comes out perfect every time!

Why You’ll Love This Recipe

• Easy to make: All you need is one bowl to make this no-fail, straightforward recipe!
• Simple ingredients: You probably have everything on hand right now to make this quick bread.
• Moist and flavorful: With 2 cups of ripe bananas, this is the best banana bread recipe with a tender crumb that is mouthwatering.
• Stores well: It makes two loaves, enjoy one now for breakfast or snack and freeze the other for later.

Ingredients

Find the full printable recipe with specific measurements below.

• Salted butter: Softened butter adds buttery taste and a soft crumb.
• Granulated sugar:
• Large eggs: 2 large eggs add binding and stability to the bread.
• Sour cream: This adds moisture without thinning your batter. You can use plain Greek yogurt or even mayo if in a pinch.
• Vanilla extract: Adds a sweet taste that compliments the
• All-purpose flour: Adds structure. You might be able to use white whole wheat flour, although it may affect the texture.
• Baking soda: A leaveners that provides lift and rise.
• Salt: Enhances the flavor.
• Bananas: Ripe, spotty bananas that are mashed. You will need two cups of mashed bananas which are about 4 – 6 bananas.It uses a little less sugar, a little less sour cream and overripe bananas to really make the banana flavor come through. Just like my whole wheat bread recipe it is a family favorite, makes two loaves and comes out perfect every time!

  Why You’ll Love This Recipe

  • Easy to make: All you need is one bowl to make this no-fail, straightforward recipe!
  • Simple ingredients: You probably have everything on hand right now to make this quick bread.
  • Moist and flavorful: With 2 cups of ripe bananas, this is the best banana bread recipe with a tender crumb that is mouthwatering.
  • Stores well: It makes two loaves, enjoy one now for breakfast or snack and freeze the other for later.

  Ingredients

  Find the full printable recipe with specific measurements below.

  • Salted butter: Softened butter adds buttery taste and a soft crumb.
  • Granulated sugar:
  • Large eggs: 2 large eggs add binding and stability to the bread.
  • Sour cream: This adds moisture without thinning your batter. You can use plain Greek yogurt or even mayo if in a pinch.
  • Vanilla extract: Adds a sweet taste that compliments the
  • All-purpose flour: Adds structure. You might be able to use white whole wheat flour, although it may affect the texture.
  • Baking soda: A leaveners that provides lift and rise.
  • Salt: Enhances the flavor.
  • Bananas: Ripe, spotty bananas that are mashed. You will need two cups of mashed bananas which are about 4 – 6 bananas.

    How to Make Banana Bread

  • Expert Tips

    Here are my best tips for a perfectly moist banana bread recipe every time!

    • Do not overmix batter: This is a great tip for any quick bread recipe! Only mix the batter until it is combined.
    • Do not add extra bananas or liquid: Follow the recipe as is and use only 2 cups of mashed bananas. Using more will make your bread too dense.
    • Add-ins. Feel free to fold in 1/2 cup chopped nuts for banana nut bread or 1 cup chocolate chips. Drizzle with a powdered sugar glaze like this strawberry bread recipe or cream cheese frosting like cinnamon swirl banana bread!
    • Browning too quickly: If your bread is browning too quickly on the top, cover it loosely with aluminum foil.
    • Testing for doneness: Start checking 10 minutes before it’s done. Insert a toothpick into the center of the bread, if it comes out clean, your bread is ready to be removed from the oven.

    • Storing Banana Bread

      • How long does it keep? If stored correctly, it should keep for about 1-2 days at room temperature or 5-7 days in the fridge. To store, place in a zip top bag or wrap in foil.
      • Can it be frozen? Yes! Because the recipe makes two loaves, I love to store one of the loaves in the freezer. Just wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.
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Pancake recipe

 

Ingredients:

°1 cup all-purpose flour

°2 eggs

°½ cup of milk

°½ cup of water

°¼ tsp salt

°2 tablespoons butter, melted

Instructions:

STEP 1 In a large bowl, mix the flour and eggs. Gradually add the milk and water, stirring to consolidate. Adding salt and spread; beat to smooth.

Step 2Heat a lightly oiled iron or skillet over medium-high heat. Pour or scoop the player over the frying pan, using about 1/4 cup for each pancake. Tilt the dish in a circular motion so that the batter covers the surface evenly.

STEP 3 Cook the crepe for about 2 minutes, until the base is lightly golden. Release with a spatula, flip and cook the opposite side. Serve hot.

Enjoy!

Cheesy Enchilada Chili

 Cheesy Enchilada Chili

Ingredients

1 pound ground beef
2 tbsps taco seasoning
1/4 cup water
1 jar Tostitos Salsa Con Queso
1 can potato soup
1 1/4 cups sour cream
1 can fire roasted diced green chilis
1 1/4 cups beef broth
1/2 cup chicken broth
1 cup frozen corn
1 cup pinto beans or black beans

Brown ground beef in a skillet, drain if needed. Add taco seasoning and water, cook until water is absorbed. Put taco meat in a Dutch oven or large pot. Add the jar of salsa, can of soup, sour cream, and both broths stirring well until sour cream is melted in… add the diced chilis, corn and pinto beans or black beans. Stir well and bring to a boil to heat well… reduce heat and serve or simmer until you are ready to eat stirring often so it doesn’t stick.

Serve with tortilla chips or Fritos. I also added jalapeños to my bowl! Enjoy!

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Frito Pie Recipe

 Frito Pie Recipe

Ingredients:

1 pound ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 can diced tomatoes (14 oz)

1 cup corn (canned or frozen)

1 cup peas (optional)

1 cup shredded cheddar cheese

2 cups Fritos chips

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder (optional)

Salt and pepper to taste

Fresh cilantro for garnish

Instructions:

1. Cook the Beef:
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.

2. Add Aromatics:
Stir in the onion and garlic, cooking until the onion is soft, about 3-4 minutes.

3. Mix in Vegetables and Seasoning:
Add the diced tomatoes, corn, peas (if using), cumin, paprika, chili powder, salt, and pepper. Stir well and let the mixture simmer on low heat for 10 minutes.

4. Assemble the Pie:
In a serving dish, spread a layer of Fritos chips. Spoon the beef mixture evenly over the chips.

5. Top with Cheese:
Sprinkle shredded cheddar cheese on top and place the dish in the oven at 350°F (180°C) for 5-10 minutes, or until the cheese is melted.

6. Garnish and Serve:
Top with fresh cilantro and serve immediately.

Tips:

Add jalapeños or hot sauce for extra spice.

Great for parties or as a quick family meal.

Creamy Baked Brussels Sprouts with Bacon

 Creamy Baked Brussels Sprouts with Bacon

Ingredients:

1 pound Brussels sprouts, trimmed and halved

4 slices bacon, cooked and chopped

1 tablespoon olive oil

1/4 cup all-purpose flour

2 cups milk

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

1/4 teaspoon nutmeg

Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.1 Roast for 20-25 minutes, or until tender-crisp.

Make the Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly.

Add Milk: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper.

Combine and Bake: In a baking dish, combine the roasted Brussels sprouts and chopped bacon. Pour the sauce over the Brussels sprouts. Sprinkle with Parmesan cheese.

Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Serve: Let the gratin cool slightly before serving.

Tips:

You can use any type of cheese you like for this recipe.

For a spicier dish, add a pinch of red pepper flakes to the sauce.

Serve the Brussels sprouts gratin as a side dish or as a vegetarian main course.

Teriyaki Salmon Bowls with Crispy Brussels Sprouts

 Teriyaki Salmon Bowls with Crispy Brussels Sprouts

A delicious and healthy meal!

Ingredients:

For the Salmon:

1 pound salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sauce:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Instructions:

Make the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes.

Marinate the Salmon: Place salmon in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours.

Prepare the Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper.

Cook the Salmon and Brussels Sprouts: Grill or broil salmon and Brussels sprouts for 5-7 minutes per side, or until cooked through.

Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder. Mix well.

Assemble the Bowls: Serve salmon and Brussels sprouts over rice or quinoa. Drizzle with sauce.

Tips:

For a spicier dish, add more red pepper flakes to the marinade.

You can use different types of fish, such as halibut or cod.

Serve with your favorite side dishes, such as roasted vegetables or a side salad.

Honey Glazed Roasted Brussels Sprouts with Bacon

 Honey-Glazed Roasted Brussels Sprouts with Bacon – a sweet and savory treat!

Ingredients:

1 lb Brussels sprouts, trimmed and halved

4 slices of bacon, chopped

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Brussels Sprouts:

Trim the Brussels sprouts and cut them in half. Place them in a large mixing bowl.

Cook the Bacon:

In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon from the pan and set it aside, leaving a small amount of bacon grease in the pan.

Toss the Brussels Sprouts:

Drizzle the Brussels sprouts with olive oil, balsamic vinegar, honey, garlic powder, salt, and black pepper. Toss to coat evenly.

Roast the Brussels Sprouts:

Transfer the Brussels sprouts to the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.

Add the Bacon:

Once the Brussels sprouts are roasted, remove them from the oven and stir in the crispy bacon.

Serve:

Serve your Honey-Glazed Roasted Brussels Sprouts with Bacon hot, garnished with a drizzle of honey if desired. Enjoy the perfect balance of sweet and savory!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 180 kcal per serving | Servings: 4 servings