End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.
From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.
Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨
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
Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
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.
Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.
Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.
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.
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!
These banana bread cookies are a fun healthy snack that are crazy easy to make. They call for only 6 ingredients but feel free to add in any of the optional ingredients!
Ingredients
Scale
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1 tablespoon pure maple syrup
1 1/4 cup overly ripe mashed bananas about 4 medium bananas
Instructions
Preheat the oven to 350 and line a baking sheet with parchment paper.
Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well.
Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure).
Add the maple syrup and the egg if using.
Mix until all the ingredients are evenly incorporated.
Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet.
Gently flatten the cookies with a fork or back of a spoon.
Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
After the cookies come out of the oven, place them on a wire rack to cool.
Let the cookies come to room temperature before eating.
Store in an air tight container in the fridge for up to 5 days.
Notes
These cookies wont spread too much so I put all 15 cookies on one baking sheet, so I wont have to bake 2 batches.
For this recipe I used a 1.5 tablespoon cookie scoop.
**These cookies are almost entirely sweetened by bananas, so make sure your bananas are really overripe!**
Substitutions:
Regular Flour
Im unable to test regular flour because of my gluten allergy so I cannot guarantee your results, but others have tried it and said 1 1/4 cup of regular flour worked well. However, others have also tried the 1 1/4 flour substituiton and not liked it. So bake at your own risk. I would recommend following the recipe as written.
Nut Free
This recipe was orignially published on July 11, 2019 and was updated and republished on March 11, 2024.
Easy One-Bowl BEST Banana Bread Recipe – House of Nash Eats
Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!
Ingredients
Scale
3–4 ripe bananas (about 2 cups mashed)
1/3 cup salted butter melted
3/4 cup (150g) granulated sugar
1 large egg beaten
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups (212g) all-purpose flour
1 cup chopped walnuts or chocolate chips, plus extra for topping if desired
Instructions
Preheat oven to 350 (177). Lightly grease and flour an 8.5×4.5-inch loaf pan or spray with baking spray.
In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.3-4 ripe bananas, ⅓ cup salted butter, ¾ cup (150g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.1 ½ cups (212g) all-purpose flour, 1 cup chopped walnuts
Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.
Notes
Notes Storage: Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge. Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively. Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean. This recipe can be found on page 50 of my cookbook, House of Nash Eats Everyday!
Did you know that over 70% of home cooks cite “too many dishes to clean” as a major deterrent to cooking on weeknights? That’s where the magic of a one pan chicken recipe like this Creamy Bacon Chicken comes in. Imagine tender, juicy chicken breasts, crisped to perfection, then bathed in a velvety, smoky sauce studded with savory bacon bits—all created in a single skillet with minimal cleanup. This dish is the ultimate answer to the eternal question of how to create a restaurant-quality, comforting meal without the stress and mess. It’s the perfect union of convenience and decadence, proving that a truly satisfying dinner doesn’t require a culinary degree or a mountain of pots and pans. Get ready to fall in love with a recipe that will become a steadfast hero in your weekly rotation.
Ingredients List
Gather these simple ingredients for a flavor-packed meal. I’ve included sensory notes and easy swaps to make this recipe your own.
4 boneless, skinless chicken breasts (about 1.5 lbs): Look for plump, even-sized pieces for uniform cooking. Substitution: Chicken thighs offer richer flavor and are more forgiving if slightly overcooked.
6 slices thick-cut bacon, chopped: The smoky, salty foundation. Substitution: Pancetta or turkey bacon (adjust cooking time as it can burn faster).
1 medium yellow onion, finely diced: Adds a sweet, aromatic base.
3 cloves garlic, minced: For that essential pungent, savory kick.
1 cup chicken broth: Use low-sodium to control the salt level. Substitution: Vegetable broth or dry white wine for a brighter note.
1 cup heavy cream: The key to the luscious, silky texture. Substitution: Half-and-half or full-fat coconut milk for a dairy-free version (sauce will be less thick).
1 cup freshly grated Parmesan cheese: Adds nutty, salty depth and helps thicken the sauce. Substitution: Pecorino Romano or Asiago.
1 tsp smoked paprika: Enhances the bacon’s smokiness with a warm, red hue.
1 tsp dried thyme (or 1 tbsp fresh): Earthy, floral notes that complement the cream.
2 tbsp olive oil or butter: For searing the chicken to a beautiful golden brown.
Salt and freshly ground black pepper to taste.
Fresh parsley, chopped (for garnish): A pop of color and fresh flavor.
Timing
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
At just 40 minutes from start to finish, this one pan chicken recipe is a true weeknight warrior. Compared to the average creamy pasta or casserole dish that can take over an hour with multiple components, this streamlined process shaves off precious time without sacrificing an ounce of flavor. The active cooking time is focused and efficient, leaving you more time to relax and enjoy your meal.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
This is your “mise en place” moment, and it’s crucial for a smooth one-pan experience. Pat the chicken breasts completely dry with paper towels—this is the secret to a perfect sear, not a steam. Season both sides generously with salt, pepper, and the smoked paprika. Dice your onion, mince the garlic, chop the bacon, grate the Parmesan, and measure out your broth and cream. Having everything ready means you can move seamlessly through the cooking process without burning anything.
Step 2: Cook the Bacon
Place your large skillet or cast-iron pan over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and has rendered its fat, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave that glorious bacon fat in the pan—that’s liquid gold for flavoring the entire dish.
Step 3: Sear the Chicken
Increase the heat to medium-high. If the pan seems dry, add a tablespoon of olive oil. Carefully place the seasoned chicken breasts in the hot bacon fat. Sear without moving them for 5-7 minutes per side, until they develop a deep golden-brown crust. They do not need to be cooked through at this stage. Remove the chicken to a clean plate and set aside. It will finish cooking in the sauce later.
Step 4: Build the Creamy Sauce
Reduce the heat to medium. In the same pan, add the diced onion to the remaining fat and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and dried thyme, cooking for just 30 seconds until fragrant—be careful not to burn the garlic. Pour in the chicken broth, using a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan. This is where the deep flavor lives! Let the broth simmer for 2-3 minutes to reduce slightly.
Step 5: Simmer and Serve
Lower the heat to medium-low. Stir in the heavy cream and half of the cooked bacon. Bring the mixture to a gentle simmer—do not let it boil vigorously or the cream may separate. Add the grated Parmesan cheese, stirring constantly until it melts completely and the sauce thickens beautifully, about 2-3 minutes. Taste and adjust seasoning with salt and pepper. Return the seared chicken breasts (and any accumulated juices) to the pan, nestling them into the sauce. Spoon some sauce over the top. Cover the pan and let it simmer gently for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F). Garnish with the remaining crispy bacon and fresh chopped parsley before serving.
Nutritional Information
(Per serving, based on 4 servings. Values are approximate.)
Calories: ~580 kcal
Protein: 42g
Total Fat: 42g (Saturated Fat: 20g)
Carbohydrates: 6g (Dietary Fiber: 1g, Sugars: 3g)
Sodium: ~850mg (varies with broth and bacon used)
Healthier Alternatives
You can lighten up this creamy bacon chicken without sacrificing its soul-satisfying essence. For a lower-fat version, use center-cut bacon or turkey bacon. Swap the heavy cream for half-and-half blended with a teaspoon of cornstarch (to maintain thickness) or use full-fat plain Greek yogurt stirred in at the very end off the heat to prevent curdling. Increase the vegetable content by adding a cup of sliced mushrooms with the onions or a handful of fresh spinach wilted into the finished sauce. Using low-sodium broth and reducing added salt can also help manage sodium levels.
Serving Suggestions
This rich and creamy dish pairs beautifully with simple sides that can soak up the incredible sauce. Serve it over a bed of fluffy mashed potatoes, buttery egg noodles, or steamed white rice. For a low-carb option, try cauliflower rice, zucchini noodles, or a simple side salad with a sharp vinaigrette to cut through the richness. A crusty baguette is also non-negotiable for mopping up every last drop of sauce from your plate.
Common Mistakes
Not Drying the Chicken: Wet chicken steams instead of sears, leading to a pale, rubbery exterior.
Crowding the Pan: Searing too many chicken breasts at once lowers the pan temperature, causing them to release moisture and boil. Cook in batches if necessary.
Boiling the Cream Sauce: A rapid boil can cause the cream to separate or become greasy. Maintain a gentle simmer.
Using Pre-Grated Parmesan: It often contains anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated is always superior.
Overcooking the Chicken: Since it finishes cooking in the sauce, check for doneness a minute or two early to ensure it stays juicy.
Storing Tips
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The sauce will thicken significantly when chilled. To reheat, gently warm it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce back to its original creamy consistency. I do not recommend freezing this dish, as the dairy-based sauce can separate and become grainy upon thawing.
Conclusion
This One Pan Creamy Bacon Chicken recipe is more than just a meal; it’s a reliable, delicious solution for busy evenings. It proves that incredible flavor doesn’t require complexity. With its perfect balance of smoky bacon, tender chicken, and a luxuriously creamy sauce, it’s a dish that feels indulgent yet is deceptively simple to execute. Give it a try this week and transform your dinner routine. Don’t forget to pin this recipe and share your creation with us in the comments below—we love seeing your kitchen triumphs!
Made this recipe? Tag @spicemingle on Instagram with your photos! We feature our favorite home cooks every week.
Frequently Asked Questions (FAQs)
***Can I make this creamy bacon chicken ahead of time?***
You can prep components ahead. Cook the bacon, chop the veggies, and season the chicken the day before. Store separately in the fridge. When ready to cook, simply sear the chicken and proceed with the recipe. I don’t recommend assembling and cooking the entire dish ahead, as the chicken can become overcooked upon reheating.
These chocolate chip banana bars taste just like banana blondies! They’re tender, moist, and the perfect way to use up ripe bananas.
Ingredients
Scale
1/2 cup (1 stick) unsalted butter, room temperature 113g
1 cup packed light brown sugar 200g
1 large egg, room temperature 56g
1 1/2 tsp vanilla extract or vanilla bean paste 6g
1/2 tsp fine salt 3g
1 cup all-purpose flour 125g
1 cup mashed overripe banana about 2 large bananas 250g
3/4 cup chocolate chips, chopped 125g
Instructions
Preheat the oven to 350°F / 175°C. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Mix in 1 cup of all-purpose flour and mix on low until just combined.
Fold 1 cup mashed banana into the batter until they're fully incorporated.
Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts.
These bars can sit at room temperature for a few days or be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.
Notes
If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month.
Just be sure to separate them a bit and place parchment between each layer of bars! This will help prevent them from sticking to each other if theyre stacked.
This recipe can also be doubled and made in a quarter sheet pan (9x 13). Bake for 37-42 minutes, or until the edges look golden brown and the center looks set.
These bars bake up best in a light-colored metal pan.
However, if you need to bake these bars in a glass baking pan, reduce the baking temperature by 25 degrees (to 325 F) and bake them for about 5 minutes less. Glass doesnt heat up as quickly as metal, but becomes very hot once heated up.
For when you need a little something more in your banana bread!
Ingredients
Scale
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated white sugar
4 tablespoons (½ stick) unsalted butter, at room temperature
2 large eggs
1½ cups mashed ripe banana (about 3 bananas)
cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Instructions
Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Nutrition
Calories:304kcal
Sugar:26g
Protein:5g
Best Banana Bread Recipe (Moist!) from The Food Charlatan
The moist Banana Bread recipe you’ve been searching for! I tested a ton of different recipes so you don’t have to. The result is a bread that is super moist (thank you sour cream) and perfectly fluffy. It’s full of banana flavor without being too dense. It’s my favorite banana nut bread! And it’s easy to make!
Ingredients
Scale
1/2 cup butter, 1 stick, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mashed ripe banana, 9 ounces*, about 2 and 1/2 medium bananas
1 cup all-purpose flour, spooned and leveled
1/2 cup old fashioned oats, blended into a powder**
1 teaspoon baking soda
1 & 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon cinnamon, optional
1/8 teaspoon nutmeg, optional
1/8 teaspoon cloves, optional
1/2 to 3/4 cup toasted pecans or walnuts, optional
Instructions
Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray, or line with parchment paper. I prefer using the paper so that you can lift the bread out for easy slicing.
If you plan to add nuts, toast them now so they have time to cool. Add 1/2 or 3/4 cup chopped nuts (I like either walnuts or pecans) to a dry baking sheet. Bake at 350 for 5-7 minutes, stirring every 2 minutes. You will know they are done when they are very fragrant. Set aside to let cool.
In a large bowl or stand mixer, beat the butter until it is smooth, scraping the sides of the bowl. Add 1/2 cup brown sugar and 1/2 cup white sugar and cream together. This means beat it for about 2 minutes until it is fluffy, making sure to scrape the sides and bottom of the bowl.
Add 2 eggs and 2 teaspoons vanilla. Beat well until incorporated, scraping the sides.
In a small bowl, use a fork or potato masher to mash about 2 and 1/2 very ripe bananas. It should come out to about 1 cup.* A little more or a little less banana, and you are still going to get banana bread. (More banana=more dense. Less banana does NOT make your banana bread not-moist.) 1 cup is the magic number for me. Add the mashed banana to the butter mixture and stir until incorporated.
Add 1 cup flour to the bowl, but do not stir yet. (You can mix the dry ingredients in a separate bowl but I am too lazy.)
Add 1/2 cup old fashioned oats to a blender or food processor. Blend until the mixture has turned into powder, if it's a little gritty that's okay. Add the oat flour to the bowl but don't stir.
Use a small spoon to stir 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour. You don't want any clumps of salt or soda in your bread.
At this point, you can add 1/4 teaspoon cinnamon and 1/8 teaspoon each cloves and nutmeg. This bread is still really good without the spices, they are optional.
Stir the dry ingredients into the wet ingredients until incorporated, scraping the sides and bottom.
Lastly (don’t forget!!) fold in the 1/2 cup sour cream.
If you want to add nuts, fold them into the batter now. (Next time I think I will save 1/4 cup to sprinkle on top of the bread before going in the oven. Just an idea!)
Pour the batter into the prepared pan and smooth out the top.
Bake at 350 for 55-65 minutes. Every oven is different and you are probably going to have to check it a few times. There is nothing sadder than undercooked banana bread, so I rely completely on the toothpick test: a toothpick inserted very deeply into the center of your bread (stick it right into the crack that has formed) should come out with no wet batter on it. Very moist crumbs are ok, as the bread will continue cooking just a bit once pulled out of the oven. The bread should look nice and brown on top and should be pulling away from the sides of the pan.
Let the bread cool completely (okay, well at least for 20 minutes or so) on a cooling rack before slicing into it. If you don't devour a warm slice immediately with copious amounts of butter, it's a crime against bananas everywhere.
Store covered on the counter for up to 2 days, then if there is by some miracle some leftover, I would stick it in the fridge.
Banana bread freezes beautifully. You can wrap an entire loaf in foil and then ziplock and freeze (thaw on the counter with the bag sealed) or you can slice it and wrap and freeze individual portions for when you need a quick fix. Let thaw on the counter in the sealed container. Toss thawed slices in the toaster for a minute to get rid of extra moisture.
Notes
*I like 1 cup banana bread, but as discussed in the post, you can add up to 2 cups (18 ounces) of mashed banana (and change NOTHING else in the recipe), and it will turn out fine. “Fine” meaning overly dense and gummy in my opinion 😉 But if you serve it to people they will still say, “ooh, this is great banana bread!” Trust me, I did. There are many, many banana bread recipes out there that call for these same proportions with 2 cups banana.
** You can replace the oats with 1/2 cup all purpose flour if you want!
I published this recipe back in 2020 and since then, hundreds and hundreds of people have made this lovely bread. It’s one of my favorite recipes and one of the most popular posts on my site. The recipe is rated 4.8 stars, and you can read through the comments to see so many success stories with this bread.
BUT! Occasionally a comment comes in saying that the bread overflowed and made a mess in the oven. I’ve baked this recipe so many times and this NEVER happens for me, not even close. I was so befuddled. I asked my BFF (and recipe development assistant) Sarah to test the bread. HERS OVERFLOWED! I was devastated…then I asked her to bust out the measuring tape and measure the inside of what she was confident was a 9×5 inch pan…it was actually an 8.5 x 4.25 inch loaf pan. You would not think this makes much of a difference, but it totally does!
BUT, even more good news. I tested the recipe a bunch more, reducing the baking powder to 1.5 teaspoons instead of 2.5, and I was happy with the result. So hopefully for all the bakers out there who have slightly-smaller-than-9×5 inch pans, this will solve the overflow problem. If you have been making this recipe successfully, you can make it the same way you always have! For newcomers, I’m changing the recipe to 1.5 teaspoons baking powder, just to save the small-pan people from having to scrub their ovens 😉
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
Preheat oven to 350 degrees and grease 2 loaf pans (9×5)
In a large bowl, cream together the butter, cream cheese, and sugar.
Add in the vanilla extract and eggs.
Slowly add in the flour, baking powder, and salt.
Once combined, carefully fold in the fresh blueberries.
Pour batter (it will be quite thick, that is okay) into the prepared pans evenly.
Place into preheated oven and bake for about 50 minutes, or until toothpick comes out clean once inserted in center of bread.
Remove from oven and allow to cool slightly before removing from pan and slicing!
Nutrition
Calories:363kcal
Sugar:16g
Protein:6g
Easy One-Bowl BEST Banana Bread Recipe – House of Nash Eats
Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!
Ingredients
Scale
3–4 ripe bananas (about 2 cups mashed)
1/3 cup salted butter melted
3/4 cup (150g) granulated sugar
1 large egg beaten
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups (212g) all-purpose flour
1 cup chopped walnuts or chocolate chips, plus extra for topping if desired
Instructions
Preheat oven to 350 (177). Lightly grease and flour an 8.5×4.5-inch loaf pan or spray with baking spray.
In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.3-4 ripe bananas, ⅓ cup salted butter, ¾ cup (150g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.1 ½ cups (212g) all-purpose flour, 1 cup chopped walnuts
Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.
Notes
Notes Storage: Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge. Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively. Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean. This recipe can be found on page 50 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories:296kcal
Sugar:20g
Protein:5g
Hi I'm Emy
I’m passionate about sharing a diverse collection of sweet and savory recipes that I’ve meticulously tested and perfected in my own kitchen.
