This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

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Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

The post Healthy Banana Bread recipe appeared first on The Recipe Rebel.

Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.

I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.

Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.

Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!

We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week. 

For more fruity pancake combinations, try my Blueberries ‘n’ Cream Pancakes, Lemon Blueberry Greek Yogurt Pancakes, and these warming Apple Crisp Pancakes!

Ingredients Needed:

• Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
• Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that. 
• Egg: to help the pancakes rise and have a light and fluffy consistency. 
• Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer. 
• Bananas: use very ripe bananas for the best flavor. 
• Flour: I’ve used all-purpose flour here, but other types will work too. 
• Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
• Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy. 
• Salt: enhances the flavors of the pancakes.

How to Make the Best Banana Pancakes

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. 
2. Blend: Blend the banana mixture until smooth, then let the batter rest. 

1. Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
2. Cook: Cook until just golden brown. Serve with your favorite toppings.

Banana Pancake Recipe FAQs

Banana Pancakes Variations

• Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
• Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes. 
• Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.  
• Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.

Serving Suggestions

You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal. 

Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!

Top your pancakes with Homemade Whipped Cream for a special treat, or try the custard sauce from these Blueberries ‘n’ Cream Pancakes. 

Serve with a side of Air Fryer Bacon or Air Fryer Hashbrown Patties for a sweet and salty breakfast!

Spring/Summer

30 Easter Brunch Recipes

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Banana Pancakes recipe

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 10 pancakes

Calories 139cal

Author Ashley Fehr

Ingredients

• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 2 bananas
• 1 ½ cups all-purpose flour (200 grams)
• 2 tablespoons granulated sugar (optional), 25 grams
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
• Let it sit at room temperature for 10–20 minutes.
• Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
• Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

• Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
• Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
• Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
• Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
• Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.

Storage

• Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition

Calories: 139cal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 191mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

The post Banana Pancakes recipe appeared first on The Recipe Rebel.

These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Spring/Summer

30 Easter Brunch Recipes

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it’s perfect for a sweet breakfast treat or an easy dessert!

Firstly, I want you to know I tried to talk myself out of it. I really did.

I told myself that you’ve seen enough banana bread recipes, and I just don’t need another.

And besides, no one is making banana bread this time of year. They’re making salad and low-calorie everything to make up for all of the holiday naughtiness. And I probably should be, too.

But the day I made this banana bread—rather than making supper, naturally—I took it out of the oven, and the streusel was just calling to me, and I couldn’t ignore it.

I mean, I LOVE banana bread, but I just don’t know if there’s anything much better than crumbly streusel.

Except for maybe this peanut butter streusel. It’s SO good, I think this might actually be my favorite banana bread!

The chocolate chips? They’re basically just for looks.

You can totally stir some into your batter if you want to go all out. And you know I won’t judge you for doing something like that.

This time though, I just wanted a nice, moist, plain banana bread with a little treat on top.

I am also totally one of those people who eats the top bit last. It’s like a dessert for your dessert—or your breakfast or afternoon snack! Bananas and peanut butter are perfectly acceptable breakfast foods.

If you’re wanting more banana bread recipes, check out my Chocolate Chip Banana Bread Recipe, or Blueberry Banana Bread. My Pumpkin Chocolate Chip Bread is also a great quick bread recipe for using up leftover fruit!

Ingredients Needed:

• Bananas: you’ll need ripe or overripe bananas for this bread to have the best flavor.
• Butter: use unsalted butter, as we’ll be adding salt. If you only have salted butter to hand, don’t add as much salt.
• Sugar: use white granulated sugar for the bread, and then soft brown sugar for the streusel topping.
• Eggs, Milk, and Baking Soda: they will help the bread to rise and be nice and fluffy. Use any kind of milk you have from whole milk, lower-fat milk, dairy-free milk, or even plain yogurt if you prefer.
• Flavorings: vanilla extract and ground cinnamon give the bread an irresistibly warm, spiced flavor.
• Peanut Butter: I normally use smooth peanut butter for this banana bread, but you can use crunchy too for a bit of extra texture. Creamy peanut butter will give the streusel that creamy flavor, but natural peanut butter will work as well.
• Flour: whole wheat flour or all-purpose flour is fine for the streusel, all-purpose flour will work best for the banana bread.
• Oil: you can use canola oil or another neutral-flavored oil. Coconut oil will work too!
• Chocolate Chips: these are optional for the topping, or you can mix them into the bread as well. Any kind will do!

How to Make Peanut Butter Chocolate Streusel Banana Bread

You’ll find a detailed recipe down in the recipe card.

1. Mash bananas. Mash your peeled bananas in a bowl. I like to use a potato masher to do this!
2. Add butter and sugar. Whisk the butter and sugar with the bananas.
3. Add wet ingredients. Stir in eggs, milk and vanilla extract until combined.
4. Add dry ingredients. Add in the flour, baking soda, salt, and cinnamon, and stir until just combined. Spread into prepared loaf pan and set aside.
5. Make streusel. Combine peanut butter, brown sugar, and flour. Add oil and mix with your hands, a fork, or a pastry cutter if you prefer. Stir in chocolate chips.
6. Add streusel and bake. Sprinkle on top of batter in loaf pan and press down gently. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Peanut Butter Chocolate Streusel Banana Bread FAQs

Tips and Notes

• Ripe bananas. Make banana bread when you have ripe or overripe bananas. Use bananas that have brown spots on them, or even if they’re completely brown. If you’ve got extra bananas, let them get really brown and then put them in the freezer. This way you’ll have some the next time you need them!
• Muffins. You can make homemade muffins with this recipe as well, simply add the batter to muffin cases in a muffin tin and reduce the baking time accordingly.
• Milk. I actually used almond milk because I had some in the fridge to be used up. Whole milk, lower-fat milk, or plain yogurt would work fine too.

Peanut Butter Chocolate Streusel Banana Bread Variations

• Chocolate Chips. Try swapping the chocolate chips for butterscotch, peanut butter, or salted caramel chips. They all taste amazing with the banana flavor.
• Spices. Add a pinch of nutmeg, ginger, or cloves to the cinnamon. You can leave out the cinnamon entirely if you prefer, the banana bread will still taste amazing!
• Yogurt. You can swap the plain yogurt for sour cream here, whichever you have to hand is great and both will add a bit of tang to the bread instead of using milk.
• Drizzle. Top with a drizzle of melted chocolate or icing for an extra special finish!

Serving Suggestions

This banana bread is so delicious, it’s perfect to have for breakfast with a Cold Brew Coffee or glass of milk in the morning.

Warm a slice up in the microwave for a few seconds and spread some butter on it for an afternoon snack, or drizzle it with icing, or serve it warm with a scoop of Homemade Vanilla Ice Cream for a delicious dessert.

More Quick Bread Recipes to Try

Breakfast

Healthy Banana Bread recipe

Soup

Drop Dumplings for Soup

Breakfast

Cinnamon Roll Bites

Quick Breads

Cheddar Bay Biscuits

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Peanut Butter Chocolate Chip Streusel Banana Bread

Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it's perfect for a sweet breakfast treat or an easy dessert!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 303cal

Author Ashley Fehr

Ingredients

Banana Bread

• 3 bananas mashed
• ¼ cup unsalted butter melted
• 1 cup sugar
• 2 eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Streusel

• ¼ cup smooth peanut butter or crunchy
• ¼ cup brown sugar
• ½ cup whole wheat flour or all-purpose flour
• 1 tablespoon oil
• ¼ cup chocolate chips optional

US Customary – Metric

Instructions

• Pre-heat oven to 350 degrees F. Grease an 8 × 5-inch loaf pan.
• Place peeled bananas in a large bowl and mash.
• Add the melted butter and sugar to the banana mixture and stir together with a whisk. Stir in eggs, milk, and vanilla until combined.
• Add in the flour, baking soda, salt, and cinnamon, and stir until just combined (don’t overmix). Spread into prepared loaf pan and set aside.
• In a medium bowl, combine peanut butter, brown sugar, and flour. Add just enough oil to make it crumbly, like a streusel. I like to use my hands to do this, but you could use a fork or pastry cutter if you prefer. Stir in chocolate chips.
• Sprinkle the streusel on top of the bread batter in the loaf pan and press down gently.
• Bake for 45 minutes to 1 hour in your preheated oven, until a toothpick comes out clean.
• Let the loaf cool in the pan for a couple of minutes before taking it out of the pan, then let it cool on a wire rack for a bit longer before slicing it to avoid the slices being too crumbly.

Notes

Storage:

• Store: Store banana bread once it has completely cooled in an airtight container in the refrigerator for 2 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Freeze banana bread in individual slices, or as a whole loaf. Just wait until it has cooled completely, then wrap it tightly in plastic wrap, then put it in a freezer bag and store it in the freezer for up to 3 months. Thaw on the counter for a few hours or overnight in the refrigerator.

 

Nutrition

Calories: 303cal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 208mg | Potassium: 232mg | Fiber: 3g | Sugar: 28g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 32mg | Iron: 1.4mg

Recipe adapted from My Recipes.

The post Peanut Butter Streusel Banana Bread appeared first on The Recipe Rebel.

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It’s thick, creamy, and makes the best sweet breakfast or snack!

In my opinion, blueberries don’t get enough attention in smoothies. They’re often part of a mixed berry smoothie, but rarely do they get to be the feature. Well, this Blueberry Smoothie brings the delicious sweetness of blueberries to the forefront! And it’s so good.

This recipe is made with four simple ingredients, perfectly creamy, and has just the right amount of blueberry flavor complemented by frozen banana. It’s ready in just 5 minutes!

Looking for more recipes featuring blueberries? Check out 30+ of the best blueberry recipes!

Ingredients Needed:

• Milk: any kind of milk will work! Don’t want to use milk? Try juice! Keep in mind this will change the texture of the smoothie.
• Greek Yogurt: plain or vanilla Greek yogurt is a great way to add extra flavor, a boost of protein, and to create an ultra creamy smoothie.
• Frozen Fruit: a combination of frozen banana and frozen blueberries creates delicious flavor and a creamy texture.

How to Make a Blueberry Smoothie

1. Combine: Add all of the ingredients to your blender in the order listed (see my post on How to Make a Smoothie for more ideas!).
2. Blend: Blend until smooth, adjusting the consistency as needed, then serve and enjoy.

Smoothie FAQs

Blueberry Banana Smoothie Variations

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

Serving Suggestions

A blueberry smoothie makes a great healthy snack or light breakfast, but it’s also a great addition to a bigger breakfast!

Serve it next to a slice of Lemon Blueberry Cream Cheese Coffee Cake, Baked Oatmeal, Whole Wheat Pancakes, you name it.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Metabolism Boosting Smoothie

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Blueberry Smoothie

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It's thick, creamy, and makes the best sweet breakfast or snack!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 161cal

Author Ashley Fehr

Ingredients

• ¾-1 cup milk (any kind, or juice)
• ½ cup Greek yogurt (plain or vanilla)
• 1 frozen banana (broken in chunks – about 100 grams)
• 1 cup frozen blueberries

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Tips: 

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

 

Storage:

I recommend serving smoothies right away for the best texture.
If you make one and don’t finish it, you can refrigerate it for a couple of hours, or store in the freezer for longer periods.
I recommend freezing in an ice cube tray or similar and then re-blending with additional liquid to serve.

Nutrition

Calories: 161cal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 471mg | Fiber: 3g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post Blueberry Smoothie recipe appeared first on The Recipe Rebel.

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It’s made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Do you ever just want to drop everything and hop on a flight to the nearest tropical destination?

Unfortunately, sometimes that just isn’t in the cards. And that’s when I reach for this Tropical Smoothie!

It’s not quite the beach vacation we’re all dreaming about, but it sure tastes like one!

This smoothie is loaded with frozen tropical fruit, coconut milk or pineapple juice, and Greek yogurt. It’s refreshing, creamy, and if you close your eyes while you drink it, you’re basically soaking up some sun on the beach.

If you like this one, you’ll also enjoy this Mango Smoothie, this Pineapple Smoothie, and this Easy Homemade Pink Lemonade!

Ingredients Needed:

• Greek Yogurt: you can use plain or vanilla yogurt. Whichever you prefer! Vanilla will add more sweetness to the smoothie.
• Liquid: use either coconut milk or pineapple juice—or a mix of both! Coconut milk will make a thicker, creamier smoothie.
• Frozen Fruit: I use a blend of banana, pineapple, and mango which creates the perfect blend of tropical flavors.

How to Make a Tropical Smoothie

This Tropical Smoothie recipe makes the perfect easy and healthy snack. It’s ready in a quick 5 minutes!

1. Combine: Add all of your ingredients to the blender.
2. Blend: Blend until smooth, stirring as necessary.

Smoothie FAQs

Tips and Notes

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Tropical Smoothie Variations

While this Tropical Smoothie is great as-is, smoothies are also incredibly customizable. Make it your own!

• Use another liquid. I love the flavor of both coconut milk and pineapple juice, but feel free to play around with the liquid you use. Other great tropical options would be coconut water, mango nectar, orange juice, etc.
• Add other fruit. The banana, pineapple, and mango combination is insanely good, but other fruit combinations work great too. Try adding or subbing in frozen strawberries, peaches, kiwi, raspberries, you name it.
• Boost the nutrition. Give the smoothie an extra kick of nutrition with a scoop of old fashioned oats, a sprinkle of flax or chia seeds, or a handful of raw cashews.
• Make it green. Feel free to toss in a handful of fresh spinach or kale to turn this into a tropical green smoothie. You won’t even taste it!

More Smoothie Recipes

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Tropical Smoothie recipe

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It's made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 168cal

Author Ashley Fehr

Ingredients

• ½ cup Greek yogurt (plain or vanilla)
• ¾ cup coconut milk or pineapple juice
• 1 frozen banana (broken in chunks – about 100 grams)
• ½ cup frozen pineapple chunks
• ½ cup frozen mango chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring and adding more liquid as necessary.

Notes

Tips:

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Nutrition

Calories: 168cal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 425mg | Fiber: 3g | Sugar: 25g | Vitamin A: 516IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 1mg

The post Tropical Smoothie appeared first on The Recipe Rebel.

How to Make a Smoothie: my formula for the thickest, creamiest, most delicious fruit smoothie every time! Tons of options for your liquid, your fruit and your add-ins!

Whether it’s a Strawberry Smoothie, a Peanut Butter Banana Smoothie, or an Apple Crisp Smoothie, smoothies make a great breakfast, snack, or even dessert.

But, as simple as they are to make, they’re also surprisingly easy to mess up. They can be too thick, too thin, too sweet, not sweet enough, too chunky, too icy…yeah, you get it.

Well, I’m going to show you just How to Make a Smoothie! This is my formula for making the perfect one every time with just the right amount of liquid, fruit, yogurt, and add-ins.

I’ve also included plenty of variation ideas so you can customize it just how you like!

What Should I Put in My Smoothie?

The great thing about a fruit smoothie recipe is that the customization opportunities are virtually endless. Here’s a quick run through of what I usually put in my smoothies:

• Milk or Juice: you can use dairy milk, non-dairy milk, juice, or even coconut water — really any liquid goes! You can even use cold tea.
• Greek Yogurt: yogurt is a great way to kick the protein up a notch and to make a deliciously thick and creamy texture. Dairy-free, plant-based yogurt works well, too, and you can skip it if you need (it just won’t be as thick).
• Banana: I love to keep frozen, sliced banana on-hand. The frozen banana makes it extra creamy and acts as a natural sweetener.
• Berries/Other Fruit: any frozen fruit work great in smoothies! Pineapple, mango, and berries are our favorites. You can even use watermelon like in this refreshing Watermelon Smoothie!
• Add-Ins: you can customize it with so many different add-ins. Protein powders, nuts or seeds, oats, extracts, sweeteners, even avocado!

Smoothie liquids:

We’ve gone over the basics above, but here are a few more fun options:

• Chocolate milk or chocolate almond milk
• Cold coffee or tea
• Pineapple or mango juice
• Oat, almond, soy or coconut milk.
• Kombucha or kefir — for some fermented goodness!

Smoothie fruits:

Frozen is best because they create a thick and refreshing smoothie! If you have fresh fruit, try to balance it out with a frozen banana or a cup of ice.

• I use frozen banana for almost all of my smoothies! It makes them rich and creamy.
• Apples (not peeled) or oranges (peeled)
• Berries — they are full of antioxidants and fibre! (this Blueberry Smoothie is one of our favorite berry smoothies!)
• Pineapple, mango, kiwi — these are fun tropical flavors (they pair well with coconut milk — like in this fun Tropical Smoothie!)
• Peaches, cherries or other stone fruits (grab a bag of frozen and skip paying the high price when they are out of season)

Smoothie Add-In Ideas

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

How to Make a Smoothie

This healthy snack comes together in a quick 5 minutes! Here’s how:

1. Add ingredients to the blender: Add all of your ingredients to a high powered blender in order from softest to firmest.
2. Blend: Blend until smooth, stopping to stir if needed.
3. Adjust as needed: Check the flavor and texture, adjust as needed, then serve right away!

Healthy Fruit Smoothie FAQs

More Recipes You’ll Love

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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How to Make a Smoothie

How to Make a Smoothie: my formula for the thickest, creamiest, most delicious fruit smoothie every time! Tons of options for your liquid, your fruit and your add-ins!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 smoothies

Calories 142cal

Author Ashley Fehr

Ingredients

• ¾ cup milk or juice (dairy or non-dairy, high fat or low fat)
• ½ cup plain Greek yogurt (or flavored) about 125 grams
• 1 frozen banana (cut into or frozen in chunks) about 115 grams
• 1 cup frozen berries (strawberries, blueberries, or watermelon, cherries, pineapple, mango — options are endless!)
• add ins and extras as desired (protein, nut butter, oats and other grains, extracts, etc)

US Customary – Metric

Instructions

• Add ingredients to the blender in the order listed (from softest to firmest).
• Blend until smooth, stopping and stirring as necessary.
• If your blender is struggling, add a small splash of liquid and stir, then blend again. If you like your smoothie thicker (or colder!), add a handful of ice and blend again.

Notes

Add-in Ideas:

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

Nutrition

Calories: 142cal | Carbohydrates: 25g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 525mg | Fiber: 3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 1mg

The post How to Make a Smoothie appeared first on The Recipe Rebel.

The Easiest Strawberry Smoothie Recipe

Here we are again with the non-recipe recipes.

The thing is, we love smoothies. The kids love drinking them—they are a healthy, sweet treat that’s relatively easy to take with them when they’re outside playing.

And I love that I can pack them full of basically everything they need: fruit, protein, fiber, grains—even veggies if I were really trying! So as far as I’m concerned, smoothies are win-win around here.

That’s reason enough to bring you this pretty pink drink today, right?

I’m fairly confident that this strawberry smoothie (and this Pineapple Smoothie, this Chocolate Peanut Butter Smoothie, and this Mango Smoothie!) are the instant-breakfast magic that gets us through our busy days!

Looking for more pretty pink drinks? Try this Strawberry Milk, this Strawberry Lemonade or this Strawberry Milkshake next!

What You’ll Need

This strawberry smoothie recipe is a basic one—why complicate things unnecessarily? It makes a great starting point, and you can customize (or not!) in lots of different ways.

• Milk: My smoothie starts with a low fat milk, but you can use skim, whole, or non-dairy milk. You could even use juice instead.
• Yogurt: Greek yogurt thickens the smoothie, and adds protein.
• Banana: A frozen banana, cut in chunks, makes the smoothie sweet and creamy without adding extra sugar!
• Strawberries: You can use fresh or frozen strawberries, whichever you have. (Try swapping the strawberries for blueberries and make this Blueberry Smoothie recipe, or add watermelon for a Watermelon Smoothie!)

How Do You Make a Strawberry Smoothie?

While it’s hard to go wrong putting yummy things in a blender, there is an order to the process that works well. I recommend starting with the liquid on the bottom, to help with pureeing, and layering the other ingredients in order from soft to firm. See more tips on How to Make a Smoothie here!

1. Add the Liquids. In this case, a cup of low-fat milk goes into the blender first.
2. Add the Yogurt, If Using. I do think that using strawberry-flavored Greek yogurt makes a difference in this smoothie. The tangy-sweet flavor and thick, creamy texture of Greek yogurt is really good! But if you don’t have or want to use yogurt, feel free to leave it out.
3. Add the Fruit. I prefer to use frozen fruit, because it makes the smoothie thicker and colder.
4. Add the Ice. Not everyone uses ice, but it does thicken the smoothie and chill it even more.
5. Blend and Serve!

Tips and Variations

Okay, so that’s the basic recipe! Easy, right? Now for the customizing (fun!). Here are my favorite tips and hacks for making this smoothie your own:

• Dairy Free: You can easily make this strawberry smoothie dairy free by omitting the milk and yogurt, and substituting almond or coconut milk and dairy-free yogurt instead. You can also omit the yogurt entirely, if you prefer, or swap it for another frozen banana.
• Sweeten Things Up: If your strawberries aren’t very sweet, you may want to add a bit of honey to the smoothie.

• Mix Up the Fruit: You can always make things more interesting by throwing in some raspberries, pineapple, mango… really, anything goes!
• Go for Grains: they’re a great source of fiber, protein, and various vitamins and minerals. Add quick oats, ground flax, or wheat bran to give your smoothie a boost and give it more staying power.
• Add Probiotics: Swap the yogurt and milk for probiotic yogurt and kefir—I’m a big believer in the power of probiotics, and this is an easy way to get them!
• Boost the Protein: Classic smoothie addition, here: add a scoop of protein powder, if that’s your thing.
• Treat Yourself: A scoop of peanut butter, or spoonful of cocoa powder, makes this a dessert-like treat.

How to Store Leftover Smoothie

If you make a smoothie and find that you have some leftover, by all means store it for later!

To Refrigerate: You can place leftovers in small lidded jars, filling all the way to the brim, and store in the fridge for up to 24 hours in most cases. (If you open the smoothie and it seems discolored or “off” in any way, discard it.) Blend the smoothie again before serving.

To Freeze: Pour the leftover smoothie into ice cube trays, and freeze. Then pack the smoothie ice cubes into a zip-top bag. (You can also pour the smoothie directly into a zip-top bag and freeze it that way). Seal the bag, pressing out as much air as possible before you seal it. Freeze for up to 3 months. Serve the smoothie again by giving it a quick blend!

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Easy Strawberry Smoothie (4 ingredients!)

This Healthy Strawberry Smoothie recipe is easy, creamy, and full of sweet, fresh strawberries! With lots of options for making it your own, there's something for everyone to love!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 199cal

Author Ashley Fehr

Ingredients

• 1 cup low fat milk (or juice)
• 1/2 cup strawberry Greek yogurt
• 1 frozen banana cut in chunks
• 1 1/2 cups fresh or frozen strawberries

US Customary – Metric

Instructions

• Place ingredients in blender in the order written.
• Puree until smooth, adding a bit more milk or water if smoothie is too thick to blend. Taste, and add a bit of honey if desired to sweeten.

Nutrition

Calories: 199cal | Carbohydrates: 33g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 541mg | Fiber: 4g | Sugar: 23g | Vitamin A: 195IU | Vitamin C: 68.6mg | Calcium: 216mg | Iron: 0.6mg

More Easy Fruit Recipes

• Creamy Fruit Salad Recipe
• Fruit and Yogurt Breakfast Tart
• Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese

The post Easy Strawberry Smoothie Recipe appeared first on The Recipe Rebel.

This Baked Oatmeal Recipe is an easy and healthy breakfast recipe! It’s packed with good-for-you ingredients like oats, fruit, eggs, and milk and takes just 10 minutes to prep!

Store it in the fridge for easy breakfasts throughout the week or freeze it for up to 3 months!

Breakfasts that can be made ahead of time and easily grabbed on-the-go is something I want in my life…especially if it’s packed with healthy ingredients!

We love these Instant Pot Oatmeal, Slow Cooker Oatmeal, and this Apple Cinnamon Oatmeal, but I love the texture of this baked version — it’s almost like eating cake for breakfast!

This Baked Oatmeal Recipe takes just 10 minutes to prep and can be stored all week in the fridge or frozen for up to 3 months to be reheated whenever! It’s also packed with nutritious ingredients like oats, eggs, fruit, and milk.

Looking for more similar recipes? Check out my 4-Ingredient Oatmeal Cups, Banana Chocolate Chip Oatmeal Cups, Pumpkin Chocolate Chip Oatmeal Cups, or Easy Carrot Cake Oatmeal Cups!

What is Baked Oatmeal?

Baked Oatmeal is a breakfast casserole that’s made up of oats, milk, eggs, and any of you favorite oatmeal mix-ins.

You just stir it up and bake! Then you can serve on its own or in a bowl with milk.

Baked Oatmeal Ingredients:

This healthy Baked Oatmeal recipe is packed with good-for-you ingredients you probably already have on hand!

• Banana: the riper the better! You can also sub the banana for applesauce or Greek yogurt.
• Milk: I use low-fat milk but any kind will work. You can even use plant-based milk!
• Eggs: give the oatmeal a protein boost for a more filling breakfast and help bind the casserole together.
• Maple Syrup: you can substitute the maple syrup for any sugar or sweetener, like honey or brown sugar.
• Vanilla Extract: gives the oatmeal flavor depth and warmth.
• Baking Powder: keeps the oatmeal light and fluffy!
• Cinnamon and Salt: cinnamon adds sweet spiciness while salt helps enhance flavor.
• Rolled Oats: use large flake rolled outs for the best texture. For a finer texture, you can also use quick or instant oats.
• Mix-Ins/Toppings: you can use any mix-ins you like! Try blueberries, raspberries, chopped strawberries, chocolate chips, or nuts!

How to make Baked Oatmeal

This recipe takes just 10 quick minutes to prep!

1. Combine all ingredients: In a large bowl, mash banana. Add milk, eggs, maple syrup, and vanilla and whisk well. Stir in baking powder, cinnamon, and salt. Add in the oats and any mix-ins you like. Stir until fully combined.
2. Bake: Transfer the mixture to a greased square baking pan and bake at 350ºF for 25-30 minutes.

Baked Oatmeal FAQs

Variations

• Dairy-Free: Swap the regular milk for any variety of non-dairy milk.
• Vegan: Use non-dairy milk and flax egg in place of regular egg. For this recipe, mix together 2 tablespoons of flax meal and 6 tablespoons of water. Let that mixture sit for 15 minutes in the fridge before incorporating it into the oatmeal.
• Gluten-Free: Simply swap the rolled oats for gluten-free rolled oats! Also verify that all of the ingredients you use are certified gluten-free.
• Use frozen fruit. If you’re mixing fruit into the oatmeal, you can use frozen fruit in place of fresh fruit. However, this will require a longer cooking time—probably closer to 45 minutes. It’s a good idea to let frozen fruit thaw before adding to shorten the cook time.
• Boost the nutrition. Pack this baked oatmeal with even more nutrients by adding in chia, hemp, or flax seeds.

Serving suggestions

This oatmeal recipe makes the perfect grab-and-go breakfast but you can also dress it up and serve it as a delicious sit-down breakfast! Try drizzling it with peanut butter, topping it with Greek yogurt, or topping it off with strawberry sauce!

You can also bulk your breakfast up with all your favorite breakfast recipes. Serve it alongside yogurt parfaits, peanut butter banana smoothies, whole wheat pancakes, bacon and eggs, you name it!

More recipes to make with oats

Breakfast

Easy Banana Oatmeal Pancakes Recipe + VIDEO

Breads

Healthy Blueberry Oatmeal Muffins

Breakfast

Apple Cinnamon Oatmeal (stove top or microwave)

Breakfast

Banana Oatmeal Muffins Recipe + VIDEO

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Baked Oatmeal recipe

This Baked Oatmeal Recipe is the best portable and good-for-you breakfast! It's packed with healthy ingredients and takes just 10 minutes to prep!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 189cal

Author Ashley Fehr

Ingredients

• 1 overripe banana (you can sub applesauce or Greek yogurt as well — 100 grams or ⅓ cup)
• 2 cups low fat milk
• 2 large eggs
• ⅓ cup maple syrup (you can substitute any sugar or sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 cups large flake rolled oats
• Blueberries, raspberries, chopped strawberries, chocolate chips, or nuts for topping as desired (frozen fruit will require a longer cook time)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and grease an 8×8" or 9×9" pan with non-stick spray.
• In a large bowl, mash banana. Add milk, eggs, maple syrup, vanilla and whisk well.
• Whisk in baking powder, cinnamon and salt.
• Add oats and stir until combined (you can add in fruit, chocolate chips or nuts at this point or sprinkle them on top).
• Bake, uncovered, for 25-30 minutes, until the edges are set and light golden brown.
• Serve warm or refrigerate to serve later. See my tips in post for freezing.

Notes

Storage:

Baked oatmeal will last in an airtight container in the fridge for 3-4 days.

Baked oatmeal is also the best make-ahead, freezer-friendly meal prep option. To freeze it, bake as directed, cool completely, then store in an airtight container in the freezer for up to 3 months.

To reheat baked oatmeal from the fridge, microwave or warm in the microwave until heated through. To reheat baked oatmeal from frozen, bake at 350ºF in the oven or wrap individual slices in a paper towel and warm in the microwave until heated through.

Nutrition

Calories: 189cal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 305mg | Fiber: 3g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

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This Banana Nut Bread is an easy recipe that requires just 10 minutes of prep! It’s moist, sweet, dense, and loaded with mashed banana and chopped walnuts!

Got extra bananas? You might also like this Healthy Banana Bread recipe, this Peanut Butter Streusel Banana Bread or this Banana Pancakes recipe!

There are plenty of ways to use overripe bananas: a Peanut Butter Banana Smoothie for breakfast (or maybe this Strawberry Smoothie is more your style?), Banana Cream Pie for dessert and of course (everyone’s favorite), this moist and flavorful Banana Nut Bread!

Now, in my opinion, you can never have too many variations of banana bread. I’ve got blueberry banana bread, samoa banana bread, chocolate chip banana bread, and more.

This nutty banana bread is another delicious variation to add to your great book of banana bread recipes. Everyone has that, right? It’s perfectly dense, moist, and sweet and has so much banana flavor.

Banana nut bread ingredients:

• Bananas: use very ripe bananas for the best flavor. The browner the better! You will need 475 grams (or 1 ¾ cup) mashed banana. If you fall short, you can substitute the amount missing for extra Greek yogurt to compensate.
• Granulated Sugar: takes the sweetness up a notch and helps bring out the sweet flavor of the bananas.
• Unsalted Butter: gives the banana bread moisture and flavor depth. Make sure you use unsalted butter so you don’t end up with an overly salty bread.
• Greek Yogurt: the acidity in Greek yogurt results in an even more moist, tender texture.
• Eggs: binds all the ingredients together and gives the banana bread stability.
• Vanilla Extract: adds a touch of warm sweetness.
• All-Purpose Flour: I recommend spooning the flour into your measuring cup and leveling it off with your finger so it doesn’t get too packed in. Too much flour will result in a dry loaf. Or use a kitchen scale!
• Baking Powder and Baking Soda: help leaven the bread so it’s not too dense. Using both baking powder and baking soda also helps the bread get that golden-brown color.
• Salt: cuts the sweetness and brings out the flavors in the banana bread.
• Chopped Walnuts: you can also use chopped pecans if that’s what you prefer. If you don’t like nuts at all, simply omit these from the recipe entirely.

How to make banana nut bread

1. Mix the wet ingredients: in a large bowl, mash the bananas. Whisk in sugar, melted butter, and Greek yogurt. Add eggs and vanilla and mix well.
2. Add the dry ingredients: to the banana mixture, add in flour, baking powder, baking soda, and salt. Stir until there are no more white streaks, then mix in walnuts.
3. Bake: transfer the batter to a greased loaf pan, then bake at 350ºF for 40 minutes. After 40 minutes, cover the pan lightly with foil if it’s starting to brown on top, then bake for another 20-30 minutes.
4. Cool and serve: remove the baked bread from the oven, allow it to cool in the pan for 15-20 minutes, then transfer it to a cooling rack or cutting board and let it cool completely before cutting and serving.

How to quickly ripen bananas

If your bananas just aren’t quite ripe enough, here are a couple of ways you can fasttrack the ripening process:

• Baking method: This is the faster of the two options, so if you’re shorter on time, I would go this route. Simply line your bananas up on a baking sheet and bake them at 300ºF (150ºC) for 15-20 minutes. After they bake, let them cool so they’re not too hot to handle, then peel them and proceed with the recipe.
• Paper bag method: If you’re working with more time (a day or two), place the bananas into a paper bag with other riper fruit such as avocados, apples, peaches, etc. Their proximity to the ripe fruit will cause the bananas to ripen faster.

Can I use frozen bananas?

You can use frozen, but thawed bananas!

Frozen bananas are one of the best ways to keep super ripe bananas on hand at all times without them going bad. Bananas will last for 6-8 months in the freezer, so if you do a lot of baking with bananas, ripen a bunch at one time, then store them in a ziplock baggie in the freezer.

When you’re ready to get baking, all you have to do is take however many bananas you need out of the freezer for any given recipe, let them thaw, then proceed as instructed.

How to freeze bananas

If you’re not quite sure how to handle your overly ripe bananas, check out my detailed guide on how to freeze bananas.

It takes 5 minutes, you’ll never have to let bananas go to waste again, and you’ll always have ripe bananas on hand for baking!

Should I use baking powder or baking soda in banana bread?

Both! The role of the baking powder is to balance the acidity of the Greek yogurt. The role of baking soda is to help leaven the bread so it isn’t too dense.

Why does my banana bread sink?

If your banana bread is sinking in the middle, it could be undercooked.

Sometimes the top of the loaf starts to brown early so it may look done. However, that doesn’t always mean that the banana bread is cooked all the way through. If you take it out too soon, the center of the banana bread won’t have enough structure and it will collapse back in on itself.

To check that it is fully cooked, I recommend using a toothpick to poke the center of the loaf. If it comes out clean, it’s good to go. If it still isn’t fully baked but the top of the banana loaf is getting too brown, cover the pan with foil and continue to bake.

Tips and tricks for making banana nut bread

• If you don’t have quite enough mashed banana, you can substitute whatever amount of banana you’re missing for Greek yogurt instead to ensure that you have the right ratio of wet to dry ingredients!
• Use very ripe bananas. The riper they are, the sweeter they will be and the more banana flavor you’ll have!
• Don’t overmix the batter. When you mix in the dry ingredients, mix only until there are no more white streaks. Banana bread is already pretty dense, so if you stir too much you’ll eliminate any air present within the batter and overwork the gluten in the flour and the banana bread may come out tough, dry, or gummy.
• Check your leavening agents. Make sure that the baking soda and baking powder that you use aren’t expired. If they’re too old, your banana bread may be dense.
• Use other mix-ins. I love the chopped walnuts in this recipe, but feel free to use other mix-ins such as chopped pecans, chocolate chips, butterscotch chips, or a combination. Whatever you use, make sure the total mix-in amount is 1 cup.
• Make a healthier version. If you’re looking to swap this recipe out for a slightly healthier one, check out my healthier classic banana bread recipe instead.
• Make muffins. You can make this banana nut bread batter into muffins by baking the batter in a lined standard sized muffin tin for 24-28 minutes or until a toothpick comes out clean.

How to store banana bread

Baked and cooled banana bread will last in an airtight container, ziplock bag, or wrapped in plastic wrap at room temperature for 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

To enjoy again, simply microwave to warm if frozen or serve at whatever temperature you like!

More sweet bread recipes

• Cinnamon Apple Bread
• Peanut Butter Chocolate Chip Streusel Banana Bread
• Cream Cheese Filled Bueberry Lemon Bread
• Monkey Bread
• Coconut Bread with Cream Cheese Glaze

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Banana Nut Bread

This Banana Nut Bread is an easy recipe that requires just 10 minutes of prep! It's moist, sweet, dense, and loaded with mashed banana and chopped walnuts!

Course Bread and Baked Goods, Breakfast

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Calories 258cal

Author Ashley Fehr

Ingredients

• 4 ripe bananas (475 grams peeled or 1 ¾ cup mashed)
• ⅔ cup granulated sugar (133 grams)
• ½ cup melted, unsalted butter
• ⅓ cup plain Greek yogurt (85 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour (260 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped walnuts (optional) (110 grams)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease a loaf pan with non stick spray (I used a loaf pan that measures 8×4" at the bottom and 9×5" at the top — a 1.5 quart capacity)
• In a large bowl, mash bananas well.
• Whisk in sugar, melted butter and Greek yogurt. Add eggs and vanilla and whisk until combined.
• Add flour, baking powder, baking soda and salt and stir just until there are no more white streaks. Stir in walnuts.
• Spread batter into prepared pan and bake for 40 minutes, then cover lightly with a piece of foil (if golden brown on top) and continue baking until a toothpick comes out clean, about 20-30 more minutes.
• Remove from oven and allow to cool in the pan for 15-20 minutes before removing and cooling completely on a cooling rack or cutting board.

Notes

*If your mashed bananas are less than 475 grams (or 1 ¾ cups) you can add extra Greek yogurt to make up the missing amount, so that you have the right ratio of wet to dry ingredients (and a moist banana bread!)

Leftovers:

Baked and cooled banana bread will last in an airtight container, ziplock bag, or wrapped in plastic wrap at room temperature for 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To enjoy again, simply microwave to warm if frozen or serve at whatever temperature you like!

Tips:

• Use very ripe bananas. The riper they are, the sweeter they will be and the more banana flavor you’ll have!
• Don’t overmix the batter. When you mix in the dry ingredients, mix only until there are no more white streaks. Banana bread is already pretty dense, so if you stir too much you’ll eliminate any air present within the batter and overwork the gluten in the flour and the banana bread may come out tough, dry, or gummy.
• Check your leavening agents. Make sure that the baking soda and baking powder that you use aren’t expired. If they’re too old, your banana bread may be dense.
• Use other mix-ins. I love the chopped walnuts in this recipe, but feel free to use other mix-ins such as chopped pecans, chocolate chips, butterscotch chips, or a combination. Whatever you use, make sure the total mix-in amount is 1 cup.

 

 

Nutrition

Calories: 258cal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 252mg | Fiber: 2g | Sugar: 14g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

The post Banana Nut Bread appeared first on The Recipe Rebel.