Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.
For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.
Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.
Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.
What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!
Heat milk in saucepan until it is barely simmering.
Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
Whisk together flour, baking powder, and salt in a medium mixing bowl.
Combine banana, maple syrup, egg, and butter in large mixing bowl.
Stir milk mixture into wet ingredients.
Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil. I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon
What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
Recently, I noticed a sesame latte on the menu of a cafe across the street from my school. Completely intrigued, I abandoned my classic order (a chai latte) to give the sesame latte a try.
I was a little suspicious, but I figured the nutty, toasty, creamy flavor of sesame seeds could be a good complement to the basic coffee + milk combo that I know and love.
Unfortunately, when I went to order I was told that the sesame latte wasn’t actually offered anymore. I was disappointed for a moment, but a chai latte was more than enough to console me. Still, the idea of a sesame latte lingered in my mind, and I eventually decided to try to create my own.
This cozy drink absolutely delivers on all the complex, warming flavors I had hoped a sesame latte would have, and I totally think all coffee shops should serve it.
If you try this recipe, be sure to comment or share with me on Instagram!
For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.
This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.
Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.
2 cups oats
1/2 cup walnuts
1/4 cup coconut
1/2 tbs minced ginger
1/2 tbs chia seeds
1 tbs coconut oil
1 tbs maple syrup
1/4 cup + 1 tbs pumpkin puree
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Mix dry ingredients in large bowl.
Combine wet ingredients in saucepan over medium heat.
Stir until wet ingredients appear smooth and creamy.
Remove pumpkin mixture from heat and stir into dry ingredients.
Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.
Trying homemade, fresh out of the pan tortillas on vacation a few months ago completely changed my world. Or at least my food world. These were nothing like thin, bland tortillas my family purchased for taco night. They were melt-in-your-mouth soft and delicate, just the tiniest bit sweet, and tasted far more fresh and natural than store bought tortillas. Stuffed to bursting with beans and rice, enjoyed around a big table of good friends, the tortillas were a wonderful food and an amazing experience.
I couldn’t wait to share this tortilla enlightenment with my family. As soon as I got home, I searched up tortillas recipes, rushed to my neighborhood grocery store, and bought a massive bag of the primary ingredient, masa harina. The tortillas I made weren’t bad, but they came nowhere near the transformative tortillas I had enjoyed on vacation. That’s why this isn’t actually a tortilla recipe. This is a what-do-I-do-with-all-this-masa-harina recipe. (If you have any suggestions, definitely let me know.)
Inspired by the huge bag of masa harina staring accusingly at me from my pantry, I decided to try my hand at pupusas. Now, I make absolutely no claims to authenticity here, as I simply attempted to replicate pupusas I have enjoyed in the past, but these “pupusas” are incredibly delicious. The spicy, salty, hearty lentil filling strikes the perfect balance with the soft, slightly earthy dough. The lentils are soft, but retain a bit of their chew, and the crust is crackly on the outside, soft on the inside perfection.
¼ cup red lentils
Handful fresh spinach
¼ tsp cayenne pepper
½ tsp cumin
½ tsp turmeric
1 tsp coconut oil
1 cup water
¼ cup salsa
¾ cup + 1 tbs masa harina
¾ cup warm water
1 tsp olive oil
¼ tsp salt
Cook lentils according to package instructions.
Halfway through cooking time, stir in salsa, coconut oil, and spices.
Add spinach and and additional water if needed.
While lentils finish cooking, begin pupusa dough.
In a small mixing bowl, combine masa harina, warm water, salt, and olive oil.
Mix, either with a spoon or with your hands, until a dough forms.
If the dough feels sticky, add additional masa harina one tablespoon at a time until the consistency becomes drier and more crumbly.
Separate the dough into four equal parts, roll each into balls, break each ball in half, then roll into spheres again.
On a floured surface, using either your hands or a rolling pin, roll each sphere out until it is a circle ¼ of an inch thick.
Divide the lentil mixture evenly among 4 of the circles, then top each with one of the remaining circles.
Carefully pinch the edges of the pupusa until there are no gaps between the top shell and the bottom.
Bake for 15-20 minutes, until the tops become slightly cracked and the rims are golden brown.