Pin It For Later

Don't lose this recipe – save it to your Baking Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Perfectly moist – not dry or crumbly
• Uses up overripe bananas (the spottier, the better!)
• One-bowl simplicity – minimal cleanup
• Freezes beautifully for future treats
• Customizable with your favorite add-ins

Tools You'll Need

• 9x5-inch loaf pan
• Large mixing bowl
• Fork or potato masher for bananas
• Whisk or wooden spoon
• Measuring cups and spoons
• Cooling rack

Ingredients

• 3 medium ripe bananas (about 1½ cups mashed)
• ½ cup unsalted butter, melted and cooled
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts or pecans (optional)
• ½ cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
2. Mash Bananas: In a large bowl, mash bananas with a fork until mostly smooth with some small lumps.
3. Combine Wet Ingredients: Stir melted butter into mashed bananas. Add sugar, eggs, and vanilla extract, mixing until well combined.
4. Add Dry Ingredients: Sprinkle flour, baking soda, salt, and cinnamon over wet ingredients. Gently fold until just combined – don't overmix!
5. Add Mix-ins: If using, fold in walnuts or chocolate chips.
6. Bake: Pour batter into prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips

• The riper the bananas, the sweeter and more flavorful your bread will be
• Don't overmix the batter – this prevents a tough texture
• Use room temperature eggs for better incorporation
• Let the bread cool completely before slicing for cleaner cuts
• For extra moisture, you can add ¼ cup of sour cream or Greek yogurt

Recipe Variations

• Chocolate Chip Banana Bread: Add 1 cup of chocolate chips
• Nutty Banana Bread: Add 1 cup of chopped walnuts or pecans
• Healthy Version: Substitute half the flour with whole wheat flour and use honey instead of sugar
• Blueberry Banana Bread: Add 1 cup of fresh or frozen blueberries
• Cream Cheese Swirl: Swirl in 4 oz of softened cream cheese mixed with ¼ cup sugar

FAQs

How ripe should bananas be?
Very ripe! Brown spots mean sweeter flavor and easier mashing.

Can I make this without eggs?
Yes, substitute each egg with ¼ cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

How do I store banana bread?
Store at room temperature for 2-3 days wrapped in plastic, or refrigerate for up to a week.

Can I freeze banana bread?
Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Why did my banana bread sink in the middle?
Usually due to underbaking or opening the oven door too early. Use a toothpick test.

This Banana Bread recipe is more than just a way to use up ripe bananas – it's a timeless classic that brings comfort and joy to any kitchen. The aroma alone is worth the effort, but the tender, moist crumb and perfect sweetness make it truly unforgettable.

Whether you enjoy it warm with butter for breakfast, as an afternoon snack with coffee, or as a simple dessert, this banana bread is sure to become a family favorite. It's forgiving, versatile, and always delicious – the perfect recipe for bakers of all skill levels.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Quick Desserts board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Ready in 5 minutes – instant dessert satisfaction
• Single serving – no leftovers to tempt you
• Made with pantry staples you probably already have
• Rich, fudgy, and chocolatey perfection
• Endless topping possibilities

Tools You'll Need

• 1 large microwave-safe mug (12 oz minimum)
• Small mixing bowl or measuring cup
• Fork or small whisk
• Measuring spoons
• Microwave

Ingredients

• 4 tablespoons all-purpose flour
• 3 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk (any kind)
• 2 tablespoons vegetable oil or melted butter
• ½ teaspoon vanilla extract
• 1 tablespoon chocolate chips (optional but recommended!)
• Optional toppings: ice cream, whipped cream, fresh berries, chocolate sauce

Instructions

1. Mix Dry Ingredients: In your mug, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add Wet Ingredients: Add milk, oil, and vanilla extract to the mug. Stir until smooth and no dry pockets remain.
3. Add Chocolate: Stir in chocolate chips if using.
4. Microwave: Microwave on high for 60-90 seconds. Start with 60 seconds, then check. The cake should look set on top but still moist.
5. Cool Slightly: Let the mug cake sit for 1-2 minutes after microwaving (it will continue cooking).
6. Top & Serve: Add your favorite toppings and enjoy immediately while warm and gooey!

Pro Tips

• Use a mug that's at least 12 oz to prevent overflow
• Don't overmix – just until ingredients are combined
• Microwave times vary – start with less time and add more if needed
• Let it rest for 1-2 minutes after microwaving for best texture
• For extra chocolatey goodness, add more chocolate chips on top before microwaving

Recipe Variations

• Peanut Butter Swirl: Add 1 tablespoon peanut butter and swirl before cooking
• Double Chocolate: Use chocolate milk instead of regular milk
• Nutella Mug Cake: Add 1 tablespoon Nutella to the batter
• Mint Chocolate: Add ¼ teaspoon peppermint extract
• Vegan Version: Use plant-based milk and substitute egg with 1 tablespoon applesauce or flax egg

FAQs

Can I make this without eggs?
Yes! This recipe is egg-free. The baking powder provides enough rise.

Why did my mug cake overflow?
Your mug might be too small. Use at least a 12 oz mug and don't fill more than halfway.

Can I bake it in the oven instead?
Yes! Bake at 350°F in an oven-safe ramekin for 12-15 minutes.

How do I store leftovers?
Best enjoyed immediately, but you can cover and refrigerate for up to 24 hours.

Can I double the recipe?
Yes, but use two mugs instead of doubling in one mug.

This Chocolate Mug Cake proves that you don't need hours in the kitchen to enjoy a decadent dessert. In just 5 minutes, you can have a warm, chocolatey treat that satisfies even the strongest sweet cravings.

Perfect for busy weeknights, surprise treats, or when you want a little indulgence without commitment, this mug cake is a game-changer. Keep the ingredients on hand, and you'll never be more than 5 minutes away from chocolate bliss!

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Fall Desserts board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Quick and easy – ready in under an hour
• Uses simple, pantry-staple ingredients
• Perfect balance of tender apples and crispy topping
• Great for using up seasonal apples
• Comforting dessert that's perfect year-round

Tools You'll Need

• 9x9 inch baking dish or pie dish
• Large mixing bowl
• Medium mixing bowl
• Peeler and sharp knife
• Pastry cutter or fork (for crumble)
• Measuring cups and spoons

Ingredients

For the Apple Filling:

• 6-7 medium apples (about 2 lbs), peeled and sliced
• ⅓ cup (65g) granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Crumble Topping:

• 1 cup (125g) all-purpose flour
• ¾ cup (150g) rolled oats (old-fashioned)
• ⅔ cup (135g) brown sugar, packed
• ½ cup (113g) unsalted butter, cold and cubed
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For Serving (Optional):

• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Vanilla custard

Instructions

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or similar sized dish.
2. Prepare Apple Filling: In a large bowl, combine sliced apples, granulated sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss until apples are evenly coated.
3. Transfer to Baking Dish: Pour apple mixture into the prepared baking dish, spreading into an even layer.
4. Make Crumble Topping: In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter.
5. Work in Butter: Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6. Top the Apples: Sprinkle the crumble topping evenly over the apple mixture, covering completely.
7. Bake: Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
8. Cool Slightly: Remove from oven and let cool for 15-20 minutes before serving. This allows the filling to set slightly.
9. Serve: Serve warm with vanilla ice cream, whipped cream, or your favorite topping.

Pro Tips

• Apple Selection: Use a mix of tart and sweet apples for balanced flavor (Granny Smith, Honeycrisp, Braeburn, Gala)
• Cold Butter: Keep butter cold for the crumble topping – this creates those perfect crispy bits
• Even Slicing: Cut apples into uniform slices for even cooking
• Don't Overmix: When making crumble topping, stop when you have coarse crumbs – overmixing makes it doughy
• Baking Time: The crumble is done when the topping is golden and you see bubbles around the edges
• Resting Time: Let it cool for 15-20 minutes before serving – this helps the filling thicken

Recipe Variations

• Apple Berry Crumble: Add 1 cup fresh or frozen berries to the apple mixture
• Pear Apple Crumble: Use half apples and half pears
• Nutty Crumble: Add ½ cup chopped walnuts or pecans to the topping
• Ginger Spice: Add 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger to filling
• Oat-Free Topping: Replace oats with additional ¾ cup flour
• Gluten-Free: Use 1:1 gluten-free flour blend and certified GF oats
• Vegan: Use vegan butter or coconut oil in the topping

FAQs

What apples are best for crumble?
Firm, tart apples like Granny Smith hold their shape well. For sweeter crumble, use Honeycrisp, Gala, or Braeburn.

Can I make this ahead of time?
Yes! Assemble up to 24 hours ahead, cover, and refrigerate. Add 5-10 minutes to baking time if starting cold.

How do I store leftovers?
Cover and refrigerate for 3-4 days. Reheat in oven or microwave before serving.

Can I freeze apple crumble?
Yes! Freeze before or after baking. Thaw in refrigerator overnight and reheat in oven.

Why is my crumble topping soggy?
This usually happens if the butter was too warm or if you overmixed the topping. Ensure butter is cold and work quickly.

Can I use frozen apples?
Yes, but thaw and drain excess liquid first, and increase flour in filling by 1 tablespoon.

This Apple Crumble is the epitome of simple, home-style baking at its best. With its comforting aromas of cinnamon and baked apples filling your kitchen and its warm, gooey texture melting into creamy vanilla ice cream, it's a dessert that feels like a hug in a bowl.

What makes this recipe truly special is its versatility and ease. Whether you're serving it for a casual family dinner, bringing it to a potluck, or making it as a special treat for yourself, it never fails to impress. The beauty of a crumble is that it doesn't need to be perfect – its rustic charm is part of its appeal.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Dessert Recipes board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Classic New York style – dense, creamy, and perfectly rich
• Step-by-step instructions for a crack-free top
• Uses simple, high-quality ingredients
• Impressive dessert that's perfect for special occasions
• Can be made 1-2 days ahead (actually tastes better!)

Tools You'll Need

• 9-inch springform pan
• Stand mixer or hand mixer
• Large roasting pan (for water bath)
• Aluminum foil
• Food processor or rolling pin (for crust)
• Rubber spatula
• Wire cooling rack

Ingredients

For the Graham Cracker Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (113g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 32 ounces (900g) full-fat cream cheese, room temperature
• 1½ cups (300g) granulated sugar
• ½ cup (120ml) sour cream, room temperature
• ¼ cup (60ml) heavy cream, room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature

For Serving (Optional):

• Fresh berries (strawberries, raspberries, blueberries)
• Berry compote or sauce
• Whipped cream
• Chocolate ganache
• Caramel sauce

Instructions

1. Prepare for Baking: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty aluminum foil to prevent water leakage.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 325°F (160°C).
3. Prepare Water Bath: Bring a kettle or pot of water to a boil. Place the springform pan inside a large roasting pan.
4. Make Filling: In a stand mixer with paddle attachment, beat cream cheese on medium speed until completely smooth and creamy (about 2 minutes). Scrape down bowl frequently.
5. Add Sugar & Flavorings: Add sugar and beat until combined. Add sour cream, heavy cream, lemon juice, vanilla extract, and salt. Beat until smooth and creamy.
6. Add Eggs: With mixer on low speed, add eggs and egg yolks one at a time, mixing just until each is incorporated. Do not overmix after adding eggs.
7. Pour & Smooth: Pour filling into prepared crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
8. Bake: Place roasting pan in oven and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 1 hour to 1 hour 15 minutes, until edges are set but center still jiggles slightly.
9. Cool in Oven: Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour. This helps prevent cracks.
10. Chill: Remove from oven and water bath. Run a knife around the edge of the cheesecake. Remove foil and let cool completely at room temperature. Refrigerate for at least 8 hours or overnight before serving.
11. Serve: Remove from springform pan. Slice with a warm, clean knife (dipped in hot water and wiped dry between cuts). Serve with desired toppings.

Pro Tips

• Room temperature ingredients are crucial – ensures smooth, lump-free batter
• Don't overmix after adding eggs – this incorporates too much air and can cause cracks
• The water bath creates gentle, even heat and prevents cracking
• Cooling slowly in the turned-off oven helps prevent sinking and cracking
• For clean slices, dip knife in hot water and wipe dry between each cut
• Cheesecake tastes best after 24-48 hours in the refrigerator

Recipe Variations

• Chocolate Swirl: Swirl melted chocolate into the batter before baking
• Lemon Cheesecake: Add 2 tablespoons lemon zest and ¼ cup lemon juice
• Berry Swirl: Swirl berry puree into the batter
• Oreo Crust: Use Oreo cookies (with filling) instead of graham crackers
• Pumpkin Cheesecake: Replace 1 cup sour cream with 1 cup pumpkin puree and add pumpkin pie spices
• Chocolate Ganache Topping: Pour warm ganache over chilled cheesecake
• Mini Cheesecakes: Use muffin tins with liners and reduce baking time to 20-25 minutes

FAQs

How do I prevent cracks?
Use room temperature ingredients, don't overmix, use a water bath, and cool slowly in the turned-off oven.

Can I skip the water bath?
Not recommended for New York cheesecake. The water bath ensures even cooking and prevents cracks.

How long does cheesecake keep?
Refrigerated for 5-6 days. It actually tastes better after 1-2 days as flavors develop.

Can I freeze cheesecake?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator.

Why is my cheesecake grainy?
This usually happens if ingredients aren't at room temperature or if you overbake. Make sure everything is properly softened.

Can I use low-fat cream cheese?
Not recommended. Full-fat cream cheese gives the proper texture and richness.

This New York Cheesecake is the epitome of classic dessert perfection. Its rich, creamy texture and delicate balance of sweet and tangy flavors make it worth every minute of preparation and waiting. While it might seem intimidating at first, following these detailed steps will ensure success even for first-time cheesecake bakers.

The beauty of this recipe lies in its versatility – serve it plain for traditionalists or dress it up with fresh berries, fruit sauces, chocolate, or caramel for special occasions. Remember, patience is key with cheesecake; the cooling and chilling times are just as important as the baking itself.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.