cream cheese banana bread 1

Imagine this: a delicious, creamy banana bread that tastes like a real treat. Look no further, this is the right recipe for you! The cream cheese mixed into the batter makes the most perfect cream cheese banana bread. You will love it!

Banana bread + cream cheese

I love a good banana bread. I make my recipe for healthy banana bread the most, but sometimes I love to make this banana bread with cream cheese. Where my healthy banana bread has no sugar of butter in it, this one does call for butter and sugar. And more important: cream cheese! It really takes a banana bread to the next level.

There are multiple ways of incorporating cream cheese into you banana bread. I chose to add it to the batter for that perfect creamy and moist results. But you could also make a banana bread with cream cheese filling by adding a sort of a cheese cake mixture in the batter before baking.

Another delicious variation: add a cream cheese frosting to your banana loaf after baking! To be honest, you could even do that with the recipe for my cream cheese banana bread. I’ll promise it will taste amazing with a cream cheese layer!

cream cheese banana bread 3

How to make this banana bread

The recipe speaks for itself, but I will share some tips with you so you get the best results and this will become your favorite banana bread recipe!

Most important: the bananas! I always use overripe bananas for the best result. Mash the bananas with a fork or use a hand blender. It’s perfectly fine to have some lumps in your mashed banana. But if you like a more smooth batter, use a hand blender.

For my healthy banana bread I only use a whisk or spatula to make the batter, but for this recipe you will need an electric mixer. It’s important to mix butter, cream cheese and sugar into a creamy mixture and a electric hand- or stand mixer with the paddle attachment is best for that. Unless you have very strong arms 😉 .

The entire recipe is in the recipe card down below. But it’s actually no more than mix all the wet ingredients together and then add your dry ingredients and mix until incorporated. After that, you’ll pour the batter into a prepared loaf pan and your easy banana bread recipe is ready for the oven!

Oh and for preparing you loaf pan: you can use a nonstick spray, grease it with butter and dust with flour or just line it with parchment paper. Just pick you favorite way for a prepared baking pan.

And after baking: enjoy you best homemade banana bread recipe ever!

cream cheese banana bread 2

How to store this banana bread

I’ve written a separate blog post about this subject. So if you want to know everything about storing banana bread, I recommend to read that post. Just looking for some quick tips? I will share them here!

  • On room temperature, the bread will stay fresh for 2-3 days, wrapped in aluminum foil.
  • In the freezer you can store the banana bread for up to 3 months. Store in an airtight container, or in freezer bags. Just make sure to wrap them airtight to prevent freezer burn.

I like to store my banana bread in slices. If you store them together in a container or freezer bag, make sure to put some pieces of parchment paper between the slices. This will prevent them from sticking together.

Before you wrap up you loaf for storing on room temperature or in the freezer: make sure you have let it cool to room temperature on a wire rack.

Questions about cream cheese banana bread

Can I make a cream cheese swirl instead of mixing it into the batter?

You can, but it is possible that the baking time will change a bit. I haven’t tried this myself, so I can’t tell you exactly how long it will need.

​Can I add extra ingredients to the batter?

Of course! Just add in some chocolate chips, a swirl of peanut butter or some nuts. I bet it will taste amazing! I think I’m gonna try a chocolate chip banana bread myself the next time!

Is it possible to use brown sugar instead of white sugar?

Yes it is. You can just replace the caster sugar with the same amount of brown sugar.

Can I make banana muffins with this recipe?

Again: yes you can! The recipe will make about 10-12 muffins. Bake them for 20-22 minutes (or until done).

Can I use baking soda instead of baking powder

Although both are a leaving agent, they are not the same in ‘strenght’. It is possible to make this recipe with baking soda, but the recipe will need a few adjustments. I haven’t tried this myself and therefore can’t share these adjustments.

cream cheese banana bread 1

 

best cream cheese banana bread

Print Recipe

5 of 1 vote

Cream Cheese Banana Bread recipe

The best creamy banana bread you could ever think of! Just mix in some cream cheese and the result is amazing.
Servings: 12 servings

Ingredients

  • 125 grams unsalted butter
  • 100 grams cream cheese
  • 150 grams caster sugar
  • 3-4 ripe bananas 300-350 grams
  • 2 eggs M
  • 125 ml semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 300 grams all purpose flour
  • 2 tsp baking powder
  • Pinch of salt

Instructions

  • Combine butter, cream cheese and sugar in a large mixing bowl and mix until creamy.
  • In a medium bowl, mash the bananas until lumpy or smooth (both will work fine).
  • Add eggs, milk and vanilla extract, mix on low speed until combined.
  • Pour the banana mixture in the large bowl with the cream cheese mixture and mix on medium speed until everything is blended.
  • Finally, add the dry ingredients: flour, baking powder and pinch of salt. Mix briefly until all the flour is incorporated.
  • Pour the batter into the flour dusted baking pan or cake pan lined with parchment paper and bake your cream cheese banana bread at 175 °C/345 °F (convention) for 60-65 minutes or until golden brown and done.
  • Allow the banana bread to cool in the pan for a few minutes. You will see that the sides will loosen and you can easily lift the banana bread out of the pan. Allow to cool to room temperature on a wire rack.
healthy banana bread mug cake 1

Fan of mug cakes, but craving a more healthy afternoon snack? This recipe for a healthy banana bread mug cake is the one you’re looking for! You can make this recipe in the oven and in the microwave.

Healthy mug cake

I used my favorite banana bread recipe and made that into a mug cake recipe. My banana bread is made without sugar, oil or butter and is a pretty healthy (and delicious!) snack. Perfect for a healthy mug cake and an easy and quick alternative to a slice of banana bread.

I like eating it for breakfast, but I made it the other night as a late-night dessert with a scoop of ice cream and that’s probably going to happen more often as I enjoyed that dessert a lot.

​Use a microwave-safe mug, those are often also oven safe. But make sure to check that before baking. I like to use a coffee mug or other large mug. You want to make sure there is plenty of room for the mug cake as it rises in the oven.

The recipe calls for two bananas to make 2 mug cakes. But if you only have 1 overripe banana, just halve all the ingredients for 1 mug cake. You will also need to use halve an egg. The other half could be used with some extra eggs for an omelet or something.

healthy banana bread mug cake 2

Mug cake ingredients

You just need a few simple ingredients to make this delicious banana mug cake. I like to put them together in a small bowl and stir the ingredients with a spatula before putting the batter in the mug.

  • Bananas. The most important ingredient. Make sure they are very ripe before you start. I prefer overripe bananas for baking.
  • Egg. I like to make mug cakes without an egg (like this chocolate mug cake), but this banana bread mug cake turns out best if you do use an egg. Because I think 1 egg is too much for just 1 mug cake, I developed a recipe for 2 mug cakes.
  • Vanilla extract. My bottle of homemade vanilla extract is used for every baking recipe I make. It just adds that amazing vanilla flavor. The recipe calls for 0.5 tsp vanilla, but I often just add a whole teaspoon of vanilla extract.
  • Almond flour.​ I love using almond flour in banana bread, It makes the bread moist and had a delicious flavor.
  • Whole wheat flour.​ I chose whole wheat because it’s a bit healthier than all purpose flour. But if you don’t have whole wheat flour in stock, all purpose flour is just fine.
  • Baking powder.​ Just a little bit is needed for this recipe. But don’t leave it our, because it makes sure the result is light and fluffy.

And that’s all you need to make your own little banana cake! As you can see, I don’t use sugar, the banana add enough sweetness. But if you’re a sweet tooth, you could add some brown sugar or maple syrup to the batter.

To make the batter, you start with the banana, egg and vanilla extract. After those wet ingredients are combined, you can add all the dry ingredients at once. Just mix it up until incorporated and your cake batter is done.

healthy banana bread mug cake 3

Microwave or oven?

At first, I wanted to develop a recipe for a mug cake you could make in the oven as that was something I got asked for a lot. But I decided to try and make this recipe for the microwave as well.

​I’m happy to say this recipe can be made in the microwave and in the oven, I’ll share the directions for both options.

Microwave banana mug cake

If you have a microwave on hand, this is the quickest way to make your mug cake. I baked it for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.

Oven banana mug cake

Bake the mug cakes for 20-25 minutes at 180 °C/350 °F. Don’t bake them too long, as you want a moist cake and baking it too long may result in a dry banana cake.

healthy banana bread mug cake 4

Questions about banana bread mug cake

Which mugs should I use?

The most important thing is to choose a microwave-safe mug that is large enough (250-300 ml/8,5-10 oz). The cake rises in the oven, so make sure there is enough room for the batter to rise.

How to serve this healthy mug cake?

​While the mug cake tastes amazing just as it is, I like to add a scoop of (Greek) yogurt and some banana slices for breakfast. If I make a dessert out of it, a scoop of ice cream is a great addition

How to store a mug cake?

The mug cake is best when it comes out of the microwave and is still warm. As it cools, it dries out and is not nearly as tasty.

 

healthy mug cake

Print Recipe

5 from 3 votes

Healthy banana bread mug cake recipe

The most delicious healthy mug cake for breakfast: the banana bread mug cake. Quick and easy to make.
Servings: 2 servings

Ingredients

  • 2 small bananas or 200 grams of banana
  • 1 egg L
  • 0.5 tsp vanilla extract
  • 25 grams almond flour
  • 45 grams whole wheat flour
  • 0.5 tsp baking powder

Instructions

  • Mash the bananas (I used a hand blender, but you can also mash with a fork) and mix together with the egg.
  • Mix the rest of the ingredients and a pinch of salt into the banana-egg mixture and mix with a whisk or spatula until combined. Divide between two oven-proof/microwave safe mugs.
  • OVEN: Bake for 20-25 minutes at 180 °C/350 °F (convention).
  • MICROWAVE: Bake for 140 seconds (2 minutes and 20 seconds) at 800 watts.
  • If desired, serve with a scoop of yogurt and some slices of banana or other fresh fruit.
chocolate mug cake recipe 1

This easy recipe for a chocolate mug cake without eggs can be made in minutes! Just stir a handful of simple ingredients, pop your mug in the microwave and enjoy. If you love mug cake recipes, this chocolate mug cake will be definitely one of your favorites. And even better: no eggs needed for this recipe!

Making a Mug Cake

In the early 2000s, mug cakes became very popular in America and a few years later they were popular in The Netherlands too. I thought the idea of a cake in a mug that you could microwave in just two minutes was brilliant for a sweet tooth like me and made it for the first time a few years ago.

Unfortunately, my first chocolate microwave cake recipe didn’t turn out so well. It was not tasty at all and not even close to a fluffy mug cake. At that moment, I was done with mug cakes and didn’t think about them for a long time. It took me a few years to try again and develop a recipe for this small batch dessert.

My first (new) attempt at making a chocolate mug cake was pretty okay, but I decided to make some changes to the recipe. A few mug cakes later, I came up with a recipe that is similar to a regular chocolate cake. It’s the best mug cake I’ve ever tried. Very tasty!

It’s not exactly the same, of course. It can’t be, because the ingredients are different. Still, I was pleasantly surprised, and it proves that a microwave mug cake can be really tasty! And more important: I don’t need to bake an entire cake when I’m craving some chocolate cake.

chocolate mug cake recipe 3

Can you make this chocolate cupcake in the oven?

This question came up so often that I really had test it for you. With a simple adjustment in the recipe, you can bake this chocolate mug cake in the oven. You add 2 grams of baking powder (a little less than half a teaspoon) to the cake batter and then bake your little cake in the oven at 180°C/350°F (top and bottom heat) for 20-25 minutes until done.

Test the cake with a cake skewer to make sure it is done, otherwise leave it in the oven for a few more minutes. It’s a great recipe with a little adjustment to bake in the oven.

Want to bake more than one cupcake in the oven? Take my recipe for chocolate cake and divide it by four, for example, to make two to three cup cakes. In my opinion, this is still the most perfect recipe for baking a delicious cake in the oven.

chocolate mug cake recipe 2

More mug cake recipes

I have made many mug cakes over the years and I will absolutely translate those recipes for you and share them here. But did you know you could also add some ingredients to this chocolate mug cake for some variation? Some of my favorites:

  • Add a teaspoon of vanilla extract to the batter. It’s a good addition, even with chocolate cake.
  • Add a tablespoon of peanut butter on top of your mug cake before you pop it into the microwave. You can’t go wrong with chocolate and peanut butter.
  • Add a handful of  chocolate chip to the cake batter. You will thank me later, it’s a perfect addition.
  • Add a scoop of vanilla ice cream after baking the mug cake, it’s a perfect treat and a quick dessert fix.
chocolate mug cake recipe 4

Questions about chocolate mug cake

Which mugs should I use?

The most important thing is to choose a microwave-safe mug that is large enough (250-300 ml/8,5-10 oz). The cake rises in the oven, so make sure there is enough room for the batter to rise.

Does it taste like your chocolate cake?

No, it doesn’t taste the same, and frankly, I think real chocolate cake tastes the best. But now imagine you have an incredible craving for chocolate cake and want to eat it right now, this chocolate mug cake is a great idea! You always have the ingredients, and to make it a real party, you can serve it with some whipped cream.

Can I make this cake without self-rising flour?

Yes, you can! In this case, use a combination of all purpose flour and baking powder to replace the self rising flour.

Can I make this recipe vegan?

Yes, substitute the dairy milk for almond milk, oat milk or soy milk and you will have a vegan mug cake with chocolate.

My mug cake turned out too hard, how is that possible?

Most likely your microwave was not set to the correct wattage. When cooking in the microwave, a small adjustment in wattage, or 10-20 seconds more or less, can make a huge difference in the result. Next time, you can lower the wattage or shorten the time you microwave your chocolate mug cake.

Which sugar should I use?

I mostly use caster sugar for my mug cakes, but you could also use brown sugar for this recipe.

chocolate mug cake recipe 5

 

eggless mug cake

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4.39 from 71 votes

Chocolate Mug Cake Recipe (no egg)

You can make this easy chocolate mug cake recipe in just a few minutes! Just stir the ingredients together in a mug, pop it in the microwave, and enjoy!
Servings: 1 serving

Ingredients

  • 4 tbsp self-rising flour
  • 3 tbsp sugar
  • 2 tbsp cocoa powder
  • 3 tbsp milk
  • 3 tbsp sunflower oil

Instructions

  • Place all your wet and dry ingredients in your microwavable mug and stir well. If you find it difficult to mix the bottom of the mug well, you can mix everything in a small bowl. Pour the batter into the mug.
  • Place the mug in the microwave for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.
  • Test your cake to see if it is done by piercing it with a cake tester or skewer; if the skewer comes out dry and clean, it is done.
  • Take your mug out of the microwave with an oven mitt, it’s hot! And be careful not to burn your mouth 😉.
healthy applesauce muffins 2

I love to make healthy snacks. I always bake large batches and then freeze them so I can always grab something tasty when I get a craving. These applesauce muffins are always in my freezer. It’s a great recipe that is often used in this household.

You don’t need any sugar or butter. I just added a bit of oil to make really moist muffins. They are not hard to make, so add them to your collection of easy recipes!

Applesauce muffins without sugar

These muffins are sweetened with applesauce, so they have no added sugar. I always use (homemade) unsweetened applesauce for baking. I will share my recipe for homemade applesauce soon. Don’t have enough time to make it yourself? Store-bought applesauce works perfectly fine. If you want to keep them as healthy as possible, I would advice to buy the unsweetened kind.

Because there is no sugar in them, they are not very sweet in taste, which may take some getting used to if you have a sweet tooth. I got used to it quickly and everyone who tried it liked it very much.

Do you like sweet applesauce muffins? Then of course you can add some brown sugar to the batter. Coconut sugar is possible as well.

healthy applesauce muffins 3

Baking applesauce muffins

This recipe makes 8 small muffins, perfect as a small treat or snack. I bake them in regular-size muffins cups. I love to use silicone muffin liners for this recipe, so they won’t stick.

Don’t want to make a small amount of muffins? You can easily double or even triple the ingredients and bake a large batch of healthy muffins.

How to store applesauce muffins

After baking these healthy muffins, place them on a wire rack and let them cool completely. Store them in an airtight container once they are on room temperature. On the kitchen counter, they will stay fresh for about 4-5 days. If it’s summer or you live in a warmer climate, it’s possible they stay fresh a little less longer.

You could also freeze your homemade applesauce muffins. You can keep them for up to 3 months in the freezer. Place some pieces of parchment paper between the muffins so they don’t stick to each other. This way it’s easy to grab one as a snack. Just let the muffin thaw on the counter for about an hour.

healthy applesauce muffins 2

How to flavor the muffin batter

I love to make small changes to the original recipe and It almost never happens I make recipes exactly the same the second time. I will share some variations which I have tried with this recipe:

  • Add some spices for apple spice cupcakes. I really like to use my speculaas spice mix, add 2 teaspoons to the batter.
  • Do you like the taste of you muffins a bit fresher? Add some lemon juice! I added about 2 teaspoons once and it was really nice.
  • Apple and cinnamon is one of the best flavor combinations if you ask me, so often I add just some ground cinnamon. And if I have it on hand: sprinkle some cinnamon flavored pearl sugar on top. Believe me: cinnamon applesauce muffins are the best!

Questions about applesauce muffins

Can I make the muffins with whole wheat flour?

Of course, just substitute the all purpose flour with whole wheat flour. No need for any further changes in the recipe.

Can I use this recipe to make applesauce cupcakes?

Yes you can! I bet they would be delicious with some cream cheese frosting on top. Moist cupcakes, creamy swirl on top, yum!

Can I add apple chunks?

Yes! I can confirm they taste amazing with the addition of small apple pieces.

Can I make an applesauce cake with this recipe?

Again: yes! It has to bake for a bit longer, start with 45-50 minutes and check after that if a cupcake tester comes out clean.

Can I leave out the sunflower oil?

You can’t just leave it out. But it is possible to replace the sunflower oil for coconut oil for example.

healthy applesauce muffins 4

 

Healthy applesauce muffins

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4.88 from 8 votes

Applesauce muffins recipe without sugar

These applesauce muffins have no added sugar and make a perfect healthy snack. Now you can make them yourself.
Servings: 8 servings

Ingredients

  • 150 grams all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 150 grams applesauce I use unsweetened applesauce
  • 50 ml milk
  • 1 egg M
  • 30 ml sunflower oil
  • 1 tsp vanilla extract

Instructions

  • In a bowl, mix together the flour, baking soda, baking powder and salt.
  • In a large bowl, add the wet ingredients: applesauce, milk, egg, sunflower oil and vanilla extract. Make sure they are al on room temperature. Using a whisk, beat the ingredients together until you have a smooth mixture (you could use an electric mixer as well, mix on medium speed).
  • Then add the dry ingredients and combine with a spatula or wooden spoon until the flour is incorporated, it does not matter if there are still some lumps in the batter.
  • Divide the muffin batter into muffin or cupcake liners placed in a muffin tin. I made 8 small muffins, but you could make larger ones if you want.
  • Bake the muffins at 200℃/400℉ (convention oven) for about 15-18 minutes or until done.
Dutch egg cakes recipe 1

Time for another Dutch recipe: egg cakes! We call them ‘eierkoeken’ in The Netherlands and they are sort of a ligt and airy sponge cakes, very fluffy. You could even call it an egg sponge cake. They are known as a snack. Just plain, or with whipped cream and fresh berries.

What are Dutch egg cakes?

Baking egg cakes is actually a bit like making a very airy sponge cake for a delicious cake. In fact, just like a sponge cake, the base for an egg cake batter is eggs, sugar, and flour. And perhaps more importantly (and to the surprise of many), you don’t use butter to bake these small cakes.

Some people separate the egg whites and egg yolks, but i don’t do that. I just put the whole eggs in a large bowl and mis them several minutes on high speed until they are light and fluffy. I always have the best results this way.

Eierkoeken fun fact

Eierkoeken were made famous by the Dutch Sonja Bakker, she is a well known dietician and advices to eat egg cakes as a healthy snack when following her program. I wouldn’t say eierkoeken are very healthy, but they are a good snack indeed.

You can even make a nice treat out of them by piping a nice swirl of whipped cream on an egg cake and add some fresh fruit. Not a healthy snack, but many people think it’s a nice alternative to a slice of cake or pie. And I do agree with that.

Dutch egg cakes recipe 2

Storing egg cakes

A homemade egg cake is best stored on room temperature. Don’t store them in de fridge, as they will dry out faster in here. I always store the egg cakes in an airtight container or a plastic bag. Packed airtight and stored out of the refrigerator, the egg cakes will keep for up to 4 days.

Freezing egg cakes

If you’ve made a lot of egg cakes, it’s a good idea to freeze them. That way, you can take an egg cake out of the freezer every day to enjoy as a snack later in the day.

Freezing an egg cake works the same way, wrap it tightly airtight. Personally, I like to put a piece of baking paper between each cake so they don’t stick together and I can easily take a single cake out of the freezer and let it thaw.

How to make different flavors eierkoeken

Over the years, I have made many different flavors eierkoeken. With apple and cinnamon, blueberries and even chocolate egg cakes. I will share some more egge cake recipes in the future, but here are some ideas in the mean time:

  • Sprinkle some raisins on the batter on your cookies sheet for raisin eierkoeken.
  • Replace 10% of the flour with cocoa powder for chocolate eierkoeken.
  • Add some cinnamon to the batter (you could leave out the lemon zest)
  • For chocolate chip egg cakes, sprinkle some chocolate chips on the batter before you put them in the oven.
  • Leave out the lemon zest and replace 10% of the sugar with vanilla sugar for vanilla egg cakes.
Dutch egg cakes recipe 3

Questions about Dutch egg cakes

Can I substitute lemon zest with lemon juice?

No, I would not, as this will add (too much) moisture to the recipe and will not improve the end result. Optionally, you could add a few drops of lemon extract to replace the lemon zest.

Can I bake the egge cakes with ammonium carbonate?

I have been asked this question many times. I’ve never tried it, and since I like these homemade egg cakes better than store-bought, I don’t expect I will try this anytime soon.

The egg cakes you’ll find in stores are often made with ammonium carbonate, but it’s an ingredient which many home bakers can’t find easily. I don’t miss it in my recipe and it makes it a lot easier.

Can I substitute the all purpose flour with self-rising flour?

You can replace the flour and some of the baking powder with self-rising flour, but you will still need to add baking powder to get the right airy effect.

My egg cakes are crumbly, how is that possible?

The egg cakes were baked a bit too long, I recommend you try to bake them a bit shorter next time. Every oven is different. By the way, these homemade egg cakes are a little more chewy after cooling than the ones you’re used to from the store.

Please note that I use an convention, so if you have a fan oven, lower the temperature by 10-20%.

My egg cakes collapse and flatten during baking!

Oh dear, that’s not intentional. This can happen for several reasons:

  • The mixture was not beaten long enough/fluffy enough.
  • You didn’t scoop the batter carefully enough, so the batter lost too much air.
  • Want to make vanilla egg cakes? Leave out the lemon zest and replace 10% of the sugar with vanilla sugar.
  • Your baking powder has expired and is no longer working properly.
  • Sprinkle some chocolate chips on the egg cakes before you put them in the oven.
Dutch egg cakes recipe 4

Looking from more authentic recipes form The Netherlands? Make sure to check my collection of Dutch recipes!

stack of multiple Dutch egg cakes

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4.82 from 16 votes

Dutch egg cake recipe

Why buy egg cakes when you can easily make them yourself? With this easy recipe you can bake the best eierkoeken yourself!
Servings: 12 servings

Ingredients

  • 2 Eggs
  • 100 grams sugar
  • zest of half a lemon
  • 100 grams all purpose flour
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  • Beat the eggs and sugar until fluffy, this will take a few minutes.
  • In a large bowl, add the dry ingredients together: lemon zest, flour, baking powder and salt. Gently fold into the egg mixture.
  • Use two tablespoons to scoop the batter onto a baking sheet lined with parchment paper (a silicone mat works fine as well). Always use a good full tablespoon per egg cake. Make sure they have plenty of space on your baking tray; they will expand quite a bit and rise slightly.
  • Bake the egg cakes at 180°C/350℉ (convention oven) for about 10 minutes.
  • The egg cakes can still look pale as long as the edges start to turn golden brown, that's fine. If you bake them too long, they will become drier and more brittle.
How to store and freeze cupcakes 5

I’m not the only one that enjoys homemade cupcakes. Are you wondering what’s the best way to store cupcakes? Look no further, you’ve come to the right place. I will tell you everything about how to store and freeze cupcakes. I’ll share my tips voor frosted and unfrosted cupcakes, and even tell you a bit more about cupcakes decorated with fondant or marzipan. This way, you always have fresh cupcakes.

What are cupcakes?

For those just starting out in baking, you may not immediately know what cupcakes are. They are actually small one-person cakes that used to be baked in a “cup,” hence the name. If you’re looking for a nice recipe: these strawberry cupcakes are one of my favorite cupcake recipes.

Although I myself always thought that cupcakes came from England, the very first cupcake recipe can be found in a cookbook written by the American Eliza Leslie in 1828. By the way, cupcakes were eaten in England at the same time as they were at tea parties.

You can fill cupcakes, decorate them with marzipan or fondant, or just spray a nice clump on them. In fact, you can do anything, but a plain vanilla cupcake is still delicious.

Cupcakes are little cakes, so they are stored in the same way as a loaf cake most of the time. This only changes if you have decorated your cupcakes with a nice swirl or perhaps fondant or marzipan. You are probably wondering what’s the best way to store your (un)decorated cupcakes? And where is the best place to store cupcakes? We’re going to cover all of that today so you will know how to store and freeze cupcakes.

How to store and freeze cupcakes 1

Storing unfrosted cupcakes

I like to prepare plain cupcakes this way and bake them in a large batch, so I can be sure the cupcakes will be at room temperature by the time I want to decorate them. And actually, cupcakes are so delicious on their own that decorations are not necessary at all. Especially when you flavored the batter of the cupcakes.

Undecorated cupcakes are always stored in an airtight container outside the refrigerator. This is because they will dry out in the fridge. You can only store them in the fridge if they are frosted. More on that later.

The cupcakes will keep for a couple of days (about 4-5 days). Plenty of time to prepare cupcakes for a birthday, bake sale, wedding or another special occasion. If you really want to prepare your baked goods in advance, you can also freeze cupcakes. Wrap them in freezer bags before putting them in the freezer. I prefer to do this in small portions of 3 or 4 cupcakes. They will keep in the freezer for 3 months.

Freezing cupcakes is ideal for preparing a lot of cupcakes, but also for those leftover cupcakes. It’s always a good idea to have some cupcakes in storage if you’ll ask me.

How to store unfrosted cupcakes

​Store at room temperature

After you baked the cupcakes in their cupcake liners in a baking tray, place the warm cupcakes on a wire rack and allow them to cool completely. After that, store them in an airtight container or wrap them in aluminum foil, they will keep for 4-5 days.

Store in the fridge

Can you put cupcakes in the fridge? I wouldn’t do that with unfrosted cupcakes. It’s not necessary and the fridge will dry out your cupcakes.

Store in the freezer

Use a freezer bag for freezing cupcakes. They will keep for 3 months. Make sure they are packaged air tight, because air (and moisture) can cause freezer burn. Freeze them in small portions so you’ll always can take out some frozen cupcakes to enjoy.

How to store and freeze cupcakes 2

Storing frosted cupcakes

I always wait with piping swirl just before serving. It’s the best option and gives the best results for frosted cupcakes in my experience. To make your baking life easier, I prepare the cupcakes and frosting in advance. it varies by frosting how I store them. Here are some examples of my most used frostings:

  • Buttercream frosting: outside the fridge, in a (dark and) cool spot. I only do this when I make the buttercream at the end of the day and need it the next day, preferably in the morning. Use a plastic container or plastic wrap to store the frosting. Storing it this way reduces the chance of the buttercream splitting. If it does split (mostly after storing in the fridge or freezer), you can just whip it again until it is smooth.
  • Cream cheese frosting: In the fridge in an airtight container
  • Ganache frosting: In a plastic container in the fridge.

After the cupcakes are frosted, I alway try to serve them within hours and store them in a cool place outside of the fridge in the meantime (only with buttercream frosting). If that’s not possible for you or you live in a warmer climate, you can store them in the fridge. I would do this for 1-2 days. Remember: frostings like cream cheese frosting should always be stored in the fridge.

I would not freeze cupcakes with a swirl whole. When the buttercream thaws, there is a chance that the cream will split, which is not a good look. It is better to freeze the buttercream separately so you can whip it when it thaws. Or make the buttercream fresh just before you’ll need it.

How to store frosted cupcakes

Store at room temperature

If you have a large and high storage container: use it! There are also special (reusable) cupcake carriers available, which are ideal if you bake cupcakes often. They are available as single layer or double layer carriers.

Depending on the frosting (and temperature), it’s okay to store them for a few hours outside the fridge. But also: when transporting your cupcakes, this will mostly be at room temperature.

Store in the fridge

Most cupcakes with a nice (buttercream) swirl on top are stored in the fridge, especially during summer or if you live in a warmer climate. You can use the cupcake carrier and place that in the fridge as a whole.

I would advice to wrap them before you store them in the fridge. Proper storage is important. Remember: cake will dry out in the fridge. Storing them right will prevent this as much as possible.

Store in the freezer

I never freeze frosted cupcakes. Due to space, but also because the frosting can easily split when thawed. It just has too many risks. I would not advice to store frosted cupcakes in the freezer.

How to store and freeze cupcakes 3

Storing fondant and marzipan cupcakes

Many years ago, I decorated a lot of beautiful and delicious cupcakes with fondant and marzipan. Their shelf life is longer because you seal the cupcake completely with the fondant or marzipan. You are actually wrapping it very well.

You can’t store these cupcakes completely airtight, otherwise there is a chance that the fondant and marzipan decorations will become soft and sticky. Decorated cupcakes will keep outside the refrigerator for about 5-7 days.

You can also freeze these cupcakes. Place them in a cake box and wrap a plastic bag or saran wrap around them to protect them from moisture. The cupcakes will keep for 3 months in the freezer.

Although I do not recommend storing cupcakes in the refrigerator, it is best to let them thaw here after you take them out of the freezer. Defrosting “slowly” in the refrigerator reduces the cold/hot differential, which also reduces the chance of condensation. This condensation could cause your fondant decorations to melt. Also, the cupcake is sealed from the outside air by the decorations, which reduces the risk of drying out.

How to store fondant and marzipan cupcakes

Store at room temperature

​Place them in a container and don’t place the lid completely tight on it. Otherwise, the decorations could become sticky.

Store in the fridge

I don’t recommend to store decorated fondant or marzipan cupcakes in the fridge. The moisture can cause the decorations to melt.

Store in the freezer

Wrap them airtight and you can freeze them for up to 3 months.  Defrost them ‘slowly’ in the fridge, it the best option due to condensation. Note: there will be condensation, but this way it’s minimal. After defrosting, place them on the counter and remove packaging so the dryer air can ‘remove’ the condensation.

How to store and freeze cupcakes 4
Dutch spiced breakfast bread 3a

If you are familiar with the Dutch ontbijtkoek, you know it’s good! It translates to breakfast cake and is often eaten for breakfast or as a nice snack. The most traditional way to serve ontbijtkoek is to take a slice of the spiced breakfast cake and spread it with a thick layer of butter. I’ll share my recipe for authentic ontbijtkoek with you!

What is Dutch breakfast cake?

The literal translation of ‘ontbijtkoek’ is breakfast cookie. But in English, that seems a bit weird and is not fitting. Breakfast cake or breakfast bread suits this recipe better. I prefer spiced breakfast cake due to the structure of the cake.

Ontbijtkoek is a very quick bread you make in a loaf pan. You can even make them smaller in mini loaves or even cupcake cases. This sweet bread has a wonderful moist, but dense texture. Especially homemade dutch spice cake! The flavors are amazing due to all the added spices and appelstroop. If you don’t have access to this Dutch product, you could also use molasses.

The breakfast cakes you can buy in a grocery store are usually a bit drier. Although they often have a sticky crust, just like a homemade loaf. If you are in The Netherlands and want tot buy one to take home: you’ll find it in the breakfast section. Usually next to crackers and ‘beschuit’ (another Dutch breakfast product).

Dutch spiced breakfast bread 1a

How to serve Dutch breakfast cake?

A slice of this breakfast cake is the perfect sweet treat for me. I think my recipe is so good that it doesn’t need anything to go with it. But it is certainly possible if you want to. I will share my tips on how I serve my slice of store-bought breakfast cake (I admit, I still buy one from time to time).

Most Dutch people just take a slice and spread it with butter. It’s the most traditional way to eat it. Although ‘koekhappen’ is possibly even more traditional, I’ll tell you all about it after my serving suggestions!

I like to spread a slice with peanutbutter and if I’m in the mood for a real treat: I add some chocolate sprinkles. It’s amazing and you should really try it sometime. Another option I hear often is a nice layer of chocolate spread.

The Dutch tradition of ‘koekhappen’

Time for some more Dutch traditions: koekhappen! It’s a popular thing to do on Kingsday, but you’ll see it at other festivities as wel. To explain what koekhappen is: you tighten a string from A to B just above your head and hang slices of spiced cake on it.

Participants must eat the ontbijtkoek with their hands behind their backs. It is a fun activity and usually not a competition. Although you could make it a competition to see who finishes their gingerbread first.

Dutch spiced breakfast bread 4a

The difference between honey cake and spiced breakfast cake

Ontbijtkoek is known by different names in The Netherlands, from honey cake to pepper cake (no, there’s no pepper in the recipe). The original name is ‘honingkoek’ which translates to honey cake. A long time ago, the recipe was made with honey. The honey was an expensive ingredient and was replaced with sugar. Which made it a spiced breakfast cake.

There are a lot of variations of breakfast cake. You could add nuts, ginger or a different spice mix. The recipe below is how I like my homemade breakfast cake best, for me it’s the real thing. But feel free to vary a bit.

Questions about Dutch breakfast cake

​Which flour should I use?

I use all purpose flour, but you could also use whole wheat flour. With this alternative you don’t have to adjust the recipe. There are more options (rye flour for exemple), but I haven’t tested this yet. If you want to use rye flour, the recipe should be adapted.

What is appelstroop?

Appelstroop is a key ingredient in ontbijtkoek. It is a (thick spreadable) dark syrup or jelly made from apples and sugar. It is most commonly used as a spread on bread, but can also be used as an ingredient in recipes for both hot and cold dishes.

If you are looking for a place to buy Dutch ingredients, I have a list of (web)shops that sell Dutch ingredients.

I don’t have speculaas spice mix, what should I use?

You can make it yourself with my recipe for speculaas spice mix. But you could also use gingerbread spice mix. It’s fine to leave out the ginger powder or use less than stated in the recipe. Most important is to have a variety of spices in you breakfast cake for the best result.

Is this a healthy breakfast cake?

No, it isn’t. I love a slice of ontbijtkoek as a snack, but it’s definitely not a healthy snack.

Dutch spiced breakfast bread 2a

More authentic Dutch recipes

As a Dutchie myself, you won’t be surprised I have many more Dutch recipes on my blog. Here are a few of my (and your!) favorites:

If you are missing any Dutch recipes, please let me know! I have many more Dutch recipes on my Dutch blog to translate. Here you can find all of my Dutch baking recipes in English.

Dutch spiced breakfast cake

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5 of 1 vote

Dutch breakfast cake recipe

Do you like Dutch ontbijtkoek? With this easy recipe you can make a homemade version of this Dutch spiced breakfast cake.
Servings: 12 servings

Equipment

Ingredients

  • 250 grams all purpose flour
  • 1 tsp baking soda
  • Pinch of salt
  • 200 grams dark brown sugar
  • tsp speculaas spice mix
  • 1 tsp ginger powder
  • 250 ml milk
  • 50 grams appelstroop or molasses
  • 60 grams pearl sugar optional

Instructions

  • In a large mixing bowl, combine flour, baking soda, salt, sugar, speculaas spice mix and ginger.
  • Heat milk and apple syrup in a saucepan on low heat. Stir until the appelstroop (or molasses) is completely dissolved.
  • Pour the wet ingredients into the dry ingredients and mix on low speed until the dry ingredients are completely incorporated and you have a smooth batter.
  • Pour the batter into a cake pan lined with parchment paper and spread evenly in the pan.
  • Sprinkle with pearl sugar on top. Bake at 160°C/320℉ (conventional oven) in the middle of the oven for about 60 minutes or until done (a cake tester should come out clean).
Easy banana bread recipe 4

If you’re like me and make banana bread in bulk as a healthy snack, you want to know how to store banana bread! I’ll tell you a few simple steps for what’s the best way to keep you banana bread fresh.

All my tips are the things I’ve tested and experienced myself with my recipe for healthy banana bread. It’s the perfect recipe to use your overripe bananas to make a quick bread that is easy and delicious.

​How to store banana bread

Let start at the beginning, right after your homemade banana bread comes out of the oven. Of course, you let it cool first until the bread is at room temperature. After that, you can decide how you want to store it. I’ll start with storing on room temperature, followed by storing your banana bread in the freezer (and how to thaw it correctly).

Store at room temperature

I always store my banana bread at room temperature, the shelf life of banana bread is 2-3 days this way. Most of the time, I just wrap the entire loaf in aluminum foil and place it on the kitchen counter.

When I don’t use aluminum foil, I use an airtight container or a ziploc freezer bag to store my loaf of banana bread. You could also use you loaf pan when you store the bread om room temperature.

I never store my banana bread in the refrigerator by the way. It is possible, but I find that the colder temperature makes your banana bread less moist and if not packaged well, it can dry out your loaf too. I’ll just store it for a few days on the counter, and after that in the freezer. That works best for me.

Easy banana bread recipe 1

Room temperature on hot days

During summer, 2-3 days on room temperature can be tricky. I don’t want to take any risks during those hot summer days and will store them in a cool place, but still outside of the fridge. If it’s really hot were you live, I would advice to store the bread in the fridge.

I also keep my banana bread on the counter for just 1 day when it’s warm in my kitchen. Just to be sure.

Store as a whole loaf or individual slices

​When I make banana bread, I often make two at once. Way too much for me to eat in 2-3 days. That’s why I love to slice my banana bread up and store them as individual slices.

You can wrap the slices up in aluminum foil, small freezer bags or in an airtight container. If you want to store multiple slices in one container of bag, place a piece of parchment paper between the slices. This way it’s easy to get one out if you decide to freeze them.

If you want to store whole loaves or even half loaves, the ways of storing will be the same.

How to freeze banana bread

Okay, now on to the freezing part. Banana bread freezes very well. It’s a great way to enjoy your banana bread for a longer period of time.

In the freezer you can store it up to 3 months. Store it airtight with no air in the packaging, otherwise you could experience freezer burn.

We already spoke about the packaging earlier in this article. But I will tell you again in short: aluminum foil, a plastic bag or an airtight container. After that, just put the wrapped banana bread in the freezer.

Easy banana bread recipe 3

How to thaw banana bread

​There are two ways I thaw my easy banana bread recipe. On room temperature when I’m not in a hurry, or in a toaster when I have less time (or just want a slice of warm banana bread).

Thaw on room temperature

I always try to remember to get 1-2 slices of banana bread out of the freezer so they will be thawed the next day. If I forget, I take it out in the morning. It takes about 1-2 hours foor 2 slices to be completely thawed. After that, the banana bread will still have that moist texture.

If you froze your whole loaf of fresh banana bread, it will take longer to thaw. Allow the bread to thaw for 3-4 hours.

Important note: always leave your banana bread in the packaging while it’s on the counter to thaw.

Reheat your banana bread

I really enjoy a slice of warm toasted banana bread in the morning. Put your frozen banana bread in the toaster and toast it for about 4-5 minutes. It varies how long it will take depending on your toaster and the thickness of your slices.

When I have slices of warm banana bread, I really like to make a delicious breakfast out of it. A few of my favorite things: serve it with some Greek yoghurt and blueberries. Or with peanutbutter, a perfect combination. And if you’re in for a treat: make french toast out of your leftover banana bread! It’s the best thing I’ve tried with my banana bread.

Best thin Dutch pancakes recipe 2

In the Netherlands we love our classic thin Dutch pancakes, or as we call them: pannenkoeken. Do you love pancakes? Then you need a good basic recipe! With this recipe you can make a whole stack of delicious pancakes in no time.

American pancakes versus thin Dutch pancakes

Where American pancakes are thick and fluffy, classic Dutch pancakes are very thin. Think crepe like thin.

Dutch pancakes are also large, they usually have the same size of a dinner plate. And when you visit a Dutch pancake house or restaurant (yes, they exist!), they are even bigger and are being served on very large plates. You can order all kinds of flavors, sweet pancakes and savory pancakes.

Difference between French crepes and thin Dutch pancakes

When I bake Dutch pancakes, they are very thin. I like that best. Most people bake their pancakes a bit thicker. A French crepe is generally thinner than a Dutch pancake. But I’ll have to say mine are very close.

Another difference is that crepes are usually a bit smaller than Dutch pancakes.

Best thin Dutch pancakes recipe 3

Dutch baby pancakes versus thin Dutch pancakes

The final comparison, I promise. Although Dutch baby pancakes sound very Dutch, you’ll barely see them in the Netherlands. They actually origin from Germany. Somewhere a long time ago, the German word ‘deutsch’ was turned into Dutch.

But is a Dutch baby pancake recipe anything like the traditional Dutch pancakes? No, they are not. Dutch babies are a mix of a pancakes and a souffle, very light and fluffy. Dutch thin pancakes are as flat as can be.

Another recipe in the pancake category that is Dutch: Dutch mini pancakes. They are similar to these classic thin pancakes. I can really recommend my recipe for Dutch mini pancakes (poffertjes).

How to flavor the pancake batter

It is an easy recipe to vary and make all kinds of different flavors of pancakes. You can flavor the thin batter yourself, but it’s also great for making your pancakes luxurious with toppings. The recipe card below just shows the basic ingredients to make plain pancakes. I mostly make those and add flavor by adding toppings. But you could also add flavors in the beginning, by change up the batter a bit.

If you want to flavor the batter, there are multiple options. I name a few of my favorites:

  • Adding some extract to the batter. You can use vanilla, almond, lemon or anything else you like. Instead of lemon extract, lemon juice is possible as well.
  • Add some cinnamon to the batter, it’s delicious.
  • You could also swap out the milk for almond milk for example. This way, the pancakes are dairy free as well.

Baking Tip: I prefer to use a pancake pan with a little butter in it. I have something similar like this crepe pan that works on all heat sources. You could also use a cast iron skillet or frying pan.

Best thin Dutch pancakes recipe 4

Different pancake toppings

The most popular toppings for pancakes are ‘stroop’ and powdered sugar. Stroop is somewhat similar to maple syrup, which you could use too. I’ll share some of my favorite pancake toppings and will divide them by sweet and savory.

Sweet pancake toppings

The most simple topping is powdered or icing sugar, but you can add everything you like! I like fresh berries on my pancake a lot.

  • Powdered sugar
  • Stroop
  • Maple syrup
  • Caramel sauce
  • Chocolate sauce
  • Brown sugar
  • Chocolate sprinkles
  • Fresh fruit
  • Lemon curd
  • Ice cream (make a dessert out of it with ice cream, whipped cream and fresh fruit!)
  • Apple (bake the apple slices with the batter in the pan)

Savory pancake toppings

When I eat pancakes, I always make one with Dutch cheese. It’ so good. But bacon ánd cheese might be even bettter. You can add the topping to a plain pancake, or you can bake the toppings with the batter.

In the case of cheese bacon pancakes, I always put some bacon in the pan and bake for a few minutes. Then add the batter and put cheese on top. After you flip the pancake and bake the side with cheese, you will have a crispy side. I’m drooling while I write this. I need to make these pancakes soon!

  • Cheese (I like Dutch cheeses, like Gouda. But you can even use Brie if you want)
  • Cheese AND bacon
  • Bacon
  • Bacon combined with apple slices (a perfect salty and sweet combo)
  • Mushrooms, bell pepper, bacon and onion, or in other words: the farmers’ pancake! (The ‘boeren pannenkoek’ is a real classic)
  • Pizza pancakes! I make them with tomato sauce, salami and cheese.

These are just a few of my favorites. The list could be at least 10 times longer, there are a lot of options.

Another tip: instead of using the ingredients above as toppings, you could also incorporate them in the batter. When you bake a pancake batter with savory fillings, they will be a bit thicker.

Best thin Dutch pancakes recipe 1

Questions about thin Dutch Pancakes

Can I use a different kind of flour?

Yes, I have made them with whole wheat flour instead of all purpose flour.

You could even use buckwheat flour to make them gluten-free. It’s possible you have to add a bit more milk to have a thin enough batter.

Can I make dairy free pancakes?

Of course, you can swap out the milk for almond milk for example.

How thin should Dutch pancakes be?

I bake mine almost as thin as a crepe. But it’s fine to make them slightly thicker.

 

thin dutch pancakes

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4.86 from 14 votes

Dutch pancake recipe

Do you love pancakes too? Then you need a good basic recipe! With this recipe you can make a whole stack of delicious pancakes in no time.
Servings: 18 pancakes

Ingredients

  • 600 grams of all purpose flour
  • 3 eggs
  • 1.5 liters of milk
  • Pinch of salt

Instructions

  • Combine the eggs and milk in a large bowl. You can use a hand or stand mixer, but a whisk works just as well. Gradually add the dry ingredients (flour and pinch of salt) while continuing to whisk. Make sure there are no lumps in the batter.
  • I personally prefer to bake the pancakes in a skillet with a little butter. I find that works best and the butter makes them even tastier. You can also use oil or baking spray if you feel more comfortable.
  • Using a ladle, scoop enough batter into the center of the pan on medium heat and spread it all over the bottom by taking the pan off the heat for a moment and using a twisting, tilting motion. When the top of the pancake is dry (after 1-2 minutes), flip the pancake with a spatula and bake the other side until golden brown. Remember: the first pancake will almost always fail. But enjoy that one as you bake the rest.
Easy banana bread recipe 1

Time for an easy banana bread recipe. This recipe is delicious, but also perfect for making even more banana bread recipes in all kinds of flavors!

Making Banana Bread

It’s time for a good recipe for one of the baked goods I make incredibly often, my go-to banana bread recipe! It’s one of the most popular recipes over on my Dutch blog. Over the past few years, I’ve tweaked the recipe a bit, especially in the proportions of different flours. Now I have found a combination that I never deviate from. And that’s when I know I have a good basic recipe. It’s a perfect destination for those overripe bananas on you kitchen counter.

A bowl, fork, spatula and some basic ingredients is all you need for making this recipe. No need for a hand or stand mixer. As always, all ingredients need to be at room temperature. Just follow the steps in the recipe card for the best moist banana bread recipe you’ve ever tried.

Banana Bread with Almond Flour

For my banana bread recipe, I use both all purpose flour and almond flour. You can make it with almond flour alone, but I find it a little too dense, and you can make it with all-purpose flour alone, but it gets a little less creamy and a little too firm for my taste. This combination works perfectly and results in an airy and creamy banana bread.

If you want to learn more about baking with almond flour, check out this article with a recipe for making your own almond flour.

Easy banana bread recipe 2

What is banana bread?

Actually, the term is silly because I can’t really call it bread. Rather, it has the texture of a cake. Since there is no butter or sugar in this recipe, it is still more banana bread than banana cake. And that makes banana bread an instant healthy snack! Or as I like to eat it: a slice for breakfast with a scoop of yogurt on top. Delicious.

Healthy banana bread recipe

People often ask me if this is a healthy banana bread. I always tell them first of all that I am a (home) baker and not a nutritionist 😉 And although I don’t usually dare to make such statements, I would definitely dare to say that this is a pretty healthy banana bread! Simply because you won’t find any butter, oil or sugar in this recipe.

The banana bread is sweetened by ripe bananas, it stays nice and creamy thanks to the eggs and almond flour, but still airy thanks to the combination of baking powder and baking soda (and the eggs). A deliciously responsible snack! Can it be even healthier? Yes, by substituting whole wheat flour.

Questions about banana bread

Can I leave out or substitute the bananas?

No, bananas are really the base of banana bread. Other fruits would require changing the entire recipe.

Is this recipe sweet enough?

I find it hard to determine if this recipe is sweet enough for someone else. Let’s assume that this is a healthy snack, so the base doesn’t taste that sweet. That’s the idea. It’s definitely sweet enough for me.

If the sweetness disappoints you, you can try adding 50 grams of sugar to the recipe next time. Or you can add some chocolate spread or Biscoff. Of course, that makes it much less healthy 😉.

Can I substitute or leave out the baking soda?

I advise against omitting it, but you can substitute 1 teaspoon of baking soda for 3 teaspoons of baking powder. The combination of baking soda and baking powder gives the best results.

Is the banana flavor overpowering?

Personally, I do not like bananas. Not at all, in fact. However, I really like this recipe. Even though the banana flavor is present. It’s not overpowering at all for me (and trust me, that says something.)

Can I make a gluten-free banana bread?

You can, by substituting rice flour, for example. Any other gluten-free flour should work too.

What can I substitute the flour with?

That depends on what you are using it for, see the tip above. It is also possible to replace the flour with oat flour or whole wheat flour. You will keep the same weight of flour.

Easy banana bread recipe 4

How to make banana bread in different flavors?

As stated before: I have made many different kinds of banana bread. Although I think this is de best banana bread recipe ever, I still love to make different flavors. Here are a few of my favorite tweaks to this recipe:

  • Adding chocolate chips for a chocolate chip banana bread recipe.
  • Replace a bit of flour for Dutch processed cocoa powder for a chocolate banana bread.
  • Make half of the batter chocolate flavored for a marbled banana bread.
  • Add some sour cream to the batter to make it extra creamy. Cream cheese works too!
  • Add (chopped) nuts to the batter for a banana nut bread.
  • If you have a sweet tooth: add some sugar. I like dark brown sugar for a bit extra flavor.
  • Add swirls of peanut butter, it’s delicious. You can do the same with Biscoff. Not so healthy, but oh so good!

Don’t want to make a banana bread? Scoop the batter in a muffin tin for delicious banana muffins.

Easy banana bread recipe 3
Easy banana bread

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4.44 from 48 votes

Easy Banana Bread Recipe

A quick and easy recipe for delicious banana bread. A good basic recipe for making many other types and flavors of banana bread.
Servings: 12 servings

Ingredients

  • 3 ripe bananas (about 300-350 grams)
  • 3 eggs
  • 1 tsp vanilla extract
  • 100 grams almond flour
  • 150 grams all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • optional: extra banana for decoration

Instructions

  • In a large bowl, mash the bananas until almost smooth. Add the eggs to the mashed bananas, one at a time, along with the vanilla extract.
  • Add the dry ingredients: almond flour, flour, baking powder, baking soda and salt. Mix into the batter until the flour mixture is completely incorporated in the wet ingredients.
  • Pour the batter into a greased and floured (or lined with parchment paper) loaf pan. Spread the batter evenly in the pan.
  • If you like, you can cut an extra banana in half lengthwise and place it on top of the batter, pressing it down lightly.
  • Bake the banana bread for 40-45 minutes at 180 degrees (conventional oven) until done and golden brown. A wooden skewer should come out clean.
  • Let it cool for a bit in the loaf pan itself before transferring it to a wire rack.
How to store bread dough in the fridge 3

Can you let bread dough rise in the refrigerator? It’s a question I get asked a lot, but I honestly had no experience with it. So I’ve spent the last few weeks reading up on the subject and, of course, experimenting in the kitchen myself on how to store bread dough in the fridge.

I will share my findings and a step-by-step plan, and of course tell you how to store bread dough in the fridge to let it rise. This way you can prepare the dough in the evening and bake it fresh in the morning without taking too much time. It’s convenient, and the slower the bread rises (because it’s cooler), the better the end result.

How to store bread dough in the fridge 1

Why do you want to store bread dough in the fridge?

Before you put your dough in the fridge, ask yourself why you want to do this. Is it because you want to have a fresh home baked loaf of bread in the morning, without wanting to get up early? That’s the reason why I store my dough in the fridge. The fridge causes a slower rise which give me time to enjoy fresh bread in the morning, without having to set my alarm clock absurdly early.

The first time I stored dough in the fridge was after making pizza bread sticks. I had some pizza dough left and decided to give it a try and store it in the fridge until the next day. The cold temperature in the fridge caused the dough to rise slow. It did rise a bit, but not as much as it would have on the counter in my kitchen for a few hours. I made mini pizza’s from the left over dough and they tasted amazing.

The cold temperature in the fridge stops the yeast activity. More details on that later. But I have to say: I’ve had some of the best results in my bread baking with dough that was stored in the fridge.

How to store bread dough in the fridge 5

First or second rise in the fridge?

In my search, I soon found out that you can stick to different ways of proofing in the fridge. As you may know, most breads rise twice. The first rise is immediately after kneading and is called the bulk rise. The second rise occurs after the bread is shaped. After this second rise, the bread goes into the oven.

One of the two rises can be done in the refrigerator. I prefer to do the second rise in the refrigerator, because then I have very little to do in the morning to get a fresh slice of bread. That’s why I explain the process this way.

If you want to do the first rise in the fridge, the principle is the same, only you form the dough after the first rise in the fridge and the second rise is outside the fridge.

Fun fact: In the Netherlands: we LOVE bread, or ‘brood’ as we call it. Most Dutch people will lunch with a ‘broodje kaas’, a slice of bread with cheese. We also have all kinds of sweet sandwich toppings, with chocolate sprinkles as the most well known and popular option. It’s delicious, I can recommend trying it sometime.

Questions about storing dough in the fridge

Does the type of dough matter?

As far as I have tested: it does not matter which dough you have. I let all different kinds of dough rise in the fridge and I had great results every time.

From pizza dough, to dough for sourdough bread. Or just a simple dough for a loaf of white bread. Just choose a bread recipe and start baking.

How many hours do you store the dough in the fridge?

My dough usually sits in de fridge for 12-14 hours. I make the dough right after or just before dinner and bake the bread after I wake up.

This isn’t a rule, no problem if you have the dough a few hours shorter or longer in the refrigerator. The longest amount of time I stored my dough in de fridge is 18 hours. I think it could have been in there longer, but I haven’t tried it.

​I’ve heard people storing there bread dough for 3 days in the fridge.

Can you freeze bread dough?

You can! But unfortunately, the freezer kills many of the yeast cells, which in turn weakens the gluten, resulting in a lower and longer rise. If you want to freeze bread dough, do it after the bread is shaped. Thaw the frozen dough and let it rise before you bake it.

It depends on the size of your bread/buns how lang it takes to defrost.

How to store bread dough in the fridge 4

Step by step plan

The following step by step plan is totally based on my personal experience and what I’ve found to be the best way of storing and rising bread dough in the fridge.

  • Prepare the bread dough according to the recipe and let the dough rise according to the recipe. Most recipes call for the dough to rise for about 1 hour, until it has doubled in volume.
  • Squeeze the air out of the dough with your hands and shape the bread to your liking. Cover the dough loosely with plastic wrap (it’s still rising) and refrigerate. You could also use an airtight container to store the dough, but make sure there is room to let the dough rise.
  • Leave the dough in the refrigerator overnight. Don’t pay too much attention to the number of hours. For me, it’s usually between 12 and 14 hours.
  • The dough just keeps rising in the fridge. Sometimes it doubles, sometimes it does not. In the latter case, you can let the dough rise outside the refrigerator until it has doubled in volume.
  • I take the dough out of the fridge and leave it covered while the oven preheats. When the oven is hot, I put the bread in the oven, or you can just follow the baking time from the recipe.
How to store bread dough in the fridge 2

Additional Tips, Tricks and Facts

  • Yeast stops working at a temperature of 7 degrees Celsius (45 degrees Fahrenheit). The dough will no longer rise at this point. If the dough and yeast are above this temperature again, the dough will continue to rise.
  • Good to know: If you put your bread in the refrigerator, the dough will rise until it has cooled down to 7 degrees Celsius/45 degrees Fahrenheit (your refrigerator is usually lower, of course), the dough will not be at that temperature the moment you close the refrigerator door, so there’s time for the dough to rise.
  • Do not use a cast iron pan to place your dough in if you are going to let the dough rise in the refrigerator. You run the risk that the baking pan will not survive the temperature shock (from the fridge directly into the oven) and it will take an incredibly long time for the baking pan to return to room temperature (I speak from experience 😉 ).
  • Looking for tasty recipes to make your own bread? Take a look at these bread recipes. I have bread recipes that you’ll make with a standard yeasted dough, but there are also no knead bread recipes.

How to store your homemade bread

You don’t have to be an experienced baker to bake your own bread. I have learned a lot over the years by just doing it. Additionally I have learned a thing or two about the shelf life of homemade bread. I’ll share my tips with you.

  • You can store your bread for about 3-5 days
  • Don’t use a plastic bag for your bread, a paper bag works best. Another option: wrap the bread in a tea towel or use a cotton bag.
  • You can easily reheat your bread. Sprinkle some water on top and reheat for a few minutes in the oven. The bread will taste crispy and fresh.
Greek yogurt bread recipe 1

This is a very easy recipe to make your own Greek yogurt bread. There is no yeast involved and there is no need to knead the dough. Just mix the simple ingredients together in a large bowl, shape the dough into buns and bake them. After that, your homemade bread is ready to eat.

No knead bread recipe

I love bread recipes that are really easy. For this recipe, you don’t need a stand mixer with a dough hook. A large mixing bowl and a spatula or wooden spoon will do. You can use a hand mixer if you like, but it’s fine to make the dough without one.

Bread dough without yeast

Yes, you read that right! No instant yeast is needed in this recipe. This means you can form the dough and bake it immediately. There’s no need to let the dough rise in a warm place until it doubles in volume.

To make sure the dough rises in the oven, you need a leavening agent. I use baking powder in this recipe. Two teaspoons is enough.

Greek yogurt bread recipe 2

What kind of Greek yogurt should I use?

I prefer plain Greek yogurt, but you can use a fruit flavored yogurt if you like. From blueberry to coconut yogurt. You can try all the flavors you like.

Also: remember to take your yogurt out of the fridge a while before you want to make the dough. You want all the ingredients to be at room temperature. Don’t forget your milk as well!

Greek yogurt substitutions

The first time I made this recipe, I did not use Greek yogurt. I used quark. It’s an ingredient you see a lot in the Netherlands and many other countries in Europe. If you manage to find quark in your local grocery store: try it sometime, it’s delicious!

I like to try different things, so I once made this bread buns with Greek yogurt instead of quark and that worked perfectly fine as well. I really like the end result.

You could also try this recipe with regular yogurt, but I would advise using a little less of it. This is because plain yogurt has a different structure, but also a different amount of fat and moisture. If you use regular yoghurt and you think the dough is too wet: add a little extra flour to it.

Questions about Greek yoghurt bread

Can I use self-rising flour for this recipe?

You can, but you’ll still need to add some extra baking powder to get the proportions right. By using all-purpose flour and baking powder, you are making your own self-rising flour. But in this recipe, there is slightly more baking powder than in standard self-rising flour.

Can I flavor the dough?

Of course you can! As you’ve already read you can replace the plain Greek yogurt with a fruit flavored one. Other options include adding seeds or bagel seasoning on top of the buns.

Can I make this recipe gluten-free?

Although this is not a gluten-free bread recipe, it is perfectly possible to make it gluten-free. Just substitute a gluten-free flour for the all-purpose flour. I have to say that I have not tried this myself, but I have heard many readers adapt this recipe to make it gluten-free and enjoy their gluten-free rolls.

Can I make yogurt flatbreads with this recipe?

The recipe is a little different, but it’s possible. Just use a rolling pin to roll out the pieces of dough to make Greek yogurt flatbread.

Greek yogurt bread recipe 3

How to serve Greek yogurt bread?

I like these little yogurt buns for breakfast. With a little jam, like this rhubarb jam, or even with some cheese.

They are also delicious to serve with soup. If you’re feeling fancy: try this recipe for braided bread. It is also is delicious with soups and pairs well with these little buns.

Greek yogurt bread recipe without yeast

Print Recipe

4.50 from 4 votes

Easy Greek Yogurt bread recipe (no yeast + no knead)

Start your day off right with homemade Greek yogurt bread. They are easy to make and, most importantly, incredibly delicious. Enjoy!
Servings: 10 servings

Ingredients

  • 300 gram all purpose flour
  • 2 tsp baking powder
  • zest of half a lemon
  • Pinch of salt
  • 1 tsp fine granulated sugar
  • 0,5 egg M
  • 150 gram Greek yogurt
  • 60 ml milk + extra for brushing
  • 60 ml sunflower oil

Instructions

  • In a bowl, combine the dry ingredients: all purpose flour, baking powder, lemon zest, salt and sugar. Mix with a spatula.
  • In a separate bowl, combine the remaining ingredients and whisk well. Pour the yogurt mixture into the bowl with the dry ingredients and mix with a spatula (or hand mixer if necessary) until you have a ball of dough. Knead the last bit by hand. You don’t have to knead for long, as soon as the dough is smooth and even without lumps, you can stop.
  • Divide the dough into 10 parts and form balls. Place them on a baking sheet lined with parchment paper and brush them with a little milk.
  • Bake at 180°C/350℉ (convention) for 20-25 minutes until golden brown.