Banana Bread Recipe that never fails

lizellyn Sweets , , , ,

The banana bread recipe I ALWAYS come back to!

I’ve tried plenty of banana bread recipes. This is the one that never lets me down. Soft, buttery, packed with banana flavor, and even better with chocolate chips.

A few banana bread tips:

Bananas matter! Brown spots are good. Completely black bananas? I skip those. You want ripe bananas, not bananas that have gone too far.

Give the bananas a little squeeze before peeling. You want them soft, but not so much that the fruit oozes out of the peel.

Are chocolate chips required? No. Do they bring happiness? Absolutely.

Look, I’m not a purist. Sometimes I add chocolate chips. Sometimes I throw in chopped walnuts. Sometimes I leave it plain. Traditional? Maybe not. Delicious? Every time.

My biggest baking tip: Add the ingredients in the order listed in the recipe. There’s a reason for it! The ingredients incorporate better, giving you a more consistent banana bread.

No-Fail Chocolate Chip Banana Bread

Ingredients

  • ¾ cup packed brown sugar
  • 1 cup softened butter
  • 2 eggs
  • 4 ripe bananas (give them a little squeeze before peeling, but not so rough that the fruit oozes out the peel)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups chocolate chips (optional, but why not?)

Instructions

Preheat oven to 365°F. Grease a loaf pan.

Beat the brown sugar and softened butter until light and fluffy.

Add the eggs and bananas. Mix until combined.

Add the flour, baking soda, and salt. Mix just until combined.

Fold in the chocolate chips.

Pour into the prepared loaf pan. Bake for about 1 hour to 1 hour 10 minutes, checking at the one-hour mark. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for at least 15 minutes.

Cool before slicing. If you can wait that long!

Now settle the great banana bread debate: Are you an END PIECE person or a MIDDLE PIECE person?

Luckily, two people in my house love the ends, and one prefers the middle. I cut the loaf into thirds, and everyone wins.

Tell me your pick in the comments: END or MIDDLE?

#BananaBread #EasyBakingRecipe #BakingTips

Chocolate Pecan Pie Balls – The pecan pie chocolate upgrade

lizellyn Sweets

Chocolate Pecan Pie Balls
What if pecan pie had a chocolate upgrade… and you could skip the gooey filling?

Am I the only one who eats a slice of pecan pie and thinks:
“This is good… but what if it had chocolate?”
And what if that gooey middle disappeared, too?

Enter Chocolate Pecan Pie Balls.

All the flavors that make you think of fall.

But in one little, chocolate-covered bite.
*No baking required.

  • No precious oven space.
  • Easy to make ahead.
  • Perfect when you’re serving several desserts.

And those small pieces? A lower-commitment dessert.
You can grab one.
Or two.
Or suddenly realize you’ve eaten four.

For Thanksgiving, holiday parties, cookie trays, or anytime you want the flavors of pecan pie without making an actual pie, these are a winner.

Chocolate Pecan Pie Balls

You’ll need:

  • 1 cup graham cracker crumbs
  • 2½ cups finely chopped pecans
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup pure maple syrup
  • 6–8 tbsp melted butter
  • 24 oz chocolate almond bark

How to make them:
Mix the graham cracker crumbs, pecans, brown sugar, and maple syrup. Add just enough melted butter to make the mixture hold together.
Roll into 1-inch balls and chill for 1 hour.
Dip each ball in melted chocolate almond bark.
Let the chocolate set.

Tips:
*Start with the smaller amount of butter. Add more only if the mixture needs help holding together. You want it firm enough to roll, not soft.

  • After coating in chocolate, pop in the freezer quickly to get to the taste testing

Save this easy no-bake dessert for Thanksgiving!

Are you team PECAN PIE or team CHOCOLATE PECAN PIE? Tell me in the comments!

#NoBakeDessert #ThanksgivingDessert #PecanRecipes

Caramel Apple Popcorn

lizellyn Sweets , , , ,

POPCORN JUST GOT A CARAMEL APPLE MAKEOVER!

Sweet. Salty. Crunchy. And dangerously addictive!

IT’S GLUTEN FREE!!!

Why settle for ordinary popcorn when you can turn caramel apple lollipops into a sweet, buttery, crispy coating? All that caramel apple flavor with just enough salt to keep you reaching for another handful.

Seriously. Good luck stopping.

Perfect for fall movie nights, Halloween parties, or when your snack game needs a serious upgrade!

CARAMEL APPLE POPCORN

Ingredients
12–14 cups freshly popped popcorn
12 oz caramel apple lollipops (about 18–20), crushed
½ cup unsalted butter
¼ cup light corn syrup
½ tsp baking soda
½ tsp salt

Let’s make some magic!

Preheat oven to 250°F. Spread your popcorn into a large heat-safe bowl, removing any unpopped kernels.
Crush the lollipops and remove the sticks.
Melt the candy with butter, corn syrup, and salt over medium-low heat, stirring until smooth.
Remove from heat and stir in the baking soda. Watch that caramel apple mixture foam!
Immediately pour over the popcorn and toss quickly to coat.
Spread onto 2 sprayed baking sheets. Bake for approximately 20 minutes, stirring every 10 minutes.
Cool completely, break apart, and TRY not to eat the entire batch!

THE SECRET TO THAT PERFECT CRUNCH: A little butter, corn syrup, and baking soda transform melted hard candy into a light, crispy coating instead of a rock-hard shell.

Sweet caramel apple flavor. A little salty balance. A whole lot of crunch.

THE BIG QUESTION: Are you sharing this with your movie-night crew, or hiding the entire batch for yourself? Tell me in the comments! 👇

#CaramelApplePopcorn #FallRecipes #GlutenFree

Cinnamon Dessert for Fall

lizellyn Sweets , , , , , , ,

WARNING: This cake has never survived overnight in my house.

If you’re looking for an easy fall baking recipe that makes your kitchen smell incredible, this Honey Bun Coffee Cake is it.

Honey. Cinnamon. Brown sugar. A soft, tender cake with a sweet glaze poured over the top while it’s still warm.

Basically? Fall in a 9×13 pan.

And yes, this is the kind of cake that causes arguments over who gets the last piece. 😅

The best part? No complicated baking techniques required.

Tips for the perfect honey bun cake:

  • Use full-fat sour cream for the moistest texture.
  • Don’t skip pressing the honey-cinnamon topping into the batter. It creates those delicious swirls throughout the cake.
  • Pour the glaze over the cake while it’s warm so it melts into every corner.
  • Let it cool just enough to slice… if your family will wait that long.
    This cake is also perfect for Jewish holidays, brunch, Rosh Hashanah, or any fall gathering where you want something homemade without spending all day in the kitchen.

The Recipe

Cake:

  • 1 plain yellow cake mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 large eggs
    Mix together and pour into a sprayed 9×13-inch baking pan.

Topping:

  • Drizzle ⅓ cup honey over the batter.
  • Mix ⅓ cup brown sugar with 1 tablespoon cinnamon and sprinkle over the honey.
  • Use a knife to gently press the topping into the batter.
    Bake at 350°F for 38–40 minutes, until the cake springs back when pressed.

Glaze:
Mix together:

  • 2 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla
    Pour over the warm cake.
    And about long-term storage?
    I have no idea.

This cake has never lasted more than one day in my house. 😂

Would this Honey Bun Coffee Cake survive overnight at your house, or would it disappear before breakfast?

#EasyBakingRecipes #JewishHolidayRecipe #FallBaking

Chocolate Walnut Crumb Bars – The Magic of two ingredients

lizellyn Sweets , ,

Two Ingredients. Zero skill required. Unbelievable Results.

The Magic of Two Ingredients!
The taste is unbelievable.
Easy.
This is a crowd pleaser.
This is one of those times that bringing two things together to make something well beyond their sum
Two Ingredients, when mixed together, guarantee deliciousness
What are they?
Chocolate and Sweetened Condensed Milk
When melted together (with a touch vanilla if desired) produces an amazing fudge
Bake this filling and the result is pure chocolate joy

Recipe:

Chocolate Walnut Bars

Crust:
1 c butter softened
2 c flour
1/2 c sugar
1/4 tsp salt

Beat butter until smooth then add rest of ingredients.
Spread 2 cups into a greased 9 x 13 pan; reserve the rest for later
Bake the crust at 350 for 10-12 min until lightly browned at edges

Chocolate Filling:
1/2 c chocolate chips
14 oz sweetened condensed milk
1 tsp vanilla

Melt chocolate chips and condensed milk over medium heat, stirring until combined, then add vanilla
Pour over the warm crust

Topping:
1/2 c chocolate chips
1 c chopped walnuts
reserved crust from earlier

Spread on top of the warm chocolate filling

Bake at 350
25-30 minutes until the center is set

Naked or à la mode?

lizellyn Sweets , ,

There are only two kinds of people. Those who eat apple crisp straight from teh pan, and those who insist on a giant scoop of vanilla ice cream. Which are you?

This apple crisp is one of those recipes I make on repeat every fall. It’s buttery, cinnamon-y, perfectly crisp on top, and packed with tender apples underneath. And the best part? It’s naturally gluten-free!

Step 1
4 apples peeled, cored, and chopped
2 tsp lemon juice
1/2 tsp vanilla extract

Step 2
1 cup rolled oats
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter

Step 3
Bake 375 F for 45 min.
Allow to sit and cool for twenty minutes, allowing the apples to continue to cook

Irresistible Gooey Butter Cake: Step-by-Step Guide

lizellyn Uncategorized , ,

Dessert born in St. Louis, loved everywhere.

Butter crust is super easy:
cake mix
stick of butter
one egg

Then the Gooey Filling. ODMG! Rich, creamy, gooey butter filling swirled with ribbons of chocolate. Every bite is soft, fudgy, buttery, and completely irrestisitable.

8 oz cream cheese
2 eggs
1 tsp vanilla
1 stick of butter
3 3/4 c powdered sugar
1 cup semisweet chocolate chips

Bake at 350°F, 45-47 minutes until center jiggles a little and the top is brown

Save this recipe. It’s a guaranteed hit.

The Recipe I thought I’d lost forever – Nut Filling for Nut Crescent Cookies

lizellyn Sweets, Uncategorized , ,

Homemade Nut Filling

Ingredients:

3/4 c skin-on almonds
1/2 c walnuts
1/2 c hazelnuts
1/2 c pecans
2 Tbsp water
1 tsp cornstarch
1/3 c light corn syrup
3 Tbsp brown sugar
3 Tbsp evaporated whole milk
1/4 tsp salt
1/2 tsp vanilla

Directions

  1. Toast all nuts at 350 F for about 9 minutes, tossing every 3 minutes. Bake until fragrant – DO NOT BURN
  2. Chop the nuts (individually by type) so all nuts resemble coarse breadcrumbs
  3. In saute pan over medium heat, dissolve cornstarch in the water
  4. Add corn syrup, brown sugar, evaporated milk, and cook until sugar dissolves and everything is combined (about two minutes)
  5. Remove from heat, stir in salt and vanilla.
  6. Mix in the nuts.

Use the filling immediately.

Sometimes the best recipes aren’t just passed down – they’re rediscovered.