The Best Banana Bread


Thanksgiving is officially over and that means Christmas is just around the corner! Although I love Thanksgiving, Christmas is my all time favorite holiday. I love listening to christmas music, watching christmas shows that are always playing during this time of the year, decorating the christmas tree, drinking hot chocolates and salted caramel lattes, making christmas desserts, and most important of all, getting to spend some time at home with my family and C.

What’s so special about Christmas this year for me is that I get to fly back home. It has been six months since I’ve last seen my friends and family back home and I sure do miss them. C and I already booked our flights and I just can’t wait!

Ok enough about Christmas, onto food!

banana bread with nutella

Remember a while back when I mentioned that I was going to share with you the recipe for the best banana bread? Well, here is it folks after a week or so. I’m sorry for posting it up so late but the holiday got in the way.

I have made plenty of banana breads in the past, and this recipe is by far my favorite. C also said that it’s his favorite as well, and that is a win in my book!

This banana bread is super moist, and it’s made from oat flour, almond meal, and all-purpose flour (however, you can omit the all-purpose flour and just add in more oat flours if you want). It’s also nutty from the chopped almonds throughout and it’s drizzled with some Nutella “frosting.” Delish.

I have made this bread three times already. First exactly like the original recipe. The second time, I wanted to make it healthier, so I only used oat flour and almond meals. It was good but wasn’t great. The third time, I used oat flour, almond milk and all-purpose flour and it turned out fantastic.

I think it’s best when you crumble it on top of your oatmeal. Such a delicious bite! However, it is also fantastic by itself.

banana bread with nutella

The Best Banana Bread//yields 8 servings
Recipe adapted from Tajoon

1/2 cup almond meal (I used the one from TJ)
1/2 cup oat flour
1/2 cup all-purpose flour
1/4 cup light brown sugar
4 Tbsp granulated sugar
1 1/2 tsp baking soda
3 medium bananas, smashed
1 tsp vanilla extract
1/2 cup plain greek yogurt
3 large eggs
1/2 cup chopped almonds (optional)
2 Tbsp Nutella (optional)
1 Tbsp almond milk (optional)

1. Preheat the oven to 350 degree F and lightly greased a 9×5 loaf pan.
2. In a mixing bowl, mix together the dry ingredients (flour to baking soda) and set aside.
3. In another mixing bowl, mix together the wet ingredients (bananas to eggs).
4. Pour the dry ingredients slowing into the wet mixtures until well incorporated. Fold in the chopped almonds if desired.
5. Bake for 50 minutes or until fork inserted in the center comes out clean. Cool for 10 minutes.
6. Make the Nutella “frosting” by mixing the Nutella with almond milk and drizzle it over the banana bread if desired. Slice and enjoy!

Nutritional facts per slice// 284 calories, 32g carb, 11g fat, 9g protein, 4g fiber, 22g sugar


Easy Cinnamon Roll Muffins

Easy Cinnamon Rolls Muffins

Happy Tuesday, everyone!

I love Tuesdays (and Wednesdays) because it is my day off from work today! And I love nothing more, other than working out and hanging out with C, than baking while listening to christmas music.

It was so relaxing just to bake and jamming to christmas music.

easy cinnamon rolls muffins

I decided to make cinnamon roll muffins with cream cheese frosting. I told C last night that I was going to make these muffins for him today and he couldn’t wait!

These muffins were super easy to make too. It took me about 30 minutes to make these muffins and another 20 minutes to bake them while I clean up the kitchen. Quick and easy.

easy cinnamon rolls muffins

Not only are these muffins easy to make, they are super delicious too. Imagine a soft and warm dough topped with a buttery cinnamon crumbles and drizzled with cream cheese frosting on top.

Also, my apartment smelled wonderful while these muffins were in the oven.

Baking + Christmas music + cinnamon rolls aroma = pure bliss.

C came home, ate one and couldn’t help but eat another one. Good thing he is bulking right now!

I can’t wait to crumble it on top of my oatmeal tomorrow!

easy cinnamon rolls muffins

Easy Cinnamon Roll Muffins //yield 12 servings
Recipe adapted from Amandeleine

1 1/2 cup all purpose flour
1/3 cup sugar
1/4 tsp salt
1 packet active yeast (4 tsp)
2/3 warm almond milk (any milk is fine)
3 Tbsp canola oil
1/2 tsp vanilla extract
1 large egg

2 Tbsp unsalted butter, soften
2/3 light brown sugar
3/4 tsp cinnamon

1/3 cup powdered sugar
1 oz reduced fat cream cheese
1 Tbsp almond milk

1. For the dough, dissolve the yeast in the milk and let it sit for 10 minutes. Meanwhile, combine the rest of the ingredients together and add in the milk mixture. Mix well and let it sit for 15 minutes. Then evenly distribute the batter into a greased muffin pan.
2. For the filling/topping, combine the butter, brown sugar and cinnamon together with a fork. Sprinkle evenly on top of the batter and swirl it with a fork.
3. Put the pan in the cold oven and heat to 350 degree F. Bake for 20 minutes. Then cool for 10 minutes.
4. For the icing, combine the powdered sugar, cream cheese and milk to form an icing. Drizzle over the muffins and enjoy!

Nutritional Facts Per Muffin: 191 calories, 20g carbs, 6g fat, 1g protein, 19g sugar

Chocolate Quick Bread

Chocolate Quick Bread

Another bread recipe for you and this one is extra chocolatey and contain a secret ingredient! Guess what it is!!

Chocolate Quick Bread

The secret ingredient is pumpkin!!

I have a lot of pumpkin puree left over since I bought a huge can of it. So when I found a recipe by my favorite blogger over at Edible Perspective for a chocolate quick bread that uses sweet potato puree, I knew that I can easily substitute it with pumpkin puree.

Chocolate Quick Bread

I also used Hershey special dark chocolate with almond nuggets since I have a lot left over as well. I chopped up the chocolate nuggets and fold it into the batter. However, the best part is not only the sprinkle of chocolate throughout the bread but the chocolate oat crumbles on top!

Chocolate Quick Bread

To make it more chocolatey, since I love dark chocolate, I also chopped up some more dark chocolate nuggets and sprinkled it on top as well.

Chocolate Quick Bread

The bread turned out fantastic! The bread was almost brownie like, which is my favorite! You can barely taste the pumpkin since it’s so subtle, which let the chocolate to really shine. The chocolate melted nicely on top as well. Each bite was heavenly. C loved it so much that he ate two slices right away! I love to crumble it on top of my oatmeal, which I did this morning. It was pure bliss. I can’t wait to make this bread again and maybe try mashed bananas instead of pumpkin next time since I love bananas and chocolate together!

Chocolate Quick Bread

Chocolate Quick Bread //yield 8 servings
Recipe slightly adapted from Edible Perspective

Chocolate Oat Crumble:
1/8 cup light brown sugar
1/4 cup rolled oats
3 Tbsp unsalted butter, slightly melted
2 Tbsp oats flour
1 Tbsp unsweetened cocoa powder
1/8 tsp salt

For The Bread:
1 1/3 cup oats flour
1/2 cup almond meal
6 Tbsp all-purpose flour
5 Tbsp light brown sugar
6 Tbsp unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup pumpkin puree
2/3 cup almond milk + 1tsp lemon juice
1 Tbsp honey
6 Tbsp plain greek yogurt
5 pieces of Hershey special dark chocolate with almond nuggets, chopped

1. Preheat the oven to 350 degree F and oil one 9×5 loaf pan.
2. For the chocolate oats crumble, mix everything together in a bowl. Set aside.
3. For the bread, mix the dry ingredients (oats flour through salt) in a large bowl and set aside. In another bowl, mix the wet ingredients (eggs through yogurt). Pour the dry ingredients on top of the wet ingredients and stir with a large wooden spatula. Gently fold in the chopped chocolate.
4. Pour the batter into the loaf pan and sprinkle the crumble mixture on top.
5. Bake for 65 minutes or until a fork inserted in the middle comes out clean. Cool for 10 minutes, slice and enjoy!

Healthy Pumpkin Banana Bread

pumpkin banana bread

First off, I want to say that it is snowing here in Boston! After C and I were done working out this morning, it started to snow. The walk back to our apartment from the gym was freezing, but it was beautiful to see the snow falling on top of all the leaves.

pumpkin banana bread

Second, I finally have the time to post up the recipe for the pumpkin banana bread that I promised last week! This bread is so delicious and it’s super healthy!

pumpkin banana bread

The bread is a mix between a cake, bread, and brownie! C told me that it’s almost like a pumpkin brownie, and loved it so much that he ate most of it!

pumpkin banana bread

There was no oil or butter involved either since it was moist enough from the bananas and pumpkin. I reduced the sugar content to only 1/4 cup too since the bananas were sweet enough. I also sprinkled some oats on top at the last second just because it looks prettier, but you can omit that if you want.

pumpkin banana bread

Just look at how moist it is! The bread is also great as a post-workout meal, on top of your oatmeal, or just as a snack!

pumpkin banana bread

Healthy Pumpkin Banana Bread //yield 8 servings
Recipe adapted from Add A Pinch

3 ripe bananas, peeled
1/4 cup light brown sugar
1 cup pumpkin puree
1 1/2 cup oat flour
1/2 cup almond meal
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup raw almonds, chopped

1. Preheat the oven to 350 degree F and spray one 9×5 loaf pan or line it with parchment paper.
2. In a large bowl, mix bananas and sugar until well-blended.
3. Then add in the pumpkin puree and mix until creamy.
4. Next add in the oat flours, almond meal, eggs, vanilla, cinnamon and salt and mix well.
5. Fold in the chopped almonds.
6. Pour the batter into the loaf pan and bake for 50 minutes or until a fork inserted in the center comes out clean. Cool for 10 minutes, slice and enjoy!

Nutritional facts per serving: 238 calories, 32g carbs, 10g fats, 8g protein

Pumpkin Spice Cream Cheese Bread

pumpkin cream cheese bread

Boy do I have a recipe for you today! It involves pumpkin (if you haven’t guess that already 😉 ) and cream cheese.

pumpkin cream cheese breadImagine a moist pumpkin spice cake combine with a creamy “cheesecake” layer on top. This is exactly what this bread is.

pumpkin cream cheese breadpumpkin cream cheese bread

Not only will your taste buds thank you for making this bread, but your apartment will also smell fantastic when the bread was in the oven. And if you’re living with a roommate, they will also thank you for the wonderful aroma that surrounds your apartment. Now that’s a lot of thank yous.

pumpkin cream cheese bread

When I told C that I was making a semi-healthy pumpkin bread with cream cheese for him, he was thrilled. He was amazed at how moist it was and the great part is that I only used 2 Tbsp of oil in the entire loaf.

pumpkin cream cheese bread

So not only does bread taste delicious and smell wonderful, it is pretty healthy! To make it even healthier, you could eliminate the cream cheese layer but I wouldn’t recommend that because it is too good and creamy. It’s almost like a thin cheesecake.

pumpkin cream cheese bread

Just look at that. So moist and creamy.

pumpkin cream cheese bread

It only took me 30 minutes to prepare it, 45 minutes to cook, 30 minutes to photograph it, and about 5 seconds to eat it.

It is so good.

pumpkin cream cheese bread

Pumpkin Spice Cream Cheese Bread //Yield 8 servings
Recipe adapted from An Edible Mosaic

For the Cream Cheese Batter:
6oz reduced fat cream cheese
1 large egg
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Pumpkin Spice Batter:
1/2 cup light brown sugar
2 large eggs
3/4 cup pumpkin puree
2 Tbsp canola oil
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup oat flour
1/4 cup almond meal
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice

1. Preheat the oven to 350 degree F and lightly grease 1 9×5 loaf pan.
2. For the cream cheese batter, beat together the cream cheese, egg, powdered sugar and vanilla extract. Set aside.
3. For the pumpkin spice batter, mix together the brown sugar and egg until light and fluffy in a medium bowl. Then stir in the pumpkin, canola oil and vanilla extract. In a separate bowl, mix together the dry ingredients. Next, mix the wet ingredients with the dry ingredients.
4. Pour the pumpkin spice batter in the loaf pan. Then pour the cream cheese batter on top. Bake for 45 minutes or until a fork inserted in the center comes out clean.
5. Cool for 5-10 minutes, slice and enjoy!

Pumpkin Pie Cinnamon Rolls


Fall is one of my favorite seasons. I love how the leaves changes color, the weather gets cold enough so that you can wear your boots and thick sweaters, and the fact that pumpkin is in season again. I love pumpkin and I made it a tradition to bake something pumpkin once fall starts. The first thing I baked once I bought my first can of pumpkin was a pumpkin latte bread, which I also drizzled some nutella on because C requested it. It was good but I forgot to take a picture of it and that’s why I don’t have a post about it for you. However, the second thing I made was the pumpkin pie cinnamon rolls and it was amazing! C loved it so much that I have made it twice already. It is not the healthiest dessert but it sure is satisfying and it’s ok to indulge in moderation right?


I used store bought Pillsbury crescent round doughs to make these cinnamon rolls to save time. It only took me about 30 minutes to put it together. The result was a fluffy, slightly sweet, soft pumpkin pie cinnamon rolls. It literally melted in my mouth. And to make it even better, I also made the pumpkin pie cream cheese frosting, which I drizzled on top. It was delicious.


These rolls were gone in less than an hour. It was that good and I bet it would taste even better with a cup of coffee too.


Pumpkin Pie Cinnamon Rolls

Recipe from Diet Hood

7 Servings

1 can crescent round doughs
1 Tbsp butter, melted
1/4 cup pumpkin puree
1/2 Tbsp milk (I used almond milk)
1/8 cup packed light brown sugar
1/2 tsp pumpkin pie spice

For the frosting:
2 oz reduced fat cream cheese
1/2 cup powdered sugar
1/4 pumpkin pie spice
1/2 tsp vanilla extract


To make the pumpkin pie cinnamon rolls:
1. Preheat the oven to 375 degree F.
2. Lightly greased an 9X5 loaf pan with non-stick cooking spray and set aside.
3. Separate the dough and roll it out on a cutting board.
4. Brush the dough with melted butter.
5. In a small bowl, mix together the  pumpkin puree, milk, brown sugar and pumpkin pie spice.
6. Evenly spread the pumpkin filling on the dough.
7. Carefully roll the dough and lightly pinch the edges together.
8. Cut the dough into small circles and place it in the loaf pan.
9. Bake for 16 minutes, or until tops are golden brown.

To make the frosting: In a small bowl, mix together the cream cheese, powdered sugar, pumpkin pie spice and vanilla extract until it is creamy.

To assemble: After the cinnamon rolls are cool, top each rolls with 1 Tbsp of the frosting. Enjoy (in moderation of course)!