Blueberry Bread (Cheat)

It’s blueberry season (I think)! Have some blueberry bread~



I’m still in utter disbelief that school starts in half a month. It’s honestly so depressing to think about all that work ahead of me that I’ve been procrastinating – college apps, extended essay, IAs…

GAH ok I won’t think about that now. For now, I’m gonna focus on telling you about this blueberry bread, aight? Blueberry bread. Blueberry bread.



This blueberry bread is everything you’d want in a loaf cake. It has just the right texture and flavor, not to mention that its full of delicious blueberries! Each slice is guaranteed a generous amount of blueberries.



I’ve never really cared much about flouring blueberries before mixing them into the batter. It prevents the blueberries from bleeding, but look the gorgeous patterns they make when they bleed! It’s so pretty! Food is art, I tell you.





Blueberry Bread

Recipe adapted from Something Swanky


  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 teaspoons baking powder
  • 1 cup fresh blueberries


  1. Preheat oven to 175ºC or 350ºF
  2. In a medium bowl, whisk together the flour, vanilla, salt, and baking powder
  3. In a large bowl, whisk together the eggs, sugar, milk, and oil
  4. Gently fold the dry ingredients into the wet until almost combined, with a few streaks of flour remaining
  5. Fold in the blueberries
  6. Transfer the mixture into a lined or greased 5×12 loaf pan and bake for 55-60 minutes, until a toothpick comes out clean. Allow to cool before slicing.

Avocado Bread (Cheat)

Where do I start with this avocado bread? Well, as the original creator says, it’s “like banana bread, but with avocados”, and I agree. It’s like a loaf cake, with just the perfect sweetness and the wonderful scents and flavors of a classic loaf cake.




Granted, you can’t taste the avocado, which I suppose is a good thing, because I don’t know how sweetness and avocado go together, but nonetheless, the addition of avocado gives it a beautifully pale green crumb and a little nutritional boost.



By the way, in case you’re wondering why my avocado bread turned out looking a lot shorter and denser than the original one here, it’s because I used a pretty standard-sizes loaf tin, so it’s longer and less tall. However, trust me when I say that the crumb is still perfectly tender and light. It just happens to be shorter, but hey, short food (that’s a really weird term that I’ll probably never use again) can be beautiful, too.




Avocado Bread

Makes 1 loaf


  • 1 cup (130g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup (56g) butter at room temp
  • 1/2 cup (100g) sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/2 cup avocado purée (purée about 1 1/2-2 avocados in a food processor)
  • 1 teaspoon lime juice


  1. Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
  3. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla, before mixing in the avocado purée and lime juice
  4. Add the flour mixture into the avocado mixture and fold until just combined. Do not over mix. The batter will be very thick
  5. Transfer the batter into a small loaf pan, greased or lined with parchment paper, and bake for 35-45 minutes until an inserted toothpick comes out clean, with no wet batter sticking to it. Allow to cool completely, before slicing and serving

Chai Spice Banana Bread (Cheat)

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Banana bread is such an amazing thing. It’s one of those things that almost every baker goes back to, no matter how many times they’ve made them. I mean, there are plenty of recipes that I’ll make once, take photos of, eat, and fall in love with, but I just won’t make them again. Banana bread? I make whenever I have loads of ripe bananas, which is pretty much every other week.


Now, if you’re not a huge banana bread person, or you want a perfect standard banana bread recipe, go check out my all-time favorite banana bread recipe. If you’re looking for a vegan, gluten-free, and healthy banana bread recipe, head over to check out this banana bread recipe.

And if you’re looking for a spiced banana bread recipe full of warm, comforting flavors, perfect for the season of giving, then stay right here! This banana recipe is moist, with a delicate yet firm crumb. It won’t fall apart when you slice it, but it’s so wonderfully soft and full of one of the best spices ever – chai spice. This is literally the perfect banana bread for wintertime or whenever you need a little extra flavor in your banana bread!


Chai Spice Banana bread

Makes 1 loaf


  • 3 ripe bananas, mashed (approx. 1 1/2 cups mashed or 450g)
  • 1/3 cup (85g) natural yoghurt
  • 5 tablespoons (71g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (105g) brown sugar, lightly packed
  • 2 1/4 cups (315g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom*
  • 1/2 teaspoon ground cinnamon*
  • 1/4 teaspoon ground ginger*
  • 1/4 teaspoon ground allspice*

*Or sub for 1 1/2 teaspoons pre-made chai spice


  1. Preheat oven to 175 degrees Celsius of 350 degrees Fahrenheit
  2. In a large mixing bowl, whisk together the ripe bananas, yoghurt, melted butter, eggs, and vanilla extract until fully combined
  3. In a separate medium mixing bowl, whisk together both sugars, the flour, baking soda, salt, and spices
  4. Pour the dry ingredients into the banana mixture and fold until just combined. Do not over mix
  5. Transfer the mixture into a greased 9 x 5-inch loaf pan, and bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan on a wire rack before removing from pan and allowing to cool completely

Brown Butter Banana Bread – The Best Ever Banana Bread (Cheat)

Photographing banana bread is frustrating. They generally all end up looking pretty similar. Usually, it’s fine, I’ll accept them, but with this recipe, I can’t stress how little justice these photos give to the insane moistness and flavor of this banana bread. This is my all-time favorite banana bread recipe.


I’ll attempt to use words to explain the perfection of this recipe, but truly, you must try this one. I’ve made countless banana breads (er…I’m still working on posting the recipes for them all), but this one has always been my favorite.

With the other ones, I’ll usually just make the recipe once or twice, photograph it, and yadee yadee. I’ve made this one so many times.

My whole family simply adores this recipe. Every time we have the right number of overripe bananas, my mom will be hint at me to make this recipe, and I’ll gladly oblige.



So what’s so special about this recipe? Well, for the most part, it’s not even a special ingredient or anything, but a special method. Instead of just softening in the butter and beating it in, you brown it. In other words, brown butter. This means that you place it into a saucepan and melt it, letting it heat until it – literally – browns. This results in a wonderful, aromatic, caramel-y yet nutty ingredient that keeps your banana bread super moist and adds flavor without any special spices or anything.

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Brown Butter Banana Bread

Adapted from Fat Girl Trapped in a Skinny Body

Makes 1 8-inch loaf


  • 1/2 cup (113g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3-4 overripe bananas (approx. 370g or 1 1/2 cup mashed)
  • 2 large eggs
  • 1 tsp pure vanilla extract


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium saucepan, melt the butter over high heat. Once the butter is mostly or completely melted, lower the heat to medium-low and swirl the butter around the pan without stirring. Leave it over the heat, swirling occasionally, until the butter turns brown and is slightly aromatic. Remove from heat and place in fridge to cool
  3. In a large mixing bowl, sift together the flour, sugars, baking powder, baking soda, and salt
  4. In another medium mixing bowl, whisk together the eggs, mashed bananas, and vanilla. Then, whisk in the slightly cooled butter
  5. Add the egg mixture into the flour mixture, and fold until just combined. Do not over mix.
  6. Transfer the batter into a greased loaf pan (approx. 8 inch) and bake for 60-70 minutes, until the top is beginning to brown and a toothpick inserted into the middle comes out clean
  7. Allow to cool (mostly) before serving. Store in an airtight container in fridge, and reheat when you want to eat 😉

Vegan Buckwheat Banana Bread (Clean)


I have a favorite banana bread recipe. It’s heavenly.

But it has 8 tablespoons of butter, 2 cups of all-purpose flour, and 3/4 cup brown sugar. It tastes incredible, but it’s not exactly guilt-free. I’ll share the recipe some other time. In the mean time, you guys should make this banana bread.


No butter, all-purpose flour, or brown sugar. Super healthy.

And guess what? It tastes pretty damn good.


This recipe doesn’t have too many ingredients either!

Banana bread in general is just pretty great. I mean, c’mon, it has overripe bananas. Need I say more?

Even the non-bakers can bake banana bread, too. Well, as long as they don’t accidentaly substitute the flour for powdered sugar or something.


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I really love mashing bananas. Is that weird?

Subs: I used buckwheat flour, but I suppose you could try subbing part of it for another type of flour. I think it’d be good to sub it for a lighter flour, but I haven’t tried yet. Also, you could substitute 2 bananas for a cup (240ml) of unsweetened apple sauce.

Other notes: Personally, I can never wait for my baked goods to cool unless they’re cakes or cupcakes, but seriously, this banana bread tastes soo much better after you leave it for a while. It was good warm out of the oven, but the next day, it was just perfect. The bread will stay moist for days. I kept mine in an airtight container at room temperature.

Vegan Banana Bread

(Adapted from Green Kitchen Stories)

Serves 10


  • 2 cups (280g) buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 5 very ripe bananas, mashed
  • 1/2 cup (120ml) milk of choice
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 1/2 cup (100g) chopped nuts and/or seeds of choice (I used pecans, hazelnuts, almonds, and walnuts)


  1. Preheat oven to 175C or 350F
  2. Mix the buckwheat flour, baking powder, baking soda, and salt in a medium bowl
  3. In another medium bowl, mix the mashed bananas, milk, olive oil, vanilla, and nuts/seeds
  4. Fold the wet mixture into the dry mixture and stir to combine
  5. Pour into a greased 25x10cm (10×4 inch) loaf pan or 20cm (8 inch) round bundt pan
  6. Bake for 1 hour to 1 hour and 10 minutes
  7. Remove from pan and let cool completely for a few hours
  8. Serve