My favorite healthy banana bread uses olive oil instead of butter, some whole wheat flour, and less sugar than the standard loaf. It’s moist and lightly sweet: great for snacks!
As a Mediterranean diet expert and author of a new cookbook on the subject, I’ve realized a lot of banana bread is really just an excuse for cake. Most banana bread recipes have a stick of butter and 1 cup of granulated sugar, but I wondered: could I apply the Mediterranean mindset to a banana bread?
I cut the sugar to only ⅓ cup and replaced butter with olive oil. Amazingly, it worked! This healthy banana bread is tender, moist, gently sweet, and what I bake now when I see bananas on my counter turning black. I had a bunch of recipe testers help me by trying this one in their homes, and the verdict? Delicious.
5 Star Reader Reviews
“This recipe was a total win in our house! Entire loaf disappeared within minutes of being set on the counter in front of 5 kiddos for afternoon snack.” -Molly
“This is probably my favorite banana bread recipe, I think. It’s easy, simple, wholesome, and comes together very quickly! The loaf came out perfectly moist.” -Tanvee
“I LOVED this banana bread! It was sweet enough but not too sweet! I’d eat it all day long. I served it to a group of friends and EVERYONE LOVED IT!!!” -Kathy
What Makes It Healthy Banana Bread
“Healthy” means something different in every banana bread recipe. I know it can be a negative buzz word for some people. To me, here’s what “healthy” means here:
Olive oil instead of butter: In the Mediterranean diet, olive oil is the default cooking fat, and is rich in monounsaturated fats. It replaces the butter, so this is a dairy free banana bread too!
One third the sugar content as most loaves: Most banana bread recipes that are the same size use about 1 cup granulated sugar. If you cut this loaf into 12 slices. there’s just over 1 teaspoon sugar per slice.
Some whole wheat flour. I use ½ cup whole wheat flour in combination with the all purpose flour, to add a bit of nutty flavor. It’s not a lot of added nutrition, but every little bit counts.
Important note: You might know me for my healthy banana muffins made with only oats and no all-purpose flour. I tried the same approach in a loaf, but it comes out very dry. This balance of flours is my new spin on what “healthy” banana bread means to me.
Ingredients You’ll Need
This healthy banana bread recipe uses these simple pantry ingredients:
Very ripe bananas: The most important part about this recipe is to use very, very ripe bananas so that each slice is sweet enough.
Olive oil: I like using a mild extra virgin olive oil so it doesn’t have too intense of a finish. See my notes below.
Packed brown sugar: Many of my recipes use maple syrup or honey to sweeten, but in this one I wanted to use less sugar overall and have the right banana bread texture (sugar also is the best for texture).
Eggs and vanilla extract: Eggs hold everything together, and vanilla adds nuance.
All-purpose flour and whole wheat flour: You can also use 100% white whole wheat flour, which tastes a little milder.
Cinnamon, baking powder, baking soda, and kosher salt: These add flavor nuance and leavening.
Olive Oil Banana Bread: Why I Skip the Butter
I love this olive oil banana bread with a mild extra virgin olive oil; I just used my all purpose olive oil that I use in all my savory recipes. Avoid a bold olive oil so there’s not a peppery finish to the taste. If you want an even more neutral flavor, use a light-tasting olive oil (it’s typically marked on the bottle).
Butter is only about 80% fat, but olive oil is pure fat that stays liquid at room temperature. That means that the loaf is overall more moist and stays soft for days.
Tips for Baking With Overripe Bananas
One thing is important with this recipe: the blacker the bananas, the better. With so little added sugar, the bananas carry the sweetness. Here’s what to know:”
Look for mostly black peels. Brown spots are good; very brown or black is even better.
Measure the mash. My recipe testers said it best with 1¾ cups total (I had originally specified a range of 1 ½ to 1 ¾ cups).
Stash them in the fridge or freezer. If you have some bananas that are ready before others, you can refrigerate or freeze them until the others catch up (just make sure to add all the liquid with the banana).
Mix-Ins and Variations
Banana bread is a canvas for experimenting! One of my recipe testers added dark chocolate, cardamom, and walnuts and loved it (I need to try that one). Here are some ideas:
Berries: Add 1 cup blueberries tossed with 1 tablespoon flour like in my blueberry banana bread.
Chocolate chips: Add up to ½ cup dark chocolate chips. Funny enough, many of my recipe testers added chocolate chips (does this negate the healthy? It’s up to you!).
Warm spices: Add ¼ teaspoon cardamom or nutmeg.
Storage and Freezing
To store this healthy banana bread, wrap it in foil and store for 5 to days at room temperature. It also lasts refrigerated up to 10 days.
To freeze it, wrap it tightly in plastic wrap and store it in a freezer safe container for up to 3 months. Thaw on the counter.
My favorite healthy banana bread uses olive oil instead of butter, some whole wheat flour, and less sugar than the standard loaf. It’s moist and lightly sweet: great for snacks!
Preheat the oven to 350°F. Grease a 8×4-inch loaf pan.
In a large bowl, whisk the oil, brown sugar and eggs. With a spatula, stir in bananas and vanilla. Stir in flour, cinnamon, baking powder, baking soda, and salt. Spread the batter into the prepared pan.
Bake for about 55 to 60 minutes, until the center of the loaf springs back to the touch, or a toothpick inserted in the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). For 9×5” pan it could be a few minutes shorter bake time, but I recommend using an 8 x 4” pan if possible.
Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack.
The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap, then a freezer-safe bag or container).
Notes
Bananas note: Use your very, very ripest bananas for this recipe to get the right amount of sweetness!
from A Couple Cooks https://ift.tt/eXw6DpH
This air fryer chicken breast comes out juicy every time with a savory spice rub and one easy trick. It’s my go-to easy dinner idea for busy weeknights!
OK, I don’t like the word “life changing” but this is one chicken recipe that actually is: it’s literally that easy and delicious!
This air fryer chicken breast has become my go-to easy dinner at least once a week. It comes out tender and flavorful, and it is beyond simple. And all this is coming from a previous air fryer skeptic (me!).
Why You’ll Love This Recipe
After experimenting with many chicken breast recipes over the years, I can say this air fryer method is pretty foolproof. Alex and I have found the perfect blend of spices that packs in flavor. (My Air Fryer Chicken Thighs is my other go-to.)
“This air fryer chicken was fantastic! Very simple and great flavor. We served it with some leftover pasta and raw veggies for dinner last night. I plan on using leftovers for a lunch wrap today!” – Tanvee
Ingredients You Need
The biggest challenge with chicken breasts is keeping them juicy. After much testing, I have discovered the air fryer solves this problem by creating a sealed exterior that locks in moisture while cooking the inside perfectly. You also don’t even have to wait for an oven to preheat for baked chicken or get your stovetop splattered like with pan seared chicken. Here’s what you’ll need:
Instant read thermometer: The most reliable way to ensure perfect doneness without cutting into the chicken.
Kitchen mallet or rolling pin: For evening out the thickness.
Boneless, skinless chicken breasts: I look for pieces that are similar in size, around 8 ounces each.
Olive oil: Creates a base for the seasonings to adhere to and helps with browning.
Smoked paprika, garlic and onion powder: This is my secret seasoning weapon! The smoked paprika especially adds incredible depth of flavor without heat
How To Make Air Fryer Chicken: Step By Step
Alex and I have refined this process through dozens of test runs to get juicy results every time! Here’s what to know:
1. Prep the chicken.
One of the biggest mistakes I used to make was not addressing the uneven thickness of chicken breasts. The thinner end would dry out while the thicker part remained undercooked.
My solution: Pat the chicken breasts completely dry with paper towels, then gently pound the thicker end until the breast is an even thickness throughout. This simple step ensures even cooking!
Pro tip: Don’t pound too aggressively. You’re just looking to even things out, not flatten the chicken completely.
2. Season for maximum flavor.
In a small bowl, mix together salt, smoked paprika, garlic powder, onion powder, dried oregano, and chili powder (see the recipe below for quantities).
My technique: First, coat both sides of the chicken with olive oil (this helps the seasonings stick and promotes browning). Then generously sprinkle the seasoning blend all over both sides of the chicken breasts, gently pressing it in to adhere.
3. Preheat for crispy exterior.
I’ve learned that preheating the air fryer is non-negotiable for getting that perfect exterior texture.
Preheat your air fryer to 400°F for 5 minutes. This step ensures the chicken starts cooking immediately when it hits the basket, creating a light crust that seals in moisture.
4. Air fry for 12 to 15 minutes.
Place the seasoned chicken breasts in the air fryer basket, making sure they don’t overlap. If your air fryer is smaller, cook them one at a time rather than crowding.
Cook for 12 to 15 minutes until the internal temperature reaches 165°F. The exact timing depends on the thickness of your chicken breasts and your specific air fryer model.
Critical tip: For chicken breasts around 8 ounces, I typically find that 13 minutes is perfect in my air fryer. If your chicken breasts are smaller (around 6 ounces), check at the 10-minute mark. Larger pieces may need up to 16 minutes.
5. Rest before slicing.
This is perhaps the most crucial step that many people skip! Remove the chicken from the air fryer and let it rest for 5 minutes before cutting into it.
During this rest period, the juices redistribute throughout the meat instead of running out when you cut into it. I am usually extremely impatient when it comes to this part, but Alex has assured me it is super important (and it’s true!).
How Long to Cook Chicken Breast in the Air Fryer
Here’s my rule of thumb for air fryer chicken breast timing:
For boneless, skinless chicken breasts at 400°F:
Small (6 oz): 10-12 minutes
Medium (8 oz): 12-15 minutes
Large (10+ oz): 15-18 minutes
Remember that these are guidelines! The most reliable method is always cooking to temperature (165°F) rather than time, making sure to measure at the thickest part of the breast. I’ve found that checking with a meat thermometer at the minimum suggested time, then adding more time if needed, gives the best results.
Tips for the Juiciest Chicken
Is your chicken dry? It’s probably a little overcooked. Make sure to pound it, and use a thermometer to determine when it is done.
Is the outside of the chicken pale? Use the seasoning blend exactly as stated in the recipe card, and make sure the chicken is in a single layer; cook in batches if your air fryer is not large enough to fit it all.
Variations and Serving Ideas
This air fryer chicken breast is one of my favorite easy dinner ideas: I make it at least once a week! Here are some serving suggestions:
Do I need to flip the chicken breast in the air fryer?
With my air fryer model, I don’t find flipping necessary. The circulating hot air cooks the chicken evenly from all sides. If you notice uneven browning with your model, you can flip halfway through cooking time.
Can I put frozen chicken breast in the air fryer?
No! Thaw the chicken before making this recipe.
Can I use bone-in chicken breasts instead?
Yes! For bone-in chicken breasts, cook at 370°F for about 20-25 minutes, or until they reach an internal temperature of 165°F.
This air fryer chicken breast comes out juicy every time with a savory spice rub and one easy trick. It’s my go-to easy dinner idea for busy weeknights!
Pat the chicken breasts dry, then lightly pound the thick end of each piece of chicken with a kitchen mallet or rolling pin until the chicken breast is roughly the same thickness all the way across.
Place the chicken breasts in a bowl and coat both sides with olive oil.
In a small bowl, stir together the garlic powder, onion powder, smoked paprika, oregano, chili powder, and kosher salt. Sprinkle the seasoning all over both sides of the chicken.
Place the chicken in the air fryer basket in a single layer. Cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
Remove from the air fryer and allow the chicken to rest 5 minutes before serving to ensure juiciness. Slice into pieces and serve. Leftovers last 3 to 4 days refrigerated.
from A Couple Cooks https://ift.tt/HVdlQEj
These candied pecans recipe bakes up crunchy and sweet with an easy, hands off method! Toss them on salads and over ice cream, or snack on them plain.
They’re crunchy, irresistibly sweet and salty, and totally classic: try this homemade candied pecans recipe! This classic American recipe is popular for good reason: these little sweet morsels are just so good.
Here is my master recipe that makes perfectly crunchy, sweet candied pecans with little effort: no food thermometer needed. It’s got just the right amount of cinnamon and sweetness, and it takes a load of will power to stop eating them once you make up a batch. Throw them on salads, over ice cream, or just snack on them plain!
5 Star Reader Reviews
“I’ve made this several times, and they are always a big hit!” -Ali
“I made these as part of a salad recipe; the aroma filled the whole house and the kids and husband were drawn to the delicious smell. Everyone loves them and I promised to make more for our family gathering at Christmas. Thank you for the great and super easy recipe!” -Monica
Ingredients You’ll Need
Candied pecans are pecans that are coated in a crunchy sugar coating. They’re typically coated in egg whites, sugar, and spices, then baked until crispy. Glazed pecans are similar, but they have a smoother, glossy exterior. Here’s what you’ll need for this recipe:
Walnut halves: The raw, halved nuts are what you want here.
Granulated and light brown sugar: Granulated sugar gives you the crackly texture and brown sugar adds a developed flavor with molasses notes.
Egg white: Egg white helps the sugar and spices adhere to the nuts and it adds a glossy, firm exterior
Cinnamon and ginger: These bring bold cozy flavor to the nuts.
Vanilla and salt: These add a nuance that makes the flavor pop; don’t omit!
You can also use the same method with my Candied Walnuts recipe.
How To Make Candied Pecans
This candied pecans recipe is my go-to method. After much research, I landed on the baked method as the easiest option. You can use a skillet method for candied pecans, but you’ll need a candy thermometer to measure the sugar temperature. I found a 325°F oven is the most reliable and easiest way to make candied pecans.
Even though it’s not as quick as glazed pecans, the baked method is more reliable because there’s no risk of sticky nuts like with the skillet method. So it’s worth the 30 minute bake time for a perfect result! Here are the basic steps (or jump to the recipe below):
Mix: Mix the dry and wet ingredients separately, then toss them with the pecans.
Spread onto a baking sheet: Spread the nuts in a single layer on a parchment lined sheet.
Bake 30 minutes at 325°F, stirring once. When you stir the first time, the nuts will look very foamy: that’s ok! Give them a thorough stir and then continue to cook until they are light brown and hardened.
Pro Tip: They’re Supposed To Look Weird At 15 Minutes
One thing I tell everyone making these for the first time: halfway through baking, the egg white makes a foam that makes the nuts look a little off.
It might seem like the batch is ruined, but don’t worry: the foam will collapse and dry into a crispy coating after the full bake time. Just stir it thoroughly and wait for the remaining time!
How To Store Them
These candied pecans store well and are crunchy over the entire storage time! Here are a few tips to keep in mind:
How long do homemade candied pecans last? Store at room temperature for up to 2 weeks and frozen for up to 2 months. Store in a sealed plastic bag or jar.
Make sure to fully cool them before storing. They cool in about 10 minutes, after which you can eat them! Before you store them, allow them to cool for 45 minutes so they don’t have an residual moisture.
For holiday gifts, store in lidded jars. These candied pecans make great DIY holiday gifts. Make sure to indicate on the jar to store for up to 2 weeks.
Variation: Glazed Pecans
Want a really quick way to make candied pecans for a salad? You can make this Glazed Pecans recipe on the stovetop. They’re not as reliable stored (since they can turn out sticky), but they work if you’re trying to make a quick salad garnish.
Ways To Use Candied Pecans
Candied pecans are extremely versatile and work on anything from salads to desserts. Here are some of the top ways to use them:
This candied pecans recipe is vegetarian, dairy-free and gluten-free.
Frequently Asked Questions
Why are my candied pecans sticky instead of crunchy?
They weren’t baked long enough, or you didn’t let them cool long enough on the pan. Give them a full 45 minutes on the pan before storing them.
What is the difference between glazed and candied pecans?
Candied pecans are coated in egg white and sugar, then baked for a crackly shell. Glazed pecans are cooked on the stovetop and have a smoother, glossier texture. Candied pecans are easier to store for long periods of time.
Can I make candied pecans without egg white?
You can, but not with this recipe. The egg white is what holds on the sugar and spices and dries into a crisp shell. Try my glazed pecans for an egg free recipe.
Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the pecans with the egg white mixture with a spatula until well coated. Add half the sugar mixture and stir with a spatula until fully coated, then add the remaining sugar mixture and stir until coated.
Line a baking sheet with parchment paper and pour the nuts in an even layer on top. Bake for 15 minutes, then remove the tray from the oven and stir (the nuts will look foamy at this point). Bake for another 15 minutes until lightly browned. Cool about 10 minutes before eating and completely (about 45 minutes) before storing. Store in an airtight container up to 2 weeks and frozen for up to 2 months.
Here’s how to make candied walnuts in the oven for that crackly cinnamon coating! They keep for weeks and make any salad feel special (or eat them by the handful).
Here’s my easiest way to make candied walnuts! I’ve experimented with the skillet and oven methods, and I’ve found that baking them makes the best crunchy, cinnamon-spiced candy coating for the rich, chewy nuts. It’s also loads easier than the skillet!
These walnuts taste incredible by the handful and they’re great for topping for salads, ice cream, pancakes, oatmeal and more. Or, you can use them as DIY housewarming or holiday gifts. I love snacking on them plain and even putting them in my kids’ lunches as a treat!
5 Star Reader Review
“These are delicious! I swapped out the reg sugar for allulose and the brown sugar for coconut sugar, and I’m finding it hard to stop snacking on them. :) Thank you for sharing this recipe.” -Jenn
Candied Walnuts Vs. Glazed Walnuts
Candied walnuts are walnuts coated in a crunchy sugar coating, similar to candied pecans. The typical method for making this tasty treat is to coat the nuts in egg whites, sugar, and spices, then bake them until crispy. It makes a candy-like coating that stays crisp for weeks!
My glazed walnuts are similar but they have a smoother, glossy exterior and they’re not as shelf stable. I prefer the candied nuts, if you have time to make them!
Key Ingredients You’ll Need
Here’s what you’ll need to make candied walnuts:
Walnut halves: The raw, halved nuts are what you want here.
Granulated and light brown sugar: Granulated sugar gives you the crackly texture and brown sugar adds a molasses flavor.
Egg white: This is the binder that helps the sugar and spices stick. It might sound odd, but it works like a charm.
Cinnamon and ginger: These bring bold cozy flavor to the nuts.
Vanilla and salt: These add a nuance that completes the flavoring.
How To Make Candied Walnuts
This candied walnuts recipe is a no-fail way to make crunchy, shelf-stable nuts. All you need are a few ingredients and an oven! While you can candy walnuts on the stovetop, the oven is an easier and more reliable method.
Simply bake at 325°F until the candy coating is hardened. It takes just about 30 minutes and works every time, where stovetop methods you risk a soft or powdery coating. Here are the basic steps (or jump to the recipe below):
Mix: Mix the dry and wet ingredients separately, then toss them with the walnuts.
Spread onto a baking sheet: Spread the nuts in a single layer on a parchment lined sheet.
Bake 30 minutes at 325°F, stirring once. Bake 15 minutes, then stir. At this point, the nuts will look very foamy: that’s ok! Continue to cook until they are light brown and hardened.
Storage and Leftovers
This method for candied walnuts results in crunchy, warm-spiced walnuts that last for weeks at room temperature or frozen for months. I am always surprised at how well these hold up! They’re perfect for housewarming or holiday gifts, too. Here’s how to store them:
Store at room temperaturefor up to 2 weeks in a sealed container.
Store frozen for up to 2 months. Place the nuts in a freezer safe sealable bag: if you can, suck all remaining air out using a straw. (Removing extra air helps the nuts to stay fresher for longer.)
Make sure to fully cool the nuts before storage. Allow the nuts to cool for at least 45 minutes so they don’t have residual moisture when stored.
For gifts, store in lidded jars. These candied walnuts make great DIY housewarming or holiday gifts. Indicate on the jar to store for up to 2 weeks.
Ways To Use Candied Walnuts
Once you’ve made a batch, there are loads of ways to use candied walnuts. The easiest, of course, is by the handful! But we love to use them in other ways, too. Here are a few ways to use candied walnuts:
This candied walnuts recipe is vegetarian, gluten-free and dairy-free.
Frequently Asked Questions
What’s the secret to candied walnuts?
Place them in a single layer on the baking sheet and use the full cooling time so that they can crisp up.
What is the best sugar to use for candied walnuts?
A mix: I like using both granulated sugar and brown sugar for the best texture and nuance in flavor. You can use maple syrup in my glazed walnuts recipe.
Can you freeze candied walnuts?
Yes, up to 2 months. Cool them and freeze in a sealed bag with the air sucked out with a straw. Bring them to room temperature before serving.
Here’s how to make candied walnuts in the oven for that crackly cinnamon coating! They keep for weeks and make any salad feel special (or eat them by the handful).
Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the walnuts with the egg white mixture with a spatula until well coated. Add half the sugar mixture and stir with a spatula until fully coated, then add the remaining sugar mixture and stir until coated.
Line a baking sheet with parchment paper and pour the nuts in an even layer on top. Bake for 15 minutes, then remove the tray from the oven and stir (the nuts will look foamy at this point). Bake for another 15 minutes until lightly browned. Cool about 10 minutes before eating and completely (about 45 minutes) before storing. Store in an airtight container up to 2 weeks and frozen in a freezer-safe bag (with the air removed with a straw) for up to 2 months.
Pin Recipe
