No matter how you slice it this buckeye banana bread is a winning combination for breakfast, snack, or dessert.

Jump to recipe

Will I ever run out of peanut butter and chocolate recipe ideas? Who knows but today is not that day!

Inspired by my Buckeye Bundt cake, this buckeye banana bread has a chocolate banana bread base and a peanut buttercream cheese filling that when sliced resembles a buckeye. Of course I had to also drizzle the top with peanut butter and mini buckeye candies while I was at it.

I have actually been waiting to make this recipe for over a week as the bananas at the grocery store were all very underripe and it took that long for them to finally ripen enough to make this buckeye banana bread of my dreams. But some dreams are worth waiting for, and banana bread made with underripe bananas is not worth rushing it.

Speaking of waiting, even though banana bread is usually considered a breakfast item, the peanut butter cream cheese filling pushes it into the dessert category in my mind. But no judgement if you cannot wait and want to eat it for breakfast before the game.

Speaking of the game (not to be confused with THE game next week), Ohio State’s last home game of the season is today against Rutgers. Unfortunately two of our star receivers are out but I have a feeling we will do just find in their absence. Sorry Rutgers.

Once todays game is over it is officially the start of Beat *ichigan Week! Which means I have to have something extra special up my sleeve for the last game of the regular season. Especially since family will be in town for the holiday weekend to help us eat it!

Six years ago: Cut Out Sugar Cookies

Eleven years ago: Buckeye Brownie Cookies

Twelve years ago: Stuffed Shells with Pumpkin Sage Cream Sauce

Thirteen years ago: Individual Baked Pumpkin Oatmeal

Fourteen years ago: Thanksgiving Recipe Roundup (2011)

Fifteen years ago: Veggie Lasagna

BUCKEYE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3/4 cup creamy peanut butter
• 4 oz. cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 egg
• 3 Tbsp milk

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup creamy peanut butter
• 1/4 cup mini Buckeye candies

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. For the filling: In a medium bowl, blend together the peanut butter filling with a hand mixer until smooth. Scoop the filling into a pastry bag (or a zip top bag with the corner snipped off*). Place in the refrigerator until ready to use.
3. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
4. Stir in the flour, cocoa powder, baking soda, and salt until incorporated. Be careful not to over mix!
5. Spread 3/4 of the batter evenly in prepared pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a thick line of the filling over the center of the chocolate batter. Pour the remaining batter on top.
6. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
7. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
8. Heat peanut butter in a small microwave safe bowl for 10 seconds. Drizzle over cool bread, decorate with mini buckeyes, and let set before slicing and serving.

Notes

*No piping tip necessary as we want a nice big opening.

Source: Adapted from my Banana Peanut Butter Cup Muffins and Buckeye Bundt Cake.

Bruschette Tricolore translates to tricolor brsuchetta – topped with pesto, marinated tomatoes, and soft stracchino cheese. Just like at Nessun Dorma in Manarola, Le Cinque Terre, Italy.

Jump to recipe

Most people are familiar with bruschetta (broo-sket-tah) – crusty (usually grilled) bread, rubbed with garlic, topped with olive oil and salt and often marinated tomatoes and basil as well. But did you know that there are a variety of toppings beyond the most popular tomatoes? Variations may include, vegetables, beans, cured meat, or cheese.

Granted, the version I am sharing today is in fact topped with tomatoes, but that’s not all! (Cue infomercial voice) There’s also fresh basil pesto and creamy stracchino cheese, inspired by the bruschetta we enjoyed at Nessun Dorma in Manarola, Le Cinque Terre, Italy a few years ago. It was one of the best things I ate on our trip and I couldn’t be happier with my replica.

Well, other than the obvious lack of being in Italy.

One year ago: Hoisin Glazed Salmon and Brussels Sprouts

Seven years ago: Red Monster Spinach Smoothie

Eight years ago: Carrot Cake with Cream Cheese Frosting

Eleven years ago: Peanut Butter, Banana & Nutella Bars

BRUSCHETTE TRICOLORE (TRICOLOR BRUCHETTA)

Print

Yield: 16 Servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FOR THE TOMATOES

• 4 large tomatoes, diced
• 1/4 cup thinly sliced basil
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• Pinch of crushed red pepper flakes

FOR THE BREAD

• 1 large loaf of Italian bread, sliced 1/2" thick on the bias
• Extra-virgin olive oil, for brushing
• 2 cloves garlic, halved
• 1/2 cup basil pesto
• 8 oz. stracchino or taleggio cheese

Directions

1. For the tomatoes: In a large bowl, gently toss together tomatoes, basil, oil, vinegar, garlic, salt, and red pepper flakes. Cover and let marinate for at least 30 minutes.
2. For the bread: Preheat oven (or grill) to 400°F. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
3. Just before serving, spread pesto over each slice, spoon tomatoes on top, and finished with a spoonful of soft stracchino cheese.

Source: Inspired by Nessun Dorma in Manarola, Cinque Terre, Italy, adapted from Delish.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Start your morning off right with the easy single serving buckeye scone. Want more than one? Practice your math skills and multiply as needed.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

This week for #PBchocSat I am feeling the pressure of all the recipes I’ve been pumping out lately and decided to tone it down a bit. Originally I had planned on making a full batch of scones, but why do that when we are are household of two?

So I dig out my recipe for a single serving scone and made a buckeye version – it even looks like a buckeye! Since this is breakfast we are talking about, I used white whole wheat flour and powdered peanut butter so you can try to convince yourself that it’s “healthier”.

This recipe is easy enough to throw together and therefore worth the effort to make just one – especially if you have a small food processor handy. Even more bonus points if you have a toaster oven so you don’t have to heat up the entire full-sized oven for one scone. But again, worth it.

Just don’t do what I did and forget to add the baking powder the first time you make it or it’ll be a brick. Second time’s the charm!

Looking for more buckeye football treat inspiration? I have a whole buckeye recipe roundup!

Two years ago: Lemon Cookies with Caramelized Milk Jam

Five years ago: Weekly Meal Plan #30

Six years ago: Mesquite Chicken Sausage and Pepper Pizza

Seven years ago: Cheetos Cheeseburgers

Nine years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

SINGLE SERVING BUCKEYE SCONE

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup white whole wheat flour
• 1-1/2 Tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1Tbsp cold unsalted butter, cut into small cubes
• 3 Tbsp milk
• 2 Tbsp powdered peanut butter
• 1/2 Tbsp cocoa powder

Directions

1. Preheat oven (or toaster oven) to 450. Line a small baking sheet with parchment paper, silpat or lightly greased foil.
2. In a (preferably) small food processor* pulse together the flour, sugar, baking powder, and salt. Add butter and pulse just until it resembles moist crumbs. Add the milk and powdered peanut butter and pulse until the dough pulls away from the side of the mixer.
3. Remove a tablespoon of dough, roll into a ball, and set aside. To the remaining dough, add cocoa powder and pulse until blended.
4. Carefully remove and roll into a flattened ball, about 2-inches thick. Place on prepared baking sheet. Top with peanut butter dough ball and flatten together until about 1 inch thick. Bake for 8-12 minutes or until golden brown. Let cool slightly before serving.

Notes

*Alternatively, you could mix in a small bowl, cut the butter into the dough with a fork or two knives, and blend in the remaining ingredients with a wooden spoon of hand mixer.

Source: Adapted slightly from my Whole Wheat Scone for One.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

A fluffy sourdough focaccia pizza crust is topped with pizza sauce, melty cheese, cup and char pepperoni, fresh basil, and a drizzle of hot honey.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Up until the last couple of years, I never liked thick crust pizza. Mostly because my exposure was limited to Pizza Hut’s deep dish pan crust which I found to be oily and stale tasting – granted that was in the early 90s so I cannot report how it compares to the current times. I stuck to hand tossed or thin crust for the majority of the first 30 years of my life.

What is Columbus-style pizza?

My love of thin crust came in handy when I first moved to Columbus in 2003 and met their crunchy, thin, pepperoni-loaded, square-cut (aka party-cut or tavern-cut) pizza slices. But despite all the flak Columbus-style pizza gets nationally for it’s cracker-like crust, according to a book about Columbus pizza history one of the best nationally recognized pepperoni brands (and family-owned), Ezzo Sausage, is also made here! Even Alton Brown gives it his stamp of approval.

Of course Columbus pizzerias do not exclusively sell thin crust pizzas, there are plenty of other styles to go around including the more American-traditional hand-tossed triangle-cut slices. In fact, the first pizza served in Columbus was a thicker crust, and recently more varieties have come on the scene including those inspired by Chicago, Detroit, and even Sicily.

The first I had was Detroit-style and that’s the one that turned me over to the dark side of enjoying thicker crust pizza. Compared to my childhood memories, the crust was buttery, crispy on the edges, but also fluffy inside. It kind of reminded me of focaccia. 

Enter the sourdough focaccia pizza crust.

Fast forward to a year long commitment to my sourdough starter (we’ve been on an off for years but this is our longest running relationship thus far), and I’ve now perfected both focaccia and a focaccia pizza crust. Of course, topped with Ezzo’s cup-and-char pepperoni that I am lucky enough to find at a local grocery called Weiland’s in my neighborhood. Those crispy, thicker pepperonis literally turn into cups and collect little pools of grease (no blotting allowed).

Don’t forget the drizzle of hot honey, a post-oven topping that has also taken Columbus by storm thanks to Paulie Gee’s, that also takes up residence in those cups. I used to drizzle balsamic reduction all over my pizzas, but now I oscillate between that and hot honey. Other favorite post-oven toppings include: fresh basil (pictured here), ricotta, burrata, and fresh greens (especially arugula).

Six years ago: Redheads

Seven years ago: Sausage and Egg Breakfast Casserole

Ten years ago: Funfetti Cheesecake Pudding Dump Cake

SOURDOUGH FOCACCIA PIZZA

Print

Yield: 4 servings Prep Time: 20 Hours Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup ripe (fed) sourdough starter*
• 3/4 cup lukewarm water
• 1-1/2 tsp instant yeast
• 3 cups bread flour**
• 3 Tbsp olive oil, plus more for pan
• 1 Tbsp honey
• 1-1/2 tsp salt
• 1/2 cup pizza sauce
• 1 cup shredded fresh mozzarella***
• Pepperoni (preferably cup and char from Ezzo Sausage)
• Hot honey and fresh basil, for garnish

Directions

1. In a large bowl, combined the starter, water, and yeast in a large mixing bowl. Let sit for 5 minutes or until yeast starts to foam.
2. To the yeast mixture, add flour, oil, honey, and salt. Mix and knead (by hand or stand mixer) until smooth and elastic. If dry add more water, if too sticky add more flour. Place the dough in a greased bowl, cover, and allow to rise for 60 minutes*.
3. Gently fold the dough over three or four times, and let it rise for another 60 minutes*.
4. Drizzle about 2 tablespoons olive oil into the center of a large rimmed half sheet baking pan (13x18-inches). Transfer the dough to the pan, and turn it over to coat it with the oil.
5. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10-15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
6. Cover the pan and transfer it to the refrigerator to let the dough rise for 14-16 hours (overnight).
7. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes with a rack placed on lower third of the oven.
8. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly (don't want to deflate too much).
9. Spread pizza sauce over the top, then sprinkle with cheese, and top with pepperoni.
10. Bake for 20-25 minutes, until light golden brown and cheese is bubbly.
11. Remove from the oven. Allow it to cool slightly before topping with hot honey and basil, then slice and serve.

Notes

*If your sourdough starter is not very active, add 1-1/2 tsp active dry yeast. Amount of rise may vary based on starter activity. **You can use all-purpose but it's better with bread flour. ***For the true Columbus experience, add a mixture of Provolone and Mozzarella.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These mini carrot ginger rhubarb bread loaves may be small, but they are definitely not lacking in flavor. They are a great treat any time of day.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

Day three of #SpringSweetsWeek and I am finally showing off these perfectly portioned  mini loaves of carrot ginger rhubarb bread. Sure you could bake these in 6 separate mini loaf pans, but Circulon gifted me with their 6-cavity mini loaf pan which made them even easier to bake.

For this recipe, I actually halved my favorite carrot cake recipe and substituted rhubarb for walnuts. Add a little ginger along with other spices into the mix, as well as a lemon cream cheese icing, and you have the tastiest little loaves. 

Don’t have a 6-cavity mini loaf pan or individual mini loaf pans? You could also make these in a muffin pan, but the cook time will vary. I suggest starting with 15 minutes as I have not tested it out myself. 

These little guys were the perfect size to gift to friends and neighbors. And the ones I kept for myself were perfect mid-afternoon snacks, but would could also be a sweet breakfast treat or even dessert – especially if you are more generous with the icing on top.

In addition to the Circulon pan, this recipe also incorporated carrots and rhubarb from Melissa’s Produce, Dixie Crystals sugar, and lemon extract paste from Taylor and Colledge. 

For a chance to win prizes from these sponsors are more, make sure you enter the giveaway using the widget located at the end of this post. And also check out the other great recipes shared today listed below!

Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Chocolate Matzo Tiramisu by Kate’s Recipe Box
• Citrus & Mint Fruit Salad by Books n’ Cooks
• Coffee Jelly Roll by Cindy’s Recipes and Writings
• Cream Cheese Cupcakes by Pook’s Pantry
• Easter Dessert Board by Hezzi-D’s Books and Cooks
• Frozen Pineapple Margaritas by Family Around the Table
• Kumquat Upside Down Cake by Jen Around the World
• Lemon Cake by House of Nash Eats
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Poppyseed Bread by The Carefree Kitchen
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Six years ago: Mexican Pizza

Seven years ago: Cheesy Vegetable Enchiladas

Ten years ago: Blueberry Cookies

MINI CARROT GINGER RHUBARB BREAD LOAVES

Print

Yield: 6 loaves Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tsp lemon extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated carrots
• 1 cup chopped rhubarb

FROSTING

• 1 oz. cream cheese, room temperature
• 2 Tbsp heavy cream
• 2 Tbsp powdered sugar
• 1/4 tsp lemon extract

Directions

1. Preheat oven to 350 degrees. Grease and flour a 6 cavity mini loaf pan*, set aside.
2. In a large bowl, beat together eggs, oil, sugars, and extract. Mix in flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and rhubarb. Divide evenly into prepared pan.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. While the cake cools, make the frosting. In a medium bowl, beat the cream cheese, cream, sugar, and lemon vanilla extract until fluffy. Drizzle over cooled cakes.

Notes

* Can also use individual mini loaf pans. A muffin could also work but reduce the baking time.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Everyone has their go-to banana bread recipe, but try something new by adding a different flavor or an inspired recipe that tastes just like banana bread!

Early on during the pandemic, particularly during the peak of quarantine, banana bread recipes were trending right up there with sourdough recipes. Here we are almost a full year later and while the original hype has worn off, banana bread recipes will never go out of style. As evident by the fact that today is…

National Banana Bread Day!

To celebrate I decided to compile a list of some favorites, including variations of the loaf itself, and other breakfast and dessert inspires recipes. So whether you are just looking to share up your banana bread game with a different version or if you love banana bread so much you want to eat it in other shapes and sizes, this list has you covered. 

BANANA BREAD VARIATIONS

• Buckeye Banana Bread by Delish. Obviously you know why this is on my list. Buckeye/peanut butter and chocolate anything gets my vote!
• Chocolate Hazelnut Banana Bread by Joanne Eats Well With Others. This banana bread is swirled with Nutella and has a pile of hazelnuts baked on top that I am dying to sink my teeth into.
• Cream Cheese-Filled Banana Bread by Averie Cooks. Banana bread that tastes like it has cheesecake baked in the middle? Oh heck yes.
• Cinnamon-Sugar Blueberry Banana Bread by The Spiffy Cookie. Change up a classic by simply adding fresh blueberries and a cinnamon-sugar topping!
• Cinnamon Sugar Zucchini Banana Bread by Crazy for Crust. Banana bread meets zucchini bread in this simple recipe topped with cinnamon-sugar!
• German Chocolate Banana Bread by The Spiffy Cookie (pictured). Did you know you can use a box of cake mix to make banana bread? I’ve also used the same recipe to make a Carrot Cake Banana Bread and even a Butterfinger Brownie Banana Bread!
• Guinness Beer Banana Bread by Macheesmo. Because when has a beer bread ever been a bad idea? The combo of Guinness in a banana bread sounds so good!
• Mini Caramelized Banana Nut Bread by The Spiffy Cookie. The banana in this recipe is first caramelized to perfection and makes just one mini loaf for two servings!
• Reese’s Nutella Banana Bread by Back For Seconds. Reese’s and Nutella in one banana bread? Top it off with a Nutella glaze and Reese’s Pieces while you’re at it!
• Rum Glazed Fruit Cake Banana Bread by The Spiffy Cookie. This recipe mash-up made so much sense I cannot believe it’s not a regular occurring this at the holidays. Save this one for Christmas!
• S’mores Banana Bread by Oh, Sweet Basil. Chocolate banana bread with bits of graham cracker, chocolate, and marshmallows mixed in. What more could you want? Okay maybe I would make mine with Reese’s cups.
• Sourdough Banana Nut Bread by The Spiffy Cookie. The ultimate quarantine banana bread made with sourdough starter! Slightly less sweet but just as flavorful.

BANANA BREAD INSPIRED BREAKFASTS

• Banana Bread Baked Oatmeal by Cheese Curd in Paradise. This easy breakfast is naturally sweetened but tastes just like banana bread and is ready in under 5 minutes!
• Banana Bread Cinnamon Rolls by The Spiffy Cookie. Do I even need to introduce these? Make them.
• Banana Bread French Toast by The Spiffy Cookie (pictured). Leftover banana bread? Turn it into a decadent French toast worthy of weekend brunch!
• Banana Bread Granola by Nutmeg Nanny. Full of oats, fresh banana, banana chips, chocolate chips, and cinnamon this tastes just like fresh baked banana bread!
• Banana Bread Granola Bites by The Spiffy Cookie. Sometimes (a lot of the time) I don’t have the energy to make breakfast or find an afternoon snack, so prepping these in advance and having them on hand is a life saver!
• Banana Bread Pancakes by An Affair From The Heart. These pancakes may sound gourmet, but with Bisquick mix, ripe bananas, and a few spices they are simply delicious.
• Banana Bread Scones by How Sweet Eats. I have made these at least twice and they are incredible. In fact I might prefer them to regular banana bread. Do not skimp on the glaze!
• Banana Bread Sticky Buns by Sweet ReciPEAs. If I thought my banana bread cinnamon rolls were good, these sticky buns are going to give them a run for their money.
• Banana Pecan Waffles by The Spiffy Cookie. When I think banana bread, I always think of slices with nuts speckled throughout. So these Banana pecan waffles taste just like banana bread to me!
• Chocolate Peanut Butter Banana Bread Mini Donuts by Kevin & Amanda. These poppable cuties would be dangerous to have around, so make sure you have people around to share!

BANANA BREAD INSPIRED DESSERTS

• Banana Bread Brownies by The Spiffy Cookie (pictured). These banana bread brownies are what you get when you combine moist banana bread with chewy brownies. 
• Banana Bread Cookies by Cookies & Cups. If something I enjoy comes in cookie form, you better believe I am going to need it. These banana bread cookies even have a cream cheese glaze on top!
• Banana Bread Ice Cream with Peanut Butter and Chocolate by The Sweets Life. I simply must know what banana bread tastes like in ice cream form, especially with peanut butter present!
• Banana Bread Mug Cake by Pass The Sushi. One banana and 5 minutes later you will have this single serving banana bread mug cake.
• Banana Bread Nutella Whoopie Pies by Tracey’s Culinary Adventures. Now these are a fun treat! Banana whoopie pies filled with Nutella frosting!
• Banana Bread Snickerdoodles by Mind Over Batter. Snickerdoodles are so underrated but they really show off in these bars combined with the flavors of banana bread.
• Banana Bread Tres Leches Cake by How Sweet Eats. I’ve never met a tres leches cake I didn’t like, and I don’t think that is going to stop now.
• Banana Peanut Butter Bread Pudding by The Spiffy Cookie. This incredible bread pudding was made with old sandwich bread, but I really want to try it with old leftover banana bread too!
• Brownie Banana Bread Cupcakes with Brown Sugar Frosting by How Sweet Eats. I mean come on, this cupcake isn’t fair competition to so many other cupcakes.

 
Six years ago: Speculoos Cookie Butter Mousse

Seven years ago: Mini Caramelized Banana Nut Bread

Nine years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

Ten years ago: Homemade Tagalongs

Everyone will love this banana bread turned fruit cake for the holidays! Complete with a rum glaze drizzle on top.

Jump to recipe

Unpopular opinion: I love fruit cake. But to clarify, I love my dad’s fruit cake. In fact, most people who hate fruit cake enjoy my dad’s version. It’s not the overpowering brick that most people think of as fruit cake. But I am not here to talk about that version.

Since 2020 was the year of all the bread baking, including lots of banana bread, I decided to made a banana bread version of fruit cake!

It’s everything you love about banana bread with festive flair – moist, not overly sweet, flavorful, and packed with candied fruits and nuts. I am actually surprised I did not come up with this idea sooner.

The combination of banana bread and fruit cake was basically meant to be. So if you also are a fruit cake hater but love banana bread, maybe you should give this one a try!

This is actually my last recipe to share in 2020. I almost didn’t share it, but after doing a treat exchange with two friends I was asked if the recipe was on my blog. Figured I’d give the people what they want now rather than making them wait (and forget) a year from now.

However, I do have a friend gust posting tomorrow for a festive cocktail to get you through the rest of 2020, so stay tuned! Then all that’s left is the Best of 2020 recap post! What were you favorites of the year? A lot of old posts from years past popped up this year so I may have to revise the list a little this year to include those as well.

Five years ago: Cranberry Apple Cider Sangria

Eight years ago: Christmas Magic Cookie Bars

Nine years ago: Christmas Recipe Roundup (2011)

Ten years ago: Pizza Tart

RUM GLAZED FRUIT CAKE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup diced candied fruit blend
• 1/2 cup chopped pecans

GLAZE

• 1 cup powdered sugar
• 2-3 Tbsp milk
• 1 Tbsp spiced rum (or more milk)

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
3. Stir in the flour, baking soda, cinnamon, nutmeg, and salt until incorporated. Then, gently fold in the fruit and nuts. Be careful not to over mix!
4. Spread evenly in prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
5. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
6. To make the glaze, in a small bowl whisk the powdered sugar, milk, and rum together until smooth, adding more powdered sugar or milk to reach desired consistency. Drizzle over cool bread and let set before slicing and serving.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Get ready for fall in bread form with this cranberry pumpkin sourdough bread.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Is your sourdough starter still going strong? I try to use mine once a week but sometimes I forget. Thankfully it still manages to come back to life. I think the most frequent thing I make with discard is sourdough crackers, using whatever herbs I have on hand. They are quite addicting!

But today I am sharing a recipe for that start post-discard when it’s really bubbly and alive – pumpkin sourdough bread! 

I always prefer making my own pumpkin puree. It is less thick than canned pumpkin however so I have to take that into consideration when making recipes. But as luck would have it, canned pumpkin is pretty scarce right now so homemade is the way to be!

That being said, if you are lucky enough to have canned pumpkin, I have added a note in the recipe itself. But as always with bread, add more water or flour until you get the right consistency. 

This recipe was modified from my rustic sourdough bread, a recipe I have modified several times over the years, mostly in the last 6 months. It started off as a couple hour rise followed by baking on a baking sheet – nothing fancy.

But over time I learned the tricks of overnight cold rises, banneton baskets, and baking in a dutch oven. The cold rise is actually my favorite, especially in cooler months when the outdoors serves as a second refrigerator when your actual fridge it stuffed.

The bread has better bubbles, a crustier exterior, and just overall resembles more of what I think of when I hear the word “sourdough”.

This sourdough bread was a little denser due to the pumpkin and cranberry addition but man did it pay off in the flavor department. Toasted with a bit of butter smeared over it. Mmm Mmm…

I should also point out that this is my first pumpkin recipe for the season. I have to admit I wasn’t quite ready for it, but now that I’ve ripped off the band-aid, feel free to scroll through the plentiful list of pumpkin recipes below from other bloggers posted today to kick off #PumpkinWeek!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

One year ago: Brutus Burgers

Four years ago: BBQ Mac & Cheese Pizza

Five years ago: Mexican Manwich Stuffed Zucchini Boats

Six years ago: Watermelon Mojito

Seven years ago: Healthier Buckeyes

Eight years ago: Fall Recipe Roundup

Nine years ago: Sausage Stuffed Pretzel Bites

CRANBERRY PUMPKIN SOURDOUGH BREAD

Print

Yield: 1 loaf Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup "fed" sourdough starter
• 3/4 cups homemade pumpkin puree (or 1/2 cup canned + 1/4 cup water)
• 1/4 cup dried cranberries
• 1 Tbsp fresh chopped rosemary
• Zest from 1/2 orange
• 1 tsp active dry yeast*
• 1-1/2 tsp sugar
• 1-1/4 tsp salt
• 2-1/2 cups bread flour (or all-purpose)

Directions

1. In a large bowl, combine all ingredients, kneading to form a smooth dough (add more flour or water if necessary). Cover and allow to rise until it has doubled in size, about 90 minutes (or let rise in fridge overnight).
2. Gently shape into a round loaf. Place on a parchment-lined baking sheet (or banneton basket). Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 450 degrees with dutch oven** placed on bottom rack.
3. using a sharp knife, cut slashes on top of the loaf. Pick up all four corners of the parchment paper (transfer from banneton to parchment), and place inside the hot dutch oven. Close and bake for 20 minutes. Remove the lid and bake another 20 minutes, or until golden brown. Remove from the oven and cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon. Or skip it an rely on the yeast in your starter, but it will rise slower. **Don't have a dutch oven? Use baking sheet and bake for 25-30 minutes.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you enjoy a savory breakfast option, particularly in a bagel, then this rosemary sea salt version is for you.

Jump to recipe

Growing up, I took art classes on Saturdays and next door was a bagel bakery. I don’t know how often my dad took me there but all I remember was being obsessed with their bagels topped with coarse sea salt.

Pretty sure I ordered that just buttered or slathered with cream cheese every time. I was a picky eater and creature of habit.

Now, I may not have turned into the most skilled artist, but thankfully my insanely picky-eater childhood self did grow out of that phase, even if it took until college.

Fast forward to the present and there’s a bagel place in town called The Lox Bagel Shop and even though I have only been there once, I immediately fell in love with their sea salt and herb bagel, which I had sandwiched around a pastrami and egg sandwich.

Clearly I like salted bagels.

Naturally I had to make some for myself. Of course since I also have to keep my sourdough starter alive and well it seemed natural to also make it a sourdough bagel. And thus the idea for these bagels were born.

From what I could tell from their bagels, the herb used was rosemary, hence the name I gave my bagels, but you could really use whichever herbs you have on hand, fresh or dried. Just be sure to use less if dried because it is condensed.

No matter which herb you choose, these babies are worthy of being turned into a candle. They smell amazing while they bake!

And again when you toast them.

And tasty with either plain cream cheese or as a breakfast sandwich! Tested and approved by both child and adult me ;-).

Four years ago: Southern Breakfast Lasagna

Five years ago: Coke Cupcakes with Marshmallow Frosting

Six years ago: Peanut Butter & Jelly Parfait

Eight years ago: Glazed Lemon Poppy Seed Pudding Cookies

Nine years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust

ROSEMARY SEA SALT SOURDOUGH BAGELS

Print

Yield: 1 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups warm water
• 1 tsp active dry yeast*
• 1 cup "fed" sourdough starter**
• 4 cups bread flour
• 2 Tbsp chopped fresh rosemary***, plus more for garnish
• 1-3/4 tsp salt
• 1 Tbsp brown sugar
• Coarse sea salt

Directions

1. In a large bowl, stir together the water and yeast and let sit until it gets foamy, about 5 minutes. Add the sourdough starter, flour, rosemary, and salt and either knead—by hand or use the dough hook on a stand mixer to form a stiff but slightly sticky dough. Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour (or let rise in fridge overnight, allowing it to come to room temperature for an hour before proceeding). Gently deflate the dough, and let it rise for another 30 minutes.
2. Transfer the dough to a lightly floured work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
3. While the dough is resting, prepare the water bath by bringing the water and sugar to a very gentle boil in a wide-diameter saute pan. Preheat oven to 450°F and line a large baking sheet with parchment paper or a silicone baking mat.
4. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (whole bagel about 3-1/2"). Place each bagel on the prepared baking sheet, and repeat with the remaining pieces of dough.
5. Transfer the bagels four at a time into the simmering water. Cook the bagels for 2 minutes, flip, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Immediately sprinkle with coarse sea salt and chopped rosemary. Repeat with the remaining bagels.
6. Bake the bagels for about 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a rack. Best when eaten within 24 hours as the salt will dissolve over time.

Notes

*If you want solely sourdough yeast fermentation leave out the added yeast, just keep in mind the rise times may differ. **Don't want to deal with a sourdough starter? Use 1/2 cup each flour and water instead. ***You can use any fresh herb, but if using dried reduce to 1 Tbsp

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Due to shortages in bread, sourdough starters are trending all over the internet. But how does it work? Here’s the science paired with a sourdough recipe roundup!

So you have a sourdough starter, whether gifted by a friend or started fresh, and now you’ve mastered the art of either baking up a storm and feeding it every day, or have put it to rest in the fridge only baking and feeding once as week. But what exactly is going on in that frothy jar?

Sourdough starters are actually a technique that is centuries old developed for preserving and storing yeast for long periods of time [1], back when you couldn’t just go to the store and buy a packet (not unlike the current times with empty grocery shelves). That sour flavor was just a happy side effect of the process.

Where does the yeast come from if you don’t use a packet? There is wild, non-harmful yeast that exists in flour! Both wild and commercial bakers yeasts break down the complex starches of flour into sugar which it can then feed on during fermentation, giving off alcohol and carbon dioxide (what makes the bread rise) [2].

But that’s not the only microorganism working hard in your starter. In fact, Lactobacillus outnumbers the yeast and it also feeds on sugar to make lactic acids and acetic acid. It’s these two byproducts that actually give the sourdough its flavor [2].

These two microorganisms can grow very well together, tolerating each others alcohol and acid production, which would be undesireable to many other microorganisms [3]. But sometimes you can get invading species which usually present themselves as green or pink/orange streaks of color. Sorry to say but if you see that, throw it out!

Assuming your microorganisms remain living in harmony, it’s time to get baking! While most recipes will call for “fed” starters (discard, feed, and let sit at least overnight to 24 hours) there are many ways to reduce waste and turn that discard into something tasty too!

Honestly, you could make most things with unfed/discard starters. Fed will give you a more vigorous rise while unfed will require more time to rise. Usually I try to use fed for bread specific things like loaves and rolls and use unfed for things that don’t really need the yeast such as waffles and pancakes. Check out the list below for some of my recipes along with others from fellow bloggers!

Seven years ago: Review: Classic Snacks Made From Scratch

Eight years ago: Carrot Cake Waffles

Nine years ago: Chocolate Cookies ‘n’ Creme Cookies

BREAD, ROLLS, BUNS

• Cranberry Pumpkin Sourdough Bread
• Garlic Butter Sourdough Buns (can use discard)
• Rustic Sourdough Bread
• Sourdough Biscuits (discard)
• Sourdough Cheddar & Herb Biscuits (discard)
• Sourdough Demi Baguettes
• Sourdough English Muffins (pictured)
• Sourdough Focaccia
• Sourdough Popovers
• Sourdough Rolls

SNACKS

• Sausage Stuffed Sourdough Pretzel Bites (discard) (pictured)
• Sourdough Crackers (can use discard)

ENTREE

• Cecamariti Pasta (can use discard)
• Sourdough Focaccia Pizza
• Sourdough Pizza Crust (discard) (pictured)
  • Corn on the Hog Pizza
  • Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza
  • Sriracha-Jack Pizza

BREAKFAST

• Chocolate Chocolate Chip Sourdough Banana Bread
• Overnight Sourdough Pancakes (discard)
• Rosemary Sea Salt Sourdough Bagels
• Sourdough Banana Nut Bread (discard) (pictured)
• Sourdough Blueberry Muffins
• Sourdough Cinnamon Rolls (can use discard)
• Sourdough Pancakes (discard)
• Sourdough Pretzel Bagels
• Sourdough Waffles (can use discard)

DESSERT

• Sourdough Brownies (can use discard)
• Sourdough Dark Chocolate Chip Cookies (can use discard) (pictured)

REFERENCES:
[1] https://science.howstuffworks.com/innovation/edible-innovations/sourdough.htm
[2] https://www.thekitchn.com/food-science-what-is-sourdough-47960
[3] https://modernistcuisine.com/2018/09/sourdough-science/