The holiday season is coming up and with that comes tasty treats! One of my favorites is banana bread-it never lasts very long in our house-it’s that good! This is an easy recipe that makes a great gift for your neighbors or loved ones! My journey to bake banana bread started as I was inspired by my sister.
The aroma of freshly baked banana bread is unmatched. I would like everyone to experience the joy this banana bread has brought to my family. Here is my recipe:
Ingredients
- 4 over-ripe bananas mashed
- 1 cup dark brown sugar
- 8 tablespoons unsalted butter room temperature
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cups chocolate chips (1 cup mixed in batter, 0.5 cup saved to be sprinkled on top of loaf before going in oven)
- Optional: can add pecans or walnuts
Instructions:
- Preheat oven to 350º. Coat loaf pan with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
- Mix butter and sugar until smooth. Add mashed bananas and beat until well blended.
- Add eggs one at a time-fully incorporate after each egg.
- Add flour and mix until smooth.
- Add baking soda, salt, and vanilla extract and stir until well combined.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake until golden brown and butter knife comes out clean when inserted in the middle, approximately one hour.
Save this recipe, it will come in handy during the holiday season! Once you’ve tasted homemade banana bread, you’ll want to bake it again and again!
Let me know if you try out this recipe! I usually reply to emails within 24 hours 🙂
-Tabassum
BLUEBERRY CRUMBLE
Hey guys, long time no chat. To be honest, I’ve been completely overwhelmed with life. I’ve been transitioning my kids to preschool and it’s been a lot of running around getting everything they need to succeed. I think I’m finally ready. Kudos to all the moms who successfully got their kids back to school a few weeks back, it’s no easy feat!
One thing that always calms my nerves is baking. And there is nothing like a crumble on a cool crisp day. In fact, crumble is the perfect breakfast, snack or dessert in the cooler months, perfect for the upcoming season. True story…stated by me 🙂
So why did I choose blueberries? To be honest, I had a pint in my fridge and if I didn’t use it, it would’ve spoiled. But no food wastage here folks, take your leftover fruit and make a crumble dessert out of it! Yay!
This blueberry crisp was incredibly easy to put together:
Ingredients:
2-3 cups fresh blueberries
1/4 cup tbsp Brown sugar
1 cup Large flake oats
1/3 cup Flour
1/4 cup Walnuts chopped
1/3 cup Unsalted butter cubed, cold
1/2 tsp Cinnamon
Preparation:
Preheat oven to 425 degrees
Place blueberries in baking pan.
In a separate bowl, combine the oats, flour, cold cubed butter and brown sugar. Mix together with hands, forming crumb topping.
Place this crumb mixture overtop of the blueberries.
Bake for 35 minutes (until golden brown)
Serve warm and top with vanilla ice cream or as is!
Enjoy!
I hope you’ll try this recipe out and let me know how it turns out! My kids absolutely loved this crumble for breakfast which was a total mom win for me! As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!
xoxo
Tabassum
Mini Baked Egg Bites
Tired of always rushing out of the house without eating breakfast? Slept in again?? Too tired? NO TIME TO MAKE ANYTHING IN THE MORNING??
No worries, I got you girl. Try out these mini baked egg bites and watch your morning routine go a whole lot smoother. Make them ahead, store away and pull out in the morning. A full tummy means more productivity at wherever you’re headed to in the morning.
INGREDIENTS:
🌙5 large eggs
🌙1/4 cup broccoli, chopped
🌙1/3 cup grated cheddar cheese
🌙1/3 cup orange bell pepper, diced
🌙1/4 cup red onion, diced
🌙seasoning: I used everything but the bagel seasoning- if you don’t have this stick to salt and pepper
–
METHOD:
🌙pre-heat oven to 350 degrees
🌙crack the eggs in a mixing bowl and combine all of the ingredients
🌙mix together
🌙grease mini muffin tin
🌙pour mixture into tin
🌙bake for 15 minutes or until set (may vary depending on oven)
🌙will last in fridge for 3-4 days and can be frozen up to 3 months
Now girl, go ahead and snooze for an extra few minutes in the morning – breakfast will be waiting for you to grab n go. Enjoy!
*the best part about these are that they are a great way to sneak veggies into a toddlers diet-my son doesn’t like broccoli but just ate two and asked for more🙌🏻*
HAPPY TO HELP!
Let me know if you try out this recipe! I usually reply to emails within 24 hours 🙂
xoxo
Tabassum
Instant Pot Boiled Eggs
In my latest quest of being healthier, I am trying to eat two eggs for breakfast every morning. Protein is key to feeling fuller and that assists me in not snacking mindlessly until lunch time. It has worked so far and I will continue to do this. I save time by using the instant pot and it creates a healthy breakfast…this is a win win situation ya’ll! So if you’re struggling with mid-morning snacking (or just want to learn how to use your IP!), try this boiled egg recipe. I hope it helps you achieve your health goals!
Recipe:
2 boiled eggs (or as many as you need to make)
Method:
1. Add in one cup water to the instant pot.
2. Place the trivet in the pot
3. Place your eggs on the trivet
4. Place the lid on the instant pot and seal the vent (place the vent in the middle)
5. Select the manual button and adjust/decrease time to to 3 minutes
6. Set it and forget it! This is the perfect time to get ready for work or make a coffee
7. Once the instant pot beeps, it’s done!
8. Using a spatula, quick release the seal (be careful, this will be hot and steamy!)
9. Open the lid and remove boiled eggs
10. Place in bowl of cold/ice water for 5 or so minutes
11. Peel and enjoy the perfectly boiled eggs!
Here I’ve made a breakfast salad of greens, topped with cucumbers, apricots, the boiled eggs and blueberries. Feel free to add in your own favourites!
Happy to help!
Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂
xoxo
Tabassum
Vegetable Hash for Breakfast
Lately I’ve been trying my best to introduce a lot of vegetables into my breakfast meals. I have noticed that for a while now my vegetable intake had decreased….a LOT. I am going to change that now. So I’ve decided I’ll start with adding some vegetables to my breakfast. It’s the most important meal of the day and sets the tone for the day! Here’s to new beginnings of being healthy!
WHY VEGETABLES?
They keep me feeling full for longer and I notice I don’t snack after -keeps me going until lunchtime. Here I’ve made a vegetable hash of zucchini and orange bell pepper. This pair with some eggs is a hearty breakfast that kept me going until my next meal! No more snacking!
Recipe:
Ingredients:
1 zucchini, diced
1 orange bell pepper (or any colour!), diced
1 tsp butter
4 eggs
Method:
1.Sautée the diced vegetables in a pan in a tsp of butter
2.Once grilled, make 4 divets and crack an egg into each designated spot
3.Fry for approximately one minute and cover with lid. Cook until done.
4. That’s it! Enjoy your quick, delicious and nutritionally dense breakfast!
Happy to help!
Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂
xoxo
Tabassum
