Ingredients:
- Light brown sugar: ¾ cup (150 g)
- Large eggs: 2 (100 g)
- Vanilla extract: 1 teaspoon (4 g)
- Mashed ripe banana: 1 cup (about 2 medium bananas, 225 g)
- Greek yogurt: ½ cup (120 g)
- All-purpose flour: 1 and ½ cups (195 g)
- Baking soda: 1 teaspoon (5 g)
- Baking powder: 1 and ½ teaspoons (6 g)
- Salt: ½ teaspoon (3 g)
- Matcha powder: 2 tablespoons (10 g)

Instructions:
Preheat the oven to 350°F (175°C) and line a 9x5 loaf pan with parchment paper. Mash about 2 medium sized bananas. In a large bowl, whisk together the avocado oil, light brown sugar, eggs, vanilla extract, mashed banana, and Greek yogurt.
Add the flour, baking soda, baking powder, and salt. Fold until just combined. Split the batter in half. Stir the matcha powder into one half of the batter. Using a cookie scoop, alternate scooping the matcha batter and the regular batter into the prepared loaf pan.
Once all the batter is in the pan, use a butter knife to swirl through it to create a marbled effect.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Moist banana bread marbled with matcha paste for a stunning two-tone loaf with earthy and sweet flavor. An easy banana bread recipe that uses Greek.

Matcha Marbled Banana Bread Recipe | Josephine's Baking

Matcha Marbled Banana Bread

Ingredients: 
1 Loaf of stale brioche bread: 1 loaf (approximately 300-400 g)
Eggs: 3 (150 g)
Salted, melted butter: ½ cup (113 g)
Almond milk: 2 cups (480 g)
Vanilla extract: 2 teaspoons (8 g)
Light sugar: ½ cup (100 g)
Apple pie spice: 1 teaspoon (2 g)
Cinnamon: 1 teaspoon (2.6 g)

Apple Pie Filling:
Apple (large): 1 (approx. 200 g)
Light brown sugar: ⅓ cup (67 g)
Water: 3 tablespoons (45 g)
Butter: 2 tablespoons (28 g)
Cinnamon: 1 teaspoon (2.6 g)
Cornstarch: 1 tablespoon + 1 teaspoon (10 g)
Water: 2 tablespoons (30 g)

Instructions:
The day before making this bread pudding, cut bread into cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
Preheat the oven to 400°F (204°C)

For the apple pie filling: Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.
Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened.
Let this simmer for 1 minute then cool to room temperature. 

Bread Pudding: Spread half of the stale bread in a 9x9 baking dish evenly. Spread half of the apple pie filling all over the bread evenly.
Move it around a little to let some apples get between the bread. Repeat this again until all the cubed bread and apple pie filling is evenly dispersed. Melt the butter in the microwave for 45 seconds. In a large mixing bowl, whisk together the eggs, milk, melted butter, vanilla extract, sugar, apple pie spice, and cinnamon.
Pour the mixture all over the bread and apple pie layers.
Press down on bread lightly and bake for 45-60 minutes or until the center is firm.

A warm brioche bread pudding with diced apples, cinnamon, and a buttery custard base for a cozy fall dessert. An easy bread pudding recipe that's great.

Apple Pie Bread Pudding Recipe | Josephine's Baking

Apple Pie Bread Pudding

Ingredients:
- Light brown sugar: ½ cup (100 g)
- Salted butter: ½ cup (113 g)
- Eggs: 2 (approx. 100 g)
- Vanilla extract: 1/2 teaspoon (2 g)
- All-purpose flour: 1½ cups (195 g)
- Baking powder: 2 teaspoons (8 g)
- Almond milk: ½ cup (120 g)
- Maple syrup: ¼ cup (80 g)

Apple Layers:
- Ground cinnamon: 1 tablespoon (8 g)
- Light brown sugar: ½ cup (100 g)
- Apples: 2 (approx. 300 g)

Instructions:
Preheat oven to 350°F (175°C). Dice and peel two apples. In a bowl, add in the diced apples, ground cinnamon, and half a cup of light brown sugar. Mix this together well and set aside.
Melt the butter in the microwave for 45 seconds. In a large bowl, add in the rest of the light brown sugar, melted butter, eggs, vanilla, almond milk, and maple syrup. Whisk this together for a minute. Add in the flour and baking powder and whisk this until just combined into the wet batter.
Line a 9x12 loaf pan with parchment paper. Pour half of the bread batter into the pan. Layer half of the diced apple mixture evenly on top of the batter. Evenly pour the rest of the bread batter on top of the apple layer. Then take the rest of the diced apple mixture and layer it evenly on top of the second layer of batter.
Bake this for 55-65 minutes, or until a toothpick can be poked into the bread and come out clean.

A moist quick bread swirled with cinnamon apples and maple glaze for a bakery-style apple fritter experience. An easy loaf recipe with no yeast and no.

Maple Apple Fritter Bread Recipe | Josephine's Baking

Maple Apple Fritter Bread

Ingredients:
- Flour: 1 cup (130 g)
- Baking soda: ½ teaspoon (3 g)
- Salt: ½ teaspoon (3 g)
- Light brown sugar: ½ cup (100 g)
- Melted, salted butter: 2 tablespoons (28 g)
- Mashed ripe bananas: ½ cup (115 g)
- Large egg: 1 (50 g)
- Greek yogurt: 2 tablespoons (30 g)
- Vanilla extract: 1 teaspoon (4 g)
- Frozen blueberries: 1 cup (150 g)

Instructions:
Preheat the oven to 350°F (177°C) and melt the butter in the microwave for 30 seconds. In a bowl, combine the sugar, yogurt, egg, and vanilla extract. Mash two ripe bananas into the after and whisk together well.
Add in the flour, baking soda, and salt. Gently fold the dry ingredients in without over-mixing. Add in the frozen blueberries and gently fold into the batter. Line a 9x5 bread pan with parchment paper and pour the batter in.
Bake for 45-60 minutes or until a knife is inserted in the center and comes out clean.

A moist banana bread made with ripe mashed bananas, Greek yogurt, and a generous handful of blueberries. An easy one-bowl quick bread recipe with no.

Blueberry Banana Bread Recipe | Josephine's Baking

Blueberry Banana Bread

Ingredients:

Pumpkin Pie Filling:
8 ounces of softened cream cheese (227g)
1 and ½ cups of light brown sugar (330g)
15 ounces of pure pumpkin puree (425g)
3 large eggs 
1 tablespoon of vanilla extract (approx. 14g)
2 tablespoons of flour (30g)
1 teaspoon of cinnamon (3g)
¼ teaspoon of ground ginger (0.5g)
¼ teaspoon of ground cloves (0.5g)
¼ teaspoon of ground nutmeg (0.5g)
¼ teaspoon of ground allspice (0.5g)
1 teaspoon of salt (5g)

Shortbread Cookie Crust:
1 cup of salted, melted butter (approx. 230g)
1 cup of light brown sugar (230g)
1 teaspoon of vanilla extract (6g)
2 and ½ cups of all purpose flour (320g)
1 teaspoon of salt (6g)

Instructions:
Start by preheating my oven to 350 degrees F (177C) and making sure my cream cheese was room temperature. Then Make my shortbread cookie dough first by melting my butter in the microwave for about 45 seconds. In a large bowl, Add in the shortbread cookie dough ingredients and mixed it well until the cookie dough formed.
Line my cupcake pan with cupcake liners and scooped in about 3 ounces of the cookie dough mix into each liner. Press the dough evenly into the bottom of the cupcake liners. Then Start my pumpkin pie filling. In a large bowl, Add in the cream cheese, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk this together for 2-3 minutes until it was well combined.
Then Add in the flour, pumpkin spices, and salt. Whisk this together for another 2 minutes. Once the pumpkin pie batter was well combined, Add about 6 ounces of the pie filling on top of the shortbread cookie dough.
Bake this for 20- 25 minutes, or until stick a toothpick into the filling and have it come out clean. Once it was done baking, Let it set for about 2 hours. 

Optionally, Make cinnamon whip cream by whipping together ½ cup of heavy whipping cream with 3 tablespoons of powdered sugar and ½ tablespoon of cinnamon for about 4-5 minutes in my stand mixer to add to the top of the mini pie’s. 

This recipe made me 24 Mini Pumpkin Pie Shortbread Cups!

Buttery shortbread cups filled with a spiced pumpkin cream cheese custard baked into individual portions. An easy mini pumpkin pie recipe that's simpler.

Mini Pumpkin Pie Shortbread Cups Recipe | Josephine's Baking

Mini Pumpkin Pie Shortbread Cups

Ingredients:
1 cup of pure pumpkin puree (240g)
1 large egg (50g)
1 cup of light brown sugar (200g)
1 teaspoon of vanilla extract (4g)
6 tablespoons of avocado oil (84g)
1 and ¼ cup of all-purpose flour (156g)
½ teaspoon of baking powder (2.5g)
½ teaspoon of baking soda (2.5g)
½ teaspoon of salt (2.5g)
1 teaspoon of ground cinnamon (2g)
½ teaspoon of ground nutmeg (1g)
¼ teaspoon of ground cloves (0.5g)
¼ teaspoon of ground ginger (0.5g)

Cinnamon Swirl:
½ cup of light brown sugar (100g)
2 tablespoons of ground cinnamon (13g)
¼ cup of salted butter (57g)

Streusel Topping:
¼ cup of salted, melted butter (57g)
½ cup of light brown sugar (100g)
1 cup of flour (125g)

Instructions:
Start by preheating my oven to 350°F (177°C). Then in a large bowl, Add in the pumpkin puree, egg, sugar, vanilla extract, and oil. Whisk this together for about 2 minutes. Then Add in the flour, baking soda, baking powder, and pumpkin spices. Whisk this together for another 2 minutes until the batter was well combined.
In a small bowl, Melt my butter for the cinnamon swirl and added in the brown sugar and cinnamon. Whisk this for about a minute until everything was well combined. Then Line my 6x4 bread loaf pan with parchment paper and poured in about ⅓ of the pumpkin bread batter. Then Layer about 2 tablespoons of the cinnamon swirl mixture on top and repeated this process until all of my batter and cinnamon swirl mixture was in the pan.
In a separate bowl, Mix together the streusel topping ingredients and added it on top of the bread batter.
Bake this for 45 min - 1 hour or until I could stick a toothpick in and have it come out clean.

A moist pumpkin loaf swirled with a cinnamon sugar ribbon and topped with a buttery streusel crumble. An easy pumpkin bread recipe made with avocado oil.

Cinnamon Swirl Pumpkin Streusel Loaf Recipe | Josephine's Baking

Cinnamon Swirl Pumpkin Streusel Loaf

Banana Bread Ingredients:
Ripe bananas, mashed – 2 medium (about 200g)
Large egg – 1 (approx. 50g)
Unsalted butter, melted – ¼ cup (57g)
All-purpose flour – 1 cup (120g)
Baking powder – ½ teaspoon (2g)
Baking soda – ½ teaspoon (2g)
Salt – ½ teaspoon (2g)
Cinnamon – ½ teaspoon (2g)
Brown sugar – ½ cup (85g)

Cinnamon Streusel Topping:
Unsalted butter, melted – ⅓ cup (67g)
Brown sugar – ⅓ cup (67g)
Cinnamon – 1 teaspoon (3g)
All-purpose flour – ⅔ cup (83g)

Instructions:
Preheat the oven to 325°F (162°C).

In a large mixing bowl, mash the bananas. Add in the egg and melted butter, then mix well.

Add the flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Stir until fully combined.

Line a 6x4-inch loaf pan with parchment paper and pour in the batter.

In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour to create the streusel.

Sprinkle the streusel generously over the batter. (This recipe makes about 1¼ cups of streusel—feel free to use less if preferred.)

Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 1 hour before slicing.

A moist banana bread made with ripe bananas and topped with a thick cinnamon sugar streusel baked on top. An easy one-bowl quick bread recipe with no.

Cinnamon Streusel Banana Bread Recipe | Josephine's Baking

Cinnamon Streusel Banana Bread

Ingredients:

Black Sesame & Chocolate Banana Bread

Batter:
All-purpose flour – ¾ cup (90g)
Cocoa powder – ⅛ cup (11g)
Baking powder – ½ teaspoon (2g)
Baking soda – ¼ teaspoon (1g)
Salt – ½ teaspoon (2g)
Large egg – 1 (50g)
Granulated sugar – ¼ cup (50g)
Black sesame powder – ¼ cup (30g)
Honey – ⅛ cup (43g)
Mashed ripe bananas – 2 bananas (about 1 cup or 240g)
Avocado oil – ¼ cup (54g)
Buttermilk – ⅛ cup (30ml)
Vanilla extract – 1 tablespoon (15ml)

Topping:
Semi-sweet chocolate chips – ½ cup (85g)
Banana – 1, sliced

Instructions:
In a large mixing bowl, combine all the wet ingredients: egg, sugar, honey, avocado oil, buttermilk, and vanilla extract. Stir in the black sesame powder and mashed bananas until smooth.

Sift in the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Mix until fully combined.

Pour the batter into a parchment-lined loaf pan. Top with chocolate chips and sliced banana.

Bake at 350°F (175°C) for 40 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs. Let cool completely before slicing.

Tips & Notes:
Use high-quality black sesame powder for the most vibrant flavor—Greenmax brand was used in this recipe.

A dark chocolate banana bread swirled with black sesame paste for a nutty, bittersweet twist on the classic loaf. An easy quick bread recipe with no.

Black Sesame  Chocolate Banana Bread Recipe | Josephine's Baking

Black Sesame  Chocolate Banana Bread

Ingredients:
Donuts:
Flour – 1 cup (120g)
Baking powder – 1 teaspoon (4g)
Baking soda – ½ teaspoon (2g)
Salt – 1 teaspoon (6g)
Ground ginger – ½ teaspoon (1g)
Ground cloves – ¼ teaspoon (0.5g)
Egg – 1 large (50g)
Brown sugar – ½ cup (100g)
Molasses – 2 tablespoons (40g)
Avocado oil – ¼ cup (60ml)
Milk – ⅓ cup (80ml)
Vanilla extract – ½ teaspoon (2.5ml)

Topping:
Semi-sweet chocolate – ½ cup (85g), chopped or chips
Butter – 1 tablespoon (14g)
Toffee – ½ cup (60g), chopped (Use Heath bar pieces)

Instructions:
Preheat oven to 375°F (190°C). In a mixing bowl, add all of the donut ingredients and mix until well combined.

Transfer the batter into a piping bag. Spray your donut pan with non-stick spray and pipe the batter into 6 donut molds.

Bake for 10–13 minutes or until a toothpick inserted comes out clean.

Let the donuts cool for 30 minutes.

In a microwave-safe bowl, melt the semi-sweet chocolate with butter in 15-second intervals, stirring in between until smooth.

Dip half of each donut into the melted chocolate, then sprinkle the chopped toffee on top.

Let the chocolate set for another 30 minutes before serving.

Baked gingerbread donuts with warm spices and toffee bits throughout, finished with a brown butter glaze. An easy baked donut recipe with no fryer.

Baked Gingerbread Toffee Donuts Recipe | Josephine's Baking

Baked Gingerbread Toffee Donuts

Ingredients:
All-purpose flour, 1 cup, 120g
Unsalted butter (melted), ½ cup, 113g
Baking powder, 1 teaspoon, 4g
Baking soda, ½ teaspoon, 2g
Salt, pinch, less than 1g
Ground cinnamon, 1 teaspoon, 2.6g
Ground ginger, ½ teaspoon, 1g
Ground cloves, ¼ teaspoon, 0.5g
Brown sugar, ½ cup, 100g
Molasses, 2 tablespoons, 40g
Milk, ¼ cup, 60g
Vanilla extract, ½ teaspoon, 2.5g
Hazelnut spread (e.g., Nutella, warmed), ¼ cup, 75g
Chocolate sprinkles, for decoration, as desired

Instructions:
In a stand mixer, combine the melted butter, brown sugar, molasses, cinnamon, ginger, cloves, salt, vanilla extract, and milk. Mix on medium speed for 2–3 minutes until smooth.

Add in the flour, baking soda, and baking powder. Mix on medium speed until the batter is well combined and smooth.

Using a 3-ounce cookie scoop, portion the batter evenly into a greased gingerbread-shaped silicone mold (or donut pan).

Bake at 350°F (175°C) for 15–17 minutes, or until the tops are golden brown and a toothpick comes out clean.

Let the donuts cool in the pan for 10 minutes, then transfer to a wire rack and cool completely for 30 minutes.

Once cooled, dip each donut into warmed hazelnut spread and top with chocolate sprinkles.

Baked gingerbread donuts with warm spices and a Nutella glaze drizzled on top while still warm. An easy baked donut recipe with no fryer required and a.

Baked Gingerbread Nutella Donuts Recipe | Josephine's Baking

Baked Gingerbread Nutella Donuts

Ingredients:

Pumpkin Loaf with Meringue Topping

Pumpkin Loaf Batter:
All-purpose flour, 1 cup, 120g
Salt, 1 teaspoon, 6g
Baking powder, 1 teaspoon, 4g
Baking soda, 1 teaspoon, 5g
Pumpkin pie spice, 1 tablespoon, 7g
Granulated sugar, ⅓ cup, 67g
Brown sugar, ⅓ cup, 67g
Olive oil, ⅓ cup, 72g
Pumpkin purée, 1 cup, 240g
Egg, 1 large (or 60g plant-based yogurt for vegan option)

Meringue Topping:
Egg whites, 3 large, approx. 90g
Salt, pinch
Cream of tartar, ¼ teaspoon, 1g
Granulated sugar, 6 tablespoons, 75g
Vanilla extract, ½ teaspoon, 2g

Instructions:
Make the Loaf Batter:
In a large bowl, whisk together 1 cup (120g) flour, 1 tsp (6g) salt, 1 tsp (4g) baking powder, 1 tsp (5g) baking soda, and 1 tbsp (7g) pumpkin pie spice.
In a separate bowl, mix ⅓ cup (67g) granulated sugar, ⅓ cup (67g) brown sugar, ⅓ cup (72g) olive oil, 1 cup (240g) pumpkin purée, and 1 large egg until smooth.
Combine wet and dry ingredients, mixing until just incorporated.

Bake the Loaf:
Pour the batter into a greased or parchment-lined loaf pan.
Bake at 350°F (175°C) for 16–19 minutes or until a toothpick comes out mostly clean.
Let the loaf cool completely.

Make the Meringue:
In a clean mixing bowl, beat 3 egg whites (90g) on medium speed until frothy.
Add a pinch of salt, ¼ tsp (1g) cream of tartar, and ½ tsp (2g) vanilla extract.
While continuing to beat, gradually add 6 tbsp (75g) sugar — about 2 tbsp at a time — until the meringue reaches stiff, glossy peaks.

Add the Meringue & Bake Again:
Spread the meringue over the cooled loaf.
Bake at 325°F (160°C) for 7–10 minutes, or until the meringue peaks are lightly golden.

A spiced pumpkin loaf cake topped with a golden toasted Swiss meringue for a dramatic, bakery-worthy presentation. An easy pumpkin bread recipe with a.

Pumpkin Loaf w a Meringue Topping Recipe | Josephine's Baking

Pumpkin Loaf w a Meringue Topping

Ingredients:
Mashed ripe bananas: 1 cup (225 grams)
Rolled oats: ½ cup (45 grams)
All-purpose flour: 1 cup (130 grams)
Baking powder: 1 teaspoon (4 grams)
Baking soda: ½ teaspoon (3 grams)
Salt: ¼ teaspoon (1.5 grams)
Ground cinnamon: ½ teaspoon (1.3 grams)
Light brown sugar: ½ cup (100 grams)
Egg: 1 large (50 grams)
Almond milk: ¼ cup (60 grams)
Vegetable oil: ⅓ cup (72 grams)
Vanilla extract: 1 teaspoon (4 grams)
Diced fresh strawberries: ¾ cup (100 grams)
All-purpose flour (to coat strawberries): 1 tablespoon (8 grams)

Glaze:
Powdered sugar: ½ cup (60 grams)
Heavy cream or milk: 1½–2 tablespoons (22–30 grams)
Vanilla extract: ¼ teaspoon (1 gram)

Preheat the oven to 425°F (218°C) and line or grease an 8x4 loaf pan.

In a large bowl, whisk together the mashed banana, egg, brown sugar, almond milk, oil, and vanilla extract for a minute.

In a separate bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.

Fold the dry ingredients into the wet mixture until just combined.

Toss the diced strawberries with 1 tablespoon of flour, then gently fold them into the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and cream or milk until thick and smooth. Pour the glaze over the cooled bread and let it set before slicing.

Strawberry Oatmeal Banana Bread recipe with step by step instructions and exact measurements. Easy homemade breads from scratch.

Strawberry Oatmeal Banana Bread | Josephine's Baking

Strawberry Oatmeal Banana Bread

Ingredients

Banana Bread:
Ripe Banana: 1 cup (225 grams)
Light brown sugar: ½ cup (100 grams)
Egg: 1 large (50 grams)
Vanilla extract: 1 teaspoon (4 grams)
Whole milk (or lactose-free): ¼ cup (60 grams)
Vegetable oil: ¼ cup (54 grams)
All-purpose flour: 1 cup (130 grams)
Unsweetened cocoa powder: ¼ cup (25 grams)
Baking powder: 1 teaspoon (4 grams)
Baking soda: ½ teaspoon (3 grams)
Salt: ¼ teaspoon (1.5 grams)
Chocolate chips: ½ cup (90 grams)
Shelled pistachios, chopped: ½ cup (65 grams)

Ganache Topping:
Chocolate chips: ½ cup (90 grams)
Heavy cream: ¼ cup (60 grams)
Chopped pistachios (for topping): 2 tablespoons (16 grams)

Instructions
Preheat the oven to 350°F (175°C) and line an 8x4 loaf pan with parchment paper.
In a large bowl, whisk together the mashed banana, brown sugar, egg, vanilla, milk, and oil until smooth. Add in the flour, cocoa powder, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips and chopped pistachios.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the chocolate ganache, in a microwave-safe bowl, heat heavy cream for about 45 seconds, until steaming but not boiling. Add the chocolate chips into the cream and let sit for 1 minute, then whisk until smooth and glossy. Once the banana bread is fully cooled, pour the ganache over the top and spread gently. Sprinkle chopped pistachios over the ganache before it sets. Let sit 15–20 minutes before slicing.

Chocolate Pistachio Banana Bread recipe with step by step instructions and exact measurements. Easy homemade breads from scratch.

Chocolate Pistachio Banana Bread | Josephine's Baking

Chocolate Pistachio Banana Bread

Ingredients
Ripe bananas: 2 large (about 1 cup mashed / 240 g)
Brown sugar: ⅓ cup (65 g)
Browned butter: ½ cup (113g)
Spiced Chai concentrate (Use Trader Joe’s): ⅓ cup (80 g)
Egg: 1 
Vanilla extract: 1 teaspoon (4 g)
Flour: 1 ½ cups (190 g)
Rolled oats: ½ cup (40 g)
Baking powder: 1 teaspoon (4 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)

Cinnamon Crunch Topping
Brown Sugar: ½ cup (100 g)
Ground Cinnamon: 1 tablespoon (8 g)
Salt: ¼ teaspoon (1.5 g)

In a small saucepan, melt the butter over medium-low heat. Let the butter continue to lightly simmer until it’s a deep golden brown. Let this cool to room temperature before using for the batter.

Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
Mash bananas in a large bowl. Add browned butter, sugar, chai concentrate, egg, and vanilla. Whisk until smooth and fluffy. Add flour, oats, baking powder, baking soda, and salt. Fold gently until just combined. Pour batter into the lined baking pan. Mix together the brown sugar, cinnamon, and salt and sprinkle evenly on top of the bead batter. 

Bake for 50–55 minutes until golden brown on top and a toothpick comes out clean. Let this cool to room temperature before slicing.

Cinnamon Crunch Chai Banana Bread recipe with step by step instructions and exact measurements. Easy homemade breads from scratch.

Cinnamon Crunch Chai Banana Bread | Josephine's Baking

Cinnamon Crunch Chai Banana Bread

Pumpkin Bread
Pumpkin purée: 1 cup (240 g)
Brown sugar: ¾ cup (150 g)
Brown Butter: ½ cup (113 g)
Eggs: 2 (100 g)
Vanilla extract: 2 teaspoons (8 g)
Trader Joe’s spiced chai black tea concentrate: ½ cup (120 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Pumpkin spice: 2 teaspoons (6 g)

Cinnamon Crunch Topping
Brown Sugar: ½ cup (100 g)
Ground Cinnamon: 1 tablespoon (8 g)
Salt: ¼ teaspoon (1.5 g)

Maple Glaze
Powdered sugar: 1 cup (120 g)
Maple syrup: 3 tablespoons (60 g)
Milk: 1–2 teaspoons, as needed for consistency

In a small saucepan, melt the butter over medium-low heat. Let the butter continue to lightly simmer until it’s a deep golden brown. Let this cool to room temperature before using it for the batter.

Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together pumpkin purée, sugar, melted butter, eggs, vanilla, and chai concentrate until smooth and fluffy, about 2–3 minutes. Add flour, baking powder, baking soda, salt, and pumpkin spice. Fold gently until just combined, do not overmix. 

For the cinnamon crunch topping, mix together the brown sugar, cinnamon, and salt and sprinkle evenly on top of the bead batter. 

Pour batter into the loaf pan and smooth the top. Bake for 50–55 minutes, until the loaf is tall, golden, and a toothpick comes out clean. Let the loaf cool to room temperature. 

For the maple glaze: whisk powdered sugar and maple syrup together, adding milk, a teaspoon at a time, until smooth and pourable. Drizzle glaze over cooled bread and let this set for at least 30 minutes before slicing.

Maple Glazed Chai Pumpkin Bread recipe with step by step instructions and exact measurements. Easy homemade breads from scratch.

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