On a cold snowy day, this easy banana bread recipe for the bread maker will make your house smell delicious. I love being able to dump all the ingredients into the bread maker because it means less dishes for me to clean! Next time you have some overripe bananas that need to be used up, break out the bread maker and enjoy.

Why do those bananas turn brown so fast sometimes? One reason is you may be storing them too close to your apples. Apples “off-gas” and it can spoil other fruits and vegetables. I suggest keeping apples in a separate spot, or transfer them to the fridge and keep in a container with some paper towels to absorb any moisture.

You can play around with this easy banana bread recipe in your bread maker. Add nuts, or keep it nut free and safe for school lunches. Try a gluten-free flour mix, like the one from Bob’s Red Mill’s, and see what you think.

We use the Breville Bread Maker and have been very happy with it. The shape of the bread always comes out great and there are no clumps of flour, even if I don’t scrape down the sides. Making your own banana bread in the bread maker is quick and a healthier alternative to packaged banana breads that are full of questionable preservatives.

banana nut bread recipe for bread machine

One tip I got from my mother-in-law was to take the overripe bananas, peel them, then freeze in batches of three. That will generally give you the 1 1/2 cups of mashed bananas you need for most recipes. I keep loads of bananas peeled and ready to go for our green smoothies kids will love.

Bread maker banana bread recipe


Course: Breakfast
Keyword: bread


  • 1/4 cup of yogurt
  • 1/4 cup of milk
  • 1/3 cup room temperature butter cut into 1/2'' pieces
  • 1/3 cup applesauce
  • 2 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups mashed bananas. typically 3 bananas
  • 2 2/3 cups all purpose or white whole wheat flour
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3/4 cup chopped walnuts


  • Add ingredients to the bread machine in the order listed. Add walnuts to fruit/nut dispenser (on Breville model, or add to bread pan directly.)
  • Place pan in bread machine and set to Quick loaf, or appropriate setting for non-yeast bread.
  • Press start. Scrape sides (if you remember, otherwise don't worry) after first few minutes of the mixing cycle.
  • Remove bread pan when timer finishes. Let cool for 5 minutes, then remove bread carefully and let cool for another 15 minutes. This cuts down on the crumble factor, but it will be really hard to wait!


Note~ you could also replace the yogurt and milk with 1/4 cup of buttermilk. I generally don’t buy buttermilk but always have my homemade yogurt on hand to use in recipes. We also use our homemade applesauce in this recipe. I replaced some of the butter called for in the original recipe with the applesauce to make it healthier.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

Bread maker banana bread recipe


Based on how many people quickly liked my popover Instagram shot this week, I thought I would share the recipe I have used for years. I remember making these with my Mom when I was little. First with the hand powered beater (remember those!) and then being old enough to use the electric hand mixer myself. There is just 5 ingredients and it’s a great way to put bread on the table in about 45 minutes. Feel free to experiment and add in some herbs like chives or fresh grated Parmesan.

Popovers Recipe

Popovers: Fancy but not Fussy

Course: Snack
Keyword: Baking


  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 tablespoons butter melted
  • 1 cup milk


  • Preheat oven to 400 degrees. Grease a popover pan or muffin tin with butter.
  • Combine flour and salt in a bowl. Make a well in the center and add eggs, butter and milk.
  • Beat until smooth.
  • Fill muffin tins half full.
  • Bake 35-40 minutes.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

My popover pan was a Christmas gift from Williams and Sonoma. I checked and it’s close to this version available on Amazon: Non-Stick 12- Cup Mini Popover Pan. For an even better popover, choose premium butter.


As we get closer to outdoor farmers market season, I’m excited to enjoy some fresh, local ingredients again. Two of my favorites are strawberry and rhubarb. We had a large rhubarb patch in our yard growing up and I have fond memories of my Dad bringing stalks to my Nana, who then would deliver a batch of her strawberry-rhubarb sauce. Just delicious! I found a recipe for strawberry rhubarb pie bars and decided to give them a try. Yes, these too are delicious!

Strawberries and Rhubarb

I found my rhubarb at our local farm stand. It’s not local quite yet, but it tasted fresh. Look for stalks that are strong and  pass on any that feel flimsy. I would have liked a few more strawberries in my pie bars, but my little helpers decided to “help” themselves as we made this in the afternoon during snack time. When the strawberries and rhubarb are local, I’ll have a hard time deciding between making these again or my Strawberry Rhubarb Galette.

This is the consistency you want for the crust and topping.

This is the consistency you want for the crust and topping.

The recipe is structured like a crumble, with one crust being baked ahead of making your filling. Make the crust and topping first, get it into the oven, then start on the filling. It will help you with the timing of the dish.


Delicious strawberry rhubarb pie bars just right for when the fruits are in season in spring.
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Keyword: Pie


  • Crust and Topping
  • 3 cups flour I used white whole wheat, or you can use all purpose
  • cups sugar
  • ¼ teaspoon salt
  • cups 3 sticks unsalted butter, chilled
  • Fruit Filling
  • 4 eggs
  • cups sugar
  • ½ cup yogurt
  • ¼ cup milk
  • ¾ cup flour all purpose or white whole wheat
  • pinch of salt
  • zest of ½ lemon
  • 1 teaspoon vanilla extract
  • 2 cups strawberries hulled and quartered
  • 2 cups rhubarb chopped into ½ inch slices


  • Preheat oven to 350. Grease a 9x13 inch baking pan. (I use coconut oil to grease my pans.)
  • Make the crust/topping first. Combine flour, sugar and salt in a food processor. Pulse to distribute evenly. Add butter and pulse to create a crumbly mixture.
  • Save 2 cups of the crumbly mixture to use as the topping. Pour the rest into the greased baking pan. Press mixture into the bottom of the pan and bake 12-15 minutes. Cool for 10 minutes.
  • In a large bowl, whisk the eggs, then add the sugar, yogurt, milk, flour, salt, lemon zest and vanilla extract. Gently fold in the berries and rhubarb. Pour mixture evenly over the baked crust. Sprinkle the remaining topping over the top of the filling. Bake 55-65 minutes.
  • Cool at least one hour before cutting into bars. If it's warm, it will be more like a fruit crumble.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

Strawberry Rhubarb Pie Bars Baked

What is one of your favorite spring desserts?

Cranberry White Chocolate Chip Cookie Recipe

If you are stuck inside during a blizzard, you must make cookies. Not only is it a fun activity to keep the kids busy, but it makes the whole house smell delicious. In honor of Valentine’s Day, I made these red and white Cranberry White Chocolate Cookies. They are easy to make, delicious, and a nice departure from your everyday chocolate chip cookie.

Cranberry White Chocolate Cookies


Course: Dessert
Keyword: Cookies


  • 1 stick of butter softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups white chocolate chips


  • Preheat oven to 375 degrees.
  • In a large bowl, mix together the flour, baking soda, and salt. Whisk to combine.
  • Beat the butter and sugar together in a mix until well blended. Add eggs, one at a time until combined. Add vanilla and milk.
  • Slowly add the flour mixture on a low speed setting. Mix until just combined.
  • Fold in cranberries and white chocolate chips.
  • Drop large spoonfuls of cookie dough onto parchment or silpat lined cookie sheets.
  • Bake 13-15 minutes. Let rest two minutes on cookie sheet, then transfer to cooling racks.
  • (I bake two racks at a time and use my convection oven setting. Halfway through I switch the trays so they bake evenly.)
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

Adapted from Table for Two.

Shared with Melt in Your Mouth Monday.

It’s not just another Monday in our house. A little someone is turning 4 today! How did she get so grown up already?

Madison turn 4 collage

This week is happily filled with birthday parties, class cupcakes and her choice of pizza for dinner. Can’t argue with the birthday girl. For her class cupcakes, I made mini pumpkin muffins (nut-free) with cream cheese frosting. The birthday girl requested pink frosting so I used a recipe from Weelicious that colors the frosting with some beet puree. You can hardly taste the sneaky addition of a veggie in the fun frosting.

Monday Meal Plan Jan 28 Random Recycling

On our menu plan this week…

Sunday: Italian spaghetti, sautéed zucchini in garlic grape seed oil

Monday: Birthday pizza along with cake and ice cream

Tuesday: Sandwich and Soup night, this mommy is going out with friends.

Wednesday: Beef Stew (if timing is tight, I’ll make it in the pressure cooker)

Thursday: Slow Cooker Coconut Ginger Chicken and Vegetables. One of my all time favorites. It makes a lot so it’s great when you have company, or save half for leftovers.

Friday: Pizza night or CORN if we have too many leftovers by the end of the week.

  Congrats to Sandra L. for winning the Kids in the Kitchen Giveaway this weekend!! Happy cooking.

For more menu planning ideas, head over to OrgJunkie’s Meal Plan Monday post.

Zucchini Bread Recipe Quick Breads

When I think of my Nana, I usually think of her in the kitchen.  Amazing things came out of that kitchen, including a fair share of baked goods.  I recently found her Zucchini Bread recipe and gave it a try.  Zucchini is in abundance this time of year so this is a very inexpensive snack for the whole family to enjoy.

Zucchini bread ingredients

Grate zucchini on a hand grater or in a food processor

Zucchini Bread Recipe Quick Breads


Course: Breakfast
Keyword: bread


  • 4 eggs
  • 2 cups sugar; 1/2 white and 1/2 brown. I used slightly less of each
  • 1 cup vegetable oil or coconut oil
  • 1 teaspoon vanilla
  • 3 1/2 cups flour I used white whole wheat
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 2 cups grated zucchini
  • 1 cup chopped nuts
  • 1 cup raisins


  • Pour hot water over raisins in a separate bowl and set aside.
  • Beat eggs in a large bowl. Add the sugar gradually, beating as you go and add the oil and vanilla.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the egg mixture, alternating with the zucchini.
  • Stir in the chopped nuts.
  • Drain raisins and stir in. (Nana's note: you may substitute another cup of raisins for the nuts.)
  • Bake in a greased and floured loaf pan in a 350 degree oven for 55-60 minutes. Makes 2 loaves.


My note: since this is a double recipe, I make one loaf of bread and one pan of muffins (12). Muffins take only 35 minutes so set a double timer. I use the timer on my iPhone so I always have it with me while I'm running after the kids.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

I plan to bake and cook my way through some more of my Nana’s recipes.  Thanks for everyone who gave suggestions of how to preserve her recipes from the Facebook page. If you have another suggestion, please leave it in the comments.