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Home » sweet things » cakes » Really easy mini banana bread recipe (oven + air fryer!)

Really easy mini banana bread recipe (oven + air fryer!)

14 May 19

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Quick and easy mini banana bread

If you love banana bread (don’t we all?) but don’t want a huge loaf of it lying around to tempt you all week, then this mini banana bread recipe is for you!

mini banana bread recipe

I’ve yet to meet anyone who doesn’t enjoy a slice of banana bread, ideally still warm from the oven.

No one would deny that freshly baked banana bread is amazing, but I’m not the biggest fan of the creaming of butter and sugar you need to do to get it.

And you don’t always want huge hunks of cake hanging around your kitchen, constantly tempting you to have that second (and third and fourth?) slice.

So here’s why you should make THIS banana bread recipe, and not one of the 1 million other Internet recipes (literally!) you could use:

  • It’s just a teensy-weensy little loaf, perfect for last minute entertaining or an emergency banana bread craving. No temptation to scoff the leftovers all to yourself.
  • It’s a one bowl banana bread recipe – just mash a ripe banana in a bowl, whisk in an egg, then add sugar, oil, and flour.
  • It’s super quick to prepare. I made it today and it literally took me about 5 minutes to whisk up the batter. 
  • It’s really quick to bake too. Banana bread usually takes about an hour to bake, but this small batch version takes about half of that time, whether you bake it in the oven or in your air fryer.
Quick and easy mini banana bread recipe

Erm… so can you make banana bread in an air fryer?

Yes, you read that right. This can be AIR FRYER banana bread! How cool is that? You save energy, time, and power if you make it in your air fryer.

To make this mini cake in an air fryer, you just need to use a really small baking pan or dish. I used a really small glass baking dish that fits into my small air fryer. It’s about 5.5 square inches, but if you don’t have a square pan that’s small enough, a round or rectangular one that fits into your air fryer will be fine.

I lined my little glass pan with baking paper and trimmed the edges, then sprayed it with oil to prevent sticking.

Making Quick and easy mini banana bread
Making Quick and easy mini banana bread
Making Quick and easy mini banana bread

Moist and crunchy!

You’ll find that the top of the banana bread gets browner than it would in the oven. If this bothers you, tuck a bit of aluminium foil over the top during the second half of the cooking time.

Personally, I don’t mind. On the contrary, I love the contrast of the crunchy top with the moist cake below!

Needless to say, the top cooks really quickly in an air fryer. So to check that your banana bread is fully cooked, simply turn it upside down and poke a skewer or fine knife into the bottom. If it comes out virtually clean, it’s done!

Quick and easy mini banana bread recipe

How to make banana bread healthy

This small batch banana bread is very adaptable, and very easy to ‘healthify’. Not that the recipe is that bad in the first place (hello bananas!!), but there are definitely ways to make it healthier.

You can change this mini banana bread recipe up by:

  • using different oils. I’ve already used canola, olive and coconut oils to make this banana bread!
  • varying the flours. Once I used a mixture of whole wheat flour, coconut flour, and hemp seed flour. This one was delicious!
  • drastically reducing the sugar, or using maple syrup or date syrup instead.
  • adding things like chocolate chips, flaked coconut, and raspberries. All delicious!

Somehow however I adapt it, my banana bread always tastes good. It’s different each time, but good different!

‘Wild card’ suggestion: Feeling extra lazy? Make these healthy banana bread breakfast waffles instead. You need just 3 ingredients (bananas, oats, eggs) and 10 minutes to make them! They’re life-changing…

Mini banana bread recipe

Got brown bananas? What are you waiting for?

Next time you have brown bananas sitting on the counter top that your significant other is threatening to throw away (mentioning no names, Mr Scrummy…), make one of these mini banana breads!

Just see how smug you feel when you take the first bite of your delicious warm-out-of-the-oven treat! 

MORE RIPE BANANA RECIPES FOR YOU…

THIS life-changing banana bread breakfast waffle recipe is not to be missed!

Pineapple, coconut and banana cake (just divine!)

Peanut butter, banana and chocolate chip cake (my favourite!)

Banana and pistachio loaf with white chocolate cream

Tempted to buy an air fryer?

I have a super cheapy Kmart air fryer and it does the job just fine, but I hear this Ninja air fryer comes highly recommended! 

Mini banana bread recipe

Really easy mini banana bread (air fryer + oven)

Got brown bananas hanging around? Fan of freshly baked banana bread? This mini banana bread is a one bowl recipe and there’s no creaming of butter and sugar necessary. Just mix together a few basic pantry ingredients, pop the cake into your oven (or air fryer!!!) and you’ll be enjoying a delicious slice of banana bread in just over half an hour!
4.95 from 19 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 30 mins
Cuisine American
Servings (click to change) 4
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 1 banana small to medium, mashed – the riper the better
  • 1 egg
  • 2 – 3 tablespoons brown sugar (2 tblspns is enough for me)
  • 2 tablespoons canola oil I’ve also used olive and coconut oils
  • ¼ cup milk
  • ¾ cup plain flour mixed with ½ teaspoon baking soda (I’ve used white, wholemeal, coconut flours, or a mixture + hemp flour. I've also used self raising flour instead and skipped the baking soda.)
Prevent your screen from going dark

Instructions
 

  • Line a very small baking tin or oven safe glass dish (about 5 to 5.5 square inches) with baking paper and trim. Spray with a little oil. If baking in the oven, preheat to 320F / 160C.
  • In a small bowl, whisk the egg into the mashed banana. Then whisk in the sugar, oil, and milk.
  • Add the flour and baking soda and mix until just combined.
  • If using an air fryer, pre-heat to 320F / 160C for 3 minutes. Pour the batter into the prepared tin/dish and bake in your oven or air fryer for 25 to 35 minutes or until a skewer poked into the bottom of the cake comes out clean. A little bit of sticky-ness is fine. For me it takes 30 to 35 minutes in my air fryer and 25 minutes in my oven.
  • Let cool for 10 minutes in the tin/dish, then transfer to a wire rack to cool.

Notes

Banana

Because this is a mini banana bread, I use a small to medium banana for this recipe. You can vary the amount of mashed banana a bit, but if you use too much the base of the bread can become a bit heavy (although it’s still delicious!). 

Cooking time

This banana bread usually takes 30 to 35 minutes to bake in my air fryer. In my oven it takes 25 to 30 minutes. Unfortunately I think the baking time will vary according to your oven. Just keep checking from 25 minutes onwards!
One reader suggests turning the banana bread over half way through cooking. You can try this if you can manage to turn the cake over without it running everywhere!

How long this banana bread will keep fresh

This banana bread will stay fresh for a few days in an airtight container.

Substitutions

I find this banana bread is pretty versatile. I’ve healthified it by reducing the sugar and swapping out the oil and flour for healthier versions (e.g. coconut oil, wholewheat or coconut flour…) and the recipe still works really well.
I’ve also added chocolate chips, coconut flakes and raspberries to the original recipe. I particularly enjoy the raspberry version!

Freezing this mini banana bread

This banana bread freezes well. I like to slice it into separate slices, wrap it in baking paper, and freeze in small freezer bags. I then either let it defrost then reheat for a few seconds in the microwave, or defrost completely in the microwave.

Nutrition

Calories: 233kcalCarbohydrates: 34gProtein: 5gFat: 9gSaturated Fat: 1gCholesterol: 42mgSodium: 25mgPotassium: 178mgFiber: 1gSugar: 13gVitamin A: 105IUVitamin C: 2.6mgCalcium: 34mgIron: 1.4mg
Tried this recipe?Let me know if you liked it!

By Helen air fryer recipes, all recipes, Baby & kid friendly, breakfast, cakes, food gifts, Quick and easy desserts, snacks, sweet things

Comments

  1. Andy says

    12 Feb 21 at 11:40 pm

    5 stars
    I love this recipe! Baked it three times already.

    First time I forgot the milk, it was dense but my friends liked it. I used butter instead of oil.

    Second time I remembered to add milk, i used soy milk. Still used butter. And added walnuts and chocolate chips. It was really good!

    Third time I used gluten free flour. Still with soy milk and chocolate chips but not with walnuts. It was good but the flour was a bit hard to work with cause the bread was dense even with the milk.

    I loved mu second attempt so I’ll do that from now on. Thank you so much for this recipe! I live in Japan and my space is too small for an oven so knowing I can bake in the air fryer makes me so happy!

    Reply
    • Helen says

      13 Feb 21 at 10:28 am

      Hi Andy! Thank you so much for this great feedback! I love that you experimented and found the exact ingredients that work for you. I’m glad your friends still enjoyed the first version though! 😉 I love that I can bake in my air fryer too. Stops me scoffing a whole normal sized banana loaf too. I find this is just right if you have friends coming over. It’s lovely and fresh and there aren’t too many leftovers to tempt you. Thanks again for taking the time to write! P.S. I recently posted a microwave banana mug cake, too 😉

      Reply
  2. Erica says

    03 Feb 21 at 10:40 pm

    5 stars
    Thank you for this heavenly banana bread, it’s absolutely amazing. I always loved banana bread but the recipe I used before just pales in comparison to this. I made some changes: I used whole grain spelt flour, coconut milk, olive oil, and coconut sugar. Added 1/2 teaspoon vanilla essence, 1 teaspoon cinnamon, and half handful of dark chocolate chips. I have two super tiny loaf pan they were perfect for this amount, and the two loaves baked to perfection in 17-8 minutes. No need to flip or anything. It’s a super versatile recipe and I feel better that I made it a little healthier at least.

    Reply
    • Helen says

      04 Feb 21 at 9:15 am

      Hi Erica. So happy you like this recipe! It’s really helpful to hear about the changes you made. The versatility is what I love the most – I find it always turns out well even if I make a few tweaks :-). I’m just about to post a mug cake version of this that is pretty healthy too. I think substitutions will work with that too.

      Reply
  3. Sonya Colley says

    08 Jan 21 at 9:55 am

    5 stars
    Great mini recipe.Easy & Perfect size for air fryer

    Reply
    • Helen says

      11 Jan 21 at 10:57 am

      Hi Sonya. Thanks so much for the feedback! I’m planning other ‘mini cakes’ for the air fryer so stay tuned 😉

      Reply
  4. Priscilla says

    08 Oct 20 at 4:09 pm

    I am so grateful to find a recipe that works! Love the crispy outer crust and soft inner texture! Thank you! ♥️

    Reply
    • Helen says

      08 Oct 20 at 6:57 pm

      I’m so glad it worked out well for you, Priscilla! Thank you so much for letting me know! 🙂

      Reply
  5. Ally says

    09 Jul 20 at 8:03 pm

    5 stars
    Doubled the recipe, used butter, baked in air fryer at 160 for 30 mins. Bread turned out really well. Thank you so much for this super easy recipe! This is definitely a keeper!

    Reply
    • Helen says

      10 Jul 20 at 2:17 pm

      Hi Ally! So happy to hear it turned out well for you – it’s very helpful to know doubling the ingredients works well. Thank you so much for letting me know!

      Reply
      • Kay says

        30 Jul 20 at 5:29 am

        I just made this banana bread in my new air fryer! I turned it over half way through or it wouldn’t have been nearly as perfect! Great fun and delicious!

        Reply
        • Helen says

          30 Jul 20 at 9:21 am

          Hi Kay! Congratulations on your new air fryer! They’re amazing, aren’t they? It’s one of those things I never knew I needed until someone kindly gave me one! So happy the banana bread turned out well for you. It’s funny but sometimes I need to turn mine over and other times not. Easy to check though. Thank you for taking the time to review, and hope you enjoy many more recipes in your air fryer! P.S. Look up my recipe for crispy smashed Greek potatoes – I have an air fryer version of the recipe 😉

          Reply
  6. Deirdre says

    05 Jul 20 at 6:13 pm

    Just made this morning. First time I’ve baked in the airfryer usually just cooking chips, chicken etc. I’m delighted with the result it was so yummy. I’ll definitely be making this again. Thanks for the recipe

    Reply
    • Helen says

      06 Jul 20 at 9:21 am

      Hello Deirdre! Air fryers are great, aren’t they, and I love that you can make surprising things in it like this! So glad you enjoyed it – thank you for letting me know!

      Reply
  7. Olivia says

    20 Jun 20 at 6:11 am

    5 stars
    Ok I’ve never had success with baking recipes because I need smaller batches (I live alone and don’t need the extra temptation) and I have limited ingredients (I rarely have flour or butter in the apt). But this actually turned out really great! I used almond milk, replaced flour with oat flour that I ground up, and used coconut oil. My bananas were on the smaller size, so I used 1 1/2, then sliced the last 1/2 up and layered it across the top. I have a small square ramekin dish, about 7×7, and it fit perfectly. It didn’t come out crispy like some other reviewers said. Rare that I bookmark and save a recipe for future use, but this one definitely make the cut! Thanks!

    I also feel way less guilty eating half of this in one sitting 🙂

    Reply
    • Helen says

      21 Jun 20 at 10:35 am

      Hi Olivia, and thank you so much for your review – I so appreciate it! It makes me very happy to hear that this worked out so well for you. I came up with this recipe exactly for the reasons you describe – have a little treat but remove the temptation to scoff yourself silly! It’s also great to hear that your substitutions worked out well. I’ve made this recipe with many substitutions and find it usually works well whatever you substitute!

      Reply
  8. Jonathan says

    16 Jun 20 at 7:32 am

    5 stars
    I followed the recipe and cooked it in the airfryer and it came out amazing!! Thank you for this 🙂

    Reply
    • Helen says

      16 Jun 20 at 9:09 am

      Ahhh thanks, Jonathon! I really appreciate you taking the time to leave a review and rating 🙂

      Reply
  9. Hazel says

    13 Jun 20 at 4:32 pm

    If you make them in the egg bite thing, how much do you need to reduce the cooking time?

    Reply
    • Helen says

      15 Jun 20 at 9:27 am

      Hi Hazel! What do you mean by ‘egg bite thing’? Do you mean so that you’re making something almost like mini muffins? If so, I’d say start with 10 minutes and check for doneness after that. Then keep putting back in for another couple of minutes until done. Good luck!

      Reply
  10. Juliana says

    05 Jun 20 at 2:50 pm

    Hi! Thank you for this recipe! I would like to ask a question, can I replace the oil with melted butter? And is it the same measurement? Thank you!! Have a great day!

    Reply
    • Helen says

      06 Jun 20 at 11:05 am

      Hello Juliana! Sorry I’m replying a bit late to this! Yes, it’s absolutely fine to use butter instead – this is a pretty adaptable recipe. The butter will probably just give it an even yummier flavour! Enjoy! (oh and yes same amount – just use melted butter)

      Reply
  11. Brandy says

    29 May 20 at 12:27 am

    Can you use baking powder if you don’t have baking soda?

    Reply
    • Helen says

      30 May 20 at 9:23 am

      Hi Brandy! Yes you can but you’ll need a little more baking powder – say 1 teaspoon. You don’t want too much because you don’t want to be able to taste it in the cake of course. Or do you have self raising flour? That works too 😉

      Reply
  12. Iris says

    13 May 20 at 10:24 pm

    Are we able to replace milk with soy milk And flour with rice flour to as as non dairy And gluten free friendly?

    Reply
    • Helen says

      15 May 20 at 11:39 am

      Hello Iris! I haven’t tried it with soy milk and rice flour but I have tried various other healthy combinations – such as coconut flour, coconut oil and wholemeal flour. Generally I find this recipe is pretty adaptable so I’d say you should risk giving it a go. As it’s a small loaf you don’t have much to lose. Good luck!

      Reply
      • Iris says

        15 May 20 at 10:40 pm

        Hey Helen,

        Thanks for replying!! I went ahead and used self raising flour and soy milk and dumped it in the air fryer for 30 mins.

        It came out with a pretty hard crust and the insides taste ok but definitely could have been more moist…

        Any suggestions on how to improve this? Perhaps reduce the cooking time?

        Reply
        • Helen says

          17 May 20 at 11:58 am

          Hi Iris! This cake does come out with a crustier crust than average, but if it gets too crusty/brown I just tuck a piece of aluminium foil over the top part way through cooking. The dryness could be down to the cooking time. Try checking the cake on the bottom after about 20 minutes and go from there. It could be that the cooking time varies slightly according to exact ingredients and air fryer brand. You could also try turning the temperature down slightly.
          Also, did you use a really small banana? If so try a medium one. I once made this with a really large banana and it turned out a bit too dense, but I think adding a bit more banana can keep things moist. Lastly, make sure you mix the ingredients until they are just combined. I doubt that is the issue but just in case… Good luck! Let me know how you get on!

          Reply
  13. Ainsley says

    06 May 20 at 8:25 pm

    I forgot to preheat my airfryer!

    Reply
    • Helen says

      07 May 20 at 9:23 am

      I don’t think that would make or break the recipe, Ainsley. How did it turn out in the end?

      Reply
  14. Valerie says

    25 Apr 20 at 11:57 am

    Hi. Can sodium bicarbonate be use to substitute baking soda ?

    Reply
    • Helen says

      25 Apr 20 at 6:42 pm

      Hi Valerie! Yes no problem at all. They are just different names for the same thing. I hope you enjoy it! 🙂

      Reply
    • Vanin says

      27 Apr 20 at 3:21 am

      Wow! You read MY mind too… it’s just me alone here and I had bananas that needed to be baked in an air fryer. I love that you are so flexible bc I didn’t have butter or sour cream or cinnamon which several other recipes called for. I wasnt about to leave the house during quarantine! Thanks for all the ideas and subs. Really really made me feel better!

      Reply
      • Helen says

        28 Apr 20 at 9:03 am

        Hi, and I’m SO glad this recipe cheered you up at a not-so-fun time! We need a few treats, right? It’s also really helpful to know that the substitutions suggestions helped, so thanks for that too. Hope you have a good day today, Vanin!

        Reply
  15. Lorna Hodkinson says

    24 Apr 20 at 5:42 am

    5 stars
    O…….M…….G…. so quick, so easy and so DELICIOUS!!!! After having tried another Scrummy Lane recipe a few days ago I was confident this would be good, but WOW, this exceeded all expectations. I had been looking for a desert recipe using just one banana (to hopefully feed 2 lol) when this recipe dropped into my emails. It’s like Helen is reading my mind lol. So I made it this evening. I used 2 tbsp sugar (1 demerara, 1 soft brown), melted butter in place of oil and 1/2 tsp nutmeg. I oven baked mine (no air fryer 🙁 ), it did take a little longer at about 40 minutes and didn’t brown a whole lot, but that didn’t stop me and hubby devouring it (topped with a little crunchie chocolate spread . Absolutely SCRUMMY!!!!!!

    Reply
    • Helen says

      24 Apr 20 at 9:23 am

      Hi Lorna! I AM reading your mind… CREEPY, HUH? Only kidding… I’m so glad you’re enjoying my recipes! I think I first made this when I only had 1 really ripe banana. My husband always threatens to throw them away so I make a lot of banana bread! Thank you so much for your feedback on this recipe. It’s good to know it can take a little longer according to your oven. I love that you added nutmeg… and chocolate! Yum! P.S. Another one for you to try: peanut butter, banana and chocolate chip cake!!!

      Reply
  16. Sindy says

    02 Apr 20 at 9:11 am

    I made this Banana bread this evening, I added a little nutmeg and cinnamon. It was great, thanks for the recipe.

    Reply
    • Helen says

      02 Apr 20 at 3:08 pm

      Hi Sindy, thank you so much for the feedback. I love the idea of adding spices! I’m going to do that next time too. I have about 4 way overripe bananas just crying out to be made into banana bread right now 😉

      Reply
  17. Gina says

    24 Mar 20 at 9:10 am

    Not sweet enough! Or very little flavor .. it looked great but disappointed in the taste ..

    Reply
    • Helen says

      24 Mar 20 at 4:33 pm

      Hi Gina! Thanks for the feedback! I use oil to keep this recipe super simple, but I think using melted butter instead of oil would add to the flavour. Also make sure you use the ripest banana you can for maximum sweetness and banana flavour. You could add a bit of vanilla essence too, and I think the recipe would still work if you added a bit more sugar. I often keep my recipes on the less sweet side, but it’s fine to add more if you like. I hope you’ll give the recipe another go!

      Reply
  18. Maureen Byrd says

    04 Mar 20 at 8:43 am

    Can I use the tiny foil cake pans for this recipe? It sounds like. a wonderful recipe with different ways to make it. I just bought an Airfryer and need to try this recipe. Thank you.

    Reply
    • Helen says

      04 Mar 20 at 8:43 pm

      Hi Maureen! Yes, why not? If they’re really tiny you could make two. They may cook a little faster if they’re a lot smaller though so just keep an eye on them! Good luck!

      Reply
  19. Stephanie says

    29 Feb 20 at 5:10 am

    I made a double batch last night in the air fryer. (A double batch came out to just over two cups of batter.) I added mini chocolate chips to one cup of batter. I checked the bread at about 17 minutes and it was still wet in the middle. At 26 minutes it tested done with my cake tester. I didn’t need to flip it, as some suggested. It turned out fantastically! Super easy recipe!

    Reply
    • Helen says

      29 Feb 20 at 1:39 pm

      Thanks so much for the vote of confidence, Stephanie! I never flip mine either. So glad you enjoyed it!

      Reply
  20. Gina says

    31 Jan 20 at 2:15 am

    5 stars
    I love it. I flipped it half way and it was perfect.

    Reply
    • Helen says

      01 Feb 20 at 1:24 pm

      So great to hear, Gina! Quite a few people seem to be recommending flipping it half way. I have to try that and if it works for me too I’ll amend the recipe!

      Reply
      • Charlie says

        30 Mar 20 at 5:22 am

        I used perforated paper and made a sling, when it was 5 minutes from being done I flipped because I like the outside crispy. This was awesome. I used coconut oil. Will make this again. I will add more banana and some nuts as well. thanks for the great recipe.

        Reply
        • Helen says

          01 Apr 20 at 1:20 pm

          Thanks so much for the feedback, Charlie. I like your idea of flipping just for the last 5 minutes! 🙂

          Reply
  21. Linda says

    23 Oct 19 at 2:20 pm

    5 stars
    Delicious and perfect size. Because of the comment about the bottom being a bit under done I just flipped mine for the last 8 minutes and it came out perfect!
    Thanks,
    Linda

    Reply
    • Helen says

      24 Oct 19 at 2:19 pm

      Ah, smart move, Linda! Thanks for that suggestion, and so glad you enjoyed it!

      Reply
  22. Nicole says

    01 Oct 19 at 4:37 am

    5 stars
    Such a simple delicious recipe, I just doubled mine up as I have quite a large air fryer and came out perfectly even the kids agree!! Not a crumb left…

    Reply
    • Helen says

      01 Oct 19 at 11:58 am

      Hi Nicole! Thank you so much for letting me know how you got on with this recipe. Fabulous idea to double up on the recipe. Good to know it still worked well – in fact I’ll have to add a note to the recipe. Also, you may be interested in the latest recipe I’ve just posted – banana bread breakfast waffles (just 3 healthy ingredients, 10 minutes!)

      Reply
  23. Jenn says

    21 May 19 at 10:23 pm

    5 stars
    This small batch of banana bread was exactly what I needed today! My spotty bananas thank you!

    Reply
    • Helen says

      23 May 19 at 4:35 am

      Hi Jenn! Please tell your spotty bananas ‘You’re welcome!’ 😉

      Reply
  24. Jennifer Farley says

    21 May 19 at 9:15 pm

    5 stars
    Delicious flavor and texture! Love this mini recipe version!

    Reply
    • Helen says

      23 May 19 at 4:36 am

      Thank you so much for leaving your review, Jennifer – really appreciate it!

      Reply
  25. Onlinecake.in says

    21 May 19 at 6:29 pm

    5 stars
    Oh yum! Love mini banana bread but never tried making them at home. Will have to try this!

    Reply
    • Helen says

      23 May 19 at 4:37 am

      Thank you!

      Reply
  26. Karly says

    16 May 19 at 12:10 am

    Love mini loaves! Thanks for sharing!

    Reply
    • Helen says

      23 May 19 at 4:38 am

      Thank you, Karly! And you’re welcome 😉

      Reply

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