Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

3-Ingredient Banana Pancake Notes

I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them. Like, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.

Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.

The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush.

Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.

You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.

Nutritious Mix-In Options & Serving Suggestions

These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:

• Ground cinnamon: I always add cinnamon because I love the flavor.
• Hemp seeds and/or ground flaxseed: Both offer healthy fat and fiber.
• Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
• Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor.

For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp seeds or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.

More Banana Breakfast Treats to Try

Please let me know how your banana pancakes turn out in the comments! I love hearing from you.

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Behold, my favorite luscious dessert! This cheesecake recipe hails from the Basque region of Spain—specifically, from a restaurant called La Viña, where fresh cheesecakes line the walls and smell like heaven.

Honestly, I’m not sure why this cheesecake (tarta de queso in Spanish) is called Basque cheesecake over here. We should call it La Viña cheesecake or Santiago Rivera’s cheesecake to give full credit to the man who created the concept in 1990.

We sampled the real deal on our honeymoon in San Sebastián in 2019. We spent the evening wandering through the old part of town, sampling pintxos and sipping marvelous inexpensive white wine everywhere we went, as you do in San Sebastián. I insisted that we make room for the magical, mythical cheesecake at La Viña, so we followed our noses around the corner until we found it.

Fast-forward a few years, and we’re sleep-deprived with a baby at home. My husband brought home a surprise Basque cheesecake from a local shop. We’ve been obsessively recreating it at home ever since, trying different methods and proportions. I’m super excited to share the perfected recipe with you today.

5 Reasons to Love Basque Cheesecake

Before we get to the recipe, here’s why you’ll love Basque cheesecake. It’s an experience!

1. Basque cheesecake is remarkably delicious. It’s creamy, rich, and tangy with a deeply caramelized top that offers tons of flavor.
2. This cheesecake comes together easily. If you have the ingredients, you could make it on a whim for any occasion—for Valentine’s Day, a celebratory dinner, a potluck with friends, or just as a fun weekend project. Just keep in mind that it will need about an hour to cool, and it’s a great recipe to make a day ahead if that timing works for you.
3. No water bath required for Basque cheesecake. Indeed, we want the top to crack. Embrace it!
4. There’s no crust to fuss with. Again, embrace the experience. With the amount of flavor in the caramelized top, you won’t miss it.
5. It’s not too sweet. Traditional cheesecake can be way too sweet, and Basque cheesecake is not overwhelming in that way. The recipe below offers a range for sugar content so you can make it suit your taste buds.

Basque Cheesecake Ingredients

Cream Cheese

Like other cheesecakes, this Basque cheesecake relies on cream cheese for its heft, creaminess and tang. You’ll need two pounds for this recipe, which is four eight-ounce blocks of cream cheese. Do not substitute “cream cheese spread” or whipped cream cheese for this recipe.

Sugar

Plain old sugar is best here. I tried making the recipe with honey, and it simply wasn’t as good or as creamy. For a lightly sweet cheesecake that still tastes like a treat, use one and one-fourth cups sugar. For more traditional sweetness, add another one-fourth cup. Sweetness is subjective, but we found the sweetness cloying when we used closer to two cups.

Heavy Cream

Heavy cream thins out the cream cheese mixture without watering it down. We’ll need one pint of heavy cream for this recipe. We’ll use a portion of it upfront with the cream cheese to help mix it, then we’ll add the rest later.

Eggs

Cheesecake relies on eggs for structure. A half-dozen eggs is just right; seven eggs tastes distractingly eggy.

Vanilla Extract

While technically optional, a light splash of vanilla ramps up the flavor a bit.

Flour

A small amount of flour absorbs excess moisture, which becomes more apparent the next day. You have several options. All-purpose flour works well, as does sifted whole wheat flour (unsifted will leave little flecks of bran in your cheesecake). To make the cheesecake gluten free, we successfully used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Basque Cheesecake Tips

Let Basque cheesecake be.

I tried making it every which way—with added orange zest, honey instead of sugar, Greek yogurt instead of cream cheese, macerated strawberries on top, and so on. Basque cheesecake truly is best served plain. With the caramelized top, it is not boring in any way. It’s a delight! If you want to add some presentation value, try serving with a ripe red strawberry on the side. That’s it. I mean it.

Use a food processor or mix on low.

For the best texture, we want to avoid whipping air into the batter or over-mixing the batter. Use a large food processor if you have it (minimum 12 cups capacity) or a mixer on low speed. The low mixing speed might take a couple extra minutes, but it’s worth the wait.

Know when it’s done.

Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and more shiny.

Recommended Equipment

If you bake somewhat regularly, you’ll probably have everything you need for this recipe. You really do need these items to bake Basque cheesecake at home (the links are affiliate links):

Large food processor or mixer

Use a large food processor (minimum 12 cups—I used my Vitamix food processor attachment), or a stand mixer (good deals on KitchenAid at Target right now!), or a hand mixer with a large mixing bowl (I’m partial to this 7-speed mixer). I tried making this cheesecake by hand and rather impossible.

Parchment paper

Parchment paper for lining the pan. Do not try to get by without parchment paper or your cheesecake will overflow into the oven!

Springform pan

A 9-inch springform pan for baking the cheesecake. The springform pan is the ideal height and also allows you to easily remove the sides before serving. I’m afraid a 9-inch round cake pan might be too short.

How to Serve Basque Cheesecake

Basque cheesecake, like most baked goods, tastes even better the next day. The flavors become more complex and well developed. Make the cheesecake in advance if you have the time.

Some suggest serving Basque cheesecake at room temperature. I like this cheesecake served anywhere from lightly warm to straight-out-of-the-refrigerator chilled. In other words, I’m not picky about the temperature.

If you’d like to liven up the plate, simply serve your slices with a red strawberry on the side.

At La Viña, they often serve the cheesecake with a glass of sweet Pedro Jimenez sherry. I love this cheesecake with a glass of dry white wine, like an Albariño or Sauvignon Blanc, or a dry rosé. You could also try a dry, funky cider like you’ll find in San Sebastián. We love ANXO cider.

More Dessert Recipes to Try

If you enjoy this cheesecake recipe, try these as well:

Please let me know how your Basque cheesecake turns out in the comments! I love hearing from you.

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Want to know something cool about roasted butternut squash? You don’t have to peel it before roasting. That’s right. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You can see proof here and here.

Butternut squash is technically a winter squash, and it is indeed hearty and wonderful on a chilly day. Spring zucchini hasn’t arrived yet, so let’s use up the butternut in the pantry while it’s still good.

Butternut squash is naturally quite sweet. Roasted butternut squash is my favorite preparation because the edges caramelize against the pan, yielding delicious savory bits that help balance the sweetness.

Roasted butternut makes a great side dish with a few garnishes on top, but it’s more versatile than that. Over the years, I’ve used it in risotto and soup, hearty fall and winter salads, and even tacos. Again, I love to contrast the sweetness with spicy and savory ingredients, and you’ll find a list of suggestions below.

Roasted Butternut Squash Tips

There’s no wrong way to slice butternut squash

Which is to say that no matter how you slice a butternut squash into “cubes,” the cubes won’t be perfectly even. We’re dealing with an irregularly-shaped vegetable here.

In these photos, I sliced my butternut the way you’d learn to cut butternut squash in culinary school. I often slice it in half lengthwise instead, scoop out the seeds, and go from there. Either way works, or you can always buy pre-cut butternut squash to save time.

…but do slice it safely

Make sure your squash and your hands are thoroughly dry. Use a sharp chef’s knife on a sturdy cutting surface. Place your cutting board on a lightly damp towel to prevent the board from slipping around. However you slice the squash, start by creating a flat side that you can then turn against the cutting board to keep the squash stable for subsequent slices.

Your hands might feel or look funny afterward

“Squash hands” is a thing, and I’ve experienced it myself. When my skin comes into contact with cut squash, it feels tight with a weird orangey film that seems impossible to wash off. It’s a common occurrence with generally mild symptoms. You can wear disposable gloves to prevent it altogether. If only I could remember.

Temperature and timing notes

Roast butternut squash in a relatively hot oven. As with most other roasted vegetables, 425 degrees Fahrenheit is perfect.

Butternut squash varies considerably in size and moisture content, so timing can vary! One cubed butternut squash could need as little as 35 minutes or as long as 55 minutes in the oven. I’ve written the recipe below accordingly.

Watch How to Roast Butternut Squash

Complimentary Flavors for Butternut Squash

Butternut squash is at home on a Thanksgiving table and is always welcome with traditional meals along those lines. For these photos, I garnished the roasted squash with toasted pepitas, cranberries, chopped parsley and finely grated Parmesan for a simple side dish.

Butternut squash is also a fantastic sweet contrast in spicy dishes, including Mexican meals and curries. Here’s a list of flavors that work well with butternut. A few might surprise you!

• Beans: Black beans, chickpeas, white beans
• Dairy: Butter or browned butter, cheddar cheese, Fontina cheese, goat cheese, Parmesan, ricotta, yogurt
• Herbs: Cilantro, parsley, rosemary, sage
• Nuts and seeds: Almonds, pecans, pepitas (pumpkin seeds), pine nuts, walnuts
• Produce: Apples, arugula, celery, garlic, ginger, onions of all kinds including leeks, mushrooms, orange, pomegranate
• Seasonings and accents: Allspice, balsamic vinegar, chili powder or red pepper flakes, cinnamon, cloves, coconut milk, coriander, cumin, curry powder or Thai curry paste, dried cranberries, ginger, honey or maple syrup, lemon or lime, nutmeg, tamari (soy sauce), vanilla

Recipes Featuring Roasted Butternut Squash

From soup to tacos, roasted butternut squash is a versatile and flavorful component.

More Roasted Winter Vegetables to Try

These seasonal roasted vegetables are perfect for chilly days:

Please let me know how your roasted butternut turns out in the comments! I love hearing from you.

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Do you have room for some honey butter on your holiday table? Let’s make some! Honey butter is creamy and utterly irresistible. It’s sweet and a little bit salty, which always sends me back for more. It looks dazzling on the table, and it makes everyone’s eyes light up.

In fact, honey butter is so easy to make that you can whip it up for a special dinner any time of year. Start with softened butter and it’s ready in five minutes or less.

This recipe tastes extra-special thanks to a little sprinkle of cinnamon. Finish it with a little drizzle of honey and a light sprinkle of salt for bonus points in flavor and visual appeal.

I’m telling you, if you’re looking for a last-minute holiday meal menu item, definitely bring honey butter. It’s not a cop-out contribution; it’s a revelation!

Honey Butter Tips

Honey butter is super simple to make. You’ll find the recipe below, but here are some quick tips before you get started.

Softened butter is key

Start with softened butter and your honey butter will be ready in 5 minutes! Softened butter is key to your honey butter’s success because hard butter won’t blend and melted butter won’t whip. Leave a stick of butter on the counter to warm up to room temperature for a half hour or longer.

How to soften butter in a hurry

If you need your cold butter softened now, take advantage of your microwave—place a stick of butter, still in its wrapper, on a plate. Microwave for 10 seconds, turn it over, microwave another 10 seconds. Repeat if necessary, turning each time, just until your thumb leaves an impression on the butter. Then it’s ready! (I wouldn’t suggest this method for a baked good, but honey butter is forgiving enough.)

If you have salted butter…

This recipe is designed for unsalted butter. If you have salted butter, no problem, just don’t whip additional salt into the butter. Finishing the honey butter with a light sprinkle of salt is still a good idea.

Watch How to Make Honey Butter

Honey Butter Serving Suggestions

Honey butter makes these treats taste extra special:

You can also serve sweet roasted vegetables with a dollop of honey butter, like acorn squash, carrots and sweet potatoes.

More Honey Butter-Flavored Goodness

If you love honey butter like I do (and who doesn’t, really?), try these recipes on Cookie and Kate:

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Let’s warm up with some fresh turmeric tea, shall we? It’s golden and earthy, spicy and soothing at the same time.

Fresh turmeric is too precious to go to waste, so this tea is the perfect way to use up any leftover turmeric you might have on hand.

If you’re a fan of fresh ginger tea, I’m confident you’ll enjoy turmeric tea. Turmeric and ginger are close cousins, after all. Like ginger tea, turmeric tea can also help settle an upset stomach.

Try turmeric tea as a mid-day pick-me-up, or wind down with a mug in the evenings. It’s simple to make, and a lovely alternative to caffeinated or alcoholic drinks.

How to Make Turmeric Tea

Turmeric tea is very easy to make. You don’t even need to peel the turmeric first—do be mindful, though, that turmeric can stain anything it touches (your fingers, counter top, cutting board).

Use about a 2-inch nub of turmeric per cup of water. Simply slice the turmeric into thin rounds, each no wider than 1/4-inch. Combine the turmeric and water in a saucepan and gently simmer the mixture for 5 minutes before straining.

Watch How to Make Turmeric Tea

Turmeric Tea Variations

Turmeric tea offers bold flavor all on its own. To amp up the warming spice element, steep it with a cinnamon stick, a few twists of coarsely ground black pepper, or some thinly sliced fresh ginger. For a more calming drink, add a few sprigs of fresh mint.

As an accent, try garnishing your turmeric tea with a round of lemon or orange. If you prefer a sweeter drink, add a light drizzle of honey or maple syrup (up to 1 teaspoon, to taste, should do the trick).

More Warming Drinks to Sip

Please let me know how you like your turmeric tea in the comments! I love hearing from you.

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