Who knew that crescent rolls, cinnamon sugar apples, brown sugar, butter and sprite could make the best easy apple dumplings with Sprite ever!
Ditch your old apple dumplings recipe. Do it. Ditch it. These easy apple dumplings have a couple of very minor changes that make a HUGE difference and I’m totally not kidding. I’ll never make another apple dumplings recipe again.
This recipe reminds me so much of my grandma’s apple rolls recipe just because that sugar liquid is so deceiving. You pour it all around the rolls and it almost puts you into a panic attack seeing all of that liquid around the dough, like is this really going to work?! Are they going to be a soggy mess?!
And then those golden, crisp, pillows of dough come out and you’re a real life hero to the whole family.
Creating This Apple Dumpling Recipe
This is seriously the craziest apple dessert recipe. Most apple desserts seem to be inspired largely from the way apple pie is made. Think about it: apple crisp, apple pull-apart bread, and apple pie scones are all takes on the classic apple pie.
This apple dumpling recipe is similar, but as I’ve been making recipes from others over the years I felt like there was always something missing. Sure, it is a good recipe and one that your guests will love you for, but couldn’t it be taken up a notch without changing the whole recipe?
We started experimenting, a lot. Too much. I could hardly stand to look at another apple dumpling recipe, let alone the apple dumpling itself.
And then it hit me, when you’re trying to do something awesome and it’s not coming together, go back to the original recipe.
So I did. And do you know what I discovered? The apples were not like an apple pie, they were completely plain. No, no, no! Apples need a little cinnamon sugar action to really drive home that fall smell and flavor!
Well don’t stop there, I thought. We need a little cinnamon action in the butter mixture as well. Too many recipes called for just butter and brown sugar. No. We need more. We added vanilla and cinnamon. Let’s get this party started!
This easy zucchini banana bread is studded with chocolate chips and packed with flavor! Enjoy it warm from the oven, or freeze a loaf for later!
Recommended Equipment
Before You Begin…
Spray your bread pans with cooking spread and then take a paper towel and wipe the spray off the top inch of the pan, all the way around. This will help the batter “catch” the side of pan and then poof up in the middle. Your loaf will be both gorgeous and delicious!
Chocolate Chip Zucchini Banana Bread Recipe
Did you ever play school when you were growing up? I totally did and I was pretty darn sure I was going to grow up to be a teacher. I didn’t. But I did grow up to be a banana bread lover. Not sure what that has to do with being a teacher, but it’s the truth.
Zucchini bread on the other hand, gross. I did not like the texture as a kid at all. I refused to eat it, which must have been so much fun for my parents. And then I slowly forgot about it until I became a food blogger. If there’s one thing pinterest doesn’t need more of it’s quick bread recipes, so obviously I chose to give you all one.
Not true? Well, either way I decided it was high time I tried this whole zucchini bread thing again and guess what, I was a total chicken about it. I mean, I couldn’t just jump in right? I’m a toe dipper in the pool for heaven’s sake! I needed a slow start so what better thing to try than a chocolate chip zucchini banana bread? And guess what? It’s so blasted delicious I’m going to try a zucchini bread tomorrow. All by myself. If I hate it, I’ll give it away to the neighbors, ha!
Zucchini Banana Bread Ingredients
As with most quick breads, this chocolate chip zucchini banana bread requires mostly pantry staples:
- All-purpose flour
- Baking soda and baking powder
- Cream of tartar
- Salt
- Canola oil
- Granulated sugar
- Egg
- Mashed banana
- Grated zucchini
- Chocolate chips
How to Make Zucchini Banana Bread
- Whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a standing mixer, whisk together the egg, sugar, and oil.
- Whisk the grated zucchini into the egg mixture.
- Add in a little of the flour mixture, followed by some of the mashed banana. Continue alternating between the two until everything is added to the batter.
- Gently fold in the chocolate chips.
- Turn the batter into a loaf pan and bake until done.
How to Store Zucchini Banana Bread
To maximize the shelf life of banana zucchini bread, cover with foil or plastic wr
This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.
Using heavily freckled bananas and never blackened bananas is the key to the most soft and moist banana bread muffins you’ll ever devour. All you need to make these banana muffins recipe is 30 minutes!
Last year we were visiting with my brother-in-law’s family post baptism for his 8 year old daughter when his mother-in-law busted out a tray of banana bread. It was so, so soft and moist and I loved the hint of coconut oil.
We are obsessed with banana bread recipes here, but there is something so convenient and portable about a muffin. I decided that this new banana bread recipe would make the perfect muffins and the rest is history!
Ingredients for Banana Muffins
Making this muffin recipe is so easy, and the ingredients list almost all comes from the pantry. That makes it so easy to whip up for breakfast or an after school snack. Here is what you will need:
- Coconut Oil: I love the little hint of coconut flavor in that coconut oil adds, but you can use canola oil if you need a substitute.
- Sugar: just granulated sugar
- Brown Sugar: adds a deeper rich flavor
- Eggs: Make sure the eggs are at room temperature. They add structure to the muffins.
- Flour: just all purpose works great
- Baking Powder and Soda: both are leavening agents to give the muffins their rise and fluffiness
- Salt: enhances all the flavors
- Bananas: be sure to use ripe bananas for the best flavor and natural sweetness
- Buttermilk: helps keep the muffins and moist, can be substituted with plain milk and 1 Tablespoon white vinegar
- Optional Add-ins: chopped nuts (walnuts, pecans, macadamia) or chocolate chips (I prefer mini chocolate chips)
This is just an overview of the ingredients and information about why they are added or a tip for substitutes. Scroll down for the measurements.
Coconut Oil Substitutes
You can use vegetable oil, melted butter, shortening or canola oil. If you’re using shortening, beat the shortening and sugars together until smooth and creamy, about 2 minutes.
How to Convert Loaves into Muffins
Originally the banana bread recipe was to be baked at 325 for 50-60 minutes or convection oven for 40-50 minutes, but because they are muffins I needed to pump up the heat to create more of a rise. So this recipe bakes at 350 for just 20-25 minutes and you get 2 dozen muffins.
Can I Make These Jumbo Muffins?
You can take any muffin recipe and make them into jumbo muffins. Keep the baking temperature the same but increase the baking time to 30 minutes. You might need up to 35 minutes, but I would start checking at 30.
Possible Additions
I mentioned at the beginning that you can load these up with add-ins of you want. You can mix them into the batter or just