Feb 20, 2024
Banana Pancakes Recipe – Love and Lemons

These banana pancakes are a delicious, easy weekend breakfast. They’re fluffy, moist, and filled with spiced banana flavor. Pass the maple syrup!


Banana pancakes


Fingers crossed you have a couple ripe bananas on your counter right now, because these banana pancakes are the perfect weekend breakfast! They’re fluffy, moist, and tender, with a warm, spiced banana flavor that will keep you coming back for more. They’re also conveniently easy to make, so if you’ve just rolled out of bed and have yet to drink your morning coffee, you won’t have any trouble whipping them up.

Pass the maple syrup, and enjoy! We love this banana pancake recipe, and I think you will too.


Banana pancake recipe ingredients


What You Need to Make Banana Pancakes

To make this banana pancake recipe, you’ll need these simple ingredients:

  • Bananas, of course! The spottier, the better. The riper your bananas are, the sweeter, moister, and more flavorful your pancakes will be. You’ll need 1 cup mashed banana for this recipe, about 2 medium bananas.
  • All-purpose flour – Spoon and level the flour to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and an egg – To help the pancakes puff up as they cook. Don’t do eggs? Check out my vegan banana pancakes!
  • Cane sugar – It brings out the sweetness of the bananas.
  • Milk – Any kind! I typically use a dairy-free milk like almond milk or oat milk, but regular milk works nicely too.
  • Avocado oil – You’ll add some to the pancake batter and use more for the pan. If you don’t keep avocado oil on hand, feel free to substitute vegetable oil or melted butter.
  • Cinnamon, nutmeg, and vanilla extract – They add warm, spiced depth of flavor that makes these pancakes taste just like banana bread.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Hands using spatula to mix pancake batter in a large bowl


How to Make Banana Pancakes

This banana pancake recipe is SO simple to make!

Step 1: Mix the batter.

Use a fork or potato masher to mash the bananas in a medium bowl. Measure 1 cup of the mash. If you’re a little short, top off the cup with yogurt to keep the pancakes moist.

In the medium bowl, whisk together the wet ingredients: the banana, egg, milk, oil, and vanilla. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the banana mixture to the dry ingredients and fold until just combined.

  • Tip: Careful not to overmix the batter! If you do, the pancakes will be dense.

Step 2: Cook the pancakes.

Heat a non-stick pan over medium-low heat, and pour 1/3 cup batter for each pancake into the hot skillet. Cook for 1 to 2 minutes on the first side, or until bubbles form on the surface of the batter and the pancakes are golden brown underneath. Flip and cook for another 1 to 2 minutes. The pancakes are ready when they’re puffed, golden brown, and cooked through.

  • Tip: If the pancakes are browning on the outside before they’re done in the middle, turn down the heat!

That’s it! Unless you have a very large griddle, you’ll likely need to work in batches. To keep cooked banana pancakes warm while you work through the remaining batter, place them on a baking sheet and tent them with foil. Warm them in a 200°F oven until you’re ready to eat.


Banana pancakes topped with bananas, nuts, and maple syrup


Topping and Serving Suggestions

If you want to keep things simple, serve these banana pancakes with a big drizzle of maple syrup. But if you’re in the mood to get creative, have fun experimenting with other toppings, too. Here are a few ideas to get you started:

  • Fresh fruit. I love these banana pancakes with sliced bananas or fresh berries.
  • Nut butter. Slather them with peanut butter or almond butter.
  • Something rich or creamy. I like a pat of butter or a dollop of Greek yogurt.
  • Something for crunch. Try chopped walnuts, pecans, or toasted coconut flakes.

You could even sprinkle them with chocolate chips!

Round out the meal with hot coffee or tea and a side of fresh fruit. If you’re craving a bigger brunch, pair the banana pancakes with something savory, like a frittata, breakfast casserole, or scrambled eggs.

How to Store Banana Pancakes

Store leftover banana pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the toaster or zap them in the microwave.

Can you freeze banana pancakes?

Yes! These banana pancakes freeze perfectly. Allow them to cool to room temperature after cooking. Then, seal them in an airtight container or freezer bag and freeze for up to 3 months. Microwave for 30 seconds or so to reheat!


Banana pancakes recipe


More Favorite Breakfast Recipes

If you love these banana pancakes, try one of these favorite breakfast recipes next:

Banana Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4

These easy banana pancakes are the BEST weekend breakfast or brunch! They’re fluffy, delicious, and filled with spiced banana flavor. Serve them with sliced bananas and a big drizzle of maple syrup.

Prevent your screen from going dark

  • In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.

  • In a medium bowl, whisk together the mashed banana, egg, almond milk, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

  • Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.

Makes 10 pancakes.
*The pancakes will be dense if the flour is too packed.
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Feb 19, 2024
Dumpling Soup Recipe – Love and Lemons

Made with frozen potstickers, fresh veggies, and a fragrant broth, this dumpling soup recipe is a quick, easy, and delicious weeknight dinner.


Dumpling soup


This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway.

And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger. It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better.

This dumpling soup has been one of our weeknight favorites lately. I think you’ll love it too!


Dumpling soup recipe ingredients


What is dumpling soup made of?

Many cultures around the world have their own version of dumpling soup, like Chinese wonton soup, Korean mandu-guk, or Italian tortellini in brodo, to name a few. This dumpling soup recipe is Asian-inspired, but it isn’t intended to be an authentic version of any traditional dish.

Here’s what you’ll need to make it:

  • Frozen dumplings, of course! No need to thaw them before adding them to the soup.
  • Neutral oil – For sautéing the veggies. I typically use avocado oil or vegetable oil.
  • Shiitake mushrooms – They add meaty texture and umami flavor to this simple soup. Feel free to sub cremini mushrooms if you prefer!
  • Tamari or soy sauce – For salty, savory depth of flavor.
  • Vegetable broth – Make homemade vegetable broth, or use store-bought.
  • Garlic and fresh ginger – They give the broth refreshing bite.
  • Colorful veggies – I like carrots, green onions, and spinach, but they’re by no means your only options! Try baby bok choy, tatsoi greens, or even frozen peas.
  • Rice vinegar and fresh lime juice – Stir them into the soup for bright, tangy flavor.
  • Sesame seeds – For garnish. I love their nutty crunch!
  • And Sichuan chili crisp – For serving. Drizzle it over your bowl for rich, savory flavor and heat. If you’re sensitive to spice, top the dumpling soup with a swirl of toasted sesame oil instead.

Find the complete recipe with measurements below.

What Kind of Dumplings to Use

You can use almost any type of frozen Asian dumplings in this soup.

I like these Nasoya tofu vegetable dumplings, but mini wontons, vegetable gyoza, and potstickers work well too. Have fun experimenting with the options at your grocery store!

Tip: Choose smaller dumplings over larger ones. They’re much easier to eat in the soup.


Sautéing mushrooms in Dutch oven


How to Make Dumpling Soup

This dumpling soup recipe is easy to make! Here’s how it goes:

First, cook the mushrooms. Sauté them in a large pot over medium heat for 5 to 8 minutes, or until they soften.


Pouring broth into soup pot


Next, simmer the soup. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions to the pot with the mushrooms. Stir to combine, and bring the broth to a boil. Reduce the heat and simmer until the dumplings are heated through, about 4 minutes.


Potsticker soup


Finally, season and serve. Remove the soup from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts.

Season to taste with salt, tamari, and/or more lime juice. Serve with the reserved scallions, sesame seeds, and chili crisp on top.

Gotta love a 30-minute dinner! 🙂

Storage

The dumpling soup is best on the day it’s made, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Note that the dumpling wrappers get softer the longer they sit in the broth, so some dumplings may fall apart by the second or third day.

To avoid this, you could prepare the soup base in advance (you could even freeze it!) and add the dumplings as you’re ready to eat.


Dumpling soup recipe


More Soup Recipes to Try

If you love this easy dumpling soup, try one of these soup recipes next:

Dumpling Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 4 to 6

Thanks to store-bought frozen dumplings, this dumpling soup recipe is a quick and easy weeknight dinner! I love to top my bowl with a swirl of chili crisp for an extra boost of flavor.

Prevent your screen from going dark

  • Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.

  • Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.

  • Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.

Recipe adapted from The Modern Proper

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Feb 16, 2024
Mushroom Pasta Recipe – Love and Lemons

Fit for weeknights and date nights alike, this mushroom pasta is easy and elegant. Mixed mushrooms, garlic, and Parm pack it with rich umami flavor.


Mushroom pasta


This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor.

I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it!


Mushroom pasta recipe ingredients


What You’ll Need for Mushroom Pasta

The star ingredient in this mushroom pasta recipe is—of course—mushrooms! You could use white button mushrooms or cremini mushrooms (aka baby bellas) here. They’re affordable, flavorful, and widely available, so they’re never a bad choice.

But for the ultimate mushroom pasta, I recommend using a mix of mushrooms. They’ll give the pasta a delightful range of textures and add complex depth of flavor. Any of these kinds of mushrooms would be excellent:

  • Chanterelles
  • King oyster mushrooms
  • Maitakes
  • Oyster mushrooms
  • Portobello mushrooms
  • Shiitake mushrooms

Here’s what else you’ll need to make this recipe:

  • Extra-virgin olive oil – For sautéing the mushrooms.
  • Pasta – I love chewy pappardelle here, but another long pasta like tagliatelle, spaghetti, or bucatini would work nicely too.
  • Shallots and garlic – For savory bite.
  • Butter – It perfects the glossy, silky texture of the mushroom sauce.
  • Fresh herbs – You’ll use rosemary or thyme in the sauce for warm, earthy flavor. Garnish the finished dish with chopped fresh parsley!
  • Dry white wine and Dijon mustard – For a tangy kick.
  • Parmesan cheese – It adds salty, nutty flavor and makes the pasta lightly creamy.
  • Fresh lemon juice – It gives the pasta a bright, fresh finish.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


Sauteed mushrooms in skillet with wooden spoon


How to Make Mushroom Pasta

This mushroom pasta recipe feels elegant, but it’s really easy to make! Here’s how it goes:

First, cook the mushrooms. Stem and slice varieties like portobello mushrooms, shiitakes, and baby bellas. Tear maitakes and oyster mushrooms into bite-size pieces. Tip: Check out the photo above for reference!

Sauté the mushrooms over medium-high heat until tender and well-browned. See the callout below for my best tips for cooking mushrooms!

How to Cook Mushrooms

No one likes a soggy mushroom! Follow these simple tips to cook perfect sautéed mushrooms every time:

  1. Don’t crowd the pan. If you do, the mushrooms will steam instead of browning. I recommend using a large cast-iron skillet for this recipe and cooking the mushrooms in two batches.
  2. Use enough oil. Too little, and the mushrooms will burn. I typically use about 1 tablespoon of oil for 8 ounces of mushrooms in a 10- or 12-inch skillet.
  3. Don’t stir right away. When you add the mushrooms to the skillet, let them cook without stirring for the first two minutes. This sustained contact with the pan will promote browning. As you continue cooking, stir only occasionally.


Pasta and mushrooms in skillet


While you sauté the mushrooms, cook the pasta until al dente. Before you drain it, reserve 1 cup of the starchy cooking water. It’s a key ingredient in the mushroom pasta sauce!

Next, build the flavorful sauce. In the empty pasta pot, sauté the shallots in the butter until they soften. Add the rosemary and garlic. Then, stir in the mustard and wine. Let the wine cook down for 30 seconds.

Add the pasta, Parmesan, and 1/4 cup of the reserved pasta water to the skillet, adding more pasta water as needed to lightly coat the pasta. Lastly, stir in the lemon juice and mushrooms and season to taste.


Two bowls of mushroom pasta


Finish the mushroom pasta with a shower of fresh parsley and more Parmesan cheese.

This creamy mushroom pasta is a satisfying meal on its own, but we also love it with a salad on the side. An arugula salad or any of these winter salad recipes would be fantastic.

Enjoy!


Mushroom pasta recipe


More Favorite Pasta Recipes

If you love this mushroom pasta, try one of these easy pasta recipes next:

Mushroom Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 2 to 3

This mushroom pasta recipe is simple and delicious! Meaty mushrooms, garlic, and Parmesan cheese pack it with savory, umami flavor. For the best results, use a mix of different kinds of mushrooms here. See the blog post above for suggestions!

Prevent your screen from going dark

  • Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet and repeat the cooking process with the remaining mushrooms.

  • Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.

  • Allow the pasta pot to cool slightly and return it to the stove. Add the butter and heat over medium heat until melted, then add the shallots and the remaining ¼ teaspoon salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mustard and let the wine cook down for 30 seconds.

  • Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.

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Feb 14, 2024
Vegan Enchiladas Recipe – Love and Lemons

These vegan enchiladas are a hearty, flavorful plant-based dinner! They’re smothered with red enchilada sauce and filled with veggies and black beans.


Vegan enchiladas


These vegan enchiladas are seriously delicious. Whenever I make them, my husband Jack and I fight over the last one. For context, Jack might be the world’s biggest cheese lover. If he’s going after cheese-less enchiladas, you know they have to be good.

The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top.

This vegan enchiladas recipe is comforting, but also fresh. The rich enchilada sauce and vegan cheese create an incredible contrast with the fresh veggies. Try it the next time you’re craving something healthy, filling, and flavorful—it won’t disappoint!


Vegan enchiladas ingredients


How to Make Vegan Enchiladas

Ready to make vegan enchiladas? You can find the complete recipe at the bottom of this post, but for now, I’ll give you an overview of how it goes.

Ingredients

Get started with these simple ingredients:

  • Corn tortillas – Use 100% corn tortillas if you need this recipe to be gluten-free. If not, I recommend using tortillas made from a mix of corn and wheat flour. They have the wonderful flavor of corn tortillas but the pliability of flour tortillas, which makes them great for rolling.
  • Red enchilada sauce – I love my homemade enchilada sauce in this recipe! Get ahead by making it a day or two in advance. Alternatively, use store-bought vegan enchilada sauce to streamline this recipe.
  • Vegan cheese – This creamy, tangy sauce tastes like cheddar cheese, but it’s made from whole foods, plant-based ingredients like cashews, sweet potatoes, and nutritional yeast.
  • Onion and garlic – They add savory flavor to the enchilada filling.
  • Mushrooms, poblano peppers, and black beans – They make the filling hearty and satisfying.
  • Chili powder and cumin – They add warm, earthy flavor to the filling mixture.
  • Extra-virgin olive oil – For sautéing the veggies.
  • Fresh lime juice – Squeeze it over the enchiladas for a pop of bright flavor.
  • Fresh garnishes – Think cilantro, jalapeños, radishes, avocado, and/or diced red onion. They offer a refreshing contrast to the comforting enchiladas!
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Mushroom, poblano, and black bean filling in skillet


First, make the vegan cheese.

The first step in this recipe is making the vegan cheese. If you like, get ahead by prepping it a day or two in advance. Note that it will thicken in the fridge. You’ll likely need to add water to thin it to a creamy, drizzleable texture before assembling the enchiladas.

If you’re making homemade enchilada sauce, prep it alongside the vegan nacho cheese. You can also make it ahead! It keeps well in an airtight container in the refrigerator for up to 5 days.

Next, make the mushroom filling.

Sauté the onions, peppers, and mushrooms until soft, seasoning them with the garlic and spices partway through the cooking time. Stir in the black beans.


Assembling and arranging enchiladas in baking dish


Assemble the enchiladas.

Spread 1/2 cup enchilada sauce at the bottom of a 9×13-inch baking dish.

Fill each tortilla with a little nacho cheese and some of the veggie filling. Roll tightly to close and place seam side down in the prepared pan. Pour the remaining enchilada sauce down the middle of the enchiladas, leaving the edges of the tortillas exposed.

Recipe Tip

Are your tortillas too stiff to roll? Wrap them in a kitchen towel or damp paper towels and microwave for 20 seconds. They’ll become much more pliable and easier to work with!

Cover the enchiladas and bake for 15 minutes at 400°F. Uncover and bake until the bare edges of the tortillas are lightly crisp, 10 to 20 more minutes.

Loosen the cheese sauce with water as needed to reach a creamy, drizzleable consistency. Pour 1/2 cup down the center of the enchiladas. Top with fresh garnishes and squeeze with lime juice before digging in!

How to Store and Freeze

Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat nicely in the microwave or oven!

I don’t recommend freezing these enchiladas, as the vegan cheese can separate when it thaws. If you’d still like to freeze them, adjust the recipe as follows:

  1. Don’t make the vegan cheese when you’re first prepping the enchiladas.
  2. Fill the tortillas with JUST the veggie and bean mixture.
  3. Assemble in the baking dish with the enchilada sauce.
  4. Cover and store in the freezer for up to 3 months.

Allow the frozen enchiladas to thaw overnight in the fridge, and then bake according to the recipe. Make the vegan cheese while the enchiladas bake, and serve with it on top.


Vegan enchiladas recipe


What to Serve with Vegan Enchiladas

These vegan enchiladas are a satisfying meal on their own. But if you’re looking for a side dish to go with them, you can’t go wrong with any of these recipes:

Enjoy!

Want more vegan Mexican-inspired recipes? Try these vegan tacos, vegan burritos, or this burrito bowl next!

Vegan Enchiladas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves 4

These vegan enchiladas are a delicious, healthy plant-based meal! They have a flavorful veggie and black bean filling and are topped with red enchilada sauce and creamy vegan cheese. Get ahead by making the vegan cheese and enchilada sauce a day or two in advance. Store-bought sauce works too.

  • 1 recipe Vegan Cheese, prepared with 1 tablespoon pickled jalapeños
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • ½ medium white onion, thinly sliced
  • 1 poblano pepper, stemmed, seeded, and chopped
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 3 garlic cloves, chopped
  • 1 cup cooked black beans, drained and rinsed
  • cups store-bought or homemade enchilada sauce
  • 8 corn tortillas, warmed* (we like a corn/flour mix for easy assembly)
  • Lime wedges, for serving

Topping Options

  • Diced or sliced avocado
  • Sliced jalapeño or serrano peppers
  • Thinly sliced radishes
  • Diced red onion
  • Chopped fresh cilantro

Prevent your screen from going dark

  • Preheat the oven to 400°F and oil a 9×13-inch baking dish.

  • Prepare the vegan cheese according to this recipe, adding 1 tablespoon pickled jalapeños for heat. Add water as needed to reach a creamy, drizzleable consistency.
  • In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for 3 minutes, or until the vegetables are soft. If the pan becomes dry, add water as needed, 1 tablespoon at a time, and continue to cook until the vegetables are soft. Stir in the black beans and remove from the heat.

  • Evenly spread a heaping ½ cup of the enchilada sauce in the prepared baking dish. Fill each tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas and place them seam side down in the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the middle, leaving the edges of the tortillas dry. Cover and bake for 15 minutes. Uncover and bake for 10 to 20 minutes, or until the edges of the tortillas are lightly crisp.

  • If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour ½ cup down the middle of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing.

*Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.

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Feb 12, 2024
Love & Lemons Cooking Club – February!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.





Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our February challenge today with our banana bread recipe, and I hope you’ll join in the fun. Here’s how it works:

Join the Love & Lemons Cooking Club

  1. Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
  2. Make that recipe during the month.
  3. Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is February 29! 
  4. For a bonus entry, send a picture of what you made to [email protected].
  5. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

THIS IS A CHANGE from past cooking club challenges. A photo entry is no longer required. This month, comment on the recipe’s blog post to secure your spot in the drawing!

The Prize: A $200 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $200 Whole Foods Gift Card.


Easy banana bread


The next time you’re at the grocery store, grab a bunch of bananas. They’ll need to ripen for a few days before you make this recipe, but trust me—the wait will be worth it!

This easy banana bread is super moist, lightly sweet, and full of spiced banana flavor. It’s the perfect treat for a chilly February day, especially with a hot cup of coffee or tea alongside it. I like to add walnuts to my loaf for crunch, but you could swap in pecans, raisins, or chocolate chips. Feel free to make it your own!

All three are delicious!

Last Month’s Recipe

Last month’s recipe was my lentil soup. Packed with hearty lentils and fresh veggies, it’s exactly what I want to eat on a cold day. So many of you commented that you feel the same. Cheers to staying warm this winter!

Here are some of your pictures:


















































…and congrats to our winner Emily!





To Recap

Enter the February Cooking Club Challenge by…

  1. Making my banana bread recipe sometime in February.
  2. Leaving a comment on the banana bread blog post by February 29.
  3. Sending a picture of the bread to [email protected] for a bonus entry.
  4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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Feb 9, 2024
Banana Bread Recipe – Love and Lemons

This easy banana bread recipe is the BEST way to use ripe bananas! It’s moist, delicious, and packed with banana flavor. You’re going to love it!


Banana bread


This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue!

But not just any banana bread.

While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor.

Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too!


Banana bread recipe ingredients


Banana Bread Recipe Ingredients

Here’s what you’ll need to make this recipe:

  • Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
  • Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.
  • Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free!
  • Eggs and baking soda – They help the loaf puff up as it bakes.
  • Vanilla, cinnamon, and nutmeg – For warm depth of flavor.
  • Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Mashing bananas in mixing bowl


How to Make Banana Bread

This recipe is easy to make—no mixer required! Here’s how it goes:

First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.

Can you use thawed frozen bananas for banana bread?

Yes! Previously frozen thawed bananas work well here.

To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.

  • Tip: Freeze bananas when they are ripe and spotty for the sweetest flavor.


Adding dry ingredients to wet ingredients


Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the banana mixture…


Using wooden spoon to mix wet and dry ingredients


…and mix until just combined. Careful not to overmix! If you do, the bread will be dense.


Pouring walnuts into banana bread batter


Fold the walnuts into the batter.

Variations

Not a walnut person? Here are some other mix-ins that would be great:

  • Chopped pecans
  • Chocolate chips
  • Dried cranberries
  • Raisins

Or skip the mix-ins! The recipe is still delicious without them.


Sprinkling walnuts over moist banana bread batter in loaf pan


Finally, bake! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.

  • Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.

How to Make Banana Bread Moist

The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.

If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.


Easy banana bread


How to Store Banana Bread

Proper storage will keep your quick bread moist after baking.

Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.

Can you freeze banana bread?

YES! This banana nut bread freezes perfectly.

If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.

Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.


Best banana bread recipe


More Quick Bread Recipes

If you love this recipe, try one of these easy quick breads next:

Got more ripe bananas? Make banana pancakes, banana muffins, or a peanut butter banana smoothie next!

Banana Bread

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Serves 8

The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.

  • 2 cups mashed very ripe banana, about 4 large
  • ½ cup cane sugar or brown sugar
  • ½ cup melted butter or vegetable oil, plus more for the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts, plus 2 tablespoons for topping

Prevent your screen from going dark

  • Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.

  • In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.

  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.

  • Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.

  • Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.

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Feb 7, 2024
Quesadilla Recipe – Love and Lemons

Quesadillas are a quick, easy, and delicious meal! I fill mine with cheese and veggies, but feel free to customize this recipe with your favorite fillings.


Quesadillas


Quesadillas! They’re delicious, satisfying, and—most importantly—EASY. They’re one of my favorite back-pocket meals, something I can whip up using basic ingredients when I need a simple dinner or work-from-home lunch. I’ve made a lot of them over the years, and I’ve learned some handy tips and tricks for making them along the way. I’m sharing them all in this quesadilla recipe!

What is a quesadilla?

A quesadilla is Mexican dish that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, and they were first made with corn tortillas and filled with Oaxaca cheese. (The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish). Over the years, other fillings, such as cooked meats and vegetables, found their way into quesadillas. And in Northern Mexico and the US, flour tortillas become the quesadilla standard.

That evolution brought us here, to the style of quesadilla that’s now popular in the US and that this recipe yields. It features a flour tortilla, melty cheese, and flavorful fillings like veggies and beans. I love this simple meal or snack. I hope you do too!


Quesadilla fillings


Filling Ideas for Quesadillas

You don’t need to fill a quesadilla with anything more than cheese (see my favorite types below).

But if you want to add more fillings to the mix, I won’t blame you! They add texture and flavor and make a simple quesadilla a satisfying meal. Here’s what I like in mine:

  • Black beans
  • Diced red bell pepper
  • Sliced scallions
  • Corn kernels (fresh or frozen!)
  • Sliced jalapeño peppers

Other tasty options are pickled red onions, fresh spinach, and sautéed mushrooms or zucchini. Feel free to customize your quesadilla with your favorite fillings!

Find the complete recipe with measurements below.

What’s the best cheese for a quesadilla?

The best cheese for quesadillas is any cheese that melts well. Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, and mozzarella cheese are all great options. Avoid pre-shredded cheese for quesadillas. Freshly grated cheese will melt better and create a gooier filling!

In this recipe, I call for sharp cheddar and Monterey Jack. You could use just one or the other, but the combination gives the quesadillas delicious depth of flavor.

Love spicy food? Use pepper jack cheese instead of Monterey Jack!


How to make a quesadilla - layering cheese and veggies in a tortilla


How to Make a Quesadilla

This method for how to make a quesadilla is SO simple. You can make one in less than 10 minutes! Here’s how to do it:

First, fill the tortilla. Lay it flat on a clean work surface. Sprinkle half the cheese over one half of the tortilla, leaving the other half bare. Sprinkle the other fillings over the cheese, and then top with the remaining cheese. Layering the cheese like this helps hold the tortilla closed.


Adding cheese and veggies to tortilla


Fold the bare half of the tortilla over the quesadilla fillings to create a half-moon shape.

Next, cook the quesadilla. Heat a dry cast-iron skillet over medium-low heat (no butter or oil needed!). When hot, add the quesadilla and cook for 1 to 2 minutes per side, or until the cheese melts and the tortilla turns golden brown. If the tortilla is browning faster than the cheese is melting, turn down the heat.

Slice into wedges, and serve!


Quesadillas cooking in cast iron skillet


What to Serve with Quesadillas

Serve quesadillas hot from the pan with all the fixings! Dress them up with

For a heartier meal, pair them with cilantro lime rice, Spanish rice, or refried beans. Enjoy!


Quesadilla recipe


More Favorite Mexican-Inspired Recipes

If you love these veggie quesadillas, try one of these Mexican-inspired dishes next:

Quesadilla Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves 4

This easy quesadilla recipe is a quick, delicious meal. Feel free to customize it with your favorite fillings! Find suggestions in the blog post above.

Prevent your screen from going dark

  • Lay the tortillas flat on a clean work surface.

  • In a medium bowl, place the cheddar and Jack cheeses and toss to combine.

  • Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly sprinkle the black beans, red peppers, scallions, corn, and jalapeños over the cheese. Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half-moon shape.

  • Heat a dry cast iron skillet over medium-low heat. When hot, add two of the quesadillas and cook until the cheese is melted and the quesadillas are browned on both sides, 1 to 2 minutes per side. If the tortillas are browning faster than the cheese is melting, reduce the heat. Repeat with the remaining quesadillas.

  • Slice and serve with salsa, pico de gallo, guacamole, sour cream, and/or cilantro, as desired.

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Feb 4, 2024
Best Bean Dip Recipe – Love and Lemons

This refried bean dip is creamy, cheesy, and easy to make! Serve it warm with tortilla chips for a delicious party appetizer or game day snack.


Bean dip


This bean dip recipe is the ultimate party appetizer! It’s creamy, it’s cheesy, and it’s perfect for scooping up with tortilla chips. Just make sure to hit up the snack table right after it comes out of the oven. This bean dip disappears QUICK!

And I haven’t told you the best part yet: this bean dip recipe is easy to make. It calls for refried beans (you can use canned or homemade), so instead of blending the dip in a food processor, you can simply stir it together in a bowl.

Spread it in a baking dish, sprinkle it with cheese, and bake until the top is melty and bubbly. From there, just add your favorite garnishes and dig in!


Bean dip ingredients


Bean Dip Ingredients

Here’s what you’ll need to make this bean dip recipe:

  • Refried beans – Canned and homemade refried beans both work well here! You’ll need 2 cups homemade or 1 (16-ounce) can refried pinto beans.
  • Sour cream – It adds richness to the dip and perfects its creamy texture. If you don’t keep sour cream on hand, feel free to substitute plain Greek yogurt.
  • Canned diced green chiles – They add delicious tangy flavor.
  • Taco seasoning – Use store-bought or make homemade taco seasoning with spices like chili powder, cumin, onion powder, and garlic powder. Note whether or not your taco seasoning is salted. If it is, you may not need to add much salt to the dip.
  • Shredded cheese – For topping! I like to use shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend.
  • And a lime wedge – Squeeze it over the dip before serving for a pop of bright flavor.

Find the complete recipe with measurements below.


Refried beans, sour cream, green chiles, and spices in mixing bowl


How to Make Bean Dip

This refried bean dip is so simple to make!

First, mix together the dip ingredients. Place the refried beans, sour cream, green chiles, and taco seasoning in a medium bowl, and stir to combine.


Mixing bean dip in bowl


Next, taste the dip. Does it need more taco seasoning or salt? If it does, add some. Continue tasting and adjusting until you love the flavor. The amount of salt and spices you need will depend on the potency of your taco seasoning and whether or not your seasoning and refried beans are salted.

Get ahead! Stir together the refried beans, sour cream, green chiles, and taco seasoning up to 2 days in advance, and store the mixture in an airtight container in the fridge.

With this step out of the way, you’ll be able to easily bake off the bean dip just before serving.


Spreading refried bean dip in skillet


Then, bake the dip. Evenly spread it in an 8-inch cast-iron skillet or baking dish. Top with the cheese, leaving a bit of the dip exposed around the edges.


Topping bean dip with cheese


Bake at 375°F until the cheese is melted and the dip is bubbling, 20 to 25 minutes.

Let the dip cool for 5 minutes before garnishing it, squeezing it with lime juice, and serving.

Bean Dip Serving Suggestions

I love this refried bean dip with fresh garnishes on top! Before serving, load it up with any of the following:

  • Halved cherry tomatoes or diced plum tomatoes
  • Thinly sliced green onions
  • Thinly sliced jalapeños or serranos
  • Sliced or diced avocado
  • Chopped fresh cilantro

I also love to add one tangy, salty topping for extra depth of flavor. Cotija cheese is my favorite, but pickled jalapeños or even black olives would be fun too.

Enjoy with tortilla chips!


Bean dip recipe


More Favorite Dip Recipes

If you love this easy bean dip recipe, try one of these party dips next:

Best Bean Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 8

This bean dip recipe is an easy, delicious party appetizer or game day snack! Serve it warm with tortilla chips.

Topping options

  • Halved cherry tomatoes or diced plum tomatoes
  • Thinly sliced green onions
  • Thinly sliced jalapeño or serrano peppers
  • Sliced or diced avocado
  • Cotija cheese
  • Chopped fresh cilantro

Prevent your screen from going dark

  • Preheat the oven to 375°F and oil an 8×8-inch baking dish or 8-inch oven-safe skillet.

  • In a medium bowl, stir together the refried beans, sour cream, green chiles, and 1 teaspoon taco seasoning. Taste and add more taco seasoning and salt as desired. (When I make this recipe with unsalted beans and unsalted taco seasoning, I add a heaping ½ teaspoon salt at this point, though you may want less or none if your beans and/or taco seasoning are salted.)

  • Transfer the bean dip to the prepared pan and evenly spread it to the edges. Top with the cheese, leaving some dip exposed around the edges. Bake for 20 to 25 minutes, or until the cheese is melted and the dip is bubbling.

  • Let cool for 5 minutes, then add desired toppings. Squeeze with lime juice and serve with tortilla chips.

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Feb 1, 2024
Refried Beans Recipe – Love and Lemons

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it’s a delicious, healthy side dish.


Homemade refried beans


This homemade refried beans recipe is delicious and easy to make. It calls for just 10 basic ingredients, and it’s creamy, flavorful, and bright. If you’re used to eating canned refried beans, get ready—these homemade ones are SO much better!

Refried beans, or frijoles refritos, are a staple of Mexican and Tex Mex cuisine. Their English name is a bit misleading, because they’re not re-fried at all. Instead, cooked beans are added to a skillet with onion, garlic, and spices and then mashed until thick and creamy.

Packed with fiber and protein, they’re a delicious, healthy side dish for tacos, enchiladas, and more. I even love them as a dip with tortilla chips! I hope you enjoy them too.


Refried beans recipe ingredients


How to Make Refried Beans

You can make this refried beans recipe in two ways:

  1. with dried pinto beans that you cook from scratch
  2. with canned pinto beans

The first method is traditional, and I think it has the best flavor, as you get to season the beans as they cook. The second method is still tasty, and it’s much quicker. The beans will be ready in just 20 minutes!

You can find both versions in the recipe card at the bottom of this post. For now, I’ll give you an overview of the method with dried beans.


Cooking dry pintos in large pot


Start by rinsing the beans. Sift through them and discard any stones or debris. Transfer them to a large pot and add water, onion wedges, cumin, salt, oregano, and several grinds of pepper.

Next, cook the beans. Bring the water to a boil and skim off any foam that rises to the surface. Then, reduce the heat to low and simmer until the beans are tender. This could take anywhere from 1 to 3 hours depending on the freshness of your beans.

If you’d like to shorten the cooking time, you have three options:

  • Soak the beans overnight. Rinse and sort the beans. Then, place them in a large bowl and add cold water to cover. Let soak overnight. The next day, drain and rinse the beans and proceed with the recipe as written.
  • Use a pressure cooker. Make a double recipe of these Instant Pot Pinto Beans instead of cooking the beans on the stovetop.
  • Use canned beans. No cooking required! Skip ahead to the next step.


Adding pintos and cooking liquid to skillet with onion


When the beans are tender, fry them. Sauté onion and garlic in a large skillet over medium heat. When they’re soft, reduce the heat to low. Add the cooked beans along with 1/2 cup of their cooking liquid.

Recipe Tip

Finely dice the onion, and cook it until it’s tender. The small, soft pieces will meld into the refried beans, making them really creamy and flavorful. If the onion is too large, or if it’s undercooked, it’ll stay crunchy, which I personally don’t love.


Mashing refried beans in skillet


Cook, mashing the beans and adding more liquid as needed, until the mixture is thick and creamy. I like fairly smooth refried beans, so I typically add 1 to 1 1/2 cups bean broth and mash them well. If you prefer a chunkier texture, feel free to mash them less.

For really smooth refried beans, pulse them in a food processor.

Season to taste with salt and fresh lime juice before serving!

How to Store Refried Beans

Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They reheat perfectly on the stove or in the microwave!

Tip: To get ahead, cook the pinto beans in advance. Store them in their cooking liquid in the fridge for up to 4 days, or freeze them for up to 3 months before making the refried beans.


Refried beans recipe


How to Use Refried Beans

I love to use these creamy refried beans in burritos, taquitos, and quesadillas. They’re also fantastic in my homemade bean dip!

Of course, these refried beans are a delicious side dish too. Garnish them with fresh cilantro, jalapeños, and Cotija cheese or queso fresco. Serve them with Mexican-inspired dishes like tacos, enchiladas, and chilaquiles.

Want more side dishes to round out the meal? Try my cilantro lime rice, Spanish rice, or Mexican street corn salad.

Refried beans

Refried Beans

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 2 hours 15 minutes

Serves 6 to 8

This easy refried beans recipe is a delicious, healthy side dish for Tex Mex and Mexican food! I love to make it with dried beans, but canned beans work too—see the notes below. Feel free to use black beans instead of pintos if you prefer.

Prevent your screen from going dark

  • Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.

  • Place the beans in a large pot and add the water, onion wedges, cumin, salt, oregano, and several grinds of pepper. Bring to a boil and skim off any foam that rises to the water’s surface, then reduce the heat to low and simmer for 1 hour. Check the beans. If they are not fully tender, continue simmering, checking them every 15 minutes, until tender, up to 90 minutes more. Add water to the pot as needed if it begins to dry out.

  • Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.

  • Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

  • Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.
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Jan 31, 2024
40 Best Super Bowl Food Ideas

The best part of Super Bowl Sunday? The snacks! Below, you’ll find easy Super Bowl food ideas to help you make a crowd-pleasing game day spread.


super bowl food ideas


Super Bowl snacks are the best part of any Super Bowl party! Ok, for some people, the football is a highlight too, but I think we can all agree that the snacks are still important. To help you celebrate this year’s big game, I’ve rounded up my best Super Bowl food ideas below. They include everything you need to put together an epic game day spread—finger foods, delicious dips, salty snacks, desserts, and more.

These Super Bowl recipes are easy, flavorful, and—most importantly—fun. Whether you’re tuning in for the halftime show, the commercials, or the game itself, they’ll make your Super Bowl Sunday a blast. Enjoy!

Our Best Super Bowl Food Ideas


super bowl food


These cauliflower buffalo wings are saucy, spicy, and crisp around the edges. They’re addictive on their own (you’ve been warned!), but they’re also fantastic with vegan ranch dressing for dipping. They’re a fun veggie alternative to chicken wings. Even meat eaters will love them!


Guacamole


Is it really a Super Bowl party if there isn’t guac? This version is extra-zesty and fresh—everyone will ask for the recipe!


Jalapeño popper dip


This recipe is like an inside-out jalapeño popper. Roasted jalapeños and garlic add spicy, savory flavor to the creamy, tangy dip. Serve with crackers or tortilla chips!


Deviled eggs


This classic finger food is a hit at any party, Super Bowl or otherwise. Get ahead by making the hard-boiled eggs up to 3 days in advance.


BBQ jackfruit sliders


These saucy sliders are the perfect Super Bowl food! Prep the BBQ jackfruit up to 2 days in advance. On the day of the big game, keep it warm on the stove or in a slow cooker so that guests can assemble sandwiches when they’re ready to eat.


French onion dip with potato chips - Best Super Bowl food ideas


I’d throw a game day party just to have an excuse to make this dip! It’s rich, creamy, and packed with umami caramelized onions. Scoop it up with fresh veggies or ridged potato chips.


Sliced veggie pizza on marble


Why order delivery when you can make an epic veggie pizza at home?! This one features a delicious combo of roasted red peppers, artichoke hearts, red onion, and basil.


Vegetarian chili - Super Bowl food ideas


Cook this easy chili a day or two ahead of time so that the smoky, spicy flavors have a chance to deepen in the fridge. When you serve it, set out toppings like sour cream, pickled jalapeños, pickled red onions, and/or shredded cheddar cheese so that guests can load up their bowls with all the fixings.


Jalapeno cornbread


If you’re making chili, you need cornbread to go with it! Jalapeño peppers and cheddar cheese give this recipe an extra boost of flavor.


Tomatillo salsa verde


When it comes to Super Bowl snacks, you can’t go wrong with chips and salsa. Take this classic pairing to the next level by making the salsa yourself! I particularly love this salsa verde recipe. It’s bright, zesty, and easy to make.


stuffed mushrooms - Super Bowl Food ideas


These little appetizers pack a whole lotta flavor into a single bite. I fill the juicy, meaty mushroom caps with savory sun-dried tomatoes, fresh parsley, and salty pecorino cheese. Toasty pine nuts and panko breadcrumbs add the perfect amount of crunch.


Baked potatoes with cashew sour cream and tempeh bacon bits


With crispy, salty skins and fluffy insides, these perfect baked potatoes will be a hit at any Super Bowl party! Serve them with a big dollop of vegan sour cream and smoky tempeh bacon bits.


Spinach artichoke dip


No list of Super Bowl food ideas would be complete without spinach artichoke dip. I sneak extra veggies into this version, blending cauliflower into the creamy base. It’s every bit as delicious as the classic!


Sweet potato fries


These crispy fries are easy to make in the oven! Serve them with ketchup, mustard, or chipotle sauce for dipping.


Sheet pan nachos


Even the biggest football fans will forget about the game when they see these loaded nachos. They’re layered with gooey vegan queso, tangy pickled onions, avocado, pico de gallo, and plant-based ground beef. They’ll be the star of your Super Bowl snack table!


Cowboy caviar


Looking for make-ahead Super Bowl food ideas? This refreshing dip is for you. You can prep it up to a day in advance—the flavors only improve as they mix and mingle in the fridge.


Baked mac and cheese


If you’re on the hunt for Super Bowl food ideas that can pass as dinner, make this homemade mac and cheese! Creamy, comforting, and supremely cheesy, this dish is a crowd-pleasing addition to a Super Bowl spread.


Garlic Knots - Super Bowl snacks


These easy garlic knots are soft, fluffy, and filled with rich, savory flavor. The whole batch will be gone before you know it!


Crispy taquitos - Super Bowl snacks


Looking for Super Bowl food ideas that are just as fun to make as they are to eat? These crispy baked taquitos are for you! You’ll have a blast making the zesty jackfruit filling, tucking it into tortillas, and baking them until crisp.


Homemade salsa - Super Bowl food ideas


Another great homemade salsa recipe! This version is bright, refreshing, and ready in just 10 minutes. Store-bought can’t compare.


bean dip - super bowl food ideas


This easy dip will be a standout in any spread of Super Bowl snacks! Top it with fresh garnishes like tomatoes, avocado, and sliced chiles to accent its smooth, creamy texture.


Crispy smashed potatoes - Super Bowl food ideas


I love a potato moment on a Super Bowl snack table, and these smashed potatoes are tough to beat. They’re creamy in the middle, crisp around the edges, and packed with savory garlic flavor. Load them up with drizzles of chipotle sauce or sprinkles of Parmesan cheese!


Air fryer onion rings


These air fryer onion rings will rival any you’ve had out to eat! They’re crispy, golden brown, and packed with addictive oniony flavor.


Tofu Sandwich


Tip: Turn this BBQ sando into sliders for a snack-able Super Bowl food idea!


Vegan cheese dip


No one will guess that this creamy queso dip is vegan! Even though it’s made with plant-based ingredients, it tastes just as “cheesy” as the real thing.


Chili cheese fries - Super Bowl food ideas


The ultimate vegan Super Bowl food! These cheese-less cheese fries are loaded with smoky plant-based chili, fresh veggies, and my ooey gooey vegan cheese.


Buffalo Cauliflower Tacos


How do you turn Super Bowl snacks into an actual meal? Easy! Make tacos with buffalo cauliflower wings, fresh veggies, and loads of vegan ranch. This recipe is SO darn flavorful—you might want to add it to your regular dinner rotation!


Jalapeno poppers - super bowl foods


Jalapeño poppers check all the Super Bowl food boxes. They’re spicy, tangy, crispy, creamy, and finger-friendly to boot! In this lightened-up recipe, I make the creamy filling with Greek yogurt instead of cream cheese.


Vegan seven layer dip - Super Bowl snacks


When I was growing up, my mom’s 7-layer dip was my favorite Super Bowl snack. This recipe is a plant-based riff on hers, made with refried beans, guacamole, spiced-up quinoa, and loads of fresh veggies. Top it off with a drizzle of cashew cream, and serve with tortilla chips.


Baked potato wedges


These oven fries are very tasty on their own…but they’re also a fantastic vehicle for a variety of dipping sauces. Use them to shovel up ketchup, spicy mayo, or honey mustard dressing!


Crispy avocado fries with chipotle ranch - Super Bowl snacks


Who says you need potatoes to make yummy fries?! Serve these crispy-creamy snacks with chipotle ranch dressing for dipping.


Popcorn


Great for watching movies, and equally great for watching football! I like to season it with melted butter, sea salt, and nutritional yeast for cheesy flavor.


Loaded potato skins - Super Bowl snacks


A fresher spin on the classic game day snack! These vegan potato skins are filled with a zesty bean and corn salad, sunflower sour cream, and crispy coconut bacon.


Soft pretzels - Super Bowl food ideas


Set out these soft, chewy homemade pretzels with spicy mustard or vegan cheese sauce for dipping.


Chocolate chip cookie bars


Like your favorite chocolate chip cookies, but even easier to make! Soft, chewy, and packed with chocolate chips, they’ll be a Super Bowl hit.


crispy cauliflower bites - super bowl food ideas


These healthy cauliflower bites are crispy on the outside, tender in the middle, and seasoned to perfection with garlic powder and smoked paprika. I love them with a squeeze of lemon juice and tartar sauce for dipping.


Veggie quesadillas - Super Bowl food ideas


Roasted sweet potatoes, poblanos, and black beans amp up the flavor in these simple veggie quesadillas. Serve them with a big squeeze of lime juice and fresh fixings like pickled onions, salsa, and guacamole.


Pico de gallo


This easy homemade salsa is a great condiment for Super Bowl food ideas like tacos and nachos. It’s also delicious on its own! Scoop it up with tortilla chips for a bright, zesty snack.


Air fryer French fries - Best Super Bowl snacks


Just as crispy and delicious as regular French fries, but made with way less oil. Serve them with ketchup, mayo, or my creamy chipotle sauce for dipping.


Homemade brownies


Forget football—these chewy, fudgy brownies will be the main event at any Super Bowl party. With crisp edges, crackly tops, and the richest chocolate flavor, they’re SO much better than the boxed mix!

More Super Bowl Food Ideas

Looking for more Super Bowl snacks? Check out these recipe round ups next:

Super Bowl Food Ideas: Buffalo Cauliflower Wings

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves 4

These buffalo cauliflower wings are one of our favorite super bowl food ideas!

Prevent your screen from going dark

  • Preheat the oven to 450°F and line two large baking sheets with parchment paper.

  • In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add the water and whisk until smooth. Add the cauliflower and stir to coat.

  • Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange in a single layer on the prepared baking sheets and bake for 10 minutes. Use a spatula to carefully flip the florets. Bake for another 10 minutes, swapping the pans on the oven racks.

  • Remove the cauliflower from the oven and brush with some of the buffalo sauce. Bake for another 12 to 15 minutes, or until the cauliflower is dark and crisp around the edges.

  • Remove from the oven and brush with additional buffalo sauce. If desired, serve with vegan ranch for dipping.

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