Remember the days when from-scratch doughnuts were too much of a hassle to make at home? Yeah, those days were right before you read this recipe. Because of the air fryer, you can absolutely have easy, quick, fresh mini doughnuts in no time at all (as in, in less than 20 minutes). These doughnuts are light and airy, thanks to the buttermilk and apple cider, and their simple applesauce icing really brings the fall flavor home.
To make the doughnut holes: In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until smooth.
Add the buttermilk, cider, and egg and stir with a small rubber spatula or spoon until the dough just comes together.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop and drop 10 balls of dough into the air fryer basket, spaced evenly apart, and brush the tops lightly with oil.
Cook at 350°F until the doughnut holes are golden brown and fluffy, about 6 minutes.
Transfer the doughnut holes to a wire rack to cool completely.
To make the glaze: In a small bowl, stir together the powdered sugar, applesauce, vanilla, and salt until smooth.
Dip the tops of the doughnuts holes in the glaze, then let stand until the glaze sets before serving.
If you’re impatient and want warm doughnuts, have the glaze ready to go while the doughnuts cook, then use the glaze as a dipping sauce for the warm doughnuts, fresh out of the air fryer.
Double Chocolate Banana Bread is a moist and rich treat made with ripe bananas, cocoa powder, white chocolate, and walnuts, baked conveniently in an air fryer. It is perfect for breakfast, brunch, or served warm with ice cream as a dessert.
Whisk 6 tablespoons plus 2 teaspoons all-purpose flour with 1/4 cup Dutch-process cocoa powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl.
Mash 1 1/2 ripe bananas in a second medium bowl until smooth.
Add 1/2 cup sugar, 1/4 cup vegetable oil, 3 tablespoons buttermilk or plain yogurt (not Greek), 1/2 teaspoon vanilla extract, and 1 large egg to the mashed bananas.
Whisk the wet ingredients until smooth.
Pour the wet mixture into the dry ingredients.
Whisk gently until just combined, being careful not to overmix.
Toss 6 tablespoons chopped walnuts and 6 tablespoons chopped white chocolate with the remaining 2 teaspoons flour in a third bowl.
Fold the walnuts and white chocolate into the batter evenly.
Pour the batter into an 18 cm cake pan and smooth the top.
Place the pan in the air fryer.
Air fry at 155°C for about 30 minutes.
Insert a toothpick into the center to check for doneness; it should come out clean.
Remove the pan from the air fryer when done.
Place the pan on a wire rack and cool for 10 minutes.
Remove the banana bread from the pan.
Allow it to cool completely on the wire rack before slicing.
Cut into wedges and serve.
Notes & Wine Advice
Serving Advice
Serve slices of this double chocolate banana bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea for breakfast or brunch. For a delightful dessert, warm a slice slightly and add a scoop of vanilla ice cream or a drizzle of caramel sauce. The bread’s moist texture and rich chocolate flavor make it a satisfying treat any time of day. Store leftovers wrapped tightly at room temperature for up to two days or refrigerate for longer freshness.
Variations
To vary this recipe, try substituting the walnuts with pecans or hazelnuts for a different nutty flavor. For a dairy-free version, replace the buttermilk or yogurt with coconut yogurt or almond milk mixed with a teaspoon of lemon juice. You can also swap white chocolate for dark or milk chocolate chips depending on your preference. Adding a teaspoon of instant espresso powder to the dry ingredients can enhance the chocolate flavor. For extra texture, fold in some shredded coconut or dried cranberries along with the nuts and chocolate. These variations keep the core recipe intact while offering new flavor profiles.
Wine Advice
Banyuls: A sweet Banyuls wine pairs beautifully with the rich cocoa, ripe banana, walnuts, and creamy white chocolate in this bread. Its rich fruit character complements the dessert’s sweetness and enhances the chocolate flavors, making it an excellent choice when serving as a dessert.For an alcohol-free pairing, serve this banana bread with a rich hot chocolate or a spiced chai tea. Both beverages complement the chocolate and banana flavors nicely and provide a cozy, comforting drink option.Estimated ingredient cost: USD 1.75 per serving, excluding optional sides and drinks. Local prices vary.Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the total recipe divided into four servings, using standard weights for all-purpose flour, ripe bananas, sugar, vegetable oil, buttermilk, egg, walnuts, and white chocolate. Sodium includes salt and baking soda contributions. Fiber is estimated from bananas, flour, and walnuts. Calcium is estimated from buttermilk and white chocolate. Cholesterol is from the egg and dairy ingredients. Optional sides and drinks are excluded.
Double Chocolate Banana Bread combines classic banana bread ingredients with rich chocolate elements to create a deeply flavorful and moist treat. The use of Dutch-process cocoa powder provides a smooth, less acidic chocolate flavor that blends well with the natural sweetness of ripe bananas. White chocolate chunks add creamy, sweet pockets throughout the bread, contrasting with the slight bitterness of the cocoa. Chopped walnuts contribute a crunchy texture and a nutty depth that balances the sweetness and softness of the bread. The inclusion of buttermilk or plain yogurt adds moisture and a subtle tang, enhancing the bread’s tenderness. Vanilla extract rounds out the flavor profile, complementing both the banana and chocolate components. This combination results in a complex yet harmonious taste experience that appeals to chocolate lovers and banana bread fans alike. The role of each ingredient in this banana bread is crucial to achieving the desired texture and flavor balance. The all-purpose flour provides structure, while the Dutch-process cocoa powder adds depth without overpowering the banana’s natural sweetness. The sugar not only sweetens but also contributes to the moist crumb by retaining moisture during baking. Vegetable oil ensures tenderness and a soft mouthfeel, preventing the bread from becoming dry or crumbly. The buttermilk or plain yogurt introduces acidity, which reacts with the baking soda to create lift and a light crumb. The egg acts as a binder, holding the ingredients together and adding richness. Texture contrasts are a key feature of this recipe. The chopped walnuts introduce a pleasant crunch that contrasts with the soft, moist crumb of the banana bread. The white chocolate chunks melt slightly during baking, creating pockets of creamy sweetness that complement the cocoa’s bitterness. Tossing these mix-ins with flour before folding them into the batter helps distribute them evenly and prevents them from sinking to the bottom, ensuring every bite has a balanced combination of flavors and textures. The choice of ripe bananas is essential for flavor and moisture. Overripe bananas with brown spots are sweeter and softer, which enhances the bread’s moistness and natural sweetness without needing excessive added sugar. Mashing the bananas until smooth ensures they integrate fully into the batter, contributing to a uniform texture and consistent banana flavor throughout the bread. This careful balance of ingredients results in a loaf that is rich, tender, and flavorful without being overly dense or heavy.
Preparation and Cooking Method
This recipe is designed for the air fryer, which offers a quick and convenient way to bake banana bread without heating a full oven. The preparation involves mixing dry ingredients separately from wet ingredients to ensure even distribution of leavening agents and cocoa powder. The bananas are mashed until smooth to provide moisture and natural sweetness. Careful folding of the walnuts and white chocolate, after tossing them with a small amount of flour, prevents them from sinking to the bottom during baking. The air fryer cooks the bread at a moderate temperature of 155°C, circulating hot air to bake the bread evenly and efficiently in about 30 minutes. Checking doneness with a toothpick ensures the bread is fully cooked but still moist inside. Cooling the bread in the pan briefly before transferring it to a wire rack allows the crumb to set, making slicing easier and cleaner. The workflow of this recipe emphasizes gentle mixing to avoid overdeveloping gluten, which can make banana bread tough. After combining the dry ingredients, the wet ingredients are whisked separately to ensure smoothness and even distribution of sugar, oil, and egg. When the wet ingredients are added to the dry, the batter is mixed just until combined, preserving tenderness. Overmixing can lead to a dense texture, so folding in the walnuts and white chocolate carefully helps maintain the light crumb while incorporating the mix-ins evenly. Using an air fryer for baking is a modern twist that offers convenience and energy efficiency. The compact space and circulating hot air allow the bread to bake evenly at a lower temperature than a conventional oven. This method reduces baking time and prevents the crust from becoming too hard or overbrowned. Placing the batter in an 18 cm cake pan fits perfectly in most air fryer baskets, ensuring even heat distribution. Checking doneness with a toothpick is critical because air fryer baking times can vary slightly depending on the model and altitude. Cooling the bread properly is an important step to achieve clean slices and preserve texture. Allowing the bread to cool in the pan for 10 minutes helps it set and reduces the risk of crumbling when removed. Transferring it to a wire rack prevents condensation from forming underneath, which could make the crust soggy. Cooling completely before slicing ensures the crumb firms up and the flavors meld, resulting in a more enjoyable eating experience. This workflow balances efficiency with attention to detail for optimal results.
Serving Suggestions and Storage
Double Chocolate Banana Bread is versatile and can be served in multiple ways. It makes a satisfying breakfast or brunch item when paired with coffee or tea. For a special dessert, warming a slice and adding vanilla ice cream or a drizzle of caramel sauce elevates the experience. The bread’s moist texture and rich chocolate flavor make it enjoyable on its own or with simple accompaniments. Leftover bread should be stored wrapped tightly at room temperature for up to two days to maintain freshness. For longer storage, refrigeration is recommended, though it may slightly dry the bread; warming slices before serving can restore moisture. This banana bread also freezes well when wrapped securely, allowing you to enjoy it later by thawing at room temperature or warming gently. Its balance of flavors and textures makes it a crowd-pleaser for casual meals or special occasions. This banana bread pairs well with a variety of toppings and accompaniments to suit different occasions. For a simple snack, spreading a thin layer of butter or cream cheese enhances the moist texture and adds richness. For a more indulgent treat, topping slices with whipped cream or a dusting of powdered sugar can elevate presentation and flavor. The bread’s chocolate and banana flavors also complement fresh berries or a drizzle of honey, adding brightness and contrast to the richness. In meal planning, this banana bread can be prepared ahead and incorporated into breakfasts, snacks, or dessert menus. Its portability makes it ideal for packed lunches or picnics. Slices can be toasted lightly to refresh the texture and warm the white chocolate pockets, making it a comforting option on cooler days. The recipe’s moderate sweetness and balanced flavors allow it to be enjoyed by both children and adults, making it a versatile addition to family meals or gatherings. When freezing banana bread, it is best to slice it first and wrap individual pieces tightly in plastic wrap or foil before placing them in an airtight container or freezer bag. This method allows for easy portioning and quick thawing. To serve, slices can be thawed at room temperature or warmed briefly in a toaster oven or microwave. This flexibility helps reduce waste and ensures you always have a delicious treat on hand. The bread’s texture and flavor hold up well to freezing, maintaining its appeal over time. Browse our bread recipes for more ideas. General kitchen guidance is available from the FDA.
This recipe makes a warm and creamy coconut date rice porridge using brown rice, coconut milk, Medjool dates, and cardamom, cooked in an air fryer. It features a lightly caramelized top and can be served with heavy cream for extra richness.
Combine 1 cup canned coconut milk, 1/2 cup cooked brown rice, 1/4 cup unsweetened shredded coconut, 1/4 cup packed dark brown sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cardamom, and 4 large Medjool dates (pitted and roughly chopped) in a cake pan 18 cm.
Stir until evenly combined.
Place the pan in the air fryer.
Air fry at 190°C for about 23 minutes.
Stir the porridge halfway through cooking to distribute the dates and coconut evenly and help the mixture thicken without becoming too dry around the edges.
Continue cooking until the mixture thickens and the top becomes lightly caramelized.
Remove the pan from the air fryer.
Divide the warm porridge among serving bowls.
Drizzle with heavy cream if desired and serve immediately.
Notes & Wine Advice
Serving Advice
Serve this creamy coconut cardamom porridge warm for a comforting breakfast or brunch. It pairs beautifully with a drizzle of heavy cream for added richness, or extra coconut milk to keep it dairy-free and vegan. Enjoy it as is or with a side of fresh fruit or nuts for added texture. Because the porridge thickens as it cools, it is best eaten immediately for a softer consistency. If it becomes too thick, stir in a little more coconut milk to loosen it up.
Variations
You can easily adapt this recipe by substituting the cooked brown rice with other cooked grains such as quinoa, millet, or steel-cut oats for a different texture and flavor. Replace the Medjool dates with other dried fruits like raisins, apricots, or figs to vary the sweetness and taste. Adjust the sweetness by using less or more brown sugar, or try alternative sweeteners like maple syrup or honey. For a spicier note, add a pinch of cinnamon or nutmeg along with the cardamom. To keep the dish vegan, omit the heavy cream or replace it with coconut cream or almond milk.
Wine Advice
Muscat: A lightly sweet Muscat wine complements the natural sweetness of the dates and the aromatic cardamom, enhancing the tropical coconut flavors without overpowering the delicate porridge.For an alcohol-free option, enjoy this porridge with a warm cup of spiced chai tea or a fragrant herbal tea like rooibos, which complements the cardamom and coconut flavors beautifully.Estimated ingredient cost: USD 2.50 per serving, excluding optional sides and drinks. Local prices vary.Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of the listed ingredients per one of four servings. The brown rice is cooked weight, and canned coconut milk is standard full-fat variety. No heavy cream is included in the nutrition as it is optional. Serving size is approximately one-quarter of the total prepared porridge. Optional sides and drinks are excluded.
This creamy coconut cardamom porridge combines simple yet flavorful ingredients to create a comforting breakfast dish. The base of cooked brown rice provides a nutty and hearty texture, making good use of leftovers. Coconut milk enriches the porridge with a smooth, creamy consistency and a subtle tropical flavor. The addition of unsweetened shredded coconut intensifies the coconut aroma and adds a pleasant texture contrast. Medjool dates contribute natural sweetness and a fruity depth, while ground cardamom imparts a warm, aromatic spice that elevates the overall flavor profile. Brown sugar balances the flavors with its rich molasses notes, and kosher salt enhances the sweetness and rounds out the taste. This combination of ingredients results in a porridge that is both indulgent and wholesome, with layers of texture and flavor that make it satisfying and unique. The texture of cooked brown rice in this porridge plays a crucial role, providing a chewy and substantial base that contrasts beautifully with the creamy coconut milk. The shredded coconut adds a slight chewiness and bursts of coconut flavor, enhancing the tropical theme. Medjool dates not only sweeten the dish naturally but also introduce a sticky, luscious texture that melds with the rice and coconut. Ground cardamom is a potent spice, so the measured amount ensures a fragrant warmth without overpowering the other flavors. The dark brown sugar’s molasses content deepens the sweetness and contributes to the caramelization on top during air frying, creating a complex flavor profile. The kosher salt is essential despite the sweetness, as it balances and intensifies the flavors, preventing the porridge from tasting flat or overly sweet. The interplay between the salt and sugar helps highlight the aromatic cardamom and the richness of the coconut milk. Using canned coconut milk ensures a consistent fat content, which is key for achieving the creamy texture and mouthfeel. The combination of these ingredients results in a harmonious blend where each component supports the others, making the porridge both comforting and intriguing. The choice of Medjool dates is deliberate due to their large size, soft texture, and rich caramel-like flavor, which complements the brown sugar and coconut elements. Their natural sugars help create the caramelized top during air frying, adding a subtle crunch and depth. The shredded coconut also contributes to this caramelization, giving the surface a toasted note. Together, these ingredients create a layered sensory experience, from the creamy base to the textured, slightly crisp topping, making each spoonful satisfying and flavorful.
Practical Preparation and Cooking Method
This recipe is designed for convenience and ease, utilizing an air fryer to cook the porridge. The air fryer gently reduces the coconut milk, thickening the mixture while creating a lightly caramelized top that adds a subtle crunch and depth of flavor. Using a cake pan that fits inside the air fryer ensures even cooking and easy handling. Stirring the porridge halfway through cooking is an important step to distribute the dates and shredded coconut evenly, preventing dryness around the edges and promoting a creamy consistency throughout. The air fryer method is efficient and requires minimal attention, making it ideal for busy mornings. Additionally, the recipe is flexible, allowing for substitutions of grains or dried fruits without altering the core technique. This practical approach turns simple pantry staples into a delicious and comforting meal with minimal fuss. When combining the ingredients, it is important to mix them thoroughly to ensure even distribution of the dates and shredded coconut, which prevents clumping and uneven cooking. Using a cake pan that fits snugly inside the air fryer helps maintain consistent heat around the porridge, promoting uniform thickening and caramelization. The stirring halfway through cooking is critical; it breaks up any forming crust and redistributes moisture, ensuring the porridge remains creamy rather than drying out on the edges. The air fryer’s dry heat environment is ideal for this recipe because it reduces the liquid gently without boiling, which can cause separation or curdling in dairy or coconut milk-based dishes. The temperature of 190°C is high enough to encourage caramelization but not so high as to burn the sugars or dry out the porridge. Monitoring the cooking time and stirring at the midpoint allows for control over the final texture, whether you prefer it more custard-like or slightly firmer with a caramelized top. This method also frees up stovetop space and reduces the need for constant attention, making it convenient for busy mornings. The recipe’s flexibility means you can prepare the mixture ahead of time and refrigerate it until ready to cook, which can streamline your morning routine. Additionally, the air fryer cleanup is minimal compared to traditional baking, as the cake pan contains the mixture and prevents spills, making this an efficient and practical cooking approach.
Serving Suggestions and Variations
Serve this coconut cardamom porridge warm for breakfast or brunch, either on its own or with a drizzle of heavy cream for extra richness. For a dairy-free or vegan option, add more coconut milk or a plant-based cream alternative. The porridge thickens as it cools, so it is best enjoyed immediately for a softer texture; if it becomes too thick, simply stir in a little more coconut milk to loosen it. This dish pairs well with fresh fruit, nuts, or a sprinkle of toasted coconut flakes for added texture and flavor. To vary the recipe, try different cooked grains such as quinoa or steel-cut oats, or swap the dates for other dried fruits like apricots or raisins. Adjust sweetness to taste by modifying the amount of brown sugar or using natural sweeteners like maple syrup. These variations keep the recipe fresh and adaptable to different dietary preferences and seasonal ingredients. For serving, the porridge is best enjoyed warm to appreciate its creamy texture and aromatic flavors fully. Adding a drizzle of heavy cream just before serving enhances the richness and adds a silky finish that contrasts nicely with the caramelized top. If you prefer a lighter option, a splash of coconut cream or a plant-based milk alternative can provide creaminess without dairy. Garnishing with toasted coconut flakes or chopped nuts adds a pleasant crunch and visual appeal, elevating the dish for special occasions or guests. This porridge can be adapted to suit different meal plans by adjusting portion sizes or pairing it with complementary dishes. For a more substantial breakfast, serve alongside fresh fruit or a protein source like yogurt or nuts. It also works well as a comforting dessert when topped with a dollop of whipped cream or a sprinkle of cinnamon. Leftovers can be gently reheated with a splash of coconut milk to restore creaminess, making it a convenient make-ahead option for busy days. To vary the recipe, experiment with different spices such as cinnamon or nutmeg in place of cardamom for a different aromatic profile. You can also swap the brown rice for other cooked grains like millet or barley to change the texture and nutritional content. For sweetness, try using maple syrup or honey instead of brown sugar, adjusting quantities to taste. These variations allow you to customize the porridge to your preferences while maintaining the core technique and comforting essence of the dish. Browse our brunch recipes for more ideas. General kitchen guidance is available from the FDA.
As a born and bred Southerner, I eat a lot of biscuits. I often make a large batch of them once a month, and stash most of them in the freezer for whenever the craving hits. But with the air fryer, I can make a small batch and have fresh, dinner roll–size biscuits in less than 30 minutes that taste like they’re from a traditional oven.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
Add the butter and use your fingers to break apart the butter pieces while working them into the flour mixture, until pea-size pieces form.
Pour the buttermilk over the flour mixture and, using a rubber spatula, mix together until the ingredients are just combined.
Turn the dough out onto a well-floured surface and pat it into a disk, ½ inch thick.
Using a 2-inch round cutter, cut out 16 biscuits.
Place half the biscuits in a single layer (their edges should just touch) in the air fryer and cook at 325°F until the biscuits are golden brown and fluffy, about 18 minutes.
Serve the biscuits hot.
Cook the remaining biscuits or freeze for up to 1 month.
Breakfastburritos are a staple of my weekend morning routine, and there’s not much thatcan improve upon them. Except this chimichanga. Because there’s no oil to makethe tortilla greasy, it air fries up super crispy, like a burrito wrapped in agiant tortilla chip. You can customize the filling to your taste, so feel freeto add cooked sausage, bacon, or ham to make these meat-friendly, or leftoverroasted vegetables for a healthier option. And if you’re really feeling up toit, make several burritos, wrap them in plastic, and freeze for up to 1 week soyou can have a crispy, hot breakfast chimichanga whenever the craving hits. (Toreheat the chimichanga from frozen, cook at 350°F for 15 minutes—no need tothaw.)
Baked eggs are a luxury because they take more time and effort than a quick scramble or fried egg. But here, they’re just as quick to throw together and bake up with enough time to get the orange juice and coffee on the table and maybe even sit through a morning news segment. Feel free to use any store-bought or homemade pesto you have on hand for these eggs, but if you have the time, make this kale pesto to add an extra dose of greens to your morning.
In a small blender, puree the kale, olive oil, pecorino, almonds, garlic, and salt and pepper to taste until smooth.
Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, then spoon the kale pesto over the egg whites only, leaving the yolks exposed.
Drizzle the cream over the yolks and swirl into the pesto.
Cook at 300°F until the eggs are just set and browned on top, 10 to 12 minutes.
Sprinkle the olives over the eggs and serve hot with toast.
Notes & Wine Advice
If you don’t want to make the kale pesto for these eggs, simply substitute ¾ cup of your favorite homemade or store-bought pesto in its place and cook as stated in the recipe.
Use 2 tablespoons of the butter to generously grease a 13 by 9-inch baking pan all over the bottom and sides.
Over medium-high heat, bring a large heavy pot of well-salted water—you want the water to be salty like the sea—to a boil.
Add the macaroni, lower the heat to a simmer, and cook according to the package directions for al dente.
When the pasta is finished cooking, drain it in a colander, run it under cold water to stop it from cooking any further, and set it aside.
In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
When the butter is just melted, sprinkle the flour into the pan and cook, whisking the flour into the butter, for about 1 minute, or until the butter and flour form a blond paste.
Slowly and little by little, whisk in the milk, taking plenty of time to whisk between additions of milk, until all the milk is whisked into the paste and a smooth sauce remains.
While whisking, bring the mixture up to a simmer so that it’s just beginning to bubble, then remove the saucepan from the heat and whisk in 2 cups of the shredded cheese.
When all the cheese has melted into the sauce, season with salt and pepper to taste.
Preheat the broiler.
Add the drained macaroni into the sauce and stir to combine.
Transfer the macaroni and cheese into the prepared pan.
Scatter the remaining shredded cheese over the top of the mac ’n’ cheese.
Put the pan in the broiler and cook until the cheese is golden brown on top, checking frequently, 3 to 5 minutes.
Remove the pan from the broiler and let stand for 10 minutes before serving.
Makes 6 To 8 Side-Dish ServingsYou need to wash collard greens thoroughly before you cook them. Serve them with hot sauce, if you like. And if you have leftover collards, reheat a portion and then slide a poached or fried egg on top for a mighty fine breakfast.
Prepare this slaw one day in advance of serving, then drain it and season with more salt and pepper before bringing it to the table. Its sweet-and-savory bite pairs great with smoky meats.
Makes 10 To 12 Side-Dish ServingsThis is the slaw my mama made and is probably still my favorite. Creamy slaws like this are excellent with fried chicken or fried fish. This should be well chilled and served cold.
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