My brother’s favorite dessert is key lime pie, which means that at least once a year on his birthday we all get to enjoy it! I decided to try my hand at key lime, but opted to make bars instead of a pie because the serving size can be made smaller. Then I won’t feel guilty for having a second piece! Totally legitimate reasoning, right?

I love how easy these key lime bars are to make! If you want to try your hand at a pie but find that daunting for whatever reason, give these bars a go. You won’t be disappointed!

This recipe uses condensed milk which obviously contains sugar, but no added sugar otherwise. In my opinion it really doesn’t need it! I love the combination of ginger and lime, and the chopped ginger adds nice pops of flavor to these bars. If you’re not a fan of ginger, it’s totally optional and you can leave it out. The other unique flavor added is cinnamon in the crust. I love how it complements the lime and ginger but is incredibly subtle.

If you need or want to make this recipe dairy free or just like the taste of coconut, you can replace the butter with melted coconut oil, and substitute full fat canned coconut milk for the condensed milk at a 1:1 ratio. It will definitely give the bars a coconut taste, but I like coconut and lime together! The eggs are crucial for a custard though, so if you also need to avoid eggs this recipe is probably not the one for you.

Ingredients: 

1 1/2 cups graham cracker crumbs
1 tsp cinnamon
5 Tbs melted butter
4 egg yolks
1 Tbs key lime zest
2/3 cups key lime juice
1 (14 oz) can condensed milk
2 Tbs finely chopped crystalized/candied ginger (optional)

Directions:

Preheat oven to 350 and grease an 8×8 pan.

Stir together graham cracker crumbs and cinnamon. Mix in the melted butter until combined, and evenly press the mixture into the bottom of the greased pan.

Bake for about 10 minutes or until the crust is lightly browned and solid. Set aside but keep the oven on.

Fit the bowl of a stand mixture fitted with the whisk attachment. Add the egg yolks and beat on high speed until thick – about 3-5 minutes. Add the lime zest and continue to beat until combined. Lower the speed to low and slowly add the condensed milk with the machine running. Once all the milk is added, raise the speed back to high until all combined and continue beating for a few minutes. Reduce the speed to low again and add the lime juice and ginger.

Once all the ingredients are combined, pour the mixture over the baked crust. Bake for about 15 minutes or until the filling is just set. You’ll know because when you move the pan the filling won’t jiggle anymore.

Let cool until the pan is room temperature, and then put in the refrigerator for at least 6 hours, but preferably overnight.

Cut into squares and serve with whipped cream if desired.

Enjoy!

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This quick and easy blueberry banana bread is a healthier take on the classic banana bread recipe, and is perfect for dessert or even breakfast! Blueberries naturally sweeten the bread, keep it moist and add a pop of fresh flavor to every bite.

Banana bread is right up there with chocolate chip cookies for comforting baking recipes, don’t you think? Maybe it’s the homey smell of it baking, maybe the warm, lightly spiced, lightly sweet flavor. Or seeing the steam rise as you slice warm pieces to enjoy. Whatever it is, whenever I’m feeling like I need a pick-me-up, this blueberry banana bread is there to save the day!

My baby Charlotte is obsessed with bananas, so we buy them regularly! But sometimes we have leftovers and this banana bread is the perfect way to use them! I love that banana bread is so easy to whip up, and it fills your house with the most comforting smell. Seriously, is there anything better than smelling that you’re just a few minutes away from a delicious treat?

Tips For Making Blueberry Banana Bread:

• Customize it to your heart’s content! Replace the pecans with walnuts, or for a special treat you could use 1/2 cup chocolate chips instead of blueberries for chocolate chip banana bread!  The possibilities are endless, which is part of what makes this recipe so fun.
• Did you know? You can freeze super ripe bananas, and save them for when you’re ready to bake some banana bread. Just let them thaw on your counter for a few hours before baking.

Blueberry Banana Bread

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 55 Minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 Slices 1x
• Category: Dessert
• Method: Baking

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Description

Easy and delicious blueberry banana bread! Full of fresh berry flavor, and perfect for breakfast or afternoon snacks.

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Ingredients

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1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
3 ripe bananas, mashed
1/2 cup melted butter
1/2 cup sugar
1 tsp vanilla extract
1 egg, lightly beaten
1 cup blueberries
1/4 cup finely chopped pecans (optional)

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Instructions

Preheat the oven to 350 degrees, and grease a 9×5 loaf pan (I’ve linked my favorites below). Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat bananas, butter, sugar, vanilla and egg until blended.

Add the dry ingredients to the banana mixture in two batches, mixing until just combined.

Gently stir in blueberries and pecans.

Pour the batter into your prepared loaf pan, and bake until a toothpick comes out with moist crumbs – about 55-60 minutes.

Let cool for 30 minutes before removing the bread from the loaf pan, and another 15 minutes before slicing.

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