Recipes

Ninja Creami Recipe

July 8, 2025

So, picture this: it’s mid-July, sticky as all get out, and I’m standing in front of the freezer, doing that thing where you open it just to feel something cold. You know the move. My mom used to catch me and shout from across the room, “Michael! You lettin’ all the cold out again!”

Anyway, one summer afternoon like that, my cousin Frankie comes over, lugging this futuristic-looking machine like he’d just pulled it outta a spaceship. “Bro, you need this Ninja Creami in your life,” he says. I raised an eyebrow. Seemed like a gimmick, right? Fast forward a few hours, and I’m eating some of the creamiest homemade vanilla ice cream I’ve ever tasted. I was sold. Hook, line, and sprinkles.

If you’re into cozy homemade sweets like I am, you might also wanna check out a few of my go-to banana treats:

Whisking ingredients for Ninja Creami vanilla ice cream base — Preparing the creamy vanilla base for a Ninja Creami dessert

Now, I’m not just sharing any recipe today—this here’s my go-to Ninja Creami vanilla base. It’s kinda magical because it only takes a handful of ingredients you probably already got in the fridge. It’s quick, it’s creamy, and it’s endlessly flexible. You can keep it classic or use it as your base for those 3 ingredient Ninja Creami recipes, protein ice cream twists, or just a straight-up sweet treat after dinner.

Pouring vanilla base into the Ninja Creami pint container — Filling the Ninja Creami container with rich vanilla base

The star of the show here? Cream cheese. I know, sounds kinda weird, right? But lemme tell ya—it gives the ice cream that rich, dreamy texture you’re looking for. Even my lactose-intolerant buddy Rina swears by the dairy-free version. Oh, and if you’re like me and dabble with protein shakes, you can swap the milk with your favorite shake and boom: Ninja Creami protein ice cream.

Ninja Creami churning vanilla ice cream — Vanilla ice cream getting creamed to perfection in the Ninja Creami

I freeze mine for at least 3 hours—some folks say 24, but that feels like a lifetime when your sweet tooth’s calling. Just know, if it looks crumbly at first? Hit that re-spin. It’ll smooth out like butter on toast.

And hey, I’ve gotta say—this one’s a dream blank canvas. Add chocolate chips, a spoon of peanut butter, or crushed graham crackers. It handles it all. The best part? One pint. One person. No sharing required. (Don’t tell my niece I said that.)

Bowl of freshly made Ninja Creami vanilla ice cream — Homemade vanilla ice cream made in the Ninja Creami

FAQs

What ingredients do I need for Ninja Creami?

For the classic vanilla base: cream cheese, sugar, heavy cream, whole milk (or alt milk), and vanilla extract. That’s it. No weird powders or thickeners here.

Why don’t we recommend the Ninja Creami?

Honestly, I do recommend it—for ice cream lovers who wanna play around with ingredients. But if you’re looking for traditional custard-style ice cream or big batches, this might not be your jam.

What is the best mix-in for Ninja Creami?

I’m a sucker for crushed Oreos or a swirl of peanut butter, but honestly? Mini pretzels. The salty crunch with sweet vanilla? Yes, please.

Do you really have to wait 24 hours for Ninja Creami?

Nope. I usually freeze mine for just 3 hours and it works great. If it’s not as smooth, just re-spin once or twice.

Serving of vanilla ice cream from Ninja Creami — Ninja Creami vanilla ice cream served fresh and cold

Ninja Creami Recipe

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A quick, creamy, and wildly customizable Ninja Creami vanilla ice cream base you can enjoy solo or jazzed up with your favorite mix-ins.

Author: Michael Carter
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 ounce cream cheese

1/3 cup sugar

3/4 cup heavy cream

1 cup whole milk (or alt milk)

1 teaspoon vanilla extract

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Instructions

Microwave cream cheese with 1 tbsp of cream until softened.
Whisk in sugar until dissolved.
Slowly stir in the rest of the cream and milk.
Pour into Ninja Creami pint, seal, and freeze at least 3 hours.
Remove lid, insert pint into machine, and churn using ‘ice cream’ or ‘lite ice cream’ setting.
If crumbly, re-spin once or twice until smooth.
Add mix-ins if you like, using the ‘mix-in’ setting.
Serve immediately and enjoy!

Notes

Don’t fill above the max line—trust me on this one.
Re-spin until you like the texture.
Mix-ins only go in after the first spin, never before.
Enjoy within 2 days or freeze and treat it like a fresh batch next time.
Got a favorite mix-in? Tell me in the comments!

Nutrition

Serving Size: 1 serving
Calories: 235kcal
Sugar: 18g
Sodium: 106mg
Fat: 17g
Carbohydrates: 19g
Fiber: 0.2g
Protein: 2g

Easy Banana Bundt Cake Recipe

July 1, 2025

You ever find yourself staring at a bunch of bananas that’ve gone all brown and spotty, wondering if you should just toss ’em? Don’t do it. Seriously. That, my friend, is where the magic starts. Growing up in Philly, my mom had this habit of freezing those overripe beauties, calling them “banana gold.” And lemme tell you—she wasn’t wrong. Some of the best cakes in our house came from those so-called tired bananas.

Now, this Easy Banana Bundt Cake Recipe is my go-to when I want something sweet, a bit nostalgic, and, well, just plain comforting. I make this cake when I want the kitchen to smell like home. It’s got that perfect texture—somewhere between a dense pound cake and the fluffy kind of banana bread you could inhale straight outta the oven.

easy banana bundt cake cooling in kitchen — Easy Banana Bundt Cake cooling in the kitchen with afternoon light

The best part? It doesn’t take a ton of fancy ingredients or complicated steps. In fact, it leans into that “banana bundt cake no sour cream” territory if you’re feelin’ like swapping in Greek yogurt (which, by the way, works like a charm). I know a lot of folks are into the whole “banana bundt cake with cake mix” route too, and hey, no judgment. But this one’s the real-deal homemade kind—you know, the kind that gets devoured at potlucks and holiday brunches.

Now, if you’ve ever tried making a banana cake and ended up with something dry or flavorless—yeah, we’re not doing that here. The secret to a moist banana bundt cake? It’s in the balance: the butter, the sour cream (or yogurt), and just the right number of bananas (I use four ripe ones). It’s rich, but not too sweet. Fluffy, but still got that stick-to-your-ribs heft.

cream cheese glaze on banana bundt cake — Drizzling cream cheese glaze over a warm banana bundt cake

And that cream cheese glaze? Oh man. It’s silky, slightly tangy, and it slides over the ridges of the bundt like it’s meant to be there. That combo of soft banana crumb and creamy topping—ugh, it’s the kinda thing you sneak forkfuls of when no one’s looking.

If you’ve got a bundt pan sitting in your cabinet gathering dust, now’s the time to pull it out. You can even make this into mini banana bundt cakes if you’ve got the right molds—super cute for brunches or bake sales.

mini banana bundt cakes on tray — Mini banana bundt cakes with cream cheese glaze, perfect for brunch

And for those wondering if it works with store-bought mixes? Yep, you can take a banana bundt cake mix and jazz it up with some real mashed bananas and sour cream—but today, we’re keeping it classic. I think this one might just be the best banana bundt cake I’ve ever made.

sliced banana bundt cake with pecans — Sliced banana bundt cake topped with cream cheese glaze and pecans

FAQs

What is the secret to moist Bundt cake?

Alright, so the trick is usually in the fat and dairy. You need enough butter and something creamy like sour cream or yogurt. And don’t overbake—pull it when a toothpick comes out just clean.

What’s the secret to a moist banana cake?

Overripe bananas. Seriously, don’t even bother if your bananas ain’t soft and speckled. That natural sugar and mushy texture bring all the moisture and flavor.

What is the number one mistake made when making banana bread?

Easy: overmixing. You don’t want rubbery banana bread or cake. Mix till just combined and walk away.

What is the secret to Nothing Bundt cakes?

Honestly? The texture. They’re super light and moist, probably from using pudding mix and cake mix together. I still prefer the from-scratch feel of this one, though—it’s just got more soul.

banana bundt cake with glaze and pecans — A comforting banana bundt cake with glaze and chopped pecans on a wooden cake stand

Easy Moist Banana Cake Recipe with Oil

June 30, 2025

You know that feeling when you walk into someone’s kitchen and there’s this warm, sweet smell in the air? That kind of hug-you-from-the-inside scent? Yeah, that’s banana cake—at least it is in my world.

Now, back when I was a kid running around my Nonna’s Philly kitchen, we didn’t throw away ripe bananas. Nope, those super spotty, nearly-black ones? Gold. She’d pop ’em in the freezer or mash ’em right up and turn ’em into something magic. Usually banana bread. But one day, when I was about 12, she let me take the lead. I remember standing on that squeaky old stepstool, grabbing the oil instead of the usual butter by accident. And guess what? That cake came out so tender, it was basically melting in our mouths. I mean, seriously, the texture was dreamy. She didn’t even yell—just gave me that look like, “Huh, not bad, kid.”

So this easy moist banana cake recipe with oil is sort of my redemption story—but in cake form. It skips the butter completely, uses oil for that ultra-moist crumb, and keeps things super simple with stuff you probably already have at home. That’s the beauty of it. No fancy mixers, no waiting on butter to soften, and definitely no tossing out those sad bananas.

moist banana cake fresh out of oven — Fresh banana cake still warm in the pan

Now let me tell ya, oil’s the secret sauce here. I’ve tried a dozen ways to make banana cake—with yogurt, with butter, with sour cream, even the ol’ brown sugar swap. But nothing keeps it this tender like plain ol’ vegetable oil. I’m talkin’ about a cake that stays moist for days (if it even lasts that long).

Want to make it even simpler? Use milk or yogurt depending on what you’ve got in the fridge. For a simple moist banana cake with oil and milk, just add a splash and cut back a bit on the eggs. If you’re going for that tangy kick, some folks love it as a banana cake with oil and yogurt instead. Both work beautifully.

slice of banana cake with frosting — A slice of banana cake topped with cream cheese frosting

Sometimes I pipe on the frosting all fancy-like, but more often than not, I just grab a spoon and slather it on. Cream cheese frosting’s the move, trust me. That rich, tangy vibe hits just right against the sweet banana base. But hey, if dairy’s not your thing, skip it or use your favorite dairy-free version.

Oh, and let’s talk texture. This baby bakes up light and fluffy, not dense like banana bread. You can throw it in a muffin tin and boom—cupcakes. Or split the batter between two round pans and layer it up like a showstopper.

banana cupcakes made from banana cake batter — Banana cupcakes made from easy oil-based banana cake recipe

If you’re looking for easy banana cake recipes with few ingredients, this one’s right up your alley. Just bananas, oil, sugar, flour, and a handful of pantry basics. Mix by hand, pour, bake, boom. Your kitchen’s gonna smell like heaven.

simple banana cake ingredients with oil — Simple ingredients for making moist banana cake

FAQs

What’s the secret to a moist banana cake?

It’s all about the oil, baby. Oil doesn’t solidify at room temp like butter does, so it keeps the crumb soft and tender for longer. Plus, don’t overmix and make sure those bananas are super ripe.

What is the secret to a very moist cake?

Aside from using oil, it helps to weigh your flour (or spoon and level it if you don’t have a scale), avoid overbaking, and don’t skimp on the wet ingredients. Moisture in = moisture out.

Which makes your cake more moist, oil or butter?

Oil wins this round. Butter has flavor, sure, but it can make cakes a bit heavier. Oil brings the fluff and the long-lasting moistness.

Does adding oil make a cake more moist?

Absolutely. Especially in banana cakes. The oil adds richness without weighing it down—plus it helps the texture stay consistent for days.

final slice of banana cake with coffee — Moist banana cake served with coffee

Easy Banana Cupcake Recipe

June 29, 2025

There are some recipes that sneak their way into your life without much fanfare, you know? They don’t knock on the door and introduce themselves with fireworks, but one day you’re making them for the third time in a week and thinking, “Dang, this one’s a keeper.” This easy banana cupcake recipe? Oh yeah, it’s one of those.

Now, picture this: It’s late spring in Philly, the kind of day where the breeze feels like your grandma tucking you in. I was about seven, standing on a chair next to my mom, elbows deep in mashed bananas. We’d always have a bowl of them sitting on the counter, slowly ripening into speckled gold. And my mom, she wasn’t about wasting a thing. So into the mixing bowl they’d go. No fancy mixers, no bells and whistles. Just a big spoon, a chipped ceramic bowl, and that unmistakable smell of sweet banana getting ready to turn into something special.

Fast forward to today, and I’m still chasing that cozy, feel-good kitchen magic. This banana cupcake recipe doesn’t need any special gadgets or ingredients — just four ripe bananas, a few pantry staples, and a little heart. I make these whenever my fruit bowl gets overambitious, or when I need a foolproof treat that works with any frosting you can dream up (personally, I’m a peanut butter buttercream kinda guy).

Mashed bananas in glass bowl for easy banana cupcake recipe — Starting with the stars of the show: sweet, ripe bananas ready for magic

Here’s the thing I love about this recipe – it’s got that moist banana cupcake vibe, but it comes together with almost no effort. You mix your dry in one bowl, your wet in another, combine ‘em, and boom – you’re scooping into liners before your coffee even cools down. No creaming butter. No folding egg whites. None of that fussy business.

Easy ingredients for banana cupcake recipe — Just two bowls, a few pantry staples, and you’re already halfway to banana cupcake bliss

The original recipe called for topping these cupcakes with chocolate condensed milk frosting — and yeah, I went there. But lately, I’ve been all about peanut butter buttercream. There’s something about that combo that hits like Saturday morning cartoons and cereal in your PJs. But really, you could throw on cream cheese frosting, Nutella, even just a sprinkle of powdered sugar if you’re in a rush.

And listen — these freeze amazingly well before you frost them. I’ll bake a double batch, toss half into the freezer, and then pull ‘em out for playdates, potlucks, or honestly, just when I need a little edible hug.

Moist banana cupcakes cooling on wire rack — Golden, soft, and ready to be frosted (or just devoured as-is)

And here’s a fun trick from my kitchen to yours: if you’re going for presentation, add a banana chip or a thin fresh slice on top right before serving. It gives you that cute factor without the mush factor – trust me, nobody wants a soggy topper.

Best banana cupcake recipe with peanut butter frosting — Peanut butter frosting + banana chip = cupcake magic

FAQs

What’s the secret to moist cupcakes?

Moisture is all about the bananas, baby. Let ‘em get speckly and soft, and don’t skip the oil – it gives you that tender crumb that stays lovely even a day or two later.

What are the 4 ingredients in banana bread cupcakes?

If you’re going ultra-simple, it’s bananas, eggs, flour, and sugar. This version jazzes it up a bit with baking powder, soda, and oil to make it cupcake-worthy.

Is there any difference between banana bread and banana cake?

Oh yeah. Banana bread’s more dense and hearty. Banana cake (and these cupcakes) are fluffier, a little sweeter, and just scream “bring on the frosting.”

Are cupcakes better with oil or butter?

Honestly? Oil wins for softness every time. Butter brings flavor, sure, but oil gives you that moist, melt-in-your-mouth texture – and that’s what we want here.

Easy Banana Cupcake Recipe

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Soft, sweet banana cupcakes that come together with simple pantry ingredients and no fancy equipment. Moist, fluffy, and perfect with any frosting – or just as they are.

Author: Michael Carter
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Yield: 12 cupcakes 1x
Category: Cupcakes
Method: Baked
Cuisine: American