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Coquito Cake

Cakes, Desserts, The Holidays

Coquito Cake

I love this Coquito Cake so much!

Let’s start with the basics:

What is coquito?

Coquito is often described as a Puerto Rican eggnog but I’ve always felt like that comparison doesn’t do it justice. First of all, it’s MUCH better than eggnog. And secondly, it usually doesn’t have egg in it (some families’ recipes do use egg, but most don’t).

Coquito is a coconut-based drink that usually has sweetened condensed milk, regular milk, lots of rum and a hint of spices like cinnamon and cloves.

My family is not Puerto Rican so I didn’t have it until I was a teenager, living in South Florida. I remember someone handing it to me at a party and I was like, DANG WHAT IS THIS?!?!

It’s way better than eggnog in my opinion. The texture and weight is way lighter than eggnog (my usual issue with drinking it), which I love. The combination of rum and coconut is just the best, especially with the spices added in.

Coquito Cake

Now, Let’s Incorporate Coquito Flavors Into a Cake!

I took those flavors and implemented them into this cake! I thought of doing a tres leches but I’ve made a lot of tres leches cakes in the past so I was looking to do something a lil’ different.

This cake is kind of like a soaking cake because of the rum syrup that is brushed it on top. When we were developing this cake, we sort of asked ourselves, How do we put the rum into it? We thought about a lot of options but none of them sounded all that great. Soaking it in a rum syrup sounded like the absolute best way. The butter in the rum syrup, adds a nice gentle richness. It’s like a buttered rum…but not.

The sheet cake itself is a nice fluffy coconut cake that uses coconut cream (a must in coquito). I used the brand Goya. This can is usually sold at liquor stores (a lot of mixed drinks use cream of coconut) or you can check any grocery store in the Hispanic Section.

I also used coconut extract because it really packs that coconut flavor punch that we love so much. (I tested it without the coconut extract and the flavor didn’t come through enough; you really need that!)

Coquito Cake Sliced Up! Continue Reading

Hot Buttered Baba Au Rhum

Cakes, Desserts, Holiday


I’m back from Portland and currently flying my body to Boston for a book signing and wreath-making workshop. I actually really love traveling during the holidays. I love the shitty Christmas lights and decorations in stores and in airports. I think it’s because it reminds me of Home Alone.

If you haven’t heard, SERIAL just dropped season 2. I kinda wish they just posted all of the episodes like Netflix does. I mean, part of me doesn’t because I wouldn’t get anything else done but you know what I mean!

Hot Buttered Baba Au Rhum

Hot Buttered Baba Au Rhum

Let’s talk about hot buttered baba au rhums! When Billy came to my house the other day so we could test these, he was like what the hell is that. I explained that they’re kinda like a French version of a tres leches cake and it all made sense to him. (Billy was also Mexican in his past life because he knows more about Thalia and Mexican pop culture than anyone I know.)

If you’ve never made this cake there are a few things to keep in mind:

1. This batter is very wet. Like, you might think I’m playing a joke on you or you made a huge mistake but you didn’t!

2. This cake is yeasted. But it’s a million times simpler than making any form of dough because there’s no forming of any kind. The first rise doesn’t even have to be transferred to a clean bowl. It’s very hands off.

3. This cake is very dry…that is until you but all that hot buttered rum business on top. That’s the good stuff.

Hot Buttered Baba Au Rhum

Hot Buttered Baba Au Rhum Continue Reading

Easy Banana Nut Bread

Breakfast, Quick and Easy

This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfct amount of add-ins.

If you’re anything like me, I’m guessing you have 3 or 4 depressing-looking bananas sitting on your counter right now. Or that might’ve been last week and you already threw them in the freezer.

If so, this recipe is for YOU.

What You’ll Need for Easy Banana Nut Bread

  • All-purpose flour. This is obviously our base!
  • Butter or oil. This recipe allows you to use butter or oil. I used olive oil and it was delicious. A neutral oil will also work (avocado oil, vegetable oil or canola oil).
  • Nuts. Your choice of nuts is great! And you can also leave it out in case you don’t have any. Think pecans, walnuts, chopped walnuts or pine nuts.
  • Seeds. Again, super optional. You can use pumpkin seeds, sesame seeds, millet—your choice!
    Ground cinnamon. I love the flavor of cinnamon and banana.
  • Brown sugar or white sugar. You can use either and it’ll work great. The one pictured was baked with brown sugar.
  • Eggs. Important. Have you read this post from The Kitchn that discusses egg replacements. Pretty interesting. Haven’t tried it with this recipe.
  • Bananas. I like to use 1 1/2 cups of mashed bananas. That equaled to about 4 small ripe bananas.
  • Baking soda. I like using adding it to the banana because bananas are super acidic and it just activates the heck out of it.

Substitution Options

I discussed this above a bit but here is the breakdown of what you can substitute:

  • Nuts – use what you have in your pantry. Pictured, I used walnuts.
  • Seeds – skip it all together or use what you have. I used pumpkin seeds.
  • Chocolate chips – you can skip it OR you can use whatever you have. I used some random semi-sweet chocolate chips I had.
  • Butter or oil – I used olive oil but have made this plenty with melted butter. Other oils like avocado oil, vegetable oil or canola work as well.
  • Brown sugar or white sugar – Both work. I used brown sugar but have made this recipe with white sugar, too.
  • Rum or bourbon – You could add 1 tablespoon to up the flavor. I personally didn’t use it for this recipe but it would be delicious.

Can You Use Frozen Bananas for Banana Bread

Quick answer: absolutely. But there’s a caveat. You don’t want to use them straight from the freezer. Allow them to thaw in the fridge overnight OR thaw them in a bowl on your kitchen counter. And then you’ll notice some residual liquid at the bottom of the bowl; dump that out and then continue using the and smashing the bananas.

How to Freeze Banana Bread

Freezing banana bread couldn’t be simpler. All you have to do is let it come to room temperature completely. And then wrap it tightly in plastic wrap. When I’m freezing it, I like to do two layers of plastic wrap. I like to label it, add a date and then keep it in the freezer for up to 3 months.

I like to store banana bread on the counter for up to 1 week. I just wrap it in plastic wrap. It’s actually better the second or third day, in my humble opinion.

Easy Banana Nut Bread Recipe

Serving Size: 8
Calories: 281kcal
This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfct amount of add-ins. 


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3-4 ripe bananas, (about 1 1/2 cups)
  • 1/4 teaspoon ground cinnamon, (optional)
  • 1/2 cup melted butter or oil, (I used olive oil)
  • 1 teaspoon baking soda
  • 3/4 cup chopped nuts, (your choice and optional)
  • 1/4 cup seeds, (your choice and optional)
  • 1/2 cup chocolate chips, (optional)


To Make Banana Bread

  • Preheat the oven to 350 degrees F. Grease and flour a 8x4-inch loaf pan; and set aside.I also like to put a piece of parchment that spans just the center length with its ends coming out for easy release.
  • In a small bowl, mix the all-purpose flour and salt.
  • Place the bananas on a cutting board and mash them using a fork. I find this the easiest way to mash 'em up.
  • In a large bowl, whisk together the mashed bananas, baking soda, oil (or butter), sugar, vanilla extract and eggs. Fold in the flour mixture, until just combined, being sure not to over mix. Next, fold in nuts (if using), the seeds (if using) and chocolate chips (if using).

Add the Topping (if you like):

  • Pour the batter into the prepared loaf pan. If you like, you can add a sliced banana on the top, along with a sprinkling of seeds as garnish. Transfer to the oven to bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean.
  • Allow the bread to cool for 10 minutes in the pan, then invert the loaf and cool it on a cooling rack. The banana bread will stay delicious and hydrated for up to 5 days when securely wrapped in plastic wrap.
  • To Freeze Banana Bread: Cool completely to room temperature. Wrap tightly in two layers of plastic wrap, label, date it and transfer to the freezer for up to 3 months.


Options I Used: 
Nuts: Walnuts; Seeds: Pumpkin Seeds; Oil: Olive Oil 
8x4-inch Loaf Pan |Stainless Steel Bowls | Chef's Knife | Parchment Paper Sheets | Measuring Cups | Measuring Spoons
CourseBread, Breakfast
Keywordbanana nut bread reccipe, super moist banana bread recipe, super moist banana nut bread recipe
Nutrition Facts
Easy Banana Nut Bread Recipe
Amount Per Serving
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 291mg13%
Potassium 232mg7%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 13g14%
Protein 6g12%
Vitamin A 54IU1%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make this easy banana nut bread recipe, let me know on Instagram!

Looking for more baking recipes? Here are some of my favorites:

Boozy Milkshake: Coffee and Rum Milkshake with Salty Chocolate-Covered Coffee Beans

Desserts, Drinks

Boozy Milkshake: Coffee and Rum Milkshake with Salty Chocolate-Covered Coffee Beans //

It feels like this entire summer everyone has been on vacation without me. I’ll open up (enter: all social media networks) and there they are: picture after picture of people drinking pina coladas by the beach, frolicking in the sand, on their hipster rooftops in Brooklyn wearing jorts–it’s not fair! It’s been depressing. But now, I’m the one on vacation (albeit a short one, but I’ll take what I can get).

I’m currently in Palm Springs chilling in the sun/mostly the air-conditioning. It’s 110 degrees. Yes, one one zero. What’s odd is that I kinda like it. The dry California, dessert air is nice–it feels very spa-like and it helps that I’m doing nothing but laying on the couch, drinking a cocktail and reading a summer book.

I’ve been wanting to make a boozy milkshake for like FOR-EVER-R. Also, fun fact: I wrote this post a few days ago, which means I was lying then, but am totally telling you the truth now. Confusing? I understand. Boozy milkshake. If you read this blog regularly, you know that I love my coffee. There’s nothing better, in my humble opinion, than coffee ice cream. Combine coffee ice cream with a little milk, dark rum, some more coffee and put it in a blender? Heaven. Salty chocolate covered coffee beans is totally a thing I did too.

Boozy Milkshake: Coffee and Rum Milkshake with Salty Chocolate-Covered Coffee Beans // Continue Reading