20 Quick Easy Recipes Every Beginner Should Master

Starting your cooking journey doesn’t have to be intimidating—especially when you have simple, foolproof recipes to guide you. Whether you’re a busy student, a working professional, or just looking to expand your kitchen skills, these 20 quick and easy dishes are perfect for beginners. From 5-ingredient chili for busy weeknights to a speedy microwave mug cake ready in under 5 minutes, these recipes require minimal effort without sacrificing flavor. Learn to whip up creamy one-pot pasta, fluffy buttermilk pancakes, or a healthy smoothie bowl in no time. With options like no-bake energy bites and effortless overnight oats, you’ll always have a delicious meal or snack ready—even on the busiest days. Let’s dive in and make cooking stress-free and fun!

5-ingredient chili for busy weeknights

When you need a hearty dinner fast, this simple chili delivers big flavor with minimal effort—just dump, simmer, and savor.

Ingredients

• 1 lb ground beef (or turkey)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 tbsp chili powder

Instructions

1. Brown the ground beef in a large pot over medium-high heat, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Add the kidney beans, diced tomatoes (with juices), tomato sauce, and 2 tbsp chili powder. Stir to combine.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
4. Uncover and simmer for 5 more minutes to thicken slightly. Taste and add salt if needed (tomato sauce often has enough!).

The magic here? The tomato sauce adds depth without extra spices, letting the chili powder shine. Pile on toppings like cheese or avocado for a meal that feels anything but rushed.

Tip: Double the batch and freeze leftovers in individual portions for future busy nights.

One-pot creamy garlic pasta

This dreamy garlic pasta comes together in one pot with minimal fuss—perfect for busy weeknights when you crave something indulgent but don’t want a sink full of dishes.

Ingredients

• 12 oz fettuccine or linguine
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, combine the fettuccine, chicken broth, heavy cream, butter, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using). Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium and simmer for 12–14 minutes, stirring frequently, until the pasta is al dente and the liquid thickens into a creamy sauce.
3. Remove from heat and stir in the Parmesan cheese until melted. Garnish with fresh parsley.

The magic here? The pasta cooks right in the creamy garlic broth, absorbing all that flavor while thickening the sauce naturally—no roux or extra pans required.

Tip: For extra richness, swap half the broth with dry white wine (like Pinot Grigio).

15-minute avocado toast with a twist

Upgrade your avocado toast game with a creamy, crunchy, and slightly spicy twist—perfect for busy mornings or a quick snack.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh cilantro
• 1/4 cup thinly sliced radishes

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3–4 minutes in a toaster or under the broiler.
2. In a small bowl, mash the avocado with the lime juice, salt, and red pepper flakes until smooth but slightly chunky.
3. Drizzle the toasted bread with olive oil, then spread the avocado mixture evenly over each slice.
4. Top with crumbled feta, cilantro, and radish slices for a fresh, peppery crunch.

The tangy feta and spicy kick from the red pepper flakes balance the creamy avocado, while radishes add a refreshing crunch—no boring toast here!

Tip: For extra heat, swap red pepper flakes with a drizzle of hot honey.

No-bake energy bites for on-the-go snacking

These no-bake energy bites are the perfect grab-and-go snack—packed with oats, nut butter, and a touch of honey for a boost that feels indulgent but keeps you fueled.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy peanut butter (or almond butter)
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, mix the oats, peanut butter, honey, chocolate chips, flaxseed, vanilla extract, and salt until fully combined. The mixture should hold together when pressed.
2. Roll into 1-inch balls (about 1 tbsp each) and place on a parchment-lined tray. If the mixture is too sticky, chill it in the fridge for 10 minutes first.
3. Refrigerate for at least 30 minutes to firm up before serving. Store in an airtight container for up to 2 weeks.

These bites strike the perfect balance between chewy and crunchy, with just enough sweetness to satisfy a midday craving. The flaxseed adds a subtle nuttiness without overpowering the chocolate.

Tip: For a protein boost, stir in 1-2 tbsp of your favorite vanilla or chocolate protein powder!

Sheet pan roasted vegetables with chicken

This sheet pan roasted vegetables with chicken is the ultimate fuss-free dinner—tender, caramelized veggies and juicy chicken all cook together on one pan for minimal cleanup and maximum flavor.

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice

1. Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Meanwhile, coat chicken with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, garlic powder, smoked paprika, and thyme.
3. Remove pan from oven. Push potatoes to one side; add chicken, broccoli, bell pepper, and onion. Drizzle with remaining 1 tbsp olive oil and lemon juice. Toss veggies lightly.
4. Bake 20–25 minutes until chicken reaches 165°F and veggies are charred at the edges.

The smoky paprika and lemon brighten up the caramelized veggies, while the chicken stays irresistibly juicy—no dry bites here! Tip: For extra crispiness, broil for 2–3 minutes at the end.

Simple 3-ingredient peanut butter cookies

These fuss-free cookies prove that sometimes, less is more—just creamy peanut butter, sugar, and an egg come together for a chewy, nutty treat.

Ingredients:

• 1 cup creamy peanut butter (not natural-style)
• 1 cup granulated sugar
• 1 large egg

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, 1 cup sugar, and 1 egg until fully combined—the dough will be thick and slightly sticky.
3. Roll dough into 1-inch balls (about 1 tbsp each), place on the sheet 2 inches apart, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until the edges are set (centers will look soft—they’ll firm up as they cool). Let cool on the sheet for 5 minutes before transferring.

The magic? No flour means these stay irresistibly dense and fudgy, with cracks that catch every bit of sugar. Tip: For extra crunch, roll dough balls in coarse sugar before baking.

Speedy homemade tomato soup

This cozy tomato soup comes together in under 30 minutes but tastes like it simmered all day—perfect for busy weeknights or a quick lunch.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp sugar
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds, just until fragrant. Pour in the crushed tomatoes and vegetable broth, stirring to combine.
3. Stir in 1 tsp sugar, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. For a creamy version, stir in 1/4 cup heavy cream just before serving. Taste and adjust seasoning if needed.

The secret here? A pinch of sugar balances the tomatoes’ acidity, while a quick simmer deepens the flavor without hours on the stove.

Tip: Blend with an immersion cooker for a silky texture, or leave it chunky for a rustic feel.

Easy chicken stir-fry with frozen veggies

This fuss-free stir-fry is a weeknight hero—packed with flavor and ready in under 20 minutes, thanks to handy frozen veggies.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 3 cups frozen stir-fry vegetable blend (like carrots, broccoli, and snap peas)
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and ginger and cook for 30 seconds until fragrant. Add frozen veggies and cook for 4–5 minutes, stirring often, until heated through.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes (if using). Pour over veggies, then return chicken to the skillet.
4. In another bowl, mix cornstarch and water until smooth. Stir into the skillet and cook for 1–2 minutes until the sauce thickens slightly.
5. Serve immediately over rice.

The honey-soy glaze clings perfectly to the tender chicken and crisp-tender veggies, making every bite irresistible. Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped peanuts before serving.

Microwave mug cake in under 5 minutes

Craving a single-serving dessert in a flash? This fluffy mug cake bakes in minutes with zero fuss—just mix, microwave, and dig in!

Ingredients:

• 4 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (any kind)
• 1 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 1 tbsp chocolate chips (optional)

Instructions:

1. In a 12-oz microwave-safe mug, whisk together 4 tbsp flour, 2 tbsp sugar, 1 tbsp cocoa powder, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 1 tbsp oil, and 1/4 tsp vanilla extract. Stir until just combined (a few small lumps are okay). Fold in 1 tbsp chocolate chips if using.
3. Microwave on high for 60–90 seconds (start checking at 60; cake is done when the top looks set but still slightly moist). Let cool 1 minute before eating.

The magic? This cake stays tender thanks to the mug’s steam—no dry, rubbery texture here! Top with ice cream for an instant sundae.

Tip: Swap cocoa powder for matcha powder or omit it entirely for a vanilla base, then swirl in peanut butter or jam.

Quick and healthy smoothie bowl

This vibrant smoothie bowl is packed with nutrients and comes together in minutes—perfect for busy mornings when you need a refreshing, energy-boosting breakfast.

Ingredients:

• 1 frozen banana, sliced
• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup unsweetened almond milk
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds
• Toppings: 1/4 cup granola, 1 tbsp sliced almonds, fresh berries

Instructions:

1. In a blender, combine the frozen banana, frozen mixed berries, almond milk, honey, and vanilla extract. Blend on high until smooth and creamy, about 1 minute.
2. Pour the smoothie into a bowl and sprinkle the chia seeds evenly over the top. Let sit for 2 minutes to slightly thicken.
3. Add the granola, sliced almonds, and fresh berries as toppings.

The chia seeds add a fun, crunchy texture while the frozen fruit keeps it frosty and refreshing—no ice needed! This bowl tastes like dessert but fuels you like a superfood powerhouse.

Tip: For a thicker consistency, use only 1/3 cup almond milk and add a splash more if needed.

Effortless overnight oats for breakfast

Wake up to a creamy, no-fuss breakfast that’s ready when you are—no cooking required!

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup plain Greek yogurt
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: fresh berries, nuts, or chia seeds (optional)

Instructions:

1. In a mason jar or small bowl, combine the oats, milk, Greek yogurt, honey, vanilla extract, and salt. Stir well until fully mixed.
2. Cover and refrigerate overnight (or for at least 6 hours) to let the oats soften and absorb the liquid.
3. In the morning, give the oats a stir and add a splash of milk if you prefer a thinner texture.
4. Top with fresh berries, nuts, or chia seeds for extra crunch and flavor.

The magic of overnight oats? They’re endlessly customizable—swap in your favorite nut butter or spices like cinnamon for a new twist every time.

Tip: Double the recipe and store individual portions in jars for grab-and-go breakfasts all week!

One-pan lemon butter shrimp

This bright, buttery shrimp dish comes together in just 15 minutes—perfect for busy weeknights when you want something fresh and fuss-free.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink, then transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp butter and garlic to the skillet, sautéing for 30 seconds until fragrant.
3. Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Return shrimp to the skillet, tossing to coat. Stir in lemon zest, salt, and black pepper. Cook for 1 more minute to warm through.
5. Remove from heat and sprinkle with parsley.

The magic here? The pan sauce—tangy, garlicky, and just rich enough to cling to every bite of shrimp without feeling heavy.

Tip: Serve over couscous or crusty bread to soak up every drop of that lemony butter sauce.

Fast and fluffy buttermilk pancakes

Nothing beats waking up to a stack of these light, airy pancakes—they’re quick to whip up but taste like a weekend treat!

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. In another bowl, beat 1 ¼ cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (small lumps are okay—overmixing makes pancakes tough).
4. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.

The secret? The tangy buttermilk and gentle mixing create pancakes so fluffy, they practically float off the plate.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest—no one likes a cold stack!

Simple Greek yogurt parfait with granola

This easy parfait is a creamy, crunchy dream—perfect for a quick breakfast or a satisfying snack.

Ingredients:

• 1 cup plain Greek yogurt (whole or 2%)
• 1/2 cup granola (homemade or store-bought)
• 1 tbsp honey
• 1/2 cup fresh berries (strawberries, blueberries, or raspberries)
• 1/4 tsp vanilla extract

Instructions:

1. In a small bowl, stir together the Greek yogurt, honey, and vanilla extract until smooth.
2. Layer half the yogurt mixture into a glass or jar, followed by half the granola and half the berries.
3. Repeat the layers with the remaining yogurt, granola, and berries.
4. Drizzle with an extra teaspoon of honey if desired, and serve immediately.

The contrast of tangy yogurt, sweet honey, and crunchy granola makes every bite irresistible. It’s a no-fuss recipe that feels fancy!

Tip: For a make-ahead option, assemble the parfait without the granola and add it just before eating to keep it crisp.

5-minute garlic butter noodles

When you need a lightning-fast meal that still feels indulgent, these garlic butter noodles are your weeknight savior—rich, garlicky, and ready before your water even finishes boiling.

Ingredients

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water according to package directions for al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add drained pasta to the skillet with 2 tbsp of the reserved pasta water. Toss to coat, adding more water if needed to loosen the sauce.
4. Remove from heat. Stir in Parmesan, parsley, salt, and black pepper until cheese melts into a glossy sauce.

The magic here? The starchy pasta water transforms into a silky sauce that clings to every strand—no cream required.

Tip: For extra richness, swap half the butter with olive oil and finish with a squeeze of lemon.

Easy baked salmon with herbs

This fuss-free baked salmon is infused with fresh herbs and lemon for a bright, restaurant-quality meal in under 30 minutes.

Ingredients:

• 1 lb salmon fillet (skin-on or skinless)
• 2 tbsp olive oil
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 thin lemon slices

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon dry, then rub with 2 tbsp olive oil. Sprinkle evenly with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Press 1 tbsp chopped dill and 1 tbsp chopped parsley onto the salmon, then top with lemon slices.
4. Bake for 12–15 minutes until the salmon flakes easily with a fork and reaches 145°F internally.

The herb crust locks in moisture while the lemon caramelizes slightly for a tangy-sweet finish. Tip: For crispier skin, broil for the last 2 minutes.

Quick veggie-packed fried rice

This speedy fried rice is loaded with colorful veggies and comes together in under 20 minutes—perfect for busy weeknights when you need a satisfying meal fast.

Ingredients:

• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup diced carrots (about 1 medium)
• 1/2 cup frozen peas, thawed
• 1/2 cup diced bell pepper (any color)
• 3 cups cooked and cooled white rice (day-old works best!)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp garlic powder
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in carrots, peas, and bell pepper. Cook, stirring occasionally, until veggies are crisp-tender, 3–4 minutes.
3. Add rice, breaking up any clumps. Cook, undisturbed, for 1 minute to lightly crisp the bottom, then stir.
4. Pour in soy sauce, sesame oil, and garlic powder. Toss everything together until rice is evenly coated, 1–2 minutes. Fold in scrambled eggs.
5. Remove from heat and top with green onions.

The secret here? Letting the rice sit undisturbed for that minute creates those crave-worthy crispy bits while keeping the rest fluffy.

Tip: For extra umami, add a splash of fish sauce or a sprinkle of MSG with the soy sauce.

No-fuss homemade pizza with store-bought dough

Skip the takeout—this easy homemade pizza comes together in minutes with store-bought dough and your favorite toppings.

Ingredients:

• 1 lb store-bought pizza dough (room temperature)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 450°F. Lightly grease a baking sheet with 1/2 tbsp olive oil.
2. On a floured surface, stretch the dough into a 12-inch circle (or rectangle for a sheet-pan style). Transfer to the baking sheet.
3. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle mozzarella and Parmesan cheeses on top.
4. Drizzle with remaining 1/2 tbsp olive oil, then sprinkle oregano, garlic powder, and red pepper flakes (if using).
5. Bake for 12–15 minutes until the crust is golden and cheese is bubbly.

The magic here? A crispy-chewy crust with just enough char from the high heat—no fancy equipment required.

Tip: For extra flavor, brush the crust edges with garlic butter right after baking.

Speedy black bean quesadillas

These cheesy, protein-packed quesadillas come together in just 15 minutes—perfect for busy weeknights when you need a satisfying meal fast.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup finely diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 4 medium flour tortillas
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a bowl, mash half the black beans with a fork. Stir in whole beans, cheese, corn, red onion, cumin, smoked paprika, and salt until combined.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half the bean mixture evenly over it, then top with another tortilla. Press gently.
3. Cook for 3–4 minutes per side until golden and crispy, flipping carefully with a spatula. Repeat with remaining tortillas and filling.
4. Slice into wedges and sprinkle with cilantro if using.

The mashed beans create a creamy binder that holds everything together—no sad, crumbly fillings here!

Tip: For extra crunch, cook the quesadillas in a dry skillet (no oil) and brush the tortillas lightly with melted butter before flipping.

Easy chocolate chip banana bread

This moist, tender banana bread is studded with melty chocolate chips—perfect for using up those overripe bananas on your counter.

Ingredients:

• 3 medium very ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mash bananas until smooth. Whisk in melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until combined.
3. Gently fold in flour, 1 tsp baking soda, and 1/2 tsp salt until just incorporated (don’t overmix). Stir in chocolate chips.
4. Pour batter into prepared pan. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean (a few crumbs are fine, but no wet batter).
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The chocolate chips stay gooey for days, making this loaf even better on day two—if it lasts that long!

Tip: For extra banana flavor, let the mashed bananas sit for 10 minutes before mixing—they’ll develop a deeper sweetness.

Conclusion

This article features 20 quick and easy recipes perfect for beginners, from 5-ingredient chili to no-bake energy bites. Highlights include one-pot creamy garlic pasta, 15-minute avocado toast, and microwave mug cake. Each recipe is simple, time-saving, and ideal for busy schedules. Whether you need breakfast (overnight oats), lunch (sheet pan chicken), or dessert (banana bread), these dishes ensure delicious meals with minimal effort.