Posts Tagged ‘Banana’

Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good…..so good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 馃檪

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

聽聽聽聽聽聽聽聽 Choc Rasp Oat Ban Brd.jpg2 cups oat flour

聽聽聽聽聽聽聽聽 1 tsp xanthan gum

聽聽聽聽聽聽聽聽 1 & 1/2 teaspoons baking powder

聽聽聽聽聽聽聽聽 1/2 teaspoon baking soda

聽聽聽聽聽聽聽聽 1/4 teaspoon salt

聽聽聽聽聽聽聽聽 3 ripe bananas, mashed

聽聽聽聽聽聽聽聽 1/2 cup dark brown sugar

聽聽聽聽聽聽聽聽 1 teaspoon pure vanilla extract

聽聽聽聽聽聽聽聽 2 eggs

聽聽聽聽聽聽聽聽 1 cup smashed raspberries

聽聽聽聽聽聽聽聽 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Spray 9脳5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

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Coconut Banana Bread (Gluten & Dairy Free)

If you’re like me you probably get tired of the same ole thing right? I always seem to have over-ripe bananas sitting on my counter, and half the time they end up in the garbage cause I just don’t wanna bake the same banana thing! LOL聽 This time though…..banana bread sounded really good. So….. why not try a new variation?! The result? The best & moistest banana bread with just a hint of that wonderful coconutty flavor. YUM. I love coconut, the taste, the smell, the crunch! This picture doesn’t do this bread justice. Plus by the time I got around to remembering to take a photo, it was a few days old… But that first piece, right out of the pan… omg….melt in your mouth deliciousness! I can’t wait for the next batch of bananas to ripen up so I can’ make it again! Anyhow, if you too have black spotty squishy bananas sitting on your counter (you better look, cause my bet is ya do! LOL) then I hope you give this one a try! Even hubby, who doesn’t really like coconut at all, enjoyed this banana bread. So….. here’s to a fast week! Enjoy 馃檪

Coconut Banana Bread聽 (Printable Version)

Ingredients:Coconut Banana Bread

2 cup gluten free flour

1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup non-dairy butter, softened
2 large eggs
3 lg ripe bananas, mashed
1/4 cup almond milk
3 Tbsp apple juice
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut

Directions:

Preheat oven to 350 degrees. Combine the flour, gum, baking soda, and salt together and set aside. In a large mixing bowl, cream the butter and sugar.聽 Add the eggs and beat to combine.聽 Add banana, milk, apple juice and vanilla.聽 Beat until blended. Add the flour mixture and beat at a low speed until just combined.聽 Stir in 1/2 cup coconut. Pour batter into a greased 9脳5鈥 loaf pan. Sprinkle the top with the additional 2 Tbsp coconut. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a cooling rack for about then carefully remove from pan.

Banana Bread Pancakes w/ Vanilla Maple Glaze (Gluten & Dairy Free)

I’m just gonna go ahead and say it again….breakfast food is the best! I could seriously eat it for every meal! The options are endless…. but right now I’m gonna focus on pancakes. So far we’ve covered regular pancakes, pancakes with fruit, pancake balls, pancake squares, cinnamon roll pancakes, and pumpkin spice pancakes. (Haha I kinda feel like Bubba Gump here!) I’ve got many more tasty pancake recipes coming, but today Im gonna share with you these banana bread pancakes with a vanilla maple glaze. OMG, these are definitely one of a kind! And they really do taste like banana bread.聽 We had “brinner” tonight, oh how i love breakfast for dinner!聽 They’re really simple to make too, and they’re not only gluten and dairy free, they’re vegan! That’s right……no eggs either! They’re nice and moist and fluffy…..and the glaze really lends to the flavor and texture that gives it that melt in your mouth deliciousness! Hope you give these a try! They’re both unique and super tasty! Enjoy! 馃檪

Banana Bread Pancakes (Printable Version)

Ingredients:

1 cup GF flour

陆 tsp xanthan gum

1 teaspoon baking powder

1/8 teaspoon salt

2 Tbsp brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup almond milk

1/2 tablespoon vanilla extract

2 medium, very ripe bananas, mashed

1 tablespoon oil

Directions:

In a large bowl, combine flour, gum, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in oil and stir until batter is somewhat smooth.

Heat a griddle to 350F. Spoon batter onto griddle 聽and cook until bubbles form on top 鈥 about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze

1/4 cup maple syrup

陆 cup powdered sugar

1/2 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Cinnamon Swirl Banana Bread (Gluten & Dairy Free)

I LOVE banana bread….but sometimes you just need to change things up a bit…..and that’s where this amazing, cinnamony deliciousness comes in! So moist and full of both banana and cinnamon flavor, it practically melts in your mouth! Easy to make……and even easier to eat, LOL, you might want to make this in the mini loaf pans so you can eat one and freeze one…that way you’ll have it on hand when that craving strikes! It fact…that’s where I’m headed now! It looks so good on here I’ve just got to have a piece! Enjoy! 馃檪

Cinnamon Swirl Banana Bread (Printable Version)

For the bread:

  • 3-4 over-ripe bananas, mashed
  • 1/3 cup melted non-dairy butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp pure vanilla extract (GF)
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups GF flour
  • 聽3/4 tsp xanthan gum

For the swirl:

  • 2/3 cup sugar
  • 2 Tbsp cinnamon
  1. Preheat oven to 350. Grease a 9×5 loaf pan.
  2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and gum. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes.

Banana Bread Muffins

The one thing about making “quick breads” which are baked in a loaf pan, is that well….they don’t really bake that quick! LOL. I didn’t have a lot of time the other day….and I needed to bake something for work. Hmmmm…. dilemma?!? Nope…. not when you’ve got this fantastic recipe for banana bread muffins…..yep, that’s right! Amazing, just like mom baked it, banana bread….muffin style! They bake in just 20 minutes!! I was able to get these done the morning I needed them….along with a spectacular fruit tray! Everyone loved them (YAY!!) or at least said they did, LOL, so I’m claiming it as another successful recipe! I absolutely loved them anyway, AND they are both gluten and dairy free!聽 Hope you’ll give them a try! Enjoy! 馃檪

Banana Bread Muffins (Printable Version)

Ingredients:

1 1/2 cups gluten free flour

戮 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup non-dairy butter, melted

Directions:

In a large bowl, mix together 1 and 1/2 cups flour, xanthan gum, baking powder, baking soda and salt.聽 In another bowl, beat together bananas, sugar, egg and melted butter.聽 Stir the banana mixture into the flour mixture just until moistened. Spoon batter into 10 greased or paper lined muffin cups. Sprinkle sugar over the muffins. Bake at 375 for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Let sit 5 minutes before removing from pan to cooling rack.

Gone Bananas

Have a mentioned before how much I love breakfast food?!? The possibilities for breakfast are seemingly endless….but this morning I thought why not fall back on a classic staple….bananas!! If you’re like me, you’ll buy a ton of bananas, and then a week later wonder how a bunch of spotty black bananas ended up on your counter?! LOL. I really do have the best of intentions on actually eating them when i buy them, trying to be healthy and all (and my husband is sick to death of them too!) but I’m very particular about the ripeness of bananas, and I’ve pretty much stopped eating them because for some odd reason, I get the worst indigestion after eating bananas!! Does anyone else get this or is it just me and my weird body?!? Trust me…..its not fun having banana burps all morning! haha! Maybe its because I like them a little green still…..I’ll have to give it a try with riper bananas, I don’t have a problem when they are completely over-ripe and baked in something! Which is handy cause bananas are better that way anyhow!! So typing out the word banana is really getting to me here, so I’m gonna just get on with it and give you some amazing banana breakfast recipes!! I do have to give credit to my mamma for the coffee cake recipe, although I had to tweak it to make it gluten and dairy free! The other is banana blackberry muffins! YUM! I can’t wait for blackberry season! In fact I can’t wait for spring and summer and having a huge vegetable garden…in fact I’m going to start planning it today! It will be time to plant in no time!! Bring on the spring!! So… next time you’ve got a banana craving, or you find yourself with that old black bunch of bananas…..give these a try!! Hope you enjoy! 馃檪

Banana Coffee Cake (Gluten & Dairy Free)聽 (Printable Version)

陆 c non-dairy butter

戮 c sugar

1 戮 c gluten free flour

1 tsp xanthan gum

2 tsp baking powder

陆 tsp salt

陆 tsp cinnamon

录 tsp baking soda

2 eggs

2 ripe bananas, mashed

录 c almond milk

1 tsp vanilla

Cream the butter and sugar. Stir in 戮 cup flour. Reserve 陆 cup. Stir in remaining dry ingredients. Stir in the wet ingredients until just combined. Pour into a greased 9×9 inch pan. Sprinkle with the reserved topping. Bake at 375 F for 25-30 minutes or until a toothpick in center comes out clean.

Blackberry Banana Muffins (Gluten & Dairy Free) (Printable Version)

Ingredients:

4 Tbsp non-dairy butter, melted

1/4 c. + 2 Tbsp light brown sugar

1 large egg, lightly beaten

陆 聽tsp. pure vanilla extract

1 large ripe banana, mashed

陆 聽c. fresh or frozen blackberries

1 c. GF flour 聽+ 陆 tsp X-gum

戮 聽tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

1/4 tsp. salt

Directions:

In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently fold in the berries, making sure they are coated with flour.

Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix!

Spray a 6-cup muffin tin. Fill each muffin cup about two thirds full of batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.

A Valentine’s Day Feast

We’ve all heard it…. “The way to a mans heart is through his stomach.” I am prrreeeety sure that’s true! ;)- And since I like to cook….. it works out great for us! I wanted to do something special for valentines day (feeling a little guilty since its too hard to attempt to go out to a restaurant and find gluten, dairy and tomato free food! Tack on yeast and soy free and I’m screwed! LOL!) So….needless to say…..staying home for a romantic home-cooked dinner for 2! But….I wanted to make the whole days worth of meals special….so I got up nice and early and made a delicious banana coffee cake and fresh fruit parfaits! Lunch was a quick trip home for grilled steaks (on my wonderful George Foreman!!) and homemade Ramen soup, which needs some tweeking before I post! Then for my masterpiece of a dinner! Parmesan-basil stuffed chicken breasts with pasta and mixed green salad. Dessert was easy (thank you Bobs red mill for your awesome chocolate cake mix!!) …chocolate cupcakes with dark chocolate frosting (Betty Crocker)! I was a good girl though…. most of these ended up in the freezer! Then I can pull one out for special occasions, or whenever I’m having a serious chocolate craving that I can’t resist LOL….I always wonder what in the world I’m going to do with an entire cake every time some event comes up! I don’t need to eat the whole thing, that’s for sure! Now I’ll be set for awhile!聽 Overall, it was a great food day and a nice Valentines day! And lucky you!! You’re going to get some amazing new recipes outta me! Hope you give em a try! Well worth it! Enjoy! 馃檪

The topping was a little sweet for me….I think next time I’ll cut the streusel in half! You can try it either way though!

Banana Coffee Cake (Printable Version)

Ingredients:

2/3 cup brown sugar

1/2 cup diced walnuts/pecans

1 tablespoon ground cinnamon

1 1/2 cups GF flour

戮 tsp xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup non-dairy butter, softened

1 large egg

2-3 Large ripe bananas, mashed

3 tablespoons almond milk

1 tsp vanilla

Directions:

Preheat oven to 350掳F. Grease an 8×8-inch glass baking pan. Stir brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, xanthan gum, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas, milk and vanilla. Add dry ingredients and blend well.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.

Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Parmesan- Basil Stuffed Chicken with Strawberry Sauce (Printable Version)

Ingredients

1 cup fresh strawberries, chopped

1/2 tablespoon white vinegar

2 Tbsp strawberry jam

Sea salt and black pepper

2 boneless, skinless chicken breast halves

1 oz Parmesan (or other white cheese)

2 large fresh basil leaves

2 tsp minced garlic

Chopped fresh basil

Directions

1. Preheat George Foreman grill to medium.

2. Cut all fat off of chicken. Cut a lengthwise 鈥減ocket 鈥渋n each chicken breast half by cutting down through the middle of the chicken about an 戮 inch wide, but not through. Cut Parmesan cheese in 2 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt, pepper and garlic and rub in on both sides. Place chicken on grill with the hold side at the top of the grill. Close grill and cook for about 12 minutes or until a thermometer in the thickest part of the breast reaches 180 F.

3. 聽In a small saucepan, combine strawberries, vinegar, and jam. Over high heat, cook sauce until strawberries are softened and sauce has thickened.

Serve chicken with strawberry sauce. Sprinkle with basil.

Marvelous Muffins

I’ve been in the mood for muffins lately…. and so I’ve kinda been baking up a storm! I wasn’t sure what I would get, as I’ve had to make a few substitutions, but I think that using almond milk instead of cows milk actually makes them better! They are all so moist and fluffy and just plain GOOD!! I’ll be trying some others soon too, but here are a few to get ya started! I’ve cut them all down to make 6 (since there’s just the 2 of us and gluten free doesn’t “age” well!) but you could easily double the recipe to make a full batch! Here’s the run down… Cinnamon Streusel Orange Muffins, Glazed Lemon Poppyseed Muffins and Chocolate Chip Banana Walnut Muffins. These are all so tasty that its hard to choose which one to make in the morning! Which is probably why I just keep making muffins! And I don’t usually use the muffin cup paper liners, but since these muffins are SO moist, I didn’t want to take the chance of them sticking. I’ll leave that up to you though! I’ll be posting more soon but in the meantime, give these a try! Enjoy! 馃檪

Cinnamon Streusel Orange Muffins (Printable Version)

Muffins

1 cup GF flour + 陆 tsp Xgum

1/4 cup + 2 Tbsp white sugar

1 teaspoons baking powder

1/4 teaspoon salt

2 陆 Tbsp vegetable oil

1/4 cup orange juice

1/4 cup buttermilk

1/2 teaspoon vanilla extract

1 egg

Filling

1 1/2 tablespoons brown sugar

3/4 teaspoons ground cinnamon

Topping

2 Tbsp GF flour

2 Tbsp white sugar

3/4 teaspoons ground cinnamon

1 tablespoon softened butter

Preheat the oven to 350 degrees F. Grease a 6 cup muffin tin, or line with paper liners. In a medium bowl, stir together flour, white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and

cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full.

In a small bowl, mix together the remaining flour, white sugar, cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Glazed Lemon Poppy Seed Muffins (Printable Version)

1 cup GF flour + 陆 tsp X-gum
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup 鈥渂uttermilk鈥 (almond milk + lemon juice)
1 Tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 Tbsp grated lemon zest
1 large egg
1 tsp poppy seeds

Glaze:

1/2 teaspoon melted聽butter
powdered sugar
2 tsp lemon juice

Preheat oven to 350掳F.聽 Line 6 muffin tins with paper liners.

Whisk flour, baking powder, salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Beat sugar, butter, and lemon zest in large bowl. Add egg, beating until mixture is light and fluffy. Alternately beat in dry ingredients and buttermilk mixture. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.

Bake muffins until toothpick inserted into center comes out clean, 20 鈥 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.聽 Drizzle or pipe glaze over tops of warm muffins.

Makes 6 muffins

Chocolate Chip Banana Walnut Muffins (Printable Version)

Ingredients
1 cup GF flour + 陆 tsp Xgum
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup almond milk
1 egg
1/2 tsp vanilla
1/3 cup each of walnuts 聽& choc chips

Directions
Combine the flour, sugar, baking powder and salt. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.

Combine the egg, vanilla, and milk, add the banana mixture. Combine the dry and wet ingredients then stir in the chocolate chips and walnuts.

Pour into 6 muffin tins with liners. Bake at 350 degrees F for 30 to 40 minutes.

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