Gluten Free Banana Bread

This bread smelled so good when it was baking and it definitely delivered on taste and texture. It would make a slightly heavy muffin but it was a hearty  quick bread with a slightly nutty taste. I like to freeze over ripe bananas in their peel so I can just pull out the number I need and let thaw. The banana pulp slides right out of the peel and is easy to blend into any recipe.

glutenfreebananabread

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Gluten Free Banana Bread

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 3 medium bananas very ripe
  • 1/2 tsp. pure vanilla
  • 3 Tbsp. coconut oil melted
  • 1/4 cup coconut sugar or organic cane sugar
  • 1/4 cup packed brown sugar
  • 2 Tbsp. Honey
  • 3.5 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 3/4 cup mild
  • 1 1/4 cups Almond meal
  • 1 1/4 cups gluten free flour blend
  • 1 1/4 cups gluten free rolled oats
  • 3/4 cup mini chocolate chips optional

Instructions

  1. Preheat oven to 350 degrees. Place loaf pan or tray on a perforated baking sheet.

    Mash banana in a large bowl. Add all ingredients through milk and whisk until combined well. Add almond meal, flour and oats. Stir until combined. Add chocolate chips if desired.

    Place in loaf pan and bake 1 hour and 15 minutes for one loaf. I used the 9 loaf tray and it baked for 30 minutes.

    Let cool completely before cutting or it will be too tender to hold firm.

    Adapted from the Minimalist Baker. 

Recipe Notes

Get your Nine Loaf Tray Here.

Get your perforated baking sheet Here.

Freeze over ripe bananas in the skins for use in banana baked good. When ready to use. Thaw and squeeze banana out. Your baked goods will be extra moist and easy to mix. 

 

 

 

 

 

 

Fresh Strawberry Cake

 

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Fresh Strawberry Cake

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 1 box yellow cake mix
  • 1 cup sour cream or plain yogurt
  • 1/2 cup water
  • 1/4 cup lemon oil option. Use juice of one lemon and enough vegetable oil to equal 1/4 cup.
  • 3 eggs
  • 1 1/2 cups chopped fresh strawberries
  • 2 tbsp. flour
  • zest of 1 large lemon optional

Glaze

  • 1 cup powdered sugar
  • 1 lemon Juiced
  • 1 Tbsp. milk

Instructions

  1. Place Sunflower Mold on a perforated baking sheet. Preheat oven to 350 degrees. 

    Whisk together cake mix, sour cream, water, oil and eggs. Mix in lemon Zest. Toss Strawberries with flour and gently fold into batter.

    Pour batter into mold and bake for 35 minutes or until toothpick inserted comes out clean. 

    Cool and invert onto plate. Drizzle with Glaze. Lovely served with whipped cream and fresh strawberries. 

Glaze:

Mix powdered sugar, lemon juice and milk together. Swirl on top of cake and serve.

Recipe Notes

If you do not have a sunflower mold, you can use a round mold or a bundt cake pan. The entire amount of batter may not fit into a bundt cake pan. 

Get you Sunflower mold Here

Get the best Meyer Lemon Oil Here

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