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.
Gluten Free Banana Bread
- 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)
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.
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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.
I know it’s not October any more but I just can’t let this pumpkin muffin slip through the cracks. I dearly love a good pumpkin pastry but this one is exceptional. Not because it has any filling or crumbly topping. In fact that is the beauty of this muffin. It’s just pure, simple and easy to eat. It stirs together in minutes and bakes up fluffy and moist.
Favorite Pumpkin Muffins
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 2 eggs
- 1 15oz. can pure pumpkin puree (not pumpkin pie mix)
- 1/2 cup coconut oil
- 1 tsp. pure vanilla extract
Preheat oven to 375 degrees and place straight muffin pan* on perforated baking sheet* or grease/spray a traditional muffin pan.
Measure out the flour, sugars, baking soda and spices in a medium bowl and whisk together. Set aside.
In another larger bowl whisk together eggs, pumpkin, coconut oil and vanilla extract.
Fold in the dry ingredients and stir together just until everything is incorporated. Do not overmix.
Using a large scoop, evenly distribute the batter into 12 wells. Top with nuts if desired.
Bake muffins for 20-22 minutes or until toothpick in the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction.
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