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. 

 

 

 

 

 

 

Orange, Chili and Lime Chicken

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For reasons unknown to me, Orange Marmalade reminds me of vacation. It’s like sunshine on toast.  However, I keep it on hand for more than just breakfast. I add water or fruit juice to make a great dipping sauce for shrimp or coconut chicken.  In this recipe, I use it as a base for my sauce.

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Orange Chili Lime Chicken

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup orange marmalade
  • 1/3 cup bottled chili sauce
  • 1 1/2 tsp. Tahitian lime oil*
  • 1 pkg. boneless skinless chicken thighs

Instructions

  1. Place chicken in a flat cassarole dish. I use a BonCook  large round mold or Grand Mold*. 

    Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.

    This sauce is excellent basted on grilled chicken. 

Recipe Notes

Get Tahitian lime oil Here

Get your Round mold or Grande Mold Here

 

BonCook molds are safe, nonstick and oven safe up to 450 degrees. No oils sprays or greasing needed. 

 

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