My husband and I have a bad habit of buying bananas and letting them go bad before we can eat them. I could be wrong, but I think it might be because we love banana bread so much.
I hope you enjoy this recipe. I found it on Simply Recipe but made a few tweaks to make it gluten-free and a little more unhealthy (and by unhealthy, I mean delicious).
For this recipe, you’ll need a cup-for-cup gluten-free flour blend. I’ve found that baking with one type of gluten-free flour (like rice or almond) doesn’t give you the same result that a blend gives you. You can find several different options at your local grocery store or make one yourself. Make sure that your blend has xanthum gum in it. If it doesn’t, you’ll need to add some to this recipe to hold the bread together.
I use Andrea’s Gluten-Free flour blend. Everything I have made with it has turned out amazing. Gluten eaters don’t even notice a difference. Andrea’s Gluten-Free is a local company, so you might not have this option, but find a blend that you love and you’ll be set!
- 3 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 cup of peanut butter
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups gluten-free (cup-for-cup) flour
- 1 cup semi-sweet chocolate chips
1. Preheat the oven to 350 °F.
2. Mix smashed bananas and melted butter in a large bowl.
3. Mix in sugar, egg, vanilla and peanut butter.
4. Add baking soda and salt to the mixture.
5. Mix in gluten-free flour blend.
6. Pour mixture into greased loaf pan.
7. Bake for one hour. It may need to bake a little longer depending on the size of the bananas you used.
8. Let cool and serve.
As Thanksgiving weekend comes to a close (sadly), I wanted to take the chance to share what I am thankful for this year with you. This past year has been full of changes for me. I started a new job, where I just celebrated my one-year anniversary. I got married back in April, and three months after that my husband and I purchased our first home. I’m thankful for all of these things. I’m very blessed.
I’m also thankful for you.
That’s right. I am super thankful for each and every one of my followers. All of the support I have received this past year has motivated me to continue pursuing my dream of becoming a successful blogger. I haven’t decided what constitutes as successful yet, but I’ll let you know when I figure it out.
Thank you for all of the support, and I hope you had a wonderful Thanksgiving!
Oreo balls are one of my favorite desserts. They are easy to make and addicting to eat. In college, my roommates and I would make them every time finals week rolled around. It was tradition.
Last weekend, I made my first batch of gluten-free Oreo balls. They were just as good as I remembered. I used Glutino chocolate vanilla creme cookies – the best Oreo substitution out there.
- 1 bag Glutino chocolate vanilla creme cookies
- 4 ounces of cream cheese (1/2 block)
- bark chocolate
1. Put the entire bag of cookies into a food processor. Add the cream cheese.
2. Pulse until well-blended.
3. Roll mixture into balls. Then freeze for ten minutes.
4. Dip each ball into the melted bark chocolate.
5. Keep the chocolate truffles refrigerated until serving.
The best thing happened to me recently. Goldbaums sent me some of their new gluten-free products, and I discovered gluten-free ice cream cones for the first time. That’s right. GLUTEN-FREE ICE CREAM CONES.
I was so excited. I hadn’t had an ice cream cone since going gluten-free. Goldbaums offers several different varieties – my favorite being the cocoa sugar cone.
It is nice to be able to enjoy foods that I once thought I wouldn’t be able to eat again. An ice cream cone was one of those things.
Goldbaums offers a lot of other gluten-free products. New to their collection are flatbread crisps and quinoa crisps. Be warned, the onion and garlic quinoa crisps are addicting. They are only 100 calories per bag, so they make for a great snack.
The flatbread crisps are also a yummy snack food. I prefer the french onion flavored flatbread crisps. However, I made the original flavor crisps into peanut butter sandwiches, and it was delicious.
To locate Goldbaums in a store near you, use their store locator. And thank you, Goldbaums, for introducing me to the wonderful world of gluten-free ice cream cones.
It has been a while since I wrote a post that discussed things going on in my personal life. I’ve been posting a lot of recipes and restaurant reviews lately, so I think it’s time to give you a quick update.
Things are going pretty well for me and my husband. I am working on my master’s degree in communications (courtesy of my employer), so I stay pretty busy. I work full-time by day as a marketing specialist at a local community college. I go to classes, do homework, study and of course blog by night. But I love it. I love my classes, job and blog. I wouldn’t have it any other way.
For my current graduate class, copywriting, we were required to create a blog at the beginning of the class and post once a week. Seeing as I already had this blog, I was in luck! This week’s assignment is to post a video that we created relating to our blog’s theme. I tossed around a lot of funny ideas, but I decided to go with “Annoying Things People Say to Celiacs.”
Check it out!
If you have said some of the things I pointed out on the video, not to worry. You are not alone. I decided to post things that I have heard time and time again from different people in my life.
Sometimes these comments just make me laugh. And sometimes they are annoying. Now you know.