Chocolate Chip Peanut Butter Banana Bread {gluten-free}

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.



Pumpkin Crunch {gluten-free}

I am beyond blessed to work in an environment where my coworkers are not only accepting of my gluten-free lifestyle, but also accommodating. A couple of weeks ago my coworker brought in a gluten-free pumpkin crunch dessert that was incredible. Before she made the dessert, she even double-checked with me that all the ingredients would be safe.

When I got to taste it the next day, I immediately asked for the recipe. None of my coworkers even knew it was gluten-free until they noticed that I was eating too!

This week, I made the recipe for myself and was not disappointed. It is quite possibly one of the easiest and most delicious pumpkin desserts ever.

But before I give you the recipe, I want to share this video with you. I think you will agree that it is pretty funny.

Don’t worry about not being able to eat Royals, because this dessert will satisfy your cravings – no problem.


  • 15 ounce can pumpkin
  • 12 ounce can evaporated milk
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 teaspoon cinnamon
  • 1 yellow cake mix (I used Betty Crocker’s gluten-free mix)
  • 1 cup melted butter


1.  Preheat oven at 350 degrees.

2.  Combine pumpkin, evaporated milk, sugar, eggs and cinnamon.



3.  Pour mixture into greased 9×13 inch pan.


4.  Sprinkle the cake mix on top of the pumpkin mixture. Pour the melted butter over the top.


5.  Bake for 1 hour and 10 minutes.


6.  Let cool and serve.


Gluten-Free Chocolate Cookie Dough Cupcakes

Okay. I admit it. I have a sweet tooth. I love all things chocolate. Who doesn’t? Naturally, I stumbled upon this recipe from Pillsbury for Gluten-Free Chocolate Cookie Dough Cupcakes, and you know I was excited to try it.

This recipe was a little out of the box for me, because it looked so fancy. I like easy recipes. However, it was simple. Because Pillsbury has gluten-free cookie dough, it saves a big step during the process. It is a recipe that anyone is capable of making, which is why I am sharing it on my blog.


  • 8 oz Pillsbury Gluten Free refrigerated chocolate chip cookie dough (from 14.3 oz. container)
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup melted coconut oil or canola oil
  • 1 cup warm water
  • Cream cheese frosting
  • Chocolate chips


1.  Preheat oven at 350 °F. Line muffin pan with paper liners and spray with cooking spray. Set to the side.

2.  Bake 12 three-fourth inch balls of cookie dough for 6 minutes. Let cool.


3.  While the small cookies are baking, roll the remaining cookie dough into 12 one inch balls. Set aside.


4.  Mix flour blend, cocoa, baking soda, xanthan gum, salt, sugar, oil and water in electric mixer for several minutes until blended.


5.  Spoon cake batter into the muffin tins (about half full). Place one cookie dough ball into each muffin tin, on top of batter. Cover the balls with another spoonful of batter. *Make sure the tins are about three-fourths full. My tins were almost all the way full and the cupcakes ended up a little too big.


6.  Bake 30 minutes (until a toothpick comes out clean). Cool about 30 minutes.

7.  Frost, sprinkle with chocolate chips and top with mini-cookie.


Monster Cookies {gluten-free}

I’ve been meaning to share this recipe for a long time, but I’ve been waiting until I had the chance to actually make the cookies, so that I could take pictures of the process. Since we had a pretty calm weekend last week, I hit the kitchen.

These are my favorite cookies, EVER. This recipe is similar to my chocolate chip, oatmeal, peanut butter cookies, but better. It comes from Paula Deen’s Monster Cookies recipe. I made a few minor adjustments, so that they are gluten-free (and so that they are more chocolaty).

I like this recipe, because you don’t have to go out and find a lot of gluten-free substitutes. The only ingredient that needs to be switched out is the oats. Not only is this convenient and easy on the budget, but they taste great too.

Ingredients (makes 3 dozen cookies)

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 bag multi-colored chocolate m&m’s
  • 1/2 bag chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups gluten-free quick-cooking oats


1.  Preheat oven at 350 ° F.

2.  In a large mixing bowl, combine eggs and sugars. Mix well.


3.  Add the salt, vanilla, peanut butter and butter. Mix well

4.  Stir in the m&m’s, chocolate chips, baking soda and oatmeal.


5.  Drop large spoonfuls several inches apart onto a greased cookie sheet.

6.  Bake for 10 minutes. Do not over-bake. The cookies will appear soft and not fully cooked. As they cool, they will firm up.


7. Enjoy.

This recipe makes a lot of cookies. Score. But in the off chance that you don’t want to have a bunch of cookies sitting around, you can freeze these cookies and save them for later. They are still delicious.

Memorial Weekend Celiac Style

This past weekend I celebrated my first Memorial Day as a celiac. As usual, my family spent the weekend floating on the lake and barbecuing with our friends. Luckily, barbecue food can easily be made into a gluten-free meal. The only special thing that I brought for myself was a gluten free hamburger bun. I normally keep a few in the freezer and take one out the night before I plan to eat it. I did not feel deprived at all during the barbeque. I ate a burger, watermelon, chips and salad.

However, since most of my family and friends were able to enjoy drinking beer for the holiday, I needed to find a substitute for Bud Light. My friend suggested trying the new Michelob Ultra Light Hard Cider, which is naturally gluten-free. I am finding that every time I try a gluten-free beverage, I am pleasantly surprised. This hard cider was good, and I will definitely be buying this product again. I liked it for several reasons. First, it was light, so it did not have a ton of calories like normal hard cider does. Second, it was light in the sense that I could drink more than two without feeling like I drank too much of something sweet. Third, it did have a little sweetness to it, but it also had a beer taste which I liked. It was refreshing on a hot day, and it was fun to try something new.

To celebrate the holiday, I also made American themed rice krispy treats, that were layered in red, white and blue. I made them by using a normal rice krispy treat recipe, with a few modifications. All you need is gluten-free rice krispy cereal, butter, marshmallows and food coloring.

1. In order to achieve the layered affect of red, white a blue, place three separate pots on the oven top on low heat.

2. Melt several tablespoons of butter in each pot, then add the 15 regular sized marshmallows to each pot and stir each until completely melted.

3. Add red food coloring to one pot and blue food coloring to another pot, while leaving one pot white. Add as much or as little food coloring as you want to achieve desired color.

4. Add two and a half cups of gluten-free rice krispies into each separate pot, and stir until the melted marshmallows and cereal are blended.

5. Poor and spread the blue pot of rice krispies into a 9×9 inch greased pan. Next, poor the white pot of rice krispies on top of the blue rice krispies and spread. Fianlly, poor the red rice krispies on top of the white rice krispies and spread.

6. Let cool and enjoy!