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.
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.
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.
Eating gluten-free is not always easy. There is so much information out there about what you should eat, what you shouldn’t eat, where you should get your food, where you shouldn’t get your food, etc.
The new FDA gluten-free labeling rule has caused a lot of confusion in the gluten-free community. Lucky for you (and me), the National Foundation of Celiac Awareness has been working hard to clear up the conflicting information. They recently released a fact sheet from the NFCA Webinar “Understanding the FDA’s Gluten-Free Labeling Rule.” To view the fact sheet, click here. In my opinion, this is something that all gluten-free eaters should familiarize themselves with.
Also, in spirit of spreading information about gluten-free living, I wanted to remind everyone that the Gluten-Free Awareness Tour will be in Chicago Saturday-Sunday, Oct. 26-27.
At the event, you will meet top medical experts, watch live cooking demonstrations on the Rudi’s Gluten Free Bakery Stage and enjoy gluten-free food samples from dozens of local and national companies. For more information and a schedule of tour dates and locations, visit celiacawarenesstour.com.