Gluten Free Banana Nut Bread

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Over the weekend i was feeling so crappy, Mother Nature came with my monthly subscription and sucker punched me. It was worse this month than the last couple months and I was nauseous, not hungry, moody, tired, just the works. Bleh.

I had a serious craving for something sweet and crunchy when I noticed the bananas that were overly ripe. My very first thought was “BANANA BREAD!”. I ran the idea by Christopher and he agreed we needed walnut banana bread in our life. I have been eating gluten free for a few months now and I feel so much better. I’m not toppled over in pain, not bloated from inflammation, and lesser migraines. 

Despite the pain and anxiety I was experiencing I decided to tackle the grocery store by myself (HUGE deal) because it was 9:43am, how crowded could Lowe’s Foods be? I picked up the ingredients needed and a few extras like the Starburst jelly beans then made my way back to Christopher’s. Ya know, I’ve never been a jelly bean kinda girl, but the Starburst jelly beans satisfy my soul. 

The Best Gluten Free Banana Bread Recipe #glutenfree #dessert #breakfast #recipe #foodie #food #banana

Ingredients:

  • 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
  • 1/2 cup chopped walnuts
  • 1/2 tsp pure vanilla extract
  • 1 whole egg
  • 3 Tbsp avocado or coconut oil oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed organic brown sugar
  • 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsweetened almond or dairy-free milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats 

Make it:

  1. Preheat oven to 350 degrees, line a 9×5-inch loaf pan with parchment paper.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend, walnuts, and oats then stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be fall apart from being too tender.

The Best Gluten Free Banana Bread Recipe #glutenfree #dessert #breakfast #recipe #foodie #food #banana

The loaf can be put in the freezer for up to a month but trust me, it will definitely get eaten before then. You can eat the slices of banana nut bread with honey too, which is equally delicious.

I’m still new to the gluten free lifestyle so if you have any recipes I’d love for you to share them! It can be a little overwhelming with all of the labels and hidden words, so know what I can have is half the battle. 

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Maple Bacon French Toast Cupcakes

Maple Bacon French Toast Cupcakes

I love baking when i have time off from the 3 part time jobs I’ve acquired. It helps me relax, if its been a rough day i will give the Kitchenaid a break and mix ingredients myself. It helps get the frustration out, ya know.

While taking a baking break and getting the ingredients together for my french toast I did a little pondering, could I turn this into a cupcake?? So it began! I made about 4 different recipes until i nailed it on the 5th. Everybody loves these cupcakes, even the picky eaters.

I made a couple dozen, placed them inside little pink boxes I use to deliver cakes and cupcakes i make for friends and family. So they know what these pink boxes mean. They mean business to me sweet treats for them. Needless to say they loved them!

I heard so many “she put bacon on a cupcake!”, “Is that bacon?”, “these really do taste like French toast!”. I was proud of myself, I started making them for relatives and friends who’d request them. They’ve helped me perfect my baking hobby piece by piece (pun intended 😉).

 

Maple French Toast & Bacon Cupcakes.

Ingredients
For the Cupcakes:

1 cup all-purpose flour
1 cup cake flour
1 3 .9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Glaze:
1 8 -ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped

Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. The batter will be thick.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

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