Over the next few weeks (or possibly months) – I will be dealing with
some very serious health issues which I was recently diagnosed with.
During this time, I will be reposting some of my fave older posts.
I hope you enjoy them the second time around.
xxoo, barb
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Gluten Free Apple-Banana-Walnut Bread
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My 8-yr old grandson, Mr Cole-Man, is quite the picky little eater.
I am sure he would eat Mac ‘n Cheese every single night, and
probably breakfast and lunch, too, if he had the opportunity.
I had been wanting to try a Gluten-Free recipe for
some time, and was curious if he would like it.
I wasn’t worried about Roo and Miss C – they are like “Mikey.”
They will eat anything. 🙂
This weekend, I had a hankering to bake.
(hankering: a strong, southern need to do
something really, really bad.) 🙂
Problem is, with all of these health issues I am having, I have to
stay away from all Wheat and Gluten.
The Hubbs also said he had “a sweet tooth.”
(Roo, insisted that he open his mouth so he could see the “sweet tooth.”)
So, I knew it was time to try out some of the gluten-free baking mix
I had recently been told about.
This recipe is from Taste of Home, but typical
“Miss Can’t Leave Anything Alone”
{… that would be me…}
had to add a few extra ingredients.
I call it “adding the love.”
Assembly time should have been only a few minutes, but my
Little Helpers had to “assist.”
I’m also sure if it had been just me in the kitchen, there would have
been less Baking Mix all over the counters and the floors…and all
over me, too.
But, who would have helped me fill the batter in this cute pan with the
leaves and the pumpkins?
While Grammy wiped smashed banana off little hands….
“icky” as Miss C said –
Big Brother and Roo did an awesome job of filling the mini
loaf pans with batter.
I sprinkled just a touch of brown sugar and extra walnuts on top
prior to popping them in the oven.
After a few minutes, the kitchen smelled divine.
Nutmeg, cinnamon, and cloves… along with bananas and apples
wafting throughout the kitchen.
A dusting of powdered sugar added the perfect touch. Roo wanted
to know why I was sprinkling snow on top. 🙂
I also made homemade Crock Pot Pumpkin Butter.
I cannot even begin to tell you how heavenly it was eating this warm,
moist bread with thick and aromatic homemade Pumpkin Butter.
They gobbled it up.
The best part of all….it was Gluten Free and they had no clue
anything was amiss.
I did have my doubts that this would be as good as my
generations-old Banana Bread recipe,
but I think they might be even better.
For breakfast the next morning, I made
Banana Bread French Toast with Pumpkin Butter Maple Syrup.
(simply mix a few teaspoons of the pumpkin butter in maple syrup and heat until the butter melts in the syrup.)
Maybe next time, I will throw in some carrots or zucchini.
<insert evil Grammy laughs>
Here is the recipe…
Gluten Free Banana-Walnut Bread
(2) Cups Gluten Free Baking Mix
(1) tsp Baking Soda
(1) tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
(1) tsp pure vanilla
(4) eggs or egg substitute
(2) cups mashed banana (about 4-5 bananas)
2/3 Cup Organic Agave or (1) Cup Sugar
1/2 Cup Unsweetened Applesauce
1/3 Cup Coconut Oil
1/2 cup chopped nuts
(I added more!)
In separate small bowl, mix all dry ingredients well,
then set aside.
In medium size mixing bowl, beat eggs and add agave, mix well.
Or- if using sugar, beat eggs and sugar together until creamy.
Add vanilla, oil and applesauce.
Gradually add the dry ingredients, about 1/3 of mixture at a time.
One thoroughly mixed, add smashed bananas and nuts.
Fill pans about 3/4 full, and bake in a
ingredients to the wet. Bake in preheated 350 degree oven
until loaves pass the clean toothpick test.
I actually pull them out while toothpick is slightly wet, and cover
with foil so they will continue to cook slightly.
This is what keeps them so moist and yummy!
Here is my recipe for my
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Kimberly Conover says
Sorry to hear that you’re having medical issues. Please know that you are missed <3
View CommentJane @ Cottage at the Crossroads says
This looks delicious, Barb! Pinning for later, and I have to click over to see how to make pumpkin butter!
View CommentSheilaG @ Plum Doodles says
I can almost taste it- yummm! I have gluten intolerance, and always appreciate a recipe that doesn’t involve a dozen kinds of flours, etc. Praying for you to be well very soon. ♥
View CommentKathleen G says
Looks really scrumptious. Perfect for the Fall. I’ve been reading your blog for awhile and it sounds like you’re a wonderful Grandma. With family and friends surrounding you with love and strength during this time. Kathleen in Az
View CommentShelly says
Dear Barb,
I just discovered your site. It is lovely. I am so sorry that you are having health problems.
I will put you on my prayer list. I hope the love of your family and God helps you on this journey.
Wishing you well,
View CommentBlessings, Shelly Powell