Tag: banana
Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)
It’s officially time to add a new recipe to your breakfast rotation. This slow-cooker banana bread oatmeal is a sweet and healthy way to start your day, and the best part is it only takes 5 minutes to prepare. It’s downright simple to make, but it tastes (and smells) like fresh home baked banana bread. In fact, it makes the whole house smell like banana bread… Anyone else feeling nostalgic?
Chocolate Chunk Banana Bread Cookies (Gluten Free, Refined Sugar Free, Dairy Free)
I didn’t mean to start a breakfast cookie website but… here we are. These Chocolate Chunk Banana Bread Cookies are sort of a cross between banana bread and cookies, hence the name. They are soft on the inside with lots of texture from coconut, banana…
One-Bowl Pumpkin Banana Bundt Cake
This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why?
Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped.
This cake is a combination of my favorite two quick breads, banana and pumpkin, in bundt form. It’s perfectly moist and tender and makes as good of a snack as it does a breakfast or brunch.
This makes a delicious dessert with a dusting of powdered sugar or a simple glaze. I left it off as I truly wanted this to be a blank canvas that you can eat any time of day.
Oh, and did I mention it’s gluten free, dairy free, and refined sugar free?
“What else can I use?”
Feel free to use all purpose flour for entire 2 3/4 cups of flour if you are good with gluten. If using gluten free flour, I like to use Cup 4 Cup or Bob’s Red Mill GF blends as they are very comparable to all purpose.
You want a light, neutral tasting olive oil for this. If you don’t have that, feel free to use canola oil instead.
If you don’t have coconut sugar, you can substitute brown sugar or granulated sugar.
Want more pumpkin recipes? Check these out below!
One-Bowl Pumpkin Banana Bundt Cake
The marriage of pumpkin and banana makes this one-bowl, autumn spiced bundt cake perfectly moist and tender.
Ingredients
- 2 cups Gluten Free Flour Blend All Purpose Flour can be substituted
- 3/4 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup coconut sugar
- 3 large eggs, room temperature
- 3/4 cup olive oil
- 2 bananas, very ripe
- 1 15 oz. can pumpkin puree
Instructions
- Preheat oven to 350 degrees F.
- Spray a standard baking pan with non-stock spray. Set aside.
- In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.
- Add the coconut sugar, eggs and oil and mix briefly.
- Add the pumpkin and banana and mix again for 10-20 seconds to combine.
- Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.
- Let cool for 10 minutes in the pan before turning over onto a wire rack.
- Cake will keep, covered, at room temperature for 5 days.
Tried this recipe?Let us know how it was!
One-Bowl Gluten Free Banana Bread
By now you have likely heard the months-long joke around “quarantine banana bread.” Essentially, everyone has been baking with all this time at home (and stress, perhaps), and banana bread has really found its time to shine. There are some informative and entertaining pieces on…
