Gluten-Free Gooey Banana Bread

Hi everyone! Whose excited it’s the weekend?! Sorry this post is a little later than I wanted it to be, but this week has been eventful and busy so it kind of got put on hold.

Y’all know I’m a huge fan of banana bread. The gooier, the better! This recipe gave me something decadent and special to look forward to each night this week (sad to say I finished it off yesterday!), so I thought it was necessary that I share it and hope you guys like it too!


This is the first time I have attempted to bake gluten-free, and I was pretty darn happy with the outcome! I really enjoy trying new things with baking, and I haven’t found much of a need for coconut flour until this recipe. The base of the recipe is bananas and coconut flour. It is extremely moist (hens the gooey) and tastes great both warm and cold. I actually preferred it cold, so I kept the pan in the refrigerator and just took a few bites throughout the week!


One thing to note, coconut flour definitely absorbs more liquid. If you choose to bake or cook with it, remember it is going to absorb more moisture, so use less flour! I think this is maybe why my past attempts at using coconut flour were so unsuccessful.

Thank you so much to everyone who sent me comments or picture of recipes they have tried! I love the feedback so please keep it up! Happy Saturday everyone, and enjoy the rest of your weekend!

Gluten-free Gooey Banana Bread

  • Servings: 6-8
  • Difficulty: easy-medium
  • Print

Ingredients

  • 2 medium brown bananas, mashed
  • 1 egg
  • 1 Tbsp olive oil
  • 1/4 cup coconut flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 1 capful vanilla extract (~1/8 tsp)
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch pink salt
  • a few dark chocolate chips

Directions

Pre-heat oven to 350 degrees.

In a large bowl, mash bananas with 1 egg and brown sugar. Once sugar has mostly dissolved, mix in olive oil, cinnamon, baking soda, salt, vanilla, and almond milk. Whisk together until well incorporated.

Add coconut flour and stir until most of the liquid is absorbed. The batter should still seem fairly wet. Grease a bread or loaf pan and spread batter evenly on the bottom. Top with a few dark chocolate chips.

Bake bread for ~35 minutes or until the ends start to pull away from the pan and turn golden brown. The middle should still seem a little gooey. Let cool 10-15 minutes before serving. Will keep for up to 1 week in the refrigerator covered with foil. Can be reheated or served cold!


Super Easy Elvis Cookies

Happy Super Bowl Sunday everyone! I hate to be a Debbie downer, but I am not even remotely thinking about the super bowl today. After spending the day at the golf tournament yesterday, today has been focused on catching up with cleaning, cooking, meal prep, and testing a few recipes! With Valentine’s Day coming up, I wanted to get a good dessert post up just incase you are planning to cook or bake for your special someone!

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Side note…. I love Valentines Day! I know it’s cheesy and there were probably times in my life where I wasn’t that excited about it, but there is something about spending a day talking about love, flowers, and chocolate that I can’t resist! I mean the day consists of things that I love — my hub, yummy chocolate or desserts, good food, the color red, and flowers! I’m sorry if you are someone who dreads this holiday… maybe just skip to the recipe?

I’m not sure what the hub and I are doing this year, but most likely I will be in charge of the dessert. Desserts are some of my favorite things to cook and experiment with. As much as Jeff likes a decadent dish, I always try to put a little healthy spin on it! The cookies I’m going to share with you today are super simple, easy and quick to make, and absolutely delicious! I love peanut butter, banana, and chocolate combinations, hens the name of the cookie! There is no added fat in these cookies; the peanut butter and egg provides plenty! I also don’t use any dairy and chose whole wheat flour as my base!

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Give these lovely little delights a try, and I hope your Valentine’s Day is filled with lots of love! Oh.. and enjoy the game tonight.

Super Easy Elvis Cookies

Ingredients:

  • 1 1/2 brown bananas, mashed
  • 2 Tbsp light brown sugar, packed
  • 1 cup whole wheat flour
  • 1 egg
  • 2 Tbsp peanut butter (or nut butter of your choice)
  • 1/3 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • pinch of salt
  • 1/4-1/3 cup dark chocolate chips

Directions:

In a large bowl, combine your mashed banana with brown sugar, cinnamon, pinch of salt vanilla, peanut butter, and egg. Stir until sugar is well incorporated and peanut butter is smooth throughout the mixture.

Add the whole wheat flour and oats. Mix well until there aren’t any lumps. Fold in the dark chocolate chips. On a greased baking sheet, spoon out about 1 Tbsp of the cookie mixture about 1 1/2 inches apart. The cookies will not spread much! Bake at 375 degreed for about 10 minutes. Let cool on a cooling rack for 10-15 minutes and enjoy!

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Chewy Pumpkin Oatmeal Cookies

Are ya’ll sick of my pumpkin talk yet? We only get a few months of it, so why not go into pumpkin overdrive while we can?!

This recipe was the result of some stress relief cooking one night last week. I’ve completely kicked myself into overdrive the past few weeks with my half marathon around the corner as well as my project proposal for my Master’s program. These little chewy cookies were perfect for a quick after dinner dessert or a simple snack in between meals. They are vegan (minus the chocolate… no I didn’t purchase vegan chocolate chips) and just sweet enough to provide me with sweets satisfaction! I hope you try them; they are well worth it!

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Chewy Pumpkin Oatmeal Cookies

Ingredients:

  • 1/2 can pumpkin puree
  • 1 brown banana, mashed
  • 1/3 c canola oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 tsk cinnamon
  • 1/2 cup raw sugar + a little to sprinkle on top
  • 1/3 cup dark chocolate chips

Preheat your oven to 350 degrees.

In a large bowl, mix together your banana, pumpkin, oil, and vanilla until smooth. Add your flour, oats, spices, baking soda, salt, and sugar, and mix until all dry ingredients are moistened with few lumps. Once your ingredients are blended together, fold in your dark chocolate chips.

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To prevent sticking, spray your baking sheet with a little canola or olive oil spray. Spoon your cookies onto the tray about 1-1.5 inches apart (they won’t spread much!). I made my cookies about 1 tbsp of dough each, but if you’d like them a little bigger feel free to change the size! Once they are on your baking sheet, sprinkle a little raw sugar on top before putting them into the oven.

Let your cookies bake for about 16-18 minutes depending on the size (I would check them at 16)!. They should easily be able to slide off the pan. Let the cookies cool on a cooling rack for about 10-15 minutes, then enjoy!


Peachy Cinnamon Baked Oatmeal

So I’m the type of person that welcomes stress into my life. When I’m overwhelmed, I tend to pack on a little more because of course, “I can handle it!” After this weekend, I really think I’m going to try to stop doing this.. and this time I mean it! As I’m in the process of developing my applied project for Master’s program, starting my literature review, and beginning to write my introduction, I decided to travel to Minnesota and participate in the Certificate of Training for Childhood and Adolescent Weight Management. While this conference was fantastic and I am happy I went, all I could think about during my flight home was 1. I am exhausted, 2. I REALLY need to do some yoga and have a good meal or I’m going to explode, and 3. I miss my hub!

This morning I was determined to have a good breakfast and start my day off well, hens these oats were created! While I love my hubby, he’s not the best grocery shopper, so of course I needed to go grocery shopping and didn’t have much to work with. With limited options, I knew I had oats, a bag of frozen peaches, a VERY brown banana, and a few other ingredients that I commonly put into my oatmeal.

My Peachy Cinnamon Baked Oatmeal was a success! It is very easy to throw together and is warm, comforting, and the perfect start to a Sunday. It can also provide about 3-4 servings (depending on how big a scoop you choose!), so you will have breakfast for the next few days as well! I hope you give it a try and let me know what you think! Happy Sunday 🙂

img_5221img_5222Ingredients:

  • 1 brown banana, mashed
  • 1 chia egg (1 Tbsp chia + 2 Tbsp water, let sit for 5 min then agitate)
  • 1 1/2 cups unsweetened almond milk (may sub other milk)
  • 1 capful vanilla extract (about 1/4 tsp)
  • cinnamon (I did not measure, I would say at least 1 tsp)
  • pinch of salt
  • 1 heaping Tbsp of brown sugar
  • 2 cups rolled oats
  • 2 cups frozen peaches
  • honey (to drizzle afterwards)

Preheat your oven to 375 degrees. Combine your banana, chia egg, almond milk, vanilla, and brown sugar. Mix until brown sugar is dissolved. Add in your oats, cinnamon, and pinch of salt and stir until all oats are covered and moistened. In a square baking dish, add a little cooking spray and spread your frozen peaches around evenly. Add your oat mixture on top of the peaches and spread until the peaches are evenly covered.

Bake in the oven for 25-28 minutes or until the oats are set. Once finished, let cool for 5-10 minutes. Serve warm with a drizzle of honey and a little extra dusting of cinnamon. enjoy!

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Football Food is Back!

Guess what time of year it is ya’ll! Football is back…now I’m just waiting for the AZ weather to get up to par with how I am feeling. You better believe my Ohio State Buckeye decorations are out and ready for Saturdays… not to forget the pumpkin candle as well!

While football season is my absolute favorite, I’ve heard many times before that tailgating and watching the games on Saturdays comes with a lot of extras calories. Yes, for the most part this is correct. Between the beer, chicken wings, pizza, and long list of dips, it is easy to pack in a few extra hundred calories during your game-filled weekends. While I love buffalo chicken dip and pizza just a much as the next person, this post is meant to give you a different look at your game day menu. My homemade baked hot chicken “wings” and garlic herb fries were a big hit with hub, so that means they must not be too shabby! I hope you try these 2 lighter game day recipes and let me know what you think! Go bucks!

The recipes serve 2-3

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Garlic Herb Fries: 

  • 2 medium Yukon gold potatoes, sliced into strips (you can make your fries whatever shape or thickness you like)
  • 2 Tbsp canola oil
  • 2 garlic cloves
  • herbs/seasonings: black pepper, dried thyme, dried Italian herb blend, dried basil, garlic powder, onion powder, salt

Baked Spicy Hot Wings:

  • 7-8 bonesless, skinless chicken tenders
  • 1/3 cup Franks Red Hot Sauce
  • 3 Tbsp Light Ranch dressing
  • 3/4-1 cup plain bread crumbs
  • bread crumb seasonings: garlic powder, red pepper, black pepper, salt
  • canola oil spray

Fries: 

Preheat your oven to 400 degrees. Once you have sliced your potatoes, add them to a medium sized bowl with your canola oil and seasonings. I tend to not measure my seasonings. I will tell you I used quite a good amount of black pepper. I only added a sprinkle of salt at the very end when they came out of the oven.

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Finely mince your 2 garlic cloves and add them to the bowl as well. Toss your potatoes until they are evenly coated. Add them to a large baking sheet (I sprayed it will a little extra cooking spray just to make sure they didn’t stick. Let your fries cook for 30 minutes exactly. Be sure to use a spatula half way through to move them around a bit so both sides become golden brown.

Once they have finished cooking, let your fries cool on a few paper towels to soak up any extra oil. While they are still hot, top with a little salt. Enjoy!

Wings:

Start by cutting your tenders in half or thirds to make them about the size of a normal chicken wing. In a large bowl, mix your ranch dressing with the hot sauce. As you cut your tenders, add them to the bowl and toss. In a separate shallow dish, mix your bread crumbs with a little salt, pepper, garlic powder, and a PINCH (I cannot emphasize this more!!!) of red pepper. Red pepper is EXTREMELY hot, so unless you like things unbelievably hot, cool it with the pepper. Don’t forget, they are already sitting in hot sauce!

Once your chicken is coated in the hot sauce/dressing mixture, toss each piece in the bread crumbs, patting them down slightly to assure the bread crumbs stick. Place on a baking sheet with a little cooking spray.

Cook your wings at 400 degrees for about 15 minutes then lower your heat to 375 and cook for an additional 5-6 minutes. Once they are finished, place your oven on broil and broil for an additional minute or so to get the exposed side a little crispy. Don’t look away for too long; you don’t want them to burn! Let cool for 5-10 minutes before digging in! Enjoy!

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