My 6 and 2-year old grandsons are quite
the picky little eaters.
I am sure they would eat Mac ‘n Cheese
every single night, and probably breakfast and
lunch, too, if they had the opportunity.
I had been wanting to try a Gluten-Free recipe for
some time, and was curious if they would like it.
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
large amounts of Wheat and Gluten.
I told my Grandson’s, Big Brother and Roo,
that I had a sweet tooth.
Roo, my two-year old Grandlove just
insisted that I open my mouth for him to see
my “sweet tooth.”
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 Roo said –
Big Brother did an awesome job of filling the
mini pans with batter.
I sprinkled just a touch of brown sugar and some
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 sprinkling of powdered sugar added the
perfect touch. Big Brother wanted to know why I
was sprinkling snow on top. 🙂
I also made homemade
Crock Pot Pumpkin Butter.
(coming soon to a blog near you.) 🙂
I cannot even begin to tell you what heaven it
was eating this warm, moist bread with
thick and bubbly Pumpkin Butter.
The boys gobbled it up.
The best part of all….it was Gluten Free and
they had no clue anything was amiss.
I had my doubts that they 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
them Banana Bread French Toast with
Pumpkin Butter Maple Syrup.
In NO way are they as sweet as my boys…
but they are pretty darn good for filling
a Grammy’s sweet tooth.
Here is the recipe…
(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 Canola 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!
Stay tuned for my easy
Crock Pot Pumpkin Butter!
xxoo
Joining Mrs K at Savvy Southern Style
for “Wow Us with Banana Bread Wednesday”
aka Wow Us Wednesday
Also sharing with Michael at Rattlebridge Farm
for Foodie Friday
Kim @ Savvy Southern Style says
OH, my that sounds and looks good. I have a very sweet tooth, too. Leila would probably want to see it, too. Love hearing what kids say.
View CommentKathy @ Creative Home Expressions says
I just tried my first banana bread ~ gluten free ~ a couple of weeks ago, Barb! I was so afraid it wouldn’t taste the same but it was delicious and even hubby {who isn’t gluten free} ate quite a bit of it. I love the pans you used. I’m going to have to look for some fun pans for future use. Tonight we tried a gluten free corn bread mix. The hubby loved that, too!
View CommentAnn from On Sutton Place says
This looks divine. I make my bread in mini loaves too. It’s so much easier. Thanks for including all the helpful hints too!
View CommentShirley@Housepitality Designs says
Great “G-Free” recipe…bet the grandkids loved helping in the kitchen….yuck or not!!
View CommentAlana says
I was wondering how long you let them bake?
View CommentBarb says
Alana,
View CommentIt really depends on what type of container you are using. I would guess anywhere from 18-25 mins, but I would watch the first batch closely and do the clean-fork test. (actually, I use the clean skewer test) 🙂
Alana says
Thank you for responding so quickly! I ended up halving the recipe due to only having 2 bananas and got 3 mini loaf pans out of it. I ended up baking them for 20 minutes total and they look DELICIOUS! They can’t cool off quick enough LOL
View Comment