Cocoa Banana Bars

Cocoa Banana Bars
Yield: 9x13 pan

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 4 bananas)
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1 cup mini semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 baking pan with nonstick cooking spray.
3. Beat butter and sugars in large mixer bowl until light and fluffy.
4. Add egg and vanilla; beat until well combined.
5. Stir in mashed bananas.
6. Stir in flour, baking soda, baking powder, and salt until just combined.
7. Remove half of batter and place in another bowl. Mix in cocoa powder. Spread cocoa batter in bottom of prepared pan.
8. Stir chocolate chips into remaining light batter. Spoon chocolate chip batter on top of cocoa batter in pan.
9. Swirl batter into marbled design, if desired.
10. Bake about 25 minutes, or until edges are golden brown.
11. Allow to cool before cutting into bars.

Recipe adapted from Allrecipes.

Banana Streusel Coffee Cake

Need a creative way to use up those over-ripe bananas sitting on your kitchen counter? Take a break from your trusty banana bread recipe and give this moist coffee cake a try!

The fluffy, tender layers of banana cake are filled with a sweet cinnamon and brown sugar streusel that is creamy on the inside and crunchy on the outside.

Banana Streusel Coffee Cake
Yield: 7x11 pan

Ingredients
Streusel:
 2/3 cup packed brown sugar
 1 Tbsp cinnamon
 1/2 cup chopped walnuts (optional)

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 1/4 tsp salt
 3/4 cup sugar
 1 stick unsalted butter, softened
 1 egg, room temperature
 1 1/3 cups mashed banana (about 3 large bananas)
 3 Tbsp milk

Directions
1. Preheat oven to 350°F. Grease pan with nonstick cooking spray. Set aside.
2. Stir brown sugar, cinnamon, and walnuts (if using) in small bowl until well blended. Set streusel aside.
3. Sift flour, baking soda, baking powder, and salt in medium bowl.
4. Using electric mixer, cream sugar and butter. Add egg and beat until fluffy. Stir in mashed bananas and milk. Add dry ingredients and blend well.
5. Spread half of batter in prepared pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
6. Bake 35-40 minutes, or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
7. Cut into bars when ready to serve. Tastes great warm from the oven or at room temperature. Enjoy!

Chocolate Banana Muffins

My kids love to eat muffins! And I'm happy to make them. :)

Chocolate Banana Muffins
Yield: 16-18 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips
1/2 cup regular semisweet (or milk) chocolate chips
4 Tbsp cocoa powder
1 egg, room temperature
1/2 cup sour cream
1/4 cup melted coconut oil (can substitute vegetable oil)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup mashed ripe bananas (2-3 bananas)

Directions
1. Preheat oven to 350°F. Generously coat muffin tin(s) with nonstick cooking spray; set aside. (These muffins stick to paper liners, so it is not recommended to use them.)
2. In small bowl, stir together flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In another bowl, briskly whisk together egg and sour cream. Stir in melted coconut oil (slightly cooled but measured in its melted state), vanilla extract, brown sugar, and mashed bananas.
4. Combine wet and dry ingredients; stir until JUST combined. Over-mixing results in denser muffins.
5. Divide batter evenly among prepared muffin cups. Bake for 17-23 minutes, or until toothpick inserted in center comes out clean.
6. Allow to cool in pans for 5-10 minutes. Then remove muffins from pan(s) to wire rack to cool completely. (Use butter knife to gently lift each muffin out.)
7. Store in airtight container in refrigerator.
8. When ready to eat, microwave muffin for 15-20 seconds. Spread with Nutella or peanut butter, if desired, and enjoy!

Recipe adapted from Chelsea's Messy Apron.

Chickpea Flour Banana Bread

I know what you're thinking... another banana bread recipe?! If you take a look around my blog, you're sure to find variations of this classic quick bread, but this version is something different to add to your rotation.

Chickpea flour has a faintly nutty flavor when baked, which enhances the natural, tropical sweetness of the ripe bananas. Complement these two main ingredients by selecting your fat and sweetener of choice. For added texture, choose one (or both!) of the optional mix-ins: pecans or chocolate chips. This recipe is very versatile depending on what you have available in your pantry!

Chickpea Flour Banana Bread
Yield: 1 loaf

Ingredients
1 1/2 cups chickpea flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)
3 Tbsp brown sugar
2 Tbsp melted virgin coconut oil
2 tsp vanilla

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. In large bowl, whisk together flour, baking powder, cinnamon, and salt.
4. In medium bowl, combine eggs, bananas, brown sugar, coconut oil, and vanilla until well blended.
5. Add banana mixture to flour mixture and stir until just blended. Spread batter evenly in prepared pan.
6. Bake 35-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.
7. Let bread cool in pan on wire rack for 10 minutes. Then remove bread from pan and transfer to rack to cool completely.

Notes
• Fat: Coconut oil can be replaced with vegetable oil, melted butter, or ghee.
• Sweetener: Brown sugar can be replaced with honey, maple syrup, or coconut sugar.
• Banana Nut Bread: Add 1/2 cup pecan chips (as seen in photo).
• Chocolate Chip Banana Bread: Omit cinnamon and add 1/2 cup miniature semisweet chocolate chips.
• Banana Muffins: Divide batter among 18 greased muffin cups and bake 10-15 minutes.
• Storage: Store cooled bread, wrapped in foil or plastic wrap, in refrigerator for up to 5 days. Alternatively, wrap bread in plastic wrap and then foil, completely enclosing loaf, and freeze up to 3 months. Let thaw at room temperature for 4-6 hours before serving.

Recipe adapted from Power Hungry.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.

Almond Flour Banana Bread

With the holidays coming up, I thought it would be fun to share a recipe that is meant for just that...sharing! These mini loaves of banana bread are a break from the traditional loaf by using almond flour as the the base and honey as the sweetener with some seasonal spices that make it taste festive.

Disclaimer: When making this recipe, don't judge a book by its cover! I was skeptical on how the bread would taste based on the dark exterior. I went so far as to make my husband try it first (while still not touching it myself!). I broke down a couple days later and gave it a taste. I was pleasantly surprised by how moist and delicious it was!

Almond Flour Banana Bread
Yield: 4 mini loaves

Ingredients
2 1/2 cups Bob's Red Mill Almond Flour
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 eggs
1/2 cup honey
1/4 cup sour cream
3 ripe bananas, mashed
1 tsp vanilla
1/4 cup pecans, chopped

Directions
1. Preheat oven to 350°F. Grease four mini loaf pans with Crisco.
2. In large bowl, mix together dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
3. In medium size bowl, whisk eggs. Add honey, sour cream, mashed bananas, and vanilla. Whisk together until combined.
4. Stir wet ingredients into dry ingredients until combined. Fold in chopped pecans.
5. Pour batter into prepared loaf pans. Bake for 35 minutes, or until center is firm. Allow to cool. Run knife along edge of each loaf and remove from pans.
6. Slice and enjoy!

Notes
• For muffins, line 18 cups with paper liners. Cook for 20 minutes.

Recipe adapted from Live Simply.

Pear and Banana Loaf

When you have a pear tree on your property (like we do), you need to find a way to take advantage of all that fruit! You can only eat so many pears straight off the tree. :)

Pear and Banana Loaf
Yield: 1 loaf

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2/3 cup brown sugar
1 cup mashed bananas (about 3 medium)
2 eggs
1/2 cup milk
1/3 cup oil
1 cup chopped pears (tossed in lemon juice to prevent browning)

Directions
1. Preheat the oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Sift flour, baking powder, baking soda, salt, and cinnamon into bowl; set aside.
3. In separate bowl, mix together sugar and bananas. Whisk in eggs, milk, and oil. Add dry ingredients; mix until well combined (but don't beat). Gently fold in pears.
4. Pour into loaf pan greased with Crisco. Bake 50-60 minutes, or until golden and toothpick inserted in center comes out clean.
5. Cool 5-10 minutes before removing from pan to wire rack.

Recipe adapted from Some More Please!

Banana Bread

Every gluten free kitchen needs a tried and true banana bread recipe...and I've got one for you!

Banana Bread
Yield: 1 loaf

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup mashed ripe bananas (about 3 medium or 2 large)
1/3 cup vegetable oil
1/4 cup milk (I use almond milk)

Optional mix-ins:
 For banana nut bread, add 1/2 cup chopped walnuts.
 For chocolate chip banana bread, add 1 cup mini semisweet chocolate chips.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Mix flour, sugar, baking powder, and salt in large bowl. Set aside.
4. Beat eggs, bananas, oil, and milk in large bowl until well blended. Add dry ingredients; stir just until moistened. Fold in nuts or chocolate chips, if desired. (Recipe is great on its own even without mix-ins!) Pour into prepared pans.
5. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
6. For easier slicing (and moister bread), wrap bread in plastic wrap and store overnight before cutting.

Note: Can be made in mini loaf pans; cook about 30 minutes.

Peanut Butter Banana Oatmeal Muffins

I rarely find a recipe that literally everyone in my family loves, but this one falls into that category! All three of my kids devour these muffins when I make them, and I send them in my husband's lunch for work. I hope they turn out to be a family favorite at your house, too!

Peanut Butter Banana Oatmeal Muffins
Yield: 18-24 muffins

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce (or vegetable oil)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 Tbsp creamy peanut butter (equals 1/3 cup plus 1 Tbsp)
1 cup sour cream
1 cup Reese's peanut butter chips

Directions
1. Preheat the oven to 350˚F. Line muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir together with a fork to blend.
3. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and sour cream until smooth.
4. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fold in peanut butter chips.
5. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean.
6. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Note: For mini muffins, bake about 12 minutes.

Recipe adapted from Everyday Annie.