Quick and Easy Gluten Free Banana Bread Recipe





Quick and Easy Gluten Free Banana Bread

Stress no more.. here is a Quick and Easy Gluten Free Banana Bread Recipe that will have your family asking for more.

Whether you are new to the gluten free world or been around for awhile like myself {5 years and counting for our family} – you likely have discovered one thing along the way; ‘things just don’t taste the same.’

Gluten free breads can often times be dry {to the point of choking..}, spongy, or so incredibly heavy you could surely use them to anchor a boat.

 

Quick and Easy Gluten FreeBanana Bread Recipe

Quick and Easy Gluten Free Banana Bread

This recipe is actually so easy I recently made it with our two youngest sons for our weekly wednesday ‘kids in the kitchen’ time. We are always looking for hands on learning opportunities  and what better place to do that than in the kitchen?

Quick and Easy Gluten Free Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 Loaves

Quick and Easy Gluten Free Bread

Ingredients

  • 1 1/4 Cups sugar
  • 1/2 Cup Butter (also can use dairy free option)
  • 2 Large Eggs
  • 1 1/2 Cups Mashed Ripe Banana's (approx 3-4)
  • 1/2 Cup Milk, Buttermilk, or Almond Milk
  • 1 Tsp. Vanilla
  • 2 1/2 Cups Gluten Free Flour Blend
  • 1 Tsp. Baking soda
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1 Cup chopped nuts {optional}

Instructions

  1. Pre-Heat Oven to 350 Degrees. Grease bottoms and sides of 2 loaf pans {8 1/2 x 4 1/2 x 2 1/2 inches}
  2. Mix Sugar and Butter in Large Bowl. Stir in Eggs, until well blended. Add bananas, milk, and vanilla; beat until smooth and well combined. Stir in flour, baking soda, salt, and spices. Mix until moist {do not over mix}. Using a wooden spoon or spatula fold in nuts if desired.
  3. Divide batter amongst pans evenly.
  4. Bake for 1 hour at 350 degrees. Insert toothpick in center to see that it is cooked through.
  5. Let cool completely before serving. {approximately 2 hours}
  6. Store at room temperature for up to 4 days or wrap and freeze for later use.
http://jennyirvine.com/quick-and-easy-gluten-free-banana-bread-recipe/





Get The Homestead DailyFREE-2

Grain Free Baked Chicken Nuggets

Grain Free, Gluten Free, Dairy Free, Chicken Nuggets, Recipe, Food, Dinner,

I don’t know about you but store bought and fast food chicken nuggets just gross me out. Once you make these I guarantee you will wonder why you weren’t making your own all along. My kids eat them so quickly I barely have enough to freeze for later.

Grain Free Oven Baked Chicken Nuggets

Ingredients;

2 Boneless skinless chicken breasts (cut into bite size pieces)* 
1 egg
3/4 C Almond Meal (almond flour)
Spices of choice (I add salt, pepper, and garlic seasoning-occasionally some oregano or dry basil if I’m looking for a more Italian spiced nugget) 
3 small/medium bowls
1 cookie sheet 
Parchment paper 
Instructions; 
  • Preheat oven 350 degrees 
  • Line a cookie sheet with parchment paper and set aside for later use. 
  • Using kitchen scissors prepare chicken if not already done so- cut into bit sized pieces and place in bowl (#1) or place in a large gallon sized freezer ziplock for later use.
  • In a separate bowl (#2) whisk egg 
  • Using bowl #3 add almond meal (flour) and spices until well blended 
  • Line bowls up 1,2,3 and now, it’s time to get a bit messy. Take several chicken bites coat in bowl #2 (egg), and lastly completely coat chicken in flour mixture. 
  • Once coated place on prepared baking sheet and repeat until all chicken is coated. 
  • Baked 30-35 minutes (15 minutes on each side) cooking until juices run clear and cooked completely through. (I cut a few to check them)
  • Serve warm with your favorite dipping sauce

Peanut Butter Oatmeal Protein Balls

Energy balls, healthy snacks, dessert

Peanut Butter Oatmeal Protein Balls

This recipe is so easy to make-and, the best part is the variations are endless. Sort of like my muffin recipe-I really do use whatever I have on hand- eliminating unnecessary trips to the store and access spending. 

Yields; approximately 2 dozen

Ingredients;

1 1/2 gluten-free oats (or regular old fashion)

1/2 C. peanut butter (almond, sunbutter, or cashew all work great too)

1/2 C. honey

1/4 C. mix-ins (chocolate chips, coconut flakes, or raisins)

Dash of cinnamon (optional)

Instructions;

1. Place oats in food processor and pulse until ground finely.

2. In a large mixing bowl combine the peanut butter, honey, and coconut oil until combine thoroughly.

3. Gradually add the ground oats to the peanut butter, honey, and coconut mixture- mixing continuously until all blended.

4. Gently fold in your desired add-ins (this is one of those things like granola and muffins-I throw whatever I have on hand in them)

5. Using a a kitchen teaspoon (or I use our OXO melon-baller) scoop and roll into balls.

6. Eat and enjoy or Freeze* for future use

When freezing- place balls on parchment paper -freeze for 30-40 minutes then remove and store in a ziplock bag. Label and place back in the freezer for later (just an FYI these taste really good cold or at room temp). They can remain in the freezer for up to 3 months but ours never make it but a couple of weeks.