Category: Bread

This is my new go to banana bread recipe. It’s easy, moist and tastes good.

5 tbs melted butter
1/4 cup coconut sugar
1 large egg , beaten
1 tsp pure vanilla extract
1/2 cup applesauce
2 – 3 very ripe bananas mashed
3/4 cup all purpose gluten-free flour
2 tbs flaxseed
1/4 cup buckwheat flour
1/4 cup oatmeal
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt

Preheat the oven to 350.
Grease a loaf pan or line with parchment paper. Set aside.
In a large bowl, melt the butter. Stir in the coconut sugar. Add the egg, vanilla and applesauce. Add the mashed banana and mix well.
Add the gluten free flour, flaxseed, buckwheat flour, oatmeal, baking soda, cinnamon and salt to the banana mixture. Stir and pour into a loaf pan.
Bake for 50 – 60 minutes.

Modified from: https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/#recipe

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This recipe is modified from the TikTok Chocolate-Banana Blender Oatmeal Bread at https://www.gooddishtv.com/chocolate-banana-oatmeal-bread.

1 1/2 cups oatmeal
2 bananas
1/2 cup milk or non dairy milk of your choice
2 eggs
1/4 cup coconut sugar, honey or maple syrup
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1 tbsp cocoa powder
1/2 cup dark chocolate chips

Preheat the oven to 350 F.
Line a loaf pan with parchment paper or spray with non-stick cooking spray.

Add all ingredients to a mixing bowl and mix well or add to a blender and pulse to comine.

Add to loaf pan and bake for 35 to 40 minutes.

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This recipe came up in my Pinterest feed. It’s posted at https://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread/. It looked so good that I made it for dinner. It is delicious! I made it gluten free with less sugar. It came out so moist and not dense and thick like some gluten free recipes turn out.

This is the gluten free apple fritter bread recipe I used.

Crumble Mixture:

1/4 cup light brown sugar
1 tsp ground cinnamon

Batter:

1/2 cup butter, softened
1/4 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 3/4 tsp baking powder
1/2 cup milk

Apple Mixture:

2 apples, peeled and chopped small
1 TBS granulated sugar
1 tsp cinnamon

Glaze:

1/4 cup powdered sugar
1/2 – 1 TBS milk

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with oil or line with parchment paper.

Mix the crumble ingredients in a bowl and set aside.

Mix the flour and baking powder in a bowl and set aside.

Peel and chop the apples. Combine the apples, granulated sugar and cinnamon in a bowl and set aside.

In another bowl, beat the butter and granulated sugar until smooth and creamy. Beat in the eggs and vanilla. Add the flour mixture and beat until combined. Add the milk and mix until smooth.

Pour half the batter in the loaf pan. Add half of the apple mixture. Sprinkle half of the crumble mixture over the apple layer.

Spread the rest of the batter over the crumble mixture. Add the rest of the apple mixture. Sprinkle the rest of the crumble mixture over the apple layer. Lightly pat the top apple layer into the batter. Lightly swirl a knife through the batter.

Bake for 60 minutes or until a toothpick comes out clean.
Let set for 15 minutes.

Combine the glaze ingredients and drizzle over the bread.

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This is my mother’s zucchini bread recipe, super good! This recipe makes 2 loaves.

3/4 cup vegetable oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups grated zucchini
3 cups flour 3 TBS flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup walnuts, optional

Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.

My 1 loaf, lower sugar, gluten free version is:

1/4 cup + 1/8 cup vegetable oil, or applesauce
1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup walnuts, optional

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My favorite banana bread recipe modified from a Hannaford July/August 2010 magazine, pg. 15 recipe. Moist and tastes great!

2 eggs
1/4 cup brown sugar
1/8 cup honey
1/8 cup maple syrup
1 cup mashed ripe bananas (2 to 3 medium bananas)
1/3 cup buttermilk (Make your own: Add 1/3 Tbsp. vinegar to a 1/3 measuring cup and fill with milk. Let sit for 5 minutes.)
1 Tbsp. applesauce (or 1 Tbsp. oil or 1 Tbsp. plain yogurt)
2 Tbsp. unsalted butter softened
1 Tbsp. vanilla extract
1 3/4 cups all-purpose flour (or 1 cup all-purpose flour + 1/2 cup whole wheat flour + 1/4 cup buckwheat flour)
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 350 F. Spray a 9-by-5 inch loaf pan with cooking spray and set aside.

In a large bowl, use an electric mixer on medium speed to beat eggs with brown sugar, honey and maple syrup until thick and light. Stir in mashed bananas, buttermilk, applesauce, butter and vanilla. Beat on medium speed until blended.

In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to the banana mixture and beat on low speed until just combined. Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.

7/1/18 – I made this in my convection oven and it came out super good. I put it in a 9×9 pan and baked it at 325 F for about 40 minutes. I was able to pass it off as cake to my picky eater who doesn’t like banana bread. I also served it warm with a scoop of vanilla ice cream.

4/3/16 – To make this gluten free: substitute the 1 3/4 cups all purpose flour with 1 3/4 cups Bob’s Red Mill Gluten Free All Purpose Flour

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My refrigerator is having issues, so I had to relocate all my food in the fridge and freezer. Luckily I had room for just about everything in the two little mini fridges and mini freezer we have. I had some frozen zucchini I couldn’t fit though, so I made this zucchini bread recipe. This one is supposed to be a little healthier than the zucchini bread recipe I previously posted. Taste wise, they are both really good. I’m kind of favoring this one though.

1 1/4 cups sugar
2 eggs
1/3 cup canola oil
1/3 cup water
3 tsp vanilla
1 1/2 cups whole wheat flour
1 1/2 cups all purpose unbleached flour
2 1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
3 small apples, peeled and diced
2 cups zucchini, diced

Preheat oven to 350.
Combine sugar, eggs, canola oil, water and vanilla. In a separate bowl combine whole wheat flour, all purpose unbleahed flour, cinnamon, baking powder, salt and baking soda. Add to bowl with egg mixture. Add apples and zucchini.
Pour into 2 greased loaf pans and bake at 350 for 45 – 55 minutes. Let cool 10 minutes.

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