Gluten Free Coconut Flour Banana Muffins

Ingredients

1/2 c Coconut Flour

1/4 tsp salt

1/2 tsp baking powder

6 eggs

4 tbsp Coconut Oil, melted

1/4 c honey

2-3 ripe, mashed bananas

1/2 c nuts (optional)

Directions

Mix all ingredients together, then pour batter into a well greased (or paper lined) muffin pan. Bake at 350 for 15-25 minutes. Makes 12 muffins.

Recipe courtesy - Lisa B of Tennessee

Gluten Free Peanutty Chocolate Chip Banana Bread

Ingredients

2 c gluten free all-purpose baking flour (my AP flour is 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour - sift all together - then measure out what's needed)

1 tsp baking soda

1/4 tsp salt

1 tsp xanthan gum (if your AP flour does not already have it)

4 eggs

2 c mashed ripe bananas (4-5 medium)

1/2 c sugar

1/2 c peanut butter

1/3 c "light" olive oil

1 tsp vanilla extract

1/2 c chocolate chips

Directions

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with additional chocolate chips. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Recipe courtesy - Lisa B of Tennessee

Paula Deen's Banana-Chocolate Gorilla Bread

My cousin Pam sent this to me. Now I wish I had all of these ingredients to make this for breakfast tomorrow.


Ingredients
3 tbsp granulated sugar
1 tsp ground cinnamon
1 c light brown sugar, packed
8 tbsp butter (1 stick)
2 tubes refrigerated crescent roll dough (12 ounces)
3 tbsp sweetened condensed milk
2 bananas, sliced 1/4-inch to make thick 48 slices
4 ounces semisweet chocolate chips (about 2/3 cup)
1 1/2 c walnuts, chopped



Directions
Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.
Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Place half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm...

Recipe courtesy - Pam of Arizona

Banana Bread

I love banana bread. Sometimes I purposely let those last 3 bananas get very ripe just so I have an "excuse" to make it. I have used this recipe for more than 15 years & it is as simple as they come.

Ingredients

1 stick butter, softened

1 c sugar

1 egg

3 bananas, ripe & mashed

1 tsp vanilla

2 c all purpose flour

1 tbsp baking powder

1 tsp salt

Directions

Preheat oven to 350 degrees. Spray bread pan with cooking spray. Blend butter & sugar. Add egg & blend. Add bananas & blend. Add vanilla & blend. Add flour, baking powder & salt. Blend well. Bake 55-65 minutes or until wooden skewer comes out clean. Cool 10 minutes then remove from bread pan.

EZ Banana Pudding

I know that a lot of people like a baked version of banana pudding with the meringue topping. However, I am not a fan of warm banana pudding at all (even though I love meringue). I found this recipe many years ago & love it! The best thing about this version is NO OVEN. This is especially wonderful living in the south.

Ingredients
2 - 3.4 oz boxes instant vanilla pudding
1 c sour cream
8 oz whipped topping, thawed
3 c milk
1 box vanilla wafers
3 bananas, sliced

Directions
Mix pudding, sour cream, whipped topping & milk in a large bowl for 2 minutes until well blended. Allow the pudding mixture to sit for a couple minutes to thicken up. Meanwhile, in a 9x13 dish, cover the bottom with vanilla wafers. Then place half of the sliced bananas on top of the wafers. Pour half of the pudding on top of the wafers & bananas. Spread evenly. Then add one more layer of vanilla wafers, bananas & remaining pudding. For the topping, I like to crush the remaining vanilla wafers & sprinkle all over the top. Refrigerate for at least one hour before serving.

This is a picture of how to layer the wafers & bananas

(this is the second layer right before you add the last of the pudding).