Gluten Free Moist Banana Cake

Who doesn't love a moist banana cake?

Bananas have long been one of my favorite ingredients to use in baking. I love how moist and fluffy they make everything, and this cake is no exception. The flavor is there, as well, making it the perfect gluten free cake.

Make this cake for you and your family and it will be gone before long.

Gluten Free Moist Banana Cake

• 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal, directions on side of blog)
• 2/3 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/4 Cup Butter, softened
• 3/4 Cup Sugar
• 1 teaspoon Vanilla
• 1/4 Cup Plain Greek Yogurt
• 1 Banana, mashed (about 1/3 Cup)
• 1/3 Cup Milk

1. Preheat oven to 350 degrees.
2. Prepare flax-egg.
3. In a medium size bowl, whisk together brown rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt.
4. In the bowl of your mixer, combine butter and sugar. Beat until light and fluffy.
5. Add flax-egg, vanilla, Greek yogurt and banana to the butter/sugar mixture and beat until combined.
6. Add half of the flour, mix, then half the milk and repeat.
7. Beat on medium for about 30 seconds.
8. Spread batter into a greased 8 inch round cake pan and bake for 25 to 30 minutes.
9. Remove from oven, cool, and then frost.

Enjoy!
-Bethany

Gluten Free Moist Banana Bread

Bananas are one of my favorite items to bake with (chocolate taking the top place, of course) and when I noticed some ripe bananas sitting on the counter one day I knew that I had to get to baking with them. I considered going ahead and making the banana chocolate chip cake that is one of the best things on the planet (it combines banana and chocolate chips, how could it not be?) but I knew that I should probably try a new recipe instead.

And now I have another great recipe to go to when I have ripe bananas to work with! This bread is super most, and packed with great banana flavor, making it the perfect bread for every banana lover.

Doesn't it look good enough to eat?

Gluten Free Moist Banana Bread

• 3 Tablespoons Water, hot
• 1 Tablespoons Flaxseed Meal
• 6 Tablespoons Butter, softened
• 3/4 Cup Sugar
• 1/4 Cup Sour Cream
• 3 medium Bananas (about 1 cup mashed)
• 1 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it. Set aside for ten minutes.
3. In a medium size bowl whisk together the rice flour, cornstarch, xanthan gum, baking powder and salt.
4. Cream together the butter and sugar for 2 minutes. 
5. Add the flaxseed mixture and sour cream and beat again.
6. Add half of the dry ingredients and beat. Add the mashed banana, beat, then add the other half of the dry ingredients and beat once more, about 30 seconds.
7. Grease a 9x5 inch pan and bake for 40 to 50 to minutes, or until toothpick comes out clean.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Chocolate Chip Banana Bread

This gluten free banana bread is soft and moist and filled with chocolate chips. It is the perfect item to make any time that you have some overripe bananas sitting around the house. Throw it together, try it for yourslef, and you will want to have overripe bananas around more often. 

Gluten Free Chocolate Chip Banana Bread

• 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
• 1/2 Cup Butter, melted
• 3/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Plain Greek Yogurt
• 2 Bananas, mashed
• 1 Cup Semi-Sweet Chocolate Chips

1. Prepare flax-eggs (see side of blog for directions)
2. Preheat oven to 350 degrees.
3. Melt butter in a large bowl and add sugar to it. Stir to combine.
4. In a medium size bowl, combine brown rice flour, cornstarch, tapioca starch, xanthan gum, baking soda and salt. Whisk together.
5. Going back to your butter/sugar mixture, add the vanilla and flax-eggs to it. Stir to combine.
6. Add a bit of the dry ingredients to the wet at a time, being careful not to over-mix
7. Add the Greek yogurt and mashed bananas and stir just until combed.
8. Fold in the chocolate chips.
9. Dump batter into a greased 9x5 loaf pan.
10. Bake for 45 to 55 minutes, or until toothpick comes out clean.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Banana Bars

Chocolate chips are everything when it comes to baking. They take desserts from being average to being amazing.

Who doesn't love chocolate chips?

This bars are moist, flavorful, and packed with bits of chocolate goodness. They are the perfect dessert for you to make the next time you find yourself with some browning bananas sitting around. 

Gluten Free Chocolate Chip Banana Bars

• 1 1/2 Tablespoons Water
• 1/2 Tablespoon Flaxseed Meal
• 6 Tablespoons Butter
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/2 Cup Bananas, mashed (about 1 banana)
• 2/3 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Heat water for about 15 seconds in the microwave. Add flaxseed meal and set aside for 5 to 10 minutes.
3. In a medium size bowl, whisk together the brown rice flour, cornstarch, xanthan gum and salt.
4. In the bowl of your mixer, combine butter and sugars. Beat until fluffy.
5. Mash the banana and add it to the flax-egg. Mix and then beat into the butter/sugar mix.
6. Slowly add in the dry ingredients. 
7. Fold in the chocolate chips.
8. Spread out into a greased 9x13 inch pan. Bake for 25 to 30 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Banana Muffins

If you love muffins, banana desserts and all things chocolate, then these gluten free chocolate banana muffins are sure to please you!

These muffins are relatively easy to throw together, and they are super moist and delicious. The mini chocolate chips inside and dusting of sugar on top sure don't hurt anything. ;)

Give these muffins a try the next time that you are wanting to bake up a treat for breakfast, or for any time of the day, and they are sure to be a big hit.

Gluten Free Chocolate Banana Muffins

• 1 Flax-egg (1 Tablespoon Flaxseed Meal, 3 Tablespoons Water)
• 1 1/2 Cup Banana, mashed
• 1/3 Cup Butter, melted
• 1 Cup Sugar, plus extra for tops
• 1 teaspoon Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (instructions on side of blog.)
3. In a medium bowl, combine brown rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, baking powder and salt. Whisk together.
4. In a large bowl, combine flax-egg, mashed banana, melted butter, sugar and vanilla.
5. Add dry ingredients to wet and stir until combined.
6. Fold in chocolate chips.
7. Scoop into 12 to 14 lined muffin tin holes. Sprinkle 1 teaspoon of sugar on top of each muffin.
8. Bake for 20 to 25 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Banana Muffins

These muffins are beautiful.

Is it weird to say that?

Oh, well. I think that they are. And they taste even better than they look, too. Moist, fluffy and full of banana and chocolate flavor, I know that I will be making these muffins many times in the future!

And another great thing about these muffins is how uncomplicated they are to throw together. All that it is needed is a bit of time, some simple steps, and you will end up with a bunch of delicious muffins that look (and taste) like they have come from your favorite bakery.

These muffins really are beautiful, aren't they?

Gluten Free Chocolate Chip Banana Muffins

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1 Cup Banana, mashed (2 to 3 bananas)
• 1 1/4 Cup Brown Rice Flour
• 3/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 Cup Chocolate Chips

1. Heat water for about 20 seconds in microwave. Add flaxseed meal to it and set aside 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium bowl combine brown rice flour, cornstarch, xanthan gum, baking soda and salt.
4. In the bowl of your mixer combine butter and sugar. Beat until creamy.
5. Add flax-egg and vanilla to the butter mixture and beat until combined.
6. Add the sour cream and mashed banana and beat again.
7. Add the flour mixture to the wet ingredients and beat until combined once more.
8. Stir in 1/2 cup chocolate chips.
9. Line a muffin tin with 12 muffin wrappers, or grease it. Fill each hole almost to the top and sprinkle batter with chocolate chips.
10. Bake for 18 to 22 minutes.

Adapted from this recipe.

It's crazy to think that the new year is coming so soon. Just two more days, and 2015 will be over.

Even though I am so, so excited for all that lies ahead in 2016, it always feels strange to say goodbye to year. 

What about you? Are you looking forward to the year ahead? Do you have anything special planned?

-Bethany

Gluten Free Banana Chocolate Chip Cake

Have you been searching for a really good banana cake?

Yes?

Then this is the one for you. This cake is super moist and packed with great flavor. Plus, it has chocolate chips in it. You can't go wrong with a dessert that includes chocolate chips, can you?

This cake is amazing. And even better with a layer of frosting on top.

Gluten Free Banana Chocolate Chip Cake

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Butter
• 1/4 Cup Oil
• 2 Large Bananas, mashed
• 1 Cup Sugar
• 1 1/2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt
• 3/4 Cup Milk
• 1/3 Cup Sour Cream
• 1 1/2 Cup White Rice Flour
• 3/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1 1/2 Cup Mini (or regular) chocolate Chips

1. Heat water for about 30 seconds. Add flaxseed meal to it and set aside for 10 minutes.
2. In the bowl of your mixer, combine butter, oil, bananas and sugar. Beat.
3. Add vanilla and flax-egg to the wet mixture and beat again. Then, add in the milk and sour cream and beat once more
4. Carefully stir your dry mixture into your wet ingredients. 
5. Fold in chocolate chips.
6. Pour into two 9x5 loaf pans, one bundt pan, one 9" round pan, or an 8x8" square pan.
7. Bake for 40 minutes to 1 hour, depending on which pan you use.
8. Cool and frost.

Adapted from this recipe.


I'm sure you and your family will love this cake just as much as my family and I did!
-Bethany

Gluten Free Banana Chocolate Chip Cookies

If you are looking for a chocolate chip cookie with a twist, and one that is a bit healthier than the classic version, these gluten free banana chocolate chip cookies fit the bill.

They are incredibly soft and have a subtle banana flavor to them... not to mention the melty chocolate chips found inside...

Yum. These cookies are delicious. 

If you are looking for something different to make instead of making the same old recipe once again, give them a try!

Banana Chocolate Chip Cookies

• 3/4 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Baking Soda
• 1/2 Cup Sugar
• 1/4 Cup Butter, softened
• 1 1/2 Tablespoons Applesauce
• 2 Tablespoons Flaxseed Meal, divided
• 3 Tablespoons Water
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Mashed Banana
• 1 Cup Chocolate Chips

1. Heat 3 Tablespoons water for about 20 seconds in the microwave and add 1 Tablespoon of the flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 400 degrees.
3. In a medium size bowl, combine the brown rice flour, cornstarch, xanthan gum, baking powder, salt, baking soda. Whisk together.
4. In a large bowl beat the butter and sugar. 
5. Add the flax-egg, applesauce and vanilla and beat again.
6. Mix in the mashed banana.
7. Add in the dry ingredients and stir until combined.
8. Finally, add the remaining 1 tablespoon of flaxmeal and the chocolate chips and stir once more.
9. Scoop onto parchment lined baking sheets and bake for 12-15 minutes.

Adapted from this recipe.


Enjoy!
-Bethany

Gluten Free/Egg Free Banana Bars

The first time I made these bars it was a little while after my sisters and I had moved into our apartment together. I mixed them up and we laughed at the huge pan of bars that we ended up with. We ate some and I froze some and we had plenty of bars for a good, long time.

So, now I halved the batch for you. It still makes a 9x13 pan, but with how good these are, you will have them gone in no time! Feel free to double the batch to make the original amount if you want to feed a crowd - of if you're just in the mood for a ton of delicious banana bars. :)

Gluten Free/Egg Free Banana Bars

• 3/4 Cup Sugar
• 1/4 Cup Butter, softened
• 1/2 Cup Plain Yogurt (regular or Greek)
• 1 Tablespoon Ground Flaxseed
• 3 Tablespoons Hot Water
• 1 Large Banana (about 1/2 cup mashed)
• 1 teaspoon Vanilla
• 1/2 Cup plus 2 Tablespoons Brown Rice Flour
• 1/4 Cup Potato Starch
• 2 Tablespoons Tapioca Starch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water and add the ground flaxseed to it. Set aside for about 10 minutes.
2. In a small bowl whisk together brown rice flour, starches, xanthan gum, baking soda and salt.
3. In a large bowl place sugar, butter, yogurt and egg and stir. 
4. Stir in the mashed bananas and vanilla.
5. Add the dry ingredients to the wet mixture and mix together.
6. Pour into a greased 9x13 inch pan at 375 degrees for 18 to 20 minutes.

Find the original recipe here.


Enjoy!
-Bethany

Recipe: The Best Gluten Free Banana Muffins

Light and fluffy, moist, bursting with flavor... you don't know what you were missing out on until you've had one of these banana muffins. Seriously.

My sister asked if I'd still make them if we stop going gluten free. They are that good.

Whether you eat gluten free or not, I encourage you to try these. Your life (or at least, your breakfasts and snacks) will forever be changed. There muffins are just that amazing. I make them about once a week, if not more often. They go fast among me and my sisters.

The Best Gluten Free Banana Muffins

• 1/2 cup butter, softened (or you could try shortening, as the original recipe suggests)
• 1 cup sugar
• 1 1/2 cup mashed, over-ripe bananas (about three bananas should do it)
• 2 Tablespoons flaxmeal
• 6 Tablespoons hot water
• 1 2/3 cup brown rice flour
• 1/3 cup potato starch
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Preheat oven to 350 degrees, grease muffin tin (makes 12 - 14 muffins)
2. Mash the banana with a fork. Mix the sugar in with it and set aside. 
3. Right away, mix together the 6 Tablespoons of hot water and the 2 Tablespoons flaxmeal. Let the banana and flaxmeal mixtures sit for 10 minutes.
4. In a mixing bowl, combine the brown rice flour, potato starch, xanthan gum, baking soda, baking powder and salt. Whisk together and set aside.
5. In the bowl of your mixer, beat your butter for about 20 seconds, or until light and fluffy. Add first the flax mixture and beat until smooth. Scrape down the bowl.
6. Add to your mixture half of the dry ingredients, and blend until smooth. 
7. Add all of the banana mixture and blend again, until well incorporated. 
8. Add the rest of the dry ingredients and blend until smooth, about 20 seconds. 
9. Fill muffin tin with the thick batter, each about 2/3 full.
10. Bake on the middle rack for 25 minutes, or until deep, golden brown.

Recipe found here.

-Bethany