2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
2/3 cup sour cream, at room temperature
1 cup ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)
Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.
In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, eggs and vanilla, then the sour cream, mixing until just combined after each addition. Add the mashed bananas and fold them into the batter, taking care not to further mash the bananas.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Place the pan in center of the preheated oven and bake until golden brown on top, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 45 minutes). If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.
1 cup (225 g) plain Greek yogurt
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
2 cups (160 g) rolled oats (old fashioned or quick)
1/4 cup (50 g) brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (85 g) chocolate chips, mini or regular *
Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* You can use any flavor of chips you like.
** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
2 large ripe bananas
¼ cup granulated sugar
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.
In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.
Next, add vegetable oil, vanilla extract, and beaten eggs. Mix until incorporated.
In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.
Remove the bread from the oven and allow it to cool before cutting into the bread.