Gluten Free Banana Chocolate Chip Crumb Bread

National Chocolate Chip day was the other day and I needed a sweet to kill my cravings. I decided to try a banana chocolate chip recipe I saw and make it gluten free. Of course you can use regular all purpose flour too, same amount. I'm also doing a review for Melt buttery spread and again feel free to use oil or butter. At the last minute I opted to put a crumb on top, why not. However when baking, my bread rose enough to push some of the crumb off, so watch out, keep an extra baking sheet in the bottom of the oven to catch any mess. This bread came out really good, extra moist, a little dense but soft. I kept mine wrapped in the fridge then nuked it a second to warm it. Kids loved it too.

Gluten Free Banana Chocolate Chip Crumb Bread
adapted from Chocolate Covered Katie (Makes 1 loaf)

2 C. Gluten free flour blend*
2 Tbl Ground flaxseed meal (optional)
1 tsp Baking soda
3/4 tsp Cinnamon
3/4 tsp Baking powder
3/4 tsp Salt
1/3 C. Melt Spread, just slightly melted
1 1/2 tsp Vanilla extract
1/2 C. Maple syrup
1 1/2 Tbl Lemon juice
2 C. Mashed bananas (about 6 regular)
2/3 C. Chocolate chips + some for top
Crumb topping, if desired

Preheat oven to 350 F.
Combine dry ingredients, mix well.
In a separate bowl, combine wet ingredients and gently stir into dry. Gently fold/stir in bananas and chocolate chips.
Pour into a greased/parchment lined loaf pan and top with crumb topping and additional chocolate chips and bake for around 50 minutes. Let cool in pan for 10 minutes then allow to completely cool on rack before slicing.
Crumb Topping:
2 TBL granulated sugar
2 TBL gluten free flour blend
1 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs.
* you could use 2 C. AP flour in place of the GF flour, omit the flaxseed meal, use 1/3 C. butter, oil or even milk in place of the Melt spread.

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enjoy,

Christmas Goodies Wrap Up

If you're looking for Christmas goodies to bake this week, I have a round up of past recipes here. There you'll find photos and links to Candy Cane Cookies, Mexican Wedding Cookies, Candy Cane Chocolate Crackle Cookies, Gingerbread Men Cookies, Cherry Blinks and Gingerbread Cake.

I also have these goodies I made last year:

Christmas Peanut Butter Balls



Christmas Crunch Bark



Cream Cheese Mints

Eggnog Quick Bread

Minty Hot Cocoa Cookies


I forgot all about this, Peanut Brittle



Also, Chocolate Truffles

New for this year, Christmas Pretzel Candies


~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,

Eggnog Quick Bread

Tina twisted my arm when she posted about this eggnog bread on her facebook page. We just so happened to have a jug of it still in the fridge (we're not huge fan of it, but we still bought one from Costco)...so I hid about 2 Cups of it away so they wouldn't drink it. Um, let's just say, I will be buying eggnog now, just for this bread alone! YUM! So, think about have this as part of your Christmas goodies! I've frozen the big loaf for when Father in Law is here next week, I bet he'll like it too.

Holiday Eggnog Bread
adapted from Mommy's Kitchen

2 - eggs

1 1/4 - cups sugar

1 3/4 cups eggnog

1/2 - cup butter, melted

1/4 - teaspoon nutmeg

1 - teaspoon spiced rum

1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour

2 teaspoon baking powder

1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding -powder


Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread
splash of vanilla extract

Preheat oven to 350 degrees. Grease loaf pan or mini loaf pans ( this made 1 regular loaf and 1 mini loaf for me). Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding powder and blend. Pour into greased loaf pans. Bake at 350 degrees for about 55 minutes for large loaf or 20-25 minutes for mini pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.

To make the glaze:
Mix (1) cup powdered sugar, vanilla and enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

enjoy,

Frosted Zucchini Bread Muffins

I turned this Zucchini bread recipe (found here ) into frosted muffins. Muffin/cupcake shapes are more appealing than sliced bread, are they not? At least for my kids. This has been my go to recipe for zucchini bread for the last oh, 5 years? I froze some non frosted muffins for the kid's school lunches, they'll thaw in time for snack or lunch. They all loved these!

Zucchini Bread Muffins

3 eggs

2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla
Ground almonds for garnish

Beat eggs and sugar, add oil and spices, and blend. Add dry ingredients, flour and zucchini, and mix. Stir in vanilla. Scoop into greased muffin tins. Bake at 350 degrees for 15 minutes for regular size muffins, 11 minutes for mini muffins. Allow to cool frost with cream cheese frosting, sprinkle with nuts.
This gave me 12 regular muffins + 19 mini muffins, OR 1 loaf + 24 mini muffins.
 
 
Cream Cheese Frosting
 
4 oz cream cheese, softened
1/4 C butter, softened
1/2 tsp vanilla
1 1/2 C powdered sugar
1-2 TBL milk
 
Combine all until smooth. Frost muffins.
 
 

mini muffins, so cute!

enjoy,

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