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Healthy Gluten Free Pumpkin Banana Bread!

posted on : September 18, 2015 posted by : Stnkrbug 0 Comment
Year after year, I start getting excited about fall more and more. It reminds me of when I was a kid, and the afternoons after the first days of school spent lighting candles with my mom and telling her about my new classes. Fall is also the time of sweaters, warm drinks, and yummy pumpkin flavors. Pumpkin pie, as you all know, is one of my favorite things, so this year I am trying to find new recipes to add pumpkin to.
The back story to this banana bread is a funny one; my dad and I both like to eat bananas when they are still green, but we had a couple that were too brown for us, and my mom just doesn’t really care for bananas in general. My dad always gives me a hard time about not eating the bananas before they get too brown, so I bet him (we’re a slightly competitive family) I would eat them before we ended up throwing them into the yard for the raccoons to eat. 
I was just about to suck it up and eat one of the too-ripe bananas when I realized I could use them to make a really yummy banana bread. I started looking up recipes for healthy and gluten-free banana bread, and found a couple that looked promising. Applesauce was used in a lot of them to make sure the loaves were moist, and I thought, why not replace the applesauce with pumpkin and make pumpkin-banana bread?! I was skeptic of how it would turn out since pumpkin is a lot thicker than applesauce, so I used less pumpkin than applesauce was called for, and added some water to thin it out a bit. This worked really well, and the batter ended up really smooth!

I used the one-to-one baking flour from Bob’s Red Mill, and it is my favorite gluten-free flour! You literally just substitute it with the exact measurements as regular flour in recipes, and they turn out great. I would definitely recommend buying this for gluten-free recipes! My mom uses it to make our family-favorite cheese sauce, and you can’t tell a difference in taste. 
The whole process of putting the bread together is really simple: you just mix the dry ingredients separately from the wet, and once they are ready, you mix the two together in one bowl!

 I used about 3/4 cup of pumpkin and added in 1/4 of water to make a full cup!

 Mash the bananas until they look about like this!

 All of the wet ingredients mixed up should look like this!

The batter should be really smooth once you combine the wet an dry ingredients.

You can totally add in some chocolate chips, too, because why not…

 I made muffins as well as a loaf of bread since I had enough batter!

 Just look at that pumpkin-chocolate-banana-y goodness!

Healthy Gluten Free Pumpkin Banana Bread
3/4 cup canned pumpkin (plus 1/4 water)
2 eggs
1/2 cup honey (or sugar if you would like!)
1 tsp vanilla
1 1/2 cup Bob’s Red Mill One-to-One Gluten Free Baking Flour (or any other gluten free flour!)
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 mashed rip bananas (or about 1 1/4-1/2 cups)
1/2 cup chocolate chips if you would like!

Pre-heat your oven to 350 degrees Fahrenheit. Mix all of the dry ingredients together in a small bowl, and in another small bowl, mix the pumpkin and water together until it has an applesauce consistency. Add the other wet ingredients together, and mix until everything is combined. Mix the wet and dry ingredients together in a large bowl, and add in chocolate chips if you prefer – if not, you could add in some nuts, or nothing at all! Melt some coconut oil and soak a paper towel in it to coat your muffin tin and/or bread pan with. Pour the batter into the pans, and put the muffins in the oven for about 16-18 minutes, or until golden brown, and put the bread in for 45 minutes. Check on them regularly if there isn’t as much batter in the pan. Let your yummy gluten-free goodies cool and enjoy the wonderful taste that is pumpkin!

I think I could eat pumpkin year-round and be perfectly happy, but there’s something so special about getting to enjoy it as soon as it turns to fall! I’m so happy I decided to use those pesky brown bananas instead of throwing them away, because now I get to enjoy these gluten-free muffins and bread! The Bob’s Red Mill flour really does make gluten-free baked goods taste just as good as regular goodies, and it’s so easy to work with. I would definitely try it out if you haven’t already!

What is your favorite fall flavor?

Thank you so much for reading, and have a wonderful day! 🙂

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Pumpkin Oatmeal (With a Twist!)

posted on : August 27, 2015 posted by : Stnkrbug 0 Comment

It is the end of August, and I am already looking forward to fall. Crisp, cool mornings, pumpkin everything, huge sweaters, crocheting scarves for winter, Halloween…I could seriously go on and on! I grew up with a mother who absolutely lives for the fall, and as I get older I find that I fall in love with fall (ha ha ha get it) more and more each year. It’s the start of the two coziest seasons, and I love watching all of the leaves turn towards the more golden side of the color spectrum. 

Since I’m so very excited for the fall, I decided to make pumpkin oatmeal! I love pumpkin pie, so I thought it would be fun to experiment with pumpkin oatmeal! I’m always looking for ways to spice up my morning oatmeal, since I tend to get bored with the oats pretty quickly. After a couple of tries, I have found the perfect recipe, and the secret ingredient that ties it all together: peanut butter! I know you’re thinking that I just added it in because I’m obsessed with peanut butter, and while that is probably true, I feel like it really ties the whole bowl together! It makes the oatmeal so creamy, and it compliments the pumpkin really well. You wouldn’t think the two would go together, but they make a wonderful fall duo! And this is a wonderful gluten free recipe!

 I have been using almond milk lately since I have a slight sensitivity to milk (I’m just not supposed to have it on an empty stomach), and I really like it! I tried it a couple of years ago and really didn’t like it because of it’s nutty flavor, but now that I’ve been eating more nuts, I don’t mind it at all! I love the flavor it gives oatmeal as well.

 You can’t have pumpkin oatmeal without the classic spices that always go into pumpkin pie! I found this really helps give the flavor more depth, and who doesn’t love cinnamon in oatmeal?

 Quick oats really don’t take long to make (obviously), but I find I like them best when they are super mushy. It doesn’t sound the most appetizing, but I love gooey foods like undercooked cookies! Super weird of me, I know.

My dad thinks he’s hilarious with his labels on my gluten free foods.

 Peanut butter is the secret ingredient here that really finishes this oatmeal! I actually always add peanut butter to my oatmeal, even if only a little bit, because I love how it makes the oats taste! I get tired of bland oatmeal really easily, so it helps to keep it flavorful. And I’m just addicted to peanut butter.

 Ahhhh Libby’s pumpkin! I love this stuff, and I’m so excited to be using it more and more in fall-inspired recipes! Pumpkin is also really good for you, folks.

 Look at that orange-y goodness. You can add in more pumpkin than this, or less! It just all depends on your own personal pumpkin pallet.

 This is after I added the honey, and boy is it pretty! I love using honey to make things sweeter, and to avoid sugar. You can definitely add some brown sugar, though, to sweeten this up! It’s really up to you.

Look at this cute little recipe card I made on Skip to My Lou! I really love doing this because you can print them out, too! (This post isn’t sponsored by them – I just love adorable little internet finds)
Well, there you have it – pumpkin oatmeal! I love the slight peanut butter flavor in this recipe, and I’m so excited to be eating this more and more in the coming fall months. I went to Michael’s yesterday and they have all of their fall and halloween stuff out already – crazy, yes, but it was also fun to look at!
Are you excited for fall?

Thank you so much for reading, and have a wonderful day! 🙂