Finally Back to Baking
I believe a kitchen can tell you a lot about an individual; their likes, dislikes, their style of cooking, ect. Some people are fortunate to have large kitchens, while others have to make due with the space they have.
It has been my mom’s dream to have her kitchen renovated, but there has always been something else to get done in the house. In our 15 years living in our home, we had to get a new dishwasher, refrigerator, and now a new oven!
She makes due with what she has, but often complains that “our kitchen is not big enough for the two of us.” My dad often complains we are two of the messiest cooks, and to that I say, “the messiest cooks are the best cooks.”
When I came home from school our oven stopped working, so to my parents disliking, they had to purchase a new oven. For two weeks we did a lot of grilling, but now we are back to using an oven. This means, I’m finally back to baking!!
Though it was not the oven my mom dreamed of having, we are really happy with it thus far. Last week I had the job of going through our freezer to see what we had to make for dinner. When I was cleaning, I came across frozen ripe bananas; perfect for banana bread!
The other day on Pinterest, I was browsing pictures of recipes and came across a picture of cinnamon swirl banana bread! I quickly went to view the recipe, and to my liking it could easily be converted to be GF/DF!!
My family was blown away with how tasty this recipe was from Lovin’ from the Oven. The loaf was gone in 3 days! It was so good that I made it for a family father’s day brunch. Not only was it the first thing gone, but the second time I made the bread it was even better! Below is the recipe for your enjoyment:
Cinnamon Swirl Banana Bread
(Recipe taken from Lovin’ From The Oven and adapted
For the Bread
3 over-ripe bananas, smashed
1/3 c. melted butter (I used Earth Balance)
3/4 c. evaporated cane juice
1 egg, beaten
1 tsp vanilla
1 tsp baking soda (make sure GF)
dash of salt
1 1/2 c. gluten-free flour (I used Jules Gluten Free)
1/3 c. evaporated cane juice
1 Tbsp Cinnamon
Preheat the oven to 350*. Spray pan with a gluten-free cooking spray. I used a 8×4 loaf pan, but the original recipe used a 9×5. Use whatever size you would like, but just keep an on it eye when baking.
Mix Bananas, butter, cane juice, egg, and vanilla together. Sprinkle baking soda and salt around banana mixture. Then gently stir in flour. Don’t over mix! In a small bowl mix together cinnamon sugar mixture.
Add 1/2 of the banana bread mixture in the loaf pan. Then sprinkle 1/2 or a little more then half of the cinnamon sugar mixture over the batter. Add rest of the batter and sprinkle the leftover cinnamon sugar and swirl with knife. Bake for 50-60 minutes. Enjoy!