Posts Tagged With: Breakfast Foods

Gluten Free Banana and Chocolate Chip Coffee Cake

It never fails. Every time we buy bananas we end up with a few that hang around long enough to become spotty, brown and overripe. If you are anything like me, they either go in the garbage (when I’m lazy) or into a loaf of banana bread. Now, I like banana bread as much as the next person, but one day I decided it was time to try something different. So I took the sour cream coffee cake recipe on the bag of my Pamela’s pancake & baking mix, changed the filling and added bananas to the batter. I wasn’t sure what adding the bananas would do to the consistency, but it turned out really well!

img_01812Gluten Free Banana and Chocolate Chip Coffee Cake

Ingredients:

Filling:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/4 cup white sugar
  • 1/8 cup brown sugar
  • 2 tsp cinnamon

Cake:

  • 2 cups Pamela’s Pancake & Baking Mix
  • 2/3 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 bananas, mashed
  • 1 cup sour cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix filling ingredients together and set aside.
  3. In a large mixing bowl cream the butter and sugar until well blended. Add eggs one at a time, then vanilla and bananas.
  4. On low speed, alternate mixing in baking mix and sour cream (in about 3 batches). Don’t over mix.
  5. Grease a 9 inch bundt pan and add half of the batter, cover with half of the filling. Dollop the rest of the batter and spread evenly. Top with the rest of the filling mixture. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
  6. Bake for 45-50 minutes, or until a toothpick comes out clean.
  7. While cake is still warm run a knife around the edges and middle. Once cooled, remove from pan.
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Gluten Free Zucchini Oatmeal Bread

I said in my very first post, almost a year ago, that I would be moving recipes over here from a different blog. Well, now I’m finally getting around to it!

When I first came up with the recipe, I was trying to find something healthier to eat than the sugary breakfast cereals that usually made up my weekday morning breakfasts. This bread is hearty and with the use of Splenda, a better option on the sugar front, than those cereals I was eating. If you don’t like sugar substitutes, it is easy to sub in regular sugar. Also, make sure you by oats that are specifically labelled as gluten-free!

img_0368Wheat Free Zucchini Oatmeal Bread

Ingredients:

  • 2 cups Pamela’s Baking & Pancake Mix (This is my favorite baking mix.)
  • 1 cup quick-cooking oat, uncooked
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Splenda
  • 1/4 cup Splenda brown sugar blend, firmly packed
  • 2 teaspoon ground cinnamon
  • 3 large eggs
  • 3/4 no sugar added apple sauce
  • 1 teaspoon vanilla extract
  • 3 cups zucchini, shredded

Directions:

  1. Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
  2. Combine eggs, apple sauce, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
  3. Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
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