Gluten Free Banana Bread

Ingredients:

• 1/3 cup canola oil
• 2/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose gluten-free flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/2 cups mashed ripe bananas
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350.
2. Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
3. Cream together oil, sugar, eggs, and vanilla in large bowl.
4. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
5. Beat until smooth.
6. Stir in nuts and raisins.
7. Batter will be somewhat soft. transfer to pan(s).
8. Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

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Gluten Free Banana-Nut Waffles

Ingredients:

• 1 large banana, mashed
• 1 3/4 cups soymilk or 1 3/4 cups rice milk
• 1/2 cup vegetable oil
• 1 tablespoon honey or 1 tablespoon agave nectar
• 2 cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped almonds or 1/2 cup walnuts or 1/2 cup pecans

Directions:

1. Heat waffle iron.
2. Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
3. Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
4. Fold in nuts or berries or chocolate chips.
5. Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
6. Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
7. If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!

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Banana Cream Cheesecake

Ingredients:

For the crust

• 20 vanilla cream-filled sandwich style cookies
• 1/4 cup margarine, melted

For the filling

• 24 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed banana
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract
• shredded coconut, for topping (optional)

Directions:

1. Use a blender to finely chop the cookies.
2. Add margarine and blend until they are well combines.
3. Press mixture into the bottom of a 10" springform pan and smooth it out.
4. Refrigerate the crust while you make the filling.
5. Beat cream cheese with electric mixer until creamy.
6. Beat in sugar and cornstarch followed by the eggs (one at a time).
7. Beat in bananas, whipping cream, and vanilla.
8. Pour mixture into crust.
9. Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
10. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
11. Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
12. Refrigerate cheesecake, uncovered, at least 6 hours.

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Peanut Butter and Banana Em-Pie-Nadas

Ingredients:

• 6 tablespoons peanut butter, preferably Peanut Butter & Co's® White Chocolate Wonderful
• 1 small ripe banana, peeled and finely chopped
• 6 teaspoons shredded sweetened coconut
• 1 Pillsbury ready-to-roll pie crust *Available in most TARGET® stores
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400 Degrees F. Line a baking sheet with parchment paper.
2. Use a 4-inch round cookie cutter to cut 6 circles from the pie crust. Reserve the scraps for another use. Dollop 1 tablespoon peanut butter on one side of a round, then top with 1 teaspoon chopped banana and 1 teaspoon coconut. Fold the dough over the filling to form a half moon and press the edges to seal. Decoratively crimp the edges, then cut 2 small slits on top. Repeat with the remaining dough and fillings. (You may have some leftover banana.).
3. Transfer to the baking sheet, spacing 2 inches apart. Brush the beaten egg on the tops. Bake until golden brown, about 20 minutes. Cool completely.

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Banana-Chocolate Chip Muffins

Ingredients:

• 3 medium very ripe bananas
• 1 egg
• 1/3 cup low-fat buttermilk or 1/3 cup milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 -3 tablespoons chocolate chips
• 2 tablespoons chopped walnuts (optional)

Directions:

1. 
   
2. Preheat oven to 350 degrees.
3. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
4. In large bowl, mash bananas with fork.
5. Whisk in egg, milk, granulated sugar, and brown sugar.
6. In separate bowl, combine flour, baking soda, and salt.
7. Add flour mixture to banana mixture and combine well.
8. Fold in chocolate chips and walnuts.
9. Spoon equal amounts of batter into 12 muffin cups.
10. Bake 30 minutes or until toothpick inserted in center comes out clean.
11. Allow to cool slightly in pan, then remove to wire rack.

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