Frozen Banana Bites (Gluten-Free | Vegan)

Most days, I leave work feeling not hungry, not full, and simply content. Just being. It's great.


Until I get on the ferry and an hour goes by and I'm staring at that woman's McDonald's bag wondering whytheheckisn'thereaMcDonaldsontheferryandwhydon'ttheymaketofuburgers?!

 It's ridiculous. I'm fully aware that there are too many people starving in this world as it is, and yet I'm hangry to the verge of tears because I haven't eaten since lunch. Then I get mad at myself and mad at my stomach and then just plain mad at the world for being so cruel and MAN, I am in a great mood when my husband finally receives me through the front door.

Which is when I go straight to the freezer and grab myself one of these puppies. I can almost feel my blood sugar evening out, the birds start chirping and rainbows popping out of my ears.

These truly are a great snack, given the carb : protein ratio. I love them for the times mentioned above, which is also right before I go on a run. They fuel my body for another hour before I start dinner, and keep my cravings of wanting to eat all the dinner ingredients while they're being prepared at bay.

These balls are good balls.

Frozen Banana Bites
Adapted from Oh She Glows

1 large banana
1 t cocoa powder
2 T peanut butter
1 T honey (or maple syrup)
1/2 cup oats
1/4 cup crisp rice cereal
1/4 cup shredded coconut


1. Mash the banana in a medium bowl.

2. Add in the cocoa powder, peanut butter and honey and mix until fully combined.

3. Stir in the remaining ingredients and mix thoroughly - the mix will be loose and wet.

4. Using a spoon, scoop and drop tablespoons of the mixture onto a baking dish. Mine were about 3 tablespoons big and made 6. (no need to spray). Stick balls in the freezer until frozen, then eat one (batch) and place leftovers in a baggies for the next time you crave a tofu burger at McDonald's. Weird.

Peanut Butter Banana Cupcakes

Don't think I haven't noticed how drastic my ratio is of savories vs. sweets is on here. Trust me - I love my sugar! However, my baking undoubtedly lends more towards pastries than sweet dessert-like treats. Although I haven't questioned too much on why this is, I guess it's because gluten-free flour is expensive, and I would rather put it towards more practical goods. Pastries (muffins, scones, quick breads) can be sweet and decadent, but can also be geared to more of a breakfast item for those quick mornings.

However, that being said, I love having a specific reason to baking. Like birthdays! I seriously get mildly depressed when a birthday doesn't come with some kind of dessert. It's what makes it so special.

Enter: Peanut butter banana cupcakes, in honor of The King. My mother-in-law happens to adore that man, and it happens to be her birthday, so these had to happen with all the happenstance going on. (Happen just happened a lot).

I followed this recipe subbing in my own gluten-free flour blend and they turned out perfectly! I'm actually pretty excited, because I totally winged it on the flour. The crumb is light and airy, but still dense enough to bond well with the heavier peanut butter buttercream. I'll be using this recipe again for other versions. Coconut frosting might be key in the future.

Peanut Butter Banana Cupcakes
Adapted from Mark Matusmoto
Makes 9 large, 12 small


Ingredients for the cupcakes:
1 ripe banana
1 teaspoon lemon juice
2 eggs
3/4 cup almond flour
1/4 cup white rice flour
2 tablespoons coconut flour
1/4 teaspoon xantham gum
1/2 cup sugar
1 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons softened butter


Ingredients for the frosting:
8 tablespoons softened butter
1/2 cup peanut butter (I wouldn't suggest using the natural kind)
1/2 cup + 2 tablespoons powdered sugar
1 teaspoon vanilla extract

Cupcakes To-Do:
1. Preheat the oven to 350°F and line a muffin pan with cupcake liners.

2. Mash together the banana and lemon juice until smooth, then whisk in the eggs. In the bowl of an electric mixer, use a fork to whisk together the flours, xantham gum, sugar, baking powder and salt. Using the paddle attachment, beat in the butter until well incorporated. Add the banana and egg mixture and mix until just combined.

3. Fill the cupcake molds about 2/3 of the way full and put the pan in the oven. Bake for 15-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and immediately transfer the cupcakes to a wire rack to prevent the cupcakes from overcooking and becoming dry. Allow the cupcakes to cool completely.

Buttercream To-Do: 1. Beat the butter, peanut butter, powdered sugar, and vanilla in a bowl until it is light and fluffy. Spread on the cupcakes with a butterknife or pipe on for a more refined look. I'm hardly a refined person, so I went with the former option. ;) Enjoy!

Harvey's Glazed Chocolate Banana Bread

Hey all you PNW folk. I got something for you.

Oh, you've seen this before?

Maybe in the refrigerator/recycling bin of every other house you visit during the holidays? Maybe in the silent auction baskets at church? Maybe you've found yourself surrounded by loud, pink-cheeked loved ones who deem it a better time than ever to declare their unending love for you, followed by a nice bear hug? Well, that's the Harv's, spreading cheer.

I bought a tub for a nice little soiree we were having, along with some amazingly cheap rum made by the Captain himself. However, the night went on and really - who wants to drink something hot when the house itself feels like the Caribbean? Yeah, turns out no one. My friends are sane.

So the happy yellow tub got pushed to the back of the fridge until I unearthed it while digging around for that darn chocolate buttercream I had saved somewhere...and decided to put Harv's to use instead. And then I found pickles to make a sandwich. Then I saw my toes and decided to paint them. Then 4 hours of distractions later and hey, let's make some "quick" bread.

The title may not seem all too breadlike, given that it contains both "glazed" and "chocolate," but there actually is very minimal sugar and the chocolate comes only from cocoa powder. I do have to admit that it was not my self control to refrain from adding chocolate chips, but the boy's. He's got will power for daaaaays.

I baked this in an 8x8 glass baking dish instead of a load pan - either would work, so do whatever floats your fancy. Just do it.

Harvey's Glazed Chocolate Banana Bread
mildly adapted from Gluten-Free Girl

1 cup of your favorite gluten-free flour mix (I used Pamela's)
1/2 cup oat flour
1/2 cup teff flour
3/4 cup sugar
6 tablespoons cocoa powder
2 teaspoons cinnamon
8 oz. plain yogurt
1 egg
1/4 cup applesauce
6 tablespoons melted butter
1 teaspoon vanilla extract
2 ripe, mashed bananas
a little extra mixture of cinnamon and sugar (optional)


How You Do:

1. Preheat oven to 350 and grease your baking dish.

2. In a large bowl, whisk together flours, sugar, cocoa powder and cinnamon.

3. In a separate, smaller bowl, whisk egg completely; add in applesauce, butter and vanilla extract.

4. Make a well in the middle of your dry ingredients and add in your wet stuff; stir together with a spatula.

5. Fold in banana and mix until all is incorporated.

6. Scrape your dough into the greased baking dish; smooth and sprinkle on some cinnamon and sugar mixture.

7. Bake for about 40 minutes - test it out with a knife in the middle.