Fall is coming…
I took Rudy, our mini golden-doodle, for a walk the other morning and the crisp morning air was the most refreshing thing ever. It felt so good to go outside, realize it is chilly and go back and get my favorite sweatshirt that has been patiently waiting to be worn. It has been so incredibly hot in Colorado. Not Tucson hot, but in the 90’s so still a little oven-like.
That cool walk with my dog got me completely motivated for Fall and to honestly start blogging again. This is my first post in months. Sometimes you just need a little chilly walk with you pooch to get you in the right mood. BRING ON FALL.
Gluten Free Chai Banana Bread
So I don’t believe I am alone when I say I can’t eat bananas fast enough. It is almost like they are here to be our nutritious snack during the day then POOF, brown-city. I feel the same about avocados. Even when it becomes a little too squishy I don’t feel in the mood to eat it, because I know how disappointed I will be when I open it and see brown spots. So I just let it die. By Thursday, our fruit bowl becomes a fruit graveyard.
The silver lining to over ripened bananas?
The silver lining to all of this sad dying banana talk, is that once the fruit gets to that point, I throw it in the freezer and save them to make banana bread. Wanna know how many bananas I currently have in our freezer? 8. I have 8. I told you I can’t eat them fast enough! Ok, ok. Part of me maaaay get some sort of enjoyment about having to put a banana in the freezer. And if may still be ok to eat but I just know that when I toss it in the freezer, it will become something delicious and more satisfying later.
To gluten free or not to gluten free…that is the question
Lately I have been feeling…well…bloated. I don’t know if it’s because I am going through hormonal changes, developed some sort of sensitivity, or because I am on the dark side of 30. Oh, it could be the chardonnay, but canceling that out is my last resort. I am going to go with the fact that at 38, my body is going through yet another round of changes, and I need to figure out how to make myself feel better. Don’t get me wrong, I exercise, and I could exercise much more. I just don’t want to if we are being honest. Who has that kind of time?
I decided to cut out all white foods. White flour, white sugar, white rice, white pasta, you know, all the good stuff. I am trying gluten free to see if this helps with my body changes and mood. I have also cut way back on cheese. For those who know me, I love cheese so much and because of this insane passion for cheese, I knew it had to go. The chardonnay? Oh no that is staying until all options are exhausted.
Gluten Free Chai Banana Bread with Spiced Glaze
This Gluten Free Chai Banana Bread with Spiced Glaze is ridiculously good. It is moist (I hate that word), decadent, and the best part? It is made with oat flour (ground up rolled oats), tons of spices and sweetened with bananas and pure maple syrup (straight from Canada in this house!). The glaze I make is not only powdered sugar and milk (I know, white sugar, but you can omit this if you are on the no-white-food wagon like I am, it tastes just as wonderful) but I add spices like cinnamon, cardamom, ginger, all-spice and some great quality vanilla (like Vanilla Pura).
I made a couple versions of this bread and this was our winner! Slice some bananas lengthwise and place them on top of the batter once it is in the loaf pan. It makes for a cute topper and let’s people know that it is banana bread without having to say a word! Genius? Perhaps.
- 3 ripe bananas
- 1/3 cup plain non-fat Greek Yogurt
- 2Tablespoons melted coconut oil
- 2 large eggs
- 1/4 cup maple syrup
- 1/3 cup brown sugar (you can use either light or dark here, whatever you have around)
- 2 1/4 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground all-spice
- 1 teaspoon good quality vanilla
- *optional- a banana sliced lengthwise for added decoration on top of bread
- 1/3 cup powdered sugar
- 1 1/2 teaspoons milk (whatever you have in the fridge is fine. I used 2%)
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground all-spice
- 1/4 teaspoon vanilla
- Place rack in center of your oven and then preheat to 350 degrees F
- Spray an 8x4 inch nonstick loaf pan with cooking oil and place a piece of parchment paper inside. I like this method because the parchment paper will stick to the loaf pan from the cooking spray. I also like to leave a couple of inches of paper on the sides so you can pull the loaf out easily
- In a large bowl, mash the 3 bananas with a fork
- Add eggs and whisk together with the mashed bananas
- Add yogurt and oil and stir together
- Add maple syrup, brown sugar and vanilla and mix together
- In a separate smaller bowl, add the oat flour, baking soda, salt and all of the spices
- Using a sieve or sifter, add the dry ingredients and sift into the wet mixture
- Using a large wooden spoon or spatula, fold in the dry ingredients until combined
- Careful to not over mix, it will make the bread dense
- Pour batter in the prepared loaf pan
- Here you can add the banana you sliced lengthwise and place gently on top of the batter (it makes for a nice decoration and that way everyone will know what kind of bread it is!)
- Bake in oven for 35 minutes
- Remove bread from oven and tent with foil, put back in and bake for another 15 minutes
- Once timer is done, remove from oven and stick a toothpick in the center of the loaf. If it comes out clean, it is done
- Place loaf on cooling rack and let cool for about 10 minutes
- In a small bowl, add powdered sugar and milk, stir until there are no clumps
- Add the spices and stir with the milk and sugar until spices are fully incorporated
- Drizzle the glaze on the banana loaf
- Gobble it all up!
- *I like to eat this bread with 2 things that are not great for you but are super yummy with the bread. Eat with a little butter or cream cheese.
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