INTRODUCTION

I eat every day. I eat at restaurants, other people's houses, and at home, to name a few. There are so many good dishes out there and every once in a while I attempt them at home. Sometimes they are successful, sometimes not so much. But when I do make something I like, I want to keep the recipe in a place where I have quick access to it. So, here comes my new Food Blog. It is a place I can add recipes I like on a continuous basis and I can share these recipes with you. So, if you have a recipe that you want to share, please send it to me at 1Lauren23@gmail.com. I will cook/bake it, and if it works for me too, I will add it to my Blog. !!Welcome!! And Let's Eat.

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Friday, November 13, 2015

Kristin's Banana Bread (Gluten Free)




Banana Bread

1 Cup Raw Sugar (we used 1/4 Cup and it was just fine)
1 TBSP Butter Regular or non-dairy) (we used Coconut Oil)
1 Cup Mashed Over-ripe Bananas (2 or 3)
1 Egg
1 Tsp Real Vanilla Extract
1 Cup Oat Flour (we ground whole flake oats in Magic Bullet)
3/4 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup semisweet Chocolate Chips (if desired)

Preheat the oven to 350˚F.
Combine all the ingredients in a bowl and mix well.
Cut a piece of parchment paper to fit the bottom of a loaf pan. Put it in the bottom of the pan and spray with cooking spray.
Pour in the batter and cover loosely with foil. (we didn't cover with foil, but if getting too brown, just lay foil over top while it cooks.)
Bake for 30 minutes.
 Cool completely, then slice and serve.
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